Owner of Nighthawks, Fiko Uslu and Executive Chef Edi Seitllari
Fresh Origins is America’s leading producer of Microgreens and Edible Flowers. Combining the benefits of an ideal climate with a deep passion for quality and innovation, Fresh Origins products are sought after by the finest restaurants and top chefs. The farm is located in the picturesque rolling hills of San Diego County, where the near perfect weather allows for production and harvest all year. Fresh Origins produces almost 400 Microgreens, Petitegreens, Edible Flowers, Shoots, Tiny Veggies™ and related items. Many are not available anywhere else, with new introductions nearly every month. Fresh Origins products are on top of the finest cuisine in the world! Fresh Origins supplies distributors of specialty produce who serve fine dining restaurants and resorts nationwide. There are also a few online sources of their products available to private chefs and home cooks. Read our first Culinary Queen interview with Kelly Sasuga:
For more information about Fresh Origins, visit their website at
Look at that gorgeous selection! It could be your dinner...
We've featured many restaurants at this stage in the game, but few have set us on fire in a good way! It's not who you know, it's Whom You Know and we know Fiko, who pays tribute to Edward Hopper's namesake work, Nighthawks, with his phenomenal restaurant devoted to excellence in Mediterranean cuisine.
Nighthawks was first featured in Terrific Takeout, last November:
We are thrilled to announce it has advanced to Peachy's Picks, and this is its second feature ever, and its first in Peachy's Picks. The best features in Terrific Takeout graduate to Peachy's Picks, and the very best are updated. You should wonder about anyone we feature only once, and also wonder about anyone we have not featured in a long time. The best restaurants are featured every season. We were happy with our first visit to Nighthawks, and even more pleased with this visit. Here is what the dish on video looks like after the fire is put out:
It's authentic Saganaki: a Greek dish. Kefalograviera cheese is flamed with brandy, and the sharp cheese will wow you with its complex, nutty roasted flavor. The firm texture borders on crunchy, and there is a fabulous gooey component as well...but we're getting ahead of ourselves.
The moment Peachy Deegan walked in, Fiko greeted her with a smile and one of the best tables, and he thoughtfully suggested a bottle of wine (or rather, two!):
We reveled in the robust Melini Riserva Chianti 2012, and their distributor states:
"The Melini Winery dates back to 1705, and is one of the Chianti region’s oldest and most historic wineries. Melini owns over 1,200 acres in Chianti most of which are in the prime Classico zone.
Throughout its history, Melini has aggressively embraced innovations that improve quality. Founder Adolpho Laborel Melini used pasteurization in winemaking 33 years before Louis Pasteur wrote about the process. Melini introduced the fiasco strapeso, a tempered glass bottle that made possible the export of Chianti to foreign markets.
Using fruit harvested from several farms, Melini Chianti 'Borghi D’Elsa' and its Orvieto Classico are easy to drink, fruit-forward, 'International-style' wines for everyday drinking and express the 'Essence of Tuscany.'"
Fiko is definitely reading! We LOVE LOVE LOVE history (maybe we have featured Martin's Tavern more than anyone north of the Washington Post?) and versatile Italian reds, so we happily sipped this throughout our Nighthawks experience.
One fabulous appetizer we tried was the Charcoal Octopus, which was a true Mediterranean classic that we adored. The octopus is sushi-grade and is enhanced by lemon juice, roasted red bell peppers, red onions, capers, red wine vinegar and olive oil. Fresh and delicious, this dish sets a lovely precedent to this healthy cuisine.
Please meet the Salmon Avocado Duet, which we could not recommend more strongly. Sushi-grade wild salmon graces a bed of avocado salad topped with olive oil and fresh lemon juice, garnished with tortilla chips. Each individual flavor shone through with panache, and the essence of the Mediterranean announced itself...perhaps with a bit of Mexican highlight!
As you know, we are advocates of green salad. If we don't see green salad on your menu, we are disappointed. Nighthawks is super-impressive with a menu section titled "Salad of Nighthawks" with six salad choices and two soup options. Peachy Deegan chose the Forbidden Salad for its components and terrifically fun name.
The tomatoes in particular are sensational and we like how their skin is off, a unique characteristic to this salad. Grilled plum tomatoes, raw red bell peppers, scallions, parsley, radish, Kalamata olives, feta cheese, fresh mint, olive oil and fresh lemon juice to form a bevy of nutrition that will make being healthy a bit naughty...remember, it's Forbidden.
It insisted on a profile shot.
If you are in the mood for soup, the Lentil & Spinach soup we would recommend. Its warmth and hearty nature are perfect for this time of year, especially now that it really feels like winter in Manhattan!
Another salad that we found impressive was the Pear and Avocado with King Shrimp. You will revel in the succulent large shrimp, perfectly sliced pear, popular avocado, crispy hearts of romaine, radicchio, orange segments, gorgonzola cheese and balsamic vinaigrette. These fresh flavors make this clean salad something you will not only find delicious, but also be proud of eating.
The atmosphere is upbeat without being loud, and classy at this off-the-beaten path venue. We really like the spacious layout and lighting.
One entree we tried were the perfectly al dente Rigatoni Sugo. You will love the ground filet mignon Bolognese highlighted with wild mushrooms and the amazing hint of cream! Every bite spells exquisite comfort food in your stomach. This is one of 11 entrees you can choose that are not fish.
We also tried the Atlantic Snapper, which could not have been more fresh. Note one of the first pictures where the fish selection is on display...it's hard not to order fish after seeing that starting lineup. The snapper was grilled with great flavor and joined by roasted lemon potato and sauteed spinach, which created a commendable balance on the plate. We count eight fresh fish per pound selections on the menu, and this is one of them. All fish is freshly cut and charcoal-grilled, and you'll be glad to know the chef de-bones your fish for you.
Peachy Deegan chose the Scottish Smoked Salmon, and she would choose it again and again. This is their first meeting.
Colossal pasteurized crabmeat and also shrimp chopped teams up with this amazing oven-roasted salmon to bring you to seafood ecstasy! The sauce you will absolutely adore and this unique presentation sets Nighthawks apart from the run-of-the mill venues. Carrots, broccoli and potatoes come to this under the sea party on your plate.
There are many dessert choices, but chocolate raspberry is always a compelling answer for Peachy Deegan. This is the chocolate raspberry truffle!
You can never go wrong with a classic Vanilla gelato, and often, less is more.
If you would like to go the traditional route, we suggest the Yogurt Meli: organic low fat Turkish yogurt with honey and cherry preserves sprinkled with crushed almonds and walnuts.
Make sure one of their 60 seats is yours~!
Fiko tells us:
"Nighthawks is a fresh seafood restaurant featuring classic dinner and brunch. It's ideal for corporate dinners, cocktail hours and nights out."
Peachy Picks Nighthawks!
Nighthawks is Highly Recommended by Whom You Know.
