Larry Nicola Of Nic's Beverly Hills Launches Concept That Will Migrate Outside Of The City And Into A Sexy Platform For Hotel's F&b

The Poolside menu at Nic's has delicate balance from light to heavy with ample selections of meat, fish and farmer's market vegetables. "It has finesse without being precious," says Larry.

For more than three decades he's innovated how Angelinos eat with Modern American fare without ever having tested or tasted a single menu he wrote. Any chef should know his world, and Larry, sees the offering in his mind before putting pencil to paper (no computers, here).

Poolside, the new menu concept, is a universal showcase of carefree, sexy summer comfort food. The theming is Beverly Hills' iconic pool and cabana culture circa 1950s/60s. This menu harkens back to the days of his past and includes Potato Skins from Silverlake's L.A. Nicola Restaurant and even the same oysters he's been doing for decades. He's giving the diner everything light and fresh they'd want to eat in a bikini . . . . appealing to everyone from a Politician to a Punk (rock musician).