Meet WICK NICK of GRANTPARK

Today we’d like to introduce you to WICK NICK.

Hi WICK, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
WICK&NICKS started off as a sandwich pop up WICK&NICKS HOT SALADS &COLD CUTS which though initially very successful became quite difficult to continue. Three years ago, we found a loft space that spoke to us. It has a special magic with the large factory windows and ample sunset lighting. It was clear the moment we had the keys, that we were to use this space as a location for what is now w+n:blueblood. No longer focused on sandwhichs, our focus shifted towards a private supper club with a prix fixed style tasting menu. We sought to create a menu in setting where we currated the guest experience from start to finish without having to mobilize and breakdown and move about nomadically like a traditional pop-up. Inevitably, you lose focus on the food. Separately Jared War(Wick) is the 6 year chef of Octopus Bar (EAV) and Ben Skol(Nick) is the 13 year Chef De Cuisine at Boccalupo (Inman Park) each a full time + career. In order for us to create something outside of those two very consuming realms, we needed to make it sense to our lives.

The first year was spent figuring out all the details outside of the kitchen where we were most comfortable. This forced us to take an active role in the other side “OF HOUSE” and we are better for it. Everything from linens to silverware, custom menu printing, lighting, tables, chairs, artwork, a now elite vintage audio system. All of which was initially thrifted from FB market to goodwill and estate sales. Slowly phased into better and better versions since.

Now, w+n:blueblood is hosted one “service industry” weekend a month (SUNDAY+MONDAY) with a growing mailing list of patrons from wickandnicks.com and IG. It has become our outlet to explore deeper into ideas we have throughout each month actively cooking day to day.

Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
The biggest challenges for us lied outside of the kitchen. The IT side of things remains a challenge for us to this day. But along the way, growing our arsenal of necessities to host dinners not just well but beyond the typical standard of a typical restaurant. This was meant to be our own so we currated the space with vintage designer chairs and tables from the 70’s, electroplated goldware, mismatched vintage glassware and over 500 different stone plateware. Every detail became a factor of conversation, decision, action, adjustment, and refinement. We even built a DIY hood vent system, that is suspended without a single screw in the ceiling. The list is endless. But which each of these we grew stronger. Especially with a commercial low-boy courtesy of Chef B. Wolfe. The journey has enriched our lives for the better.

Thanks – so what else should our readers know about your work and what you’re currently focused on?
We are both active professional chefs separately and together we are hosts of an underground supper club.

What matters most to you? Why?
The freedom create the food we want to make in a space we currate, using the best ingredients available to us with our farmers and purveyors that we have built relationships with over the many years.

Pricing:

• Check the website for details
• $150-$175

Contact Info:

• Website: https://Wickandnicks.com
• Instagram: wickandnicks