Nik’s & Co. may look different, but its heart remains unchanged. Owner Leo Sculli shares what’s new, what’s changed, and why, at its core, the spirit of the bar is just as it’s always been.
A New Nik’s & Co. Less Staged, More Welcoming
The transformation began with perception. “People saw us as overly elegant, maybe even pretentious—possibly expensive,” says Sculli. “But we’ve always been more relaxed than that.” That’s where the idea came from: shift the atmosphere to reflect the venue’s true personality.
The makeover involved a new logo—one that steps away from its former 1920s aesthetic—and a reimagined interior. The black floor gave way to beige, the curtains came down, and with a few other touches, Nik’s & Co. started presenting itself in a new light.
The Keyword? Simplify
Naturally, the revamp extended to both the food and cocktail menus. There was a practical element, too: “I had a dish with 18 different preparations in the previous menu. That makes no sense, not even financially, since I can’t price it beyond €16–18, even if it’s worth €32.” The shift wasn’t about rejecting the past, but rather “streamlining the process and letting the ingredients speak for themselves.”
Nik Is Dead. Long Live Nik
This relook also impacted how menus are presented. Previously, everything revolved around Nik, a fictional character whose travels and encounters inspired each dish and drink. “It was a beautiful idea,” Sculli admits, “but it felt overly orchestrated. So we gave Nik a new destiny—we said he’s moved on to a better place and launched Nik 2.0.”
That change is also reflected in food pairings. What used to be strict suggestions are now simply thoughtful options. “We still work on pairings—like our coffee spaghetti, which goes perfectly with a coffee-accented Sazerac. But we don’t insist on it. Guests can decide for themselves.”
A New Look, Same Heart—And Proudly Italian
So yes, Nik’s & Co. has changed its outfit—but the essence is intact. “We’ve always worked with quality ingredients, and that’s not changing.” Local sourcing and a renewed focus on Italian tradition are front and center.
The ham is cooked in-house. The pasta is handmade. Juices are pressed fresh from fruit. “We noticed that abroad, Italian products are all the rage, while here we rack our brains trying to make everything international. So we decided to lean into Italy. For example, we’re rethinking the Garibaldi—still bitter and orange juice, of course, but maybe clarified, maybe carbonated.”
At the new Nik’s & Co., you can stop by for lunch or dinner and find the same heart beating beneath a refreshed look—one that feels more in tune with who they’ve always been.
Images courtesy Nik’s & Co.
