We’re cooking with Nico’s Upstairs, making ono rib eye steak with special green butter sauce

Sponsored by Nico's Pier 38 and Nico's Kailua

Nico’s restaurants are known for having the freshest fish, but it doesn’t stop there.  Continuing that legacy, Nico’s newest eatery, Nico’s Upstairs Steak & Seafood, is making mouth-watering fish and beef recipes. HI Now host Kanoe Gibson is getting a taste of the rib eye steak now offered on the restaurant’s dinner menu and is in the kitchen with Chef Nico Chaize to see how his special green sauce adds some French flair to the dish.

Recipe: Green Butter Sauce

1 butter
2 tsp Dijon mustard
1/2 lemon juice
2 basil leaves
2 leaves sage
1 bunch American parsley
2 sprigs tarragon
2 walnuts
1 tsp shallots
5 capers
2 anchovies
1 pinch nutmeg
2 egg yolk

1) Melt butter and put all ingredients (except eggs yolks, Dijon and lemon juice), then blend together.
2) In another bowl, beat eggs, Dijon, and lemon juice.
3) Slowly add butter blend mix to the eggs, Dijon, and lemon. Keep mixing with a whisk until nice and smooth.
(Note: Do not break the butter.)

About Nico’s Upstairs Steak & Seafood
The bistro inspired space features an expansive dining room with floor to ceiling windows overlooking Honolulu Harbor, just above Chef Nico’s flagship premier fish restaurant Nico’s Pier 38.

Executing the new dinner menu is Chef de Cuisine Meghan Ellis, who has been overseeing the kitchen at Nico’s Kailua for the past two years. One of the eagerly anticipated entrees is the “Fish en Papillote,” a locally caught bottom fish of the day wrapped in parchment paper “Chinese style” with black bean sauce table side to reveal the steaming moist fish. Other entrées that are anticipated to be favorites are a 14 oz Rib eye, and a 12oz New York Steak both served with fries, and the 8oz Filet served with Gratin Dauphinois and all are served with Nico’s French green butter sauce on the side. There are also traditional French appetizers, Escargots, Steak Tartare, and French onion soup. Dinner also features Nico’s Poke tableside for two.

Nico’s Upstairs has one of downtown’s only Sunday brunch buffets. The buffet consists of Nico’s breakfast house specialties, Chef Meghan’s Marsala Crème Anglaise French Toast, Angry Orchid Corned Beef Hash, Kim Chee Fried Rice, Seafood Jambalaya, Shrimp Cocktail, Brown Sugar Rubbed Prime Rib, Nico’s famous Poke and a variety of local breakfast favorites. Offered every Sunday 10 a.m. – 3 p.m.

For more information: nicospier38.com, nicoskailua.com