Start spreading the news...Six by Nico restaurants in Glasgow and Edinburgh will soon be changing to a new menu concept.

From street food to family run pizzerias and fine dining, the new Six by Nico tasting menu is inspired by the exciting New York food scene.

New York city is a culinary destination that is constantly changing and trend-setting – Manhattan alone holds a plethora of ever-changing, mouth-watering foods to explore, which offer new twists on old favourites.

From classic American snacks such as bagels and pizzas to sweet cronuts and picture perfect cupcakes: there’s no better way to learn about the city’s multi-cultural heritage than through eating its range of culinary delights.

For a Nico take on this evolving food scene, guests in the Glasgow and Edinburgh restaurants are invited to take a bite of the big apple from Tuesday 1 October until Sunday 10 November.

Dishes on the New York City six course tasting menu include: Beef burger doughnuts with tomato ketchup, Swiss cheese and American mustard; Eggs Benedict served with smoked ham hough terrine, brown butter hollandaise and Quail egg; Clam and cod chowder with barbecue leeks, lemon gel and roasted corn and dessert of the big apple – a New York cheesecake served with apple compote and roasted hazelnuts.

Of the new menu, chef Nico Simeone said;”Encapsulating various elements of the city’s enchanting charm, from its glistening skylines to the decadence of Broadway, our upcoming menu aims to transport guest’s taste buds to the city that never sleeps.

“Our team have created a tasting menu that will see our guests munch through Manhattan, one bite at a time.”

Diners can book a table now for the New York menu from Edinburgh’s Hanover Street or Finnieston in Glasgow, both are open from midday till late, Tuesday through to Sunday.

The six course tasting menu is priced at £29 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £26 at each restaurant.

As ever, there is a vegetarian alternative available for every course, as well as New York inspired snack side and aperitif.

About The Author

Rosalind Erskine

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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