A few weeks ago on a Friday night our principal servicer - who may have been the bartender - was outstanding. The Nickel burger, the Nickel salad and the beet salad were all excellent.
Atmosphere: 4
Food: 5
Service: 5
Jim Dawkins
Small menu but very good.
Atmosphere: 4
Food: 4
Service: 5
Debra
This is the second time we've eaten at The Nickel before going to a show at the DCPA. Enjoyed the great service and ambience. The menu is a bit limited in its offering, but the food was delicious. I would recommend The Nickel.
Christine
We booked The Nickel as a pre-theatre dinner. We wanted a restaurant with valet parking that was close to the DPCA and had good food. We were not disappointed. The walk from the restaurant to the theatre was 4 minutes. The food and cocktails were excellent. Please note that the menu is very small. However, each item was prepared with care and was quite good. I would definitely recommend the fries, pasta, and beet salad with chicken. Next time I will try the strip steak. The valet parking was easy at when you show the valet your tickets and state your intentions for dinner it was a discounted rate. Totally worth it. The service at the restaurant was good. Recommend.
MaryBeth
Amazing staff, friendly and helpful. Our server, Rachel, was wonderful. We enjoyed iced chias, a Shirley Temple and Vodka martini, all were very tasty. We had the hamburger, Alamosa Striped Bass, and the New York Strip. All were well-made, fresh and quite good. The sides, especially the fries, wonderful! Next time we are downtown, we will be back!
Amber Elhali
Thanks to Ethan and the great Chefs. Spécial experience Season 3 A Beautifully Orchestrated Culinary Performance at The Nickel
The 10 x 10 Season 3 menu at The Nickel was an absolute delight , give acts of creativity, balance, and flavor that came together like a symphony.
Act 1 opened with Beets and Brassica, a vibrant and refreshing duo. The shaved orange and gougères paired perfectly with the earthy beets, while the chive dressing on the Brassica brought a bright, herbaceous lift — a stunning start that woke up the palate.
Act 2 was pure comfort. The Squash Soup — with pumpkin, apple, brown butter nuts, and herbs — felt like autumn in a bowl: rich, velvety, and subtly sweet. The Polenta with orange polenta gnudi and shaved truffle added a luxurious, aromatic touch that was impossible to forget.
Act 3 delivered harmony and surprise. The Bass was cooked to perfection, balanced with potato, kale, and crème fraîche — creamy, crisp, and deeply satisfying. Then came the Poached Egg, with vinegar and shaved pork — delicate yet indulgent, a clever contrast of textures and flavors.
Act 4 brought the heartiest satisfaction. The Chicken dish, paired with onion bread pudding, root vegetables, and mustard greens, was warm, comforting, and deeply flavorful. The Yam tartlet with quince added a savory-sweet accent that tied it all together beautifully.
Act 5 was a sweet finale — the Bourbon Almond Cake with apple butter, vanilla ice cream, and caramel was divine. Every bite felt nostalgic yet elevated. The Mignardise — macaron, chocolate truffle, peanut butter chocolate, and brittle — was the perfect curtain call, leaving a lasting impression of craftsmanship and care.
Overall, The Nickel’s tasting menu is thoughtful, seasonal, and beautifully executed. Each act tells a story — and together, they make for a truly memorable dining experience.
Atmosphere: 5
Food: 5
Service: 5
Benjamin
Was really looking forward to a wonderful date night dinner with my wife. Had high hopes but was a bit surprised at the family style seating.. It turned out to be fine as we met some very interesting people that night which really made the evening for us.! Unfortunately, we were a bit disappointed with a meal, having the total bill and up at around $400 for two people if we include the three drinks we had. Overall, the sheer amount of food throughout 10 courses  was a lot, and we couldn't finish it. However, at that price point, I would've hoped that every dish coming out would be great and we would've been fine with smaller portions. The poached egg with soggy bacon, piece of yam tartlett, and brassica (wrapped veggies) were particularly underwhelming. They gave us each a jar of popcorn to take home, but unfortunately the caramel was burnt! I don't think anyone tasted it. The squash soup in mini pumpkin, colorado bass, and chicken, were particularly well done! Recommend considering either decreasing the number of courses to focus on some really well done, or decreasing the size of some of the dishes to make the experience better!
Kevin Heupel
I’ve been warming up at The Nickel before Buell shows for years, and every visit feels like a new production. The house is lovely—Hotel Teatro plays the grand old theater beautifully—and the location gets a standing ovation before the first line is spoken.
The performance, however, varies by night. Some services are perfectly blocked: cues hit, lines crisp, everyone in sync like a tight ensemble. Other nights, it’s more improv than rehearsal—glimpses of talent, missed marks, a stage manager waving from the wings. My latest visit? A confident matinee. Punctual entrances, clean transitions, no scenery chewed. Encouraging.
Then the new menu took the stage. It’s a smaller cast—let’s call it “intimate”—and the script aims for sleek. On the plate, though, it plays a bit cautious, like a director cutting monologues moments before opening. A few dishes still step into the spotlight and belt, but the chorus doesn’t quite fill the room.
A note from the Cocktail Desk: skip the Bee’s Knees. In a proper production, it should glow a pale matinee gold—honey and lemon in close harmony, the gin carrying melody. Mine arrived looking like an oil spill auditioning for a tragic role. The nose read “science lab,” the balance missed its entrance, and the gin wandered offstage. That’s an understudy you don’t send on.
Am I tough? Sure—but only because the staging is so right. The room has presence, the pre-theater crowd provides energy, and when the kitchen lands a number, you remember why you bought tickets here in the first place. Menu overhauls often mean a company in rehearsal: trimming, tightening, finding the light. I’m rooting for their second act.
Until the show settles, treat The Nickel like a solid prelude: arrive early, enjoy the set, order with intent, and let the ambiance carry the overture. Save your cocktail solo for another bar, and expect a few ad-libs along the way. With this venue and this audience, greatness is in the script—they just need a sharper director’s cut. Curtain held for improvements.
Atmosphere: 5
Food: 3
Service: 4
anne
I had the avocado toast and was disappointed that the avocado was a spread as opposed to chunks,, giving it a slightly-off taste. The sourdough bread that it was on was good.
Lauri
Food is creative and tasty. Menu is smaller but a varied selection for a smaller restaurant. Great, knowledgable service. A nice choice for dinner before the theater.
The food was delicious. Our server was very nice, she brought me a taste of a wine I was interested in and was able to convince the chef to split our entree. Much appreciated. She did not rush us, however the food and drinks were brought to us in a timely manner.
Andrew
we had great service and had our check comped for a very over salted / cured duck breast. they cure in now on house and they explained its a work in progress
Hal
The squash soup was excellent, but the portion could have been a bit larger. The beet salad and burger were also very good. Fries were fantastic.
David
I frequently go to the Nickel before DCPA performances. It is one of my favorite restaurants near there. The food is always excellent and they have a great drink menu. This visit I had one of my best meals ever there with the duck breast entree finished with butternut squash Pana Cota for dessert. Love this place!
Paul
Food does not live up to this restaurant's image of itself; chicken overcooked, appetizer was okay but plated like a fish stick on a white plate. Dessert was a bourbon cake which was burnt; ironically it gave it a smokey flavor which went well with the butterscotch sauce
A few weeks ago on a Friday night our principal servicer - who may have been the bartender - was outstanding. The Nickel burger, the Nickel salad and the beet salad were all excellent.
Atmosphere: 4
Food: 5
Service: 5
Small menu but very good.
Atmosphere: 4
Food: 4
Service: 5
This is the second time we've eaten at The Nickel before going to a show at the DCPA. Enjoyed the great service and ambience. The menu is a bit limited in its offering, but the food was delicious. I would recommend The Nickel.
We booked The Nickel as a pre-theatre dinner. We wanted a restaurant with valet parking that was close to the DPCA and had good food. We were not disappointed. The walk from the restaurant to the theatre was 4 minutes. The food and cocktails were excellent. Please note that the menu is very small. However, each item was prepared with care and was quite good. I would definitely recommend the fries, pasta, and beet salad with chicken. Next time I will try the strip steak. The valet parking was easy at when you show the valet your tickets and state your intentions for dinner it was a discounted rate. Totally worth it. The service at the restaurant was good. Recommend.
Amazing staff, friendly and helpful. Our server, Rachel, was wonderful. We enjoyed iced chias, a Shirley Temple and Vodka martini, all were very tasty. We had the hamburger, Alamosa Striped Bass, and the New York Strip. All were well-made, fresh and quite good. The sides, especially the fries, wonderful! Next time we are downtown, we will be back!
Thanks to Ethan and the great Chefs.
Spécial experience Season 3
A Beautifully Orchestrated Culinary Performance at The Nickel
The 10 x 10 Season 3 menu at The Nickel was an absolute delight , give acts of creativity, balance, and flavor that came together like a symphony.
Act 1 opened with Beets and Brassica, a vibrant and refreshing duo. The shaved orange and gougères paired perfectly with the earthy beets, while the chive dressing on the Brassica brought a bright, herbaceous lift — a stunning start that woke up the palate.
Act 2 was pure comfort. The Squash Soup — with pumpkin, apple, brown butter nuts, and herbs — felt like autumn in a bowl: rich, velvety, and subtly sweet. The Polenta with orange polenta gnudi and shaved truffle added a luxurious, aromatic touch that was impossible to forget.
Act 3 delivered harmony and surprise. The Bass was cooked to perfection, balanced with potato, kale, and crème fraîche — creamy, crisp, and deeply satisfying. Then came the Poached Egg, with vinegar and shaved pork — delicate yet indulgent, a clever contrast of textures and flavors.
Act 4 brought the heartiest satisfaction. The Chicken dish, paired with onion bread pudding, root vegetables, and mustard greens, was warm, comforting, and deeply flavorful. The Yam tartlet with quince added a savory-sweet accent that tied it all together beautifully.
Act 5 was a sweet finale — the Bourbon Almond Cake with apple butter, vanilla ice cream, and caramel was divine. Every bite felt nostalgic yet elevated. The Mignardise — macaron, chocolate truffle, peanut butter chocolate, and brittle — was the perfect curtain call, leaving a lasting impression of craftsmanship and care.
Overall, The Nickel’s tasting menu is thoughtful, seasonal, and beautifully executed. Each act tells a story — and together, they make for a truly memorable dining experience.
Atmosphere: 5
Food: 5
Service: 5
Was really looking forward to a wonderful date night dinner with my wife. Had high hopes but was a bit surprised at the family style seating.. It turned out to be fine as we met some very interesting people that night which really made the evening for us.! Unfortunately, we were a bit disappointed with a meal, having the total bill and up at around $400 for two people if we include the three drinks we had. Overall, the sheer amount of food throughout 10 courses  was a lot, and we couldn't finish it. However, at that price point, I would've hoped that every dish coming out would be great and we would've been fine with smaller portions. The poached egg with soggy bacon, piece of yam tartlett, and brassica (wrapped veggies) were particularly underwhelming. They gave us each a jar of popcorn to take home, but unfortunately the caramel was burnt! I don't think anyone tasted it. The squash soup in mini pumpkin, colorado bass, and chicken, were particularly well done! Recommend considering either decreasing the number of courses to focus on some really well done, or decreasing the size of some of the dishes to make the experience better!
I’ve been warming up at The Nickel before Buell shows for years, and every visit feels like a new production. The house is lovely—Hotel Teatro plays the grand old theater beautifully—and the location gets a standing ovation before the first line is spoken.
The performance, however, varies by night. Some services are perfectly blocked: cues hit, lines crisp, everyone in sync like a tight ensemble. Other nights, it’s more improv than rehearsal—glimpses of talent, missed marks, a stage manager waving from the wings. My latest visit? A confident matinee. Punctual entrances, clean transitions, no scenery chewed. Encouraging.
Then the new menu took the stage. It’s a smaller cast—let’s call it “intimate”—and the script aims for sleek. On the plate, though, it plays a bit cautious, like a director cutting monologues moments before opening. A few dishes still step into the spotlight and belt, but the chorus doesn’t quite fill the room.
A note from the Cocktail Desk: skip the Bee’s Knees. In a proper production, it should glow a pale matinee gold—honey and lemon in close harmony, the gin carrying melody. Mine arrived looking like an oil spill auditioning for a tragic role. The nose read “science lab,” the balance missed its entrance, and the gin wandered offstage. That’s an understudy you don’t send on.
Am I tough? Sure—but only because the staging is so right. The room has presence, the pre-theater crowd provides energy, and when the kitchen lands a number, you remember why you bought tickets here in the first place. Menu overhauls often mean a company in rehearsal: trimming, tightening, finding the light. I’m rooting for their second act.
Until the show settles, treat The Nickel like a solid prelude: arrive early, enjoy the set, order with intent, and let the ambiance carry the overture. Save your cocktail solo for another bar, and expect a few ad-libs along the way. With this venue and this audience, greatness is in the script—they just need a sharper director’s cut. Curtain held for improvements.
Atmosphere: 5
Food: 3
Service: 4
I had the avocado toast and was disappointed that the avocado was a spread as opposed to chunks,, giving it a slightly-off taste. The sourdough bread that it was on was good.
Food is creative and tasty. Menu is smaller but a varied selection for a smaller restaurant. Great, knowledgable service. A nice choice for dinner before the theater.
Restaurantji Recommends
The food was delicious. Our server was very nice, she brought me a taste of a wine I was interested in and was able to convince the chef to split our entree. Much appreciated. She did not rush us, however the food and drinks were brought to us in a timely manner.
we had great service and had our check comped for a very over salted / cured duck breast. they cure in now on house and they explained its a work in progress
The squash soup was excellent, but the portion could have been a bit larger. The beet salad and burger were also very good. Fries were fantastic.
I frequently go to the Nickel before DCPA performances. It is one of my favorite restaurants near there. The food is always excellent and they have a great drink menu. This visit I had one of my best meals ever there with the duck breast entree finished with butternut squash Pana Cota for dessert. Love this place!
Food does not live up to this restaurant's image of itself; chicken overcooked, appetizer was okay but plated like a fish stick on a white plate. Dessert was a bourbon cake which was burnt; ironically it gave it a smokey flavor which went well with the butterscotch sauce
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