Lyon-born chef Nico Chaiz opened Nico's because he wanted to create a place where he could work the hours he likes and serve people like himself, who love good food at reasonable prices. Where better than a few steps from the city's fish auction? Though its chief clientele is rough-hewn dock workers and fishermen, the café has received universal critical acclaim for its upscale plate lunches of seaweed-crusted tuna steaks, and fish or egg breakfasts.
Reviewed by halhewitt from Honolulu on 4/28/07
Nico's has great seafood at a fair price. The location is superb once you find Pier 38. We think it is a winner for the family. Looks like mostly locals are the smartest ones in town.
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