If the name Nick Leahy sounds familiar, it’s because he’s done it all. He ran Saltyard, the Brookwood small plate restaurant for many years in the 2010s, opened the now-defunct American pub the Usual in Brookwood, and launched fine dining French spot Aix and accompanying wine bar Tin Tin pre-Covid. In 2020, he transformed Aix and Tin Tin into a more casual restaurant called Nick’s Westside. Last week, Leahy shuttered Nick’s, choosing instead to spend more time with his family and turn his attention to other opportunities—namely, a butcher and retail spot in Johns Creek. Called Vice Kitchen, it is slated to open January 20 on Medlock Bridge Road.
We spoke to Leahy to learn more.
Why did you close Nick’s Westside?
I live far away from it. It was a lot of work and up and down in sales. We’d have good months, bad months, a good week, a bad week. I felt like it was time for me to reprioritize, be more present for my family, and work on some new opportunities.
How’d Vice come about?
A couple guys I’ve known since high school were talking about the concept. It’s a great opportunity in a great area—something that’s missing in that market. I designed the menu and offerings. We’ll be working with local farms and specialty imports, like I did at Nick’s.
What is the concept?
It’s a butcher shop and retail market. We’ll have a butcher counter with a meat—and marinated meats like chimichurri rubbed chicken to make things easier for people cooking at home. We’ll have a lot of seafood, prepared foods, sauces, and rubs. We’re partnering with local and regional companies who fit the ethos we’re going for, companies like Yom, Sweet Grass Dairy, and Beautiful Briny Sea. We’re making take-home meals like meatballs, lasagna, stuffed cabbage, and vegetable sides in two sizes: feeding two and four. We’ll sell fresh produce too.
We’re an official retailer for Gather Grills and Big Green Eggs and their accessories…
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