Nice Matin

The story

Crafted with passion, served with love

A Taste of the Riviera on the Upper West Side

Since opening in 2003, Nice Matin has been the Upper West Side's anchor for French dining — a place that moves effortlessly from early morning omelettes and café au lait to afternoon apéro spritzes and three-course dinners. The dining room channels the seaside ease of Nice's Grand Promenade des Anglais, and the restaurant has earned two stars from the New York Times along the way.

The Kitchen: Andy D'Amico

Culinary Managing Partner Andy D'Amico has been cooking for New York diners for over four decades. A Culinary Institute of America graduate, he cut his teeth at prestigious hotel kitchens before a pivotal stint at Sign of the Dove, where he developed a deep affinity for the honest flavors of the Mediterranean. That sensibility defines Nice Matin's French menu to this day.

D'Amico's cooking draws on a research trip he took to the South of France before the restaurant opened. The result is a menu that holds classic Provençal dishes — Tuna Niçoise, Escargots, Soupe au Pistou — alongside regional specialties less common in New York, like Socca Crêpes. At brunch, expect a Spicy Lamb Merguez Scramble, Shakshuka with avocado and ricotta salata, a Crispy Potato Cake with smoked salmon, and a properly assembled Croque Madame. The kitchen runs from 8 a.m. through late evening, seven days a week.

The Cellar: A Grand Award Since 2014

The wine program is in the hands of Beverage Director and Partner Aviram Turgeman, who joined the American Sommelier Association in 2003 and completed the WSET Diploma in 2009. His 2,500-bottle selection at Nice Matin has earned Wine Spectator's Grand Award every year since 2014 — one of the most demanding recognitions in the wine world. Turgeman curates the list so that every item on the French menu finds a natural pairing, and he applies the same imagination to the cocktail program, where classics like Negronis and Martinis get a considered creative turn.

The Team Behind the Room

General Manager Lisa Jordan brings over two decades of hospitality experience spanning New York, London, and Rio de Janeiro. She holds a WSET certification with distinction and has been part of the Nice Matin team since 2016, becoming GM in 2021. Chef de Cuisine Sergio Rodriguez has been in the kitchen since opening day in 2003, having first worked alongside D'Amico years earlier — his institutional knowledge and hands-on leadership are woven into every service.

Together, this team has sustained what the restaurant describes simply as its goal: "to maintain the integrity of the food and offer patrons an honest dining experience."