Nicholson Muir

Nicholson Muir Premier steakhouse & coastal kitchen, featuring a classic butcher shop in Boynton beach!
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[ NEGRONI ]We’ve never been particularly discreet about it.The Negroni has had a place at Nicholson Muir for quite some ...
09/02/2026

[ NEGRONI ]

We’ve never been particularly discreet about it.

The Negroni has had a place at Nicholson Muir for quite some time — on the bar, on the walls, and in a few other places if you know where to look.

So September seems like a reasonable month to spend a little more time with it.

The classic. Our own interpretation. Perhaps another way or two.

Negroni Week arrives September 21–27.
We thought we’d start early.

[ CARAMELLE ]Italian for sweets.A little misdirection before the first bite.Handmade, filled and folded one by one in ou...
08/31/2026

[ CARAMELLE ]

Italian for sweets.
A little misdirection before the first bite.
Handmade, filled and folded one by one in our kitchen.

[ A TASTE OF SUMMER ]Sometimes the luxury is simply in having everything done well.A thoughtful beginning, a beautifully...
08/27/2026

[ A TASTE OF SUMMER ]

Sometimes the luxury is simply in having everything done well.
A thoughtful beginning, a beautifully cooked main, something sweet at the end, and an evening that unfolds as it should.

Three courses · $45 per person · Tuesday–Thursday

[DINNER, GIFTED]Nicholson Muir Digital Gift Cards are now available online — delivered instantly or scheduled for a futu...
08/26/2026

[DINNER, GIFTED]
Nicholson Muir Digital Gift Cards are now available online — delivered instantly or scheduled for a future date.
For celebrations, thank-yous, or simply dinner to look forward to.
Available through the link in bio.

08/22/2026

[ ENCORE UNE FOIE. ]

James first tasted foie gras terrine when he was about ten years old, at a friend’s home in Locust Valley, New York.
Years later, when he set out to recreate those flavors, the classic recipe called for Cognac. He had Macallan on hand instead.
So he used it.
Today, our foie gras is marinated in Macallan, prepared au torchon, then dry aged for seven days before being served with black Mission figs, balsamic, fleur de sel and toast points.
A little over the top. As foie gras should be.

07/26/2026

[DO YOU PASTA?]

For Chef James, pasta began long before Nicholson Muir.
As a kid growing up in Argentina, Sundays meant family around the table—and pasta made fresh from scratch. The kitchen started very early: flour, eggs, dough worked by hand, sauce already simmering by 9.30 a.m. Grandparents, parents and even kids cooking together. Everyone eventually gathering around what had been hours in the making.
Some traditions stay with you.
That craft lives on in our kitchen. Pasta made here, by hand, in its many forms—because some ways of doing things stand the test of time.
From memory. By hand.
At Nicholson Muir.

Do You Pasta?

[ENDS & BEGINNINGS]Seasons. Services. Dishes. Cocktails.Ends and beginnings are everywhere. It is their succession that ...
07/08/2026

[ENDS & BEGINNINGS]

Seasons. Services. Dishes. Cocktails.

Ends and beginnings are everywhere. It is their succession that creates continuity.

Perhaps the difference is only where you happen to be standing.

[AN AMERICAN HOUSE]For 250 years, homes have been where America’s stories begin.Nicholson Muir occupies one of Boynton B...
06/29/2026

[AN AMERICAN HOUSE]

For 250 years, homes have been where America’s stories begin.

Nicholson Muir occupies one of Boynton Beach’s historic cottages—a place where new memories are made around the table every evening.

This Independence Day weekend, we’ll continue that tradition with fire, hospitality, and a little Argentine soul.

We’ll be welcoming guests throughout the holiday weekend.

Happy Fourth of July.

🇺🇸

[ VERTICAL ]This Thursday at Nicholson Muir.A rare opportunity to explore Catena Zapata through a guided comparison of o...
04/15/2026

[ VERTICAL ]

This Thursday at Nicholson Muir.

A rare opportunity to explore Catena Zapata through a guided comparison of old and new vintages.

Throughout the evening, we will be offering two curated w**e flights featuring both library selections and current releases—highlighting how these w**es evolve over time.

The experience will be guided by Richard Gordon, who works closely with the Catena family across international markets, offering a unique perspective from vineyard to collector.

This is not a formal event, but a special offering available alongside dinner for one night only.

Limited quantities. Once they’re gone, they’re gone.

Reservations available through our website or OpenTable.

Address

480 East Ocean Av
Boynton Beach, FL
33435

Opening Hours

Tuesday 4pm - 10pm
Wednesday 4pm - 10pm
Thursday 4pm - 10pm
Friday 4pm - 10pm
Saturday 4pm - 10pm

Telephone

+15613363977

Website

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