We stopped by for the opening of Nix's Mate in the Financial District last week. Located inside the Hilton, the first thing I was struck by was how it definitely does not have that generic hotel restaurant look.
The sleek bar is long and inviting with a modern bistro design. The restaurant takes it's name from a tiny island in Boston Harbor.
The large windows, reclaimed wooden beams and hanging light fixtures give the space a clean, bright, open and airy feel. You'd have no idea at all you were inside a hotel.
We ran into friends Susan Holaday and Chris Hynes, who were perusing the inventive new menu of Executive Chef David Nevins (formerly of Olives). Entrees include spring pea risotto with Maine lobster brown butter and roasted Gloucester cod with stewed peppers, mussels, rice and beans.
One of the featured cocktails of the evening was the Nix's Nectar, made with Svedka Vodka, Cranberry Juice and Fruit Juice.
This Wild Mushroom Flatbread was one of the appetizers we enjoyed. Shots of Lobster Bisque and Meatballs in a seafood sauce (surprisingly good) followed.
Even Chef Tiffani Faison of Sweet Cheeks stopped by to wish Chef Nevins good luck. I am looking forward to dining there for dinner soon and, of course, we'll have a full review.