Nick’s on Broadway

Monday to Friday, Nick’s on Broadway serves sandwiches, soups, and salads to the downtown office lunch crowd. We talked with Chef/Owner Nick Graumann.

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Q: When and why did you open Nick’s on Broadway?

A: We opened four years ago. I’d wanted to open some kind of food business. My Dad heard about this space. Most of the stuff was already outfitted, so it was a great opportunity. As to why it’s a sandwich spot, it’s largely because of the limitations. There can’t be any kind of frying. That’s why there are no French fries on the menu, but there are baked home fries.

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Q: What was your background before opening the shop?

A: I’ve been an entrepreneur since middle school. I and a bunch of friends mixed dry Kool-Aid with sugar, rolled it up in paper tubes, called Hyper Pipes, and sold them. In high school, I started cooking more and more at home. I worked at Elephant and Castle after high school and then went to culinary school in Prince Edward Island. After I got back, I worked in a few other places before ultimately opening Nick’s on Broadway.

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Q: What is unique about Nick’s on Broadway?

A: We make everything we can from scratch. I know that’s almost a cliché now, but we’re doing it. That’s why the menu is small. I’m in here five hours before we open. I cut my own cabbage for coleslaw. I make pastrami once a week. It took me months and months to figure out the perfect way. We get whole briskets. I try to get Angus briskets. Brisket is two muscles going two different ways. No matter how you cut it whole, there’s a tough piece. We split it so it’s perfectly tender every time. We soak it in brine for seven days, put our own rub on it, and roast it for three hours. We use City Bread for the sandwiches. A big draw for some people is to come in and talk to my Mom, who works here. She bakes the cookies and brownies.

Q: What have been the greatest rewards?

A:  I love being able to do the things I love. The gratification of handing someone something made fresh. Doing the specials. Whatever is running through my head, that what’s I do for a weekly special.

Q: What’s next for Nick’s?

A: Total sandwich domination. Seriously, my Dad is my business partner and he is talking about a Nick’s Express with a smaller, faster menu.

Photos by Kristhine Guerrero, Thumbnail Photo – Diane (Nick’s Mom – Left) and Nick