From chef Matt Jennings: “This might be a slightly bias report; chef/ owner Derek Wager is one of my true friends and has become a great ally in the fight against the ‘de rigueur’ cuisine of our little Ocean State. He’s in a tough part of town to pull this off, The Westside, most commonly known for Providence’s “Federal Hill”  or “Little Italy” section- where mom and pop Italian markets play host to cappuccino slurping old timers, fake salamis hang from the ceilings of century old specialty markets and most menus are emblazoned with primavera, fra diavolo, puttanesca, and more.

Derek is doing something different. Originally crammed into a 18-seat space on the center section of Broadway Street in Providence, chef Wagner’s empire has grown to accommodate his guests and his continually evolving Contemporary American cuisine. He now owns his own building at the opposite end of the street, deeper into the Broadway neighborhood, in a restaurant space he designed and his sister built (she’s a contractor).

In a sense, he is the quintessential Providence chef. He graduated from Johnson & Wales University, with a degree in Culinary Arts. His family is Rhode Island to the core, having lived here their entire lives. Now, Derek gives back to the community he came from, by way of offering his take on new American cuisine.

Sourced from local Rhode Island farms, created by a chef who lives and breathes all things Rhode Island, and cooked by a team of Johnson & Wales interns, it couldn’t really get any more Ocean State than this. Derek has done his part to bring attention and appreciation to our little state; he has been nominated for The James Beard Rising Star Award twice, and has recently been featured in Clean Eating Magazine, Esquire magazine and a new book by Darryl Estrine and Kelly Kochendorfer- Harvest To Heat: Cooking with America's Best Chefs, Farmers, and Artisans.

We Providence chefs have a little joke that Derek is the ‘hardest working chef in Rhode Island.’ He is open for breakfast, lunch and dinner- and more likely than not, you will find him there every service- in the flames of the sauté station, or expediting orders from the bar area.

Whether it’s a breakfast at Nick’s of baked polenta with two eggs, parmesan cheese and baby spinach, or grilled Hereford steak with spring onions, Crystal Brook Farm goat cheese and chipotle sauce for lunch, or for dinner a three or six course tasting menu, you will find that every plate that leaves the kitchen at Nick’s is well executed, locally sourced, and pleasing to both the eye and palate. Nothing too complicated or fussy. Well thought out, consciously constructed dishes that taste great. Nick’s On Broadway is well worth the trip to find this out of the way, Rhode Island gem.”