Step into Nik’s & Co. and be transported to the dazzling era of the 1970s. Celebrating this iconic decade, the menu is a collaborative creation by resident chef Paolo Bertin and bartender Marco Garavaglia. This culinary experience seamlessly blends the flavors and aromas of exquisite cuisine with cocktails designed for the adventurous palate. Our advice? Embark on a tasting journey, savor each pairing, and discover your favorites. Then, do it all over again.
Nik’s & Co. 70s Revival Menu
A short walk from Milan’s Central Station, Nik’s & Co. has been a gathering place for mixology enthusiasts since 2016. Founded by Leo Sculli and his partners, this cocktail bar pays homage to the revolutionary spirit of the 1970s with its eclectic menu.
In zona Stazione Centrale a Milano si trova un luogo di convivialità che dal 2016 riunisce gli appassionati della mixology di qualità. Nik’s & Co., cocktail bar nato da un’idea di Leo Sculli e soci, con il suo menu eclettico rende omaggio agli anni ‘70, un periodo storico rivoluzionario.
Expect a kaleidoscope of dishes from chef Paolo Bertin, each paired with Marco Garavaglia’s expertly crafted cocktails. This unique blend of flavors and scents brings to life the iconic figures and legendary inventions of that unforgettable decade.
Nik’s & Co. 70s Menu: From Brown Sugar to Nixon’s Gold
To celebrate the spirit of the 1970s, the chef has curated two tantalizing tasting journeys: Dancing, with three dishes and three drinks, and Rocking, featuring six dishes and six cocktails. Even a single pairing from this menu promises an unforgettable culinary adventure. The experience begins with Brown Sugar, inspired by the legendary 1971 Rolling Stones hit. This daring dish features braised veal tongue, raw sugar, dark beer, anise, coffee, and kimchi. It’s perfectly paired with the Brown Sugar cocktail, a smooth blend of Venezuelan and Haitian rums, ginger, lime, and a touch of Barbados sugar syrup.
Transitioning from music to technology, the menu pays homage to Ray Tomlinson, the programmer renowned for sending the first email via the Internet. This tribute comes in the form of herb-infused snails with potatoes, hay, kale, capers, and mustard, accompanied by the E-Snail cocktail. This clarified concoction features white tequila infused with hay, sherry, bell pepper and jalapeño cordial, and yogurt, delivering a unique and refreshing taste.
The journey culminates with a nod to President Richard Nixon’s decision to end the gold standard in 1971. A chocolate bar with pear, rosemary, and roasted chestnuts is paired with the Gold Fashioned cocktail—a luxurious blend of bourbon, scotch, cocoa bitters, rosemary, and chamomile syrup. This pairing brings a touch of historical elegance to the menu, making for a truly memorable dining experience.
A Tribute to Pink Floyd and Steve Jobs
What better homage to Pink Floyd’s iconic The Dark Side of the Moon, recorded in 1970 and released three years later, than a white chocolate Bavarian cream dessert complemented by pumpkin, orange, and licorice? This moonlit-inspired dish is best enjoyed with the Dark Moon cocktail, a blend of vodka, pumpkin water, and an almond and licorice cordial.
The era is brimming with memorable events, but some shine brighter in our collective memory. Who could forget Yolanda Baker and her 1973 invention, the Disco Ball, a symbol of those vibrant years? To honor her, the chef presents vermouth-glazed duck breast with corn, shiso, and avocado, paired with La Scoteca, a cocktail of bourbon, amaro, bitters, dry vermouth, and a Tropea onion shrub.
No tribute would be complete without a nod to Steve Jobs, who founded Apple in 1976. he chef’s homage is a delicate turbot with roasted apple, tarragon, and marrow, paired with a cocktail aptly named Apple, which combines brandy, star anise liqueur, mint, vanilla aquavit, and apple cider.
Journey Through Time with Nik’s & Co. 70s Menu
Nik’s & Co. invites you to travel back to 1979, the year the compact disc made its debut. Savor the adventurous combination of horse tartare, nori seaweed, blackberries, and fermented radishes, paired with the innovative Ciddì cocktail. This intriguing drink infuses nori seaweed into pisco, a South American spirit, blending it with bitters, vermouth, and a red fruit ferment for a truly unique experience.
The decade wraps up with a nod to Amii Stewart’s hit Knock on Wood. This dish evokes the flavors of the forest with Jerusalem artichokes, black truffle, watercress, walnuts, and juniper. Enhance the sensory experience by donning headphones to immerse yourself in the sounds of the forest floor. This dish is perfectly complemented by the KWood cocktail, a refreshing mix of aromatic gin, eucalyptus, pine, and the earthy notes of oolong tea.
As we step into the 1980s, we celebrate the iconic Japanese video game Puk-Man, known worldwide as Pac-Man. The playful Pac-Man dish delights with octopus, potatoes, goat cheese, paprika, and carrots, paired with a cocktail that combines cherry blossom gin, sloe liqueur, and a purple carrot and cinnamon shrub.
This concludes the 70s menu at Nik’s & Co., but the journey continues. The 1970s are just one chapter in this culinary adventure. What will the next destination be?
Images courtesy Nik’s & Co.
