Nick And Jimmy's - Albuquerque

I have family in town and took them to Nick and Jimmy's on a weekday. We got there at 5 PM and there were only a few people eating, by 5:30 PM a place had many people. We tried to call but we could not make a reservation. First and for most, they brought warm bread and herb oil to dip. We ordered salads which were not bagged; they were fresh! They had a special with sea scallops and that's what my husband ordered, it had edible flowers and was delicious!! I ordered the chicken scallopini which was out of this world!! We had also ordered calamari for an appetizer which was cooked to perfection! We will be back, they have a real chef not a cook, everything was layered in flavor! Well done Nick Jimmy's!

Stopped in on a Saturday at about 5:30pm for dinner and was told we had at least an hour wait even though there were many open tables. No doubt they're suffering from a labor shortage as are most restaurants. However we were able to sit at the bar and order drinks and dinner there. Our bartender Daniel made us perfect dry gin Martinis as we waited for our food. Appetizer was the Dolmades Avgolemono (stuffed grape leaves and they were outstanding. My wife had the house salad with Greek dressing (fresh and delicious and I had the Red Chile Posole. Wow what a fantastic soup! My wife had the special Steak and Frites (perfectly prepared and I the 1/2 Greek Chicken with scalloped potatoes. I have to say the chicken was so good my wife said she's going to order it next time we visit. Great food, service and atmosphere.

Nick Jimmy's has a variety of food from Greek, to seafood, to New Mexican. It's a good dining choice for people that like a variety of food options.

Service was good but bringing out our drinks and entries was slow. There was live music Friday night and no wait to get a table which was nice. Posole soup was good just wish it had more bite to it. Prices are a bit high but the food is good for a night you are too tired to cook. I didn't like how they would bring our entrees one at a time and I had to wait for the second plate or drink each time for the other person. It would be awkward for one of us to start eating or drinking while the other person was waiting. The place was clean and had a nice atmosphere for date night. Would recommend for special occasions but too expensive for my taste of food and service.

First time at N&J 's. I was expecting a little nicer setting, more luxurious, classier, quieter, instead it felt like most other Mom and Pop owned restaurants. Service was good, but the waitress seemed rushed or hurried. Granted, it was the lunch hour so I understand. The prices were surprisingly more reasonable than I expected. However, after we were served, it made sense. I ordered the Chicken Fried Steak. It was over-cooked, dry, and tasted like they just dumped it in hot oil and served it up. The mashed potatoes and gravy were fine as were the veggies, but thumbs-down to the CFS. My coworker ordered the Tilapia and it was horrible! He said it 's supposed to be flaky, but instead was mushy and was served with it sitting in a pool of juices. In other words, it appeared to him and tasted like it was not cooked properly or was undercooked. He never finished it and left more than half remaining. The only saving grace was the salad, which was fresh, proper amount, and I had the Ranch Dressing that was perfect. The bread was a nice touch. The waitress was kind enough to remove the cost of the fish. Her explanation was, We have new cooks and they 're still learning how to prepare the dishes. Well, if true, the kitchen manager needs training as well as that plate should have never been served. On a more positive note, they serve some pretty impressive wines! Reasonably priced, great selection, and from appellations from all over the world. Yes, I 'm tired of NAPA valley wines served at most restaurants which IMO, are highly overrated and over-priced. I rating this a 2-star in hopes management see 's this review and makes changes and improvements. I understand Covid has impacted just about everyone, but if you 're going to tout your restaurant as a nice place to eat, they need to improve. And quick.