I have to admit, I was a bit nervous to revisit Nic’s Grill at 1201 N. Penn.
The last time I went was about ten years ago, back when it was one of the metro's most iconic food spots—a no-frills dive with long lines and national acclaim from folks like Colin Farrell, Guy Fieri, and others.
Since then, Nic’s tried to expand into a bigger, fancier, loungier location. But like many local restaurants that bit off more than the market could chew, it closed last year. Some local reviews claimed the original location took a hit in quality during that ambitious detour. But now, with Nic and Jovon back in the saddle and refocused on their 11-seat diner instead of running a supper club, maybe the magic’s been restored.
I stopped by on a bleary Saturday morning around 11 a.m.
After parking on the side and walking through the turquoise front door, I grabbed a seat at the small counter in the even smaller dining room. As the grill sizzled, the aroma of caramelizing onions hit me like a warm, beefy security blanket. Any lingering doubts vanished.
The lanky guy at the grill worked with rhythmic focus, flipping patties and stirring onions, while an older gentleman—presumably the boss—hustled around taking drink orders and chatting with customers.
It felt like a proper reunion, ten years in the making.
Technically, I gave him my order, but it wasn’t really necessary. Outside of a chicken-fried steak special, Nic’s is all about one thing: their Oklahoma-style burger. A sizzling, cheese-smothered, onion-packed masterpiece, served with a pile of shoestring fries fresh out of the fryer.
As the beef seared on the flat-top, the wait felt endless—but in that good, this-is-gonna-be-worth-it way.
I watched as the cook assembled burger baskets with precision: toasted buns, pickles, lettuce—everything perfectly prepped—while the owner traded jokes and stories with the regulars. It’s the kind of place where the food and the vibe work in harmony.
It’s a really good atmosphere. At least I think so.
After about twenty minutes, my burger arrived—glistening with melted cheese sliding down the patty, and what looked like an entire browned onion stacked on top. The bun had a slight toast, soft in the middle, just the way it should be.
And yeah, it looked great—but the taste? Truly majestic.
The Oklahoma onion burger is a beloved regional tradition, and is taking the appropriated world by storm, but I’ll go ahead and say it: Nic’s Grill serves the best one in the city, the state, maybe even the country. There’s something about that seasoned flat-top, the practiced hands, and the nostalgic atmosphere that turns this humble burger into edible art.
The fries? Also pretty damn good.
Sure, $20 for a burger, fries, and a drink is a new kind of normal I’m still adjusting to—but honestly, it felt fair for something that doubles as a culinary masterpiece.
So now I’m thinking—every Saturday around 11, unless something immovable comes up, I’ll be at Nic’s. You’re welcome to join. Let me know, and I’ll save you a seat at the counter.
Cómpralo ya… otra vez!
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Follow Louis Fowler on Instagram at @louisfowler78.
