Nicholson Muir

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Nicholson Muir Premier steakhouse & coastal kitchen, featuring a classic butcher shop in Boynton beach!
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[ A BRIGHT IDEA ]A little over a year ago, this chandelier was just an idea.James had sketched out what he imagined for ...
10/09/2026

[ A BRIGHT IDEA ]
A little over a year ago, this chandelier was just an idea.
James had sketched out what he imagined for the room. We couldn’t find anything quite like it, so we figured out how to make it ourselves.
Today, it’s difficult to imagine Nicholson Muir without it.
Funny how that happens.
How an idea comes to life, gradually becomes familiar, and before long, is part of what makes a place feel like itself.
We believe there’s real value in consistency. In the familiar faces, the favorite dishes, and the little things that bring people back.
But consistency should never mean standing still.
We’ve been looking at things from a few different perspectives lately. Rethinking parts of our menu, welcoming new influences, and exploring ideas that might bring something unexpected to the table.
Some are already taking shape. Others are still conversations.
We don’t know exactly where every idea will lead. But we know better than to stop having them.
After all, there’s always room for another bright idea.

[ CABERNET & FIRE ] Some conversations are worth continuing. After joining Paul Hobbs for his Cabernet Sauvignon Maste...
10/06/2026

[ CABERNET & FIRE ]

Some conversations are worth continuing.
After joining Paul Hobbs for his Cabernet Sauvignon Masterclass, James knew there was a conversation we wanted to bring home to Nicholson Muir.
This November, Paul Hobbs Winery and Viña Cobos meet Nicholson Muir — Cabernet Sauvignon, Argentine fire, and an asado.
California to Mendoza to Boynton Beach.
Reservations opening soon. Stay tuned.

[ TOAST ]A simple idea. We tend to get carried away.
09/30/2026

[ TOAST ]

A simple idea. We tend to get carried away.

[ NOVEMBER 8 ]A few months ago, we attended a w**e masterclass in Miami with James.We expected great w**es and plenty to...
09/25/2026

[ NOVEMBER 8 ]
A few months ago, we attended a w**e masterclass in Miami with James.
We expected great w**es and plenty to learn. What stayed with us just as much was the person leading it — extraordinarily knowledgeable, remarkably approachable, and someone whose story has long connected two places very close to us: the United States and Argentina.
So we came home with an idea:
What if we could bring that masterclass to Boynton Beach?
We’ve been quietly working on it ever since.
On November 8, it’s happening.
A very special masterclass at Nicholson Muir, followed by an Argentine asado around the fire.
More very soon.

[ NEGRONI ]Three new ways of looking at a classic.FERNET NEGRONIPlymouth Gin · Aperol · Sweet Vermouth · Fernet-BrancaES...
09/22/2026

[ NEGRONI ]

Three new ways of looking at a classic.

FERNET NEGRONI
Plymouth Gin · Aperol · Sweet Vermouth · Fernet-Branca

ESPRESSO NEGRONI
Drumshanbo Irish Gin · Campari · Sweet Vermouth · Borghetti Espresso Liqueur · Orange Bitters

EMPRESS NEGRONI
Empress Indigo Gin · Luxardo Bitter Bianco · Dry Vermouth

At the bar this week. Do you Negroni?

[ 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.

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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