Nicholson Muir

Nicholson Muir Premier steakhouse & coastal kitchen, featuring a classic butcher shop in Boynton beach!
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[ 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 wine flights featuring both library selections and current releases—highlighting how these wines 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.

Fire starts it.Time shapes it.Technique holds it together.And when it reaches the table,it’s already done its work.This ...
02/03/2026

Fire starts it.

Time shapes it.

Technique holds it together.

And when it reaches the table,
it’s already done its work.

This is how we cook.

[ AMARONE ]Amarone is not made quickly — it is made deliberately.In Valpolicella, in Italy’s Veneto region near Verona, ...
01/19/2026

[ AMARONE ]

Amarone is not made quickly — it is made deliberately.

In Valpolicella, in Italy’s Veneto region near Verona, grapes are dried after harvest in a traditional process called appassimento, allowing time to concentrate flavor, structure, and depth before fermentation even begins. Time becomes an ingredient.

The result is a wine known for richness, elegance, and remarkable longevity.

On Thursday, January 22, we explore this tradition through a seven-course guided tasting menu, paired with seven wines from Cantine Bertani — one of Italy’s most historic producers, with over 165 years of winemaking heritage — including the celebrated 2015 Amarone della Valpolicella Classico (100 points — James Suckling).

From Valpolicella to our table.
Full details and reservations via our website

[ A NEW CHAPTER ]We’ve launched our new website and transitioned our reservations to OpenTable — creating a smoother, mo...
01/10/2026

[ A NEW CHAPTER ]

We’ve launched our new website and transitioned our reservations to OpenTable — creating a smoother, more seamless way to plan your visit with us.

As always, the focus remains the same: thoughtful hospitality, refined cooking, and experiences shaped by time and intention.

And next — an evening dedicated to Valpolicella, featuring Bertani Amarone, a wine recently recognized as one of the most celebrated vintages of the year.

January 22.
Reservations now live.





[2026]New experiences, real challenges, moments of uncertainty — and moments that mattered.We move into this year with g...
01/03/2026

[2026]
New experiences, real challenges, moments of uncertainty — and moments that mattered.

We move into this year with gratitude, clarity, and intention.

Here’s to 2026.
Happy New Year.

Wishing you a warm and peaceful holiday season, from our table to yours.
12/24/2025

Wishing you a warm and peaceful holiday season, from our table to yours.

[ CHAMPAGNE ELEGANCE ] Champagne is often spoken about in terms of celebration.Less often in terms of restraint.At Nicho...
12/15/2025

[ CHAMPAGNE ELEGANCE ]

Champagne is often spoken about in terms of celebration.
Less often in terms of restraint.

At Nicholson Muir, we’re drawn to the moments where precision matters most — where balance, texture, and intention shape the experience as much as occasion.

This week, we welcome Laurent-Perrier for a guided Champagne dinner exploring elegance through clarity — from classic Brut to the purity of low- and no-dosage cuvées.

An evening shaped by conversation, craft, and time at the table.

🍾 Champagne Elegance
📍 NICHOLSON MUIR
🗓 Thursday, December 18
✨ Limited seating remaining

Reservations via link in bio.


[ NINE OR FIFTEEN ]Our omakase-style tasting is shaped each evening by the rhythm of the kitchen — crisp, warm, fire-kis...
12/12/2025

[ NINE OR FIFTEEN ]

Our omakase-style tasting is shaped each evening by the rhythm of the kitchen — crisp, warm, fire-kissed, and crafted plate by plate at the counter.

From gambas al ajillo to wagyu nigiri, from handmade empanadas to seared scallops and slow-flamed pork belly, each dish is part of a progression designed to be experienced, not rushed.

Nine courses or fifteen.
Tuesday–Saturday.
Reserve in bio.

[THE FIRST POUR]Ahead of Thursday’s Zuccardi dinner, a small preview of the evening: Torrontés lifted with pamplemousse ...
12/09/2025

[THE FIRST POUR]
Ahead of Thursday’s Zuccardi dinner, a small preview of the evening:
Torrontés lifted with pamplemousse and grapefruit spritz.
Light, floral, and made to welcome guests as they arrive.



[ SEVEN STORIES FROM THE ANDES ]Next Thursday, we welcome Jose Alberto Zuccardi from Zuccardi Valle de Uco — one of Arge...
12/05/2025

[ SEVEN STORIES FROM THE ANDES ]

Next Thursday, we welcome Jose Alberto Zuccardi from Zuccardi Valle de Uco — one of Argentina’s most visionary winemaking families — for an intimate 7-course dinner.

If you’ve joined one of our tasting dinners before — including our recent collaboration with The Glenturret — you already know this:

You don’t need to be a wine (or whisky) expert to love these evenings.
They’re guided, warm, immersive, and designed for discovery — one course, one story at a time.

Next week, we share a new narrative — told plate by plate, vineyard by vineyard, across the Andes.

SEVEN STORIES FROM THE ANDES
📅 Thursday, December 11
⏰ 7 PM
🍷 Hosted by Jose Alberto Zuccardi for

Very few seats remain — we expect to close reservations shortly.

And for those planning ahead: our Laurent-Perrier Champagne Dinner with Norie Chinea is right behind it!

📅 Laurent-Perrier Dinner — Thursday, Dec 18 · 7 PM
🍾 Featuring a full luxury range from
Early reservations highly recommended.

Reserve through our link in bio.

[ OF SMOKE & TIME ] — This Thursday!As we get closer to our seven-course whisky dinner with The Glenturret, we’ve receiv...
11/18/2025

[ OF SMOKE & TIME ] — This Thursday!

As we get closer to our seven-course whisky dinner with The Glenturret, we’ve received a few thoughtful questions from guests — and we love that. This evening is meant to be understood, enjoyed, and chosen intentionally.

One question has come up more than once:
“Do I need to drink all seven whiskies?”

Here’s the truth, plainly and gently: no, you don’t.
This experience is about exploration, not expectation.

Each pairing is designed to highlight the dialogue between whisky and dish — from the Perfect Egg with woodland mushrooms, to the Hay-Smoked Pekin Duck, the Whisky-Marinated NY Strip, and finally the dark chocolate and citrus dessert.

You’re invited to taste, compare, and discover at your own pace.
If you prefer a lighter path, alternative wine pairings will be available, as well as still and sparkling water throughout the night.

If you’re curious about anything at all — the menu, the pairings, the distillery — you can visit our landing page or simply ask us here in the comments. We’re here to guide you.

Thursday · November 20 · 7:30 PM
Nicholson Muir · Boynton Beach
$225 per guest (excluding tax & gratuity)

Remaining seats are limited — reservations in bio.

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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