It seems the New York restaurant scene is thriving on both ends of the spectrum: focusing either on high end meats or high end vegan and vegetarian. Why did you go with the latter?
We don’t see Nix as high-end. The prices are reasonable and the room is lively and fun. We don’t want to be a high-end, fine-dining experience, though we’ve put as much effort and imagination into our food, cocktails and wine program as a fine dining restaurant would. What’s exciting about restaurants right now is that the lines between the high-end and the low-end are constantly blurring. You can get a bowl of ramen for $10 on the Lower East Side that tastes just as good as a $40 entree in a midtown temple of gastronomy.
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