Before you indulge at the latest Mediterranean outpost from the folks who brought you Marseille and Nice-Matin (amongst other French bistros scattered around town which constitute the Tour de France Restaurant Group), there are two words you should know.  The first is Nizza, the name of the group’s latest restaurant, which is what the Italians called the town of Nice on the French Riviera (and which should afford you ample clues about Nizza’s culinary focus). 

Which brings us to the other word, socca, a shining example of that region’s culinary prowess, which in this case is the insanely delicious crispy chickpea crêpe seasoned with olive oil, onion, sage, and Pecorino that you’re bound to see on nearly every second table within view. 

Given the restaurant’s geographical antecedents, the current penchant for retro Italian Sixties interior design makes perfect sense in this intimate space.  Everything’s sleek and shiny new, accented with orange leather—and even the harsh acoustics can’t diminish the impact of such delicious food.  There’s a sinfully rich fried ravioli with crescenza cheese—and just as served at Marseille, and equally sinful, panisses, those chickpea frites served with a chipotle aioli.  There’s also a killer cocktail with a kick, mixed with the newly popular Aperol, that Italian aperitif made of bitter orange, gentian, and rhubarb.  Warning: two cocktails might find you thinking about skipping your theatre date—and ordering another socca instead.  Plan accordingly.

Best always,
Mark and Robert