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Image: Anne Reeser

Calling the meat-in-casings that the Nest at the Viceroy started serving this winter “hot dogs” would be an injustice. These are artisanal sausages, made in-house under the watchful eye of Will Nolan, the Nest and Eight K at the Viceroy’s executive chef. “They’re more charcuterie,” Nolan admits, and they’re part of the New Orleanian’s reimagining of the Nest as an unpretentious, affordable gastropub, which also boasts forty-five Colorado microbrews on tap. One thing’s for sure: $7 to $11 for a quantity of food that can feed two—try the Leo, with its bacon, banana ketchup, and jalapeño and pineapple relish—is a doggone steal.

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