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Nick & Toni’s was the brainchild of young culinary couple Jeff Salaway and Toni Ross. In 1988, the restaurant opened its doors and immediately garnered exemplary praise. One of the biggest accomplishments was the New York Times restaurant review in the metropolitan dining section by Ruth Reichl. On the heels of that review, the accolades continued under the direction of longtime executive chef Joe Realmuto. The New York Times rated it “excellent,” and Condé Nast Traveler recommended it to readers visiting the Hamptons - while advising them to book well ahead. Realmuto has fine
tuned his skill at creative Mediterranean country fare, aptly described by Mary Alice Kellogg of Bon Appetit magazine as “simple yet sophisticated.”