Born and raised in Glendale with a career built on both the East and West coasts, Nick Nahigian first moved to Manhattan Beach over a decade ago to work with Simms Restaurants. “I worked at Tin Roof Bistro and Simmzy’s as wine buyer and manager,” he says. “I learned to hire good people, train them well and treat them with respect and hospitality. If we create a warm and welcoming environment, our guests will feel those intentions.”
After leaving for a while, he and his then-fiancée (now wife) moved back to the South Bay area to grow not only a family but a business. Nick had once lived around the corner from Moon’s Market, a Manhattan Beach go-to on Highland Avenue. “We all loved it, and I always thought, ‘How could I bring my personal touch to it?’” he shares.
When the building became available, Nick saw an opportunity to preserve both its original architecture and its legacy as a local market. Reopened as Nick + Sons Gourmet Market, the venture is a change for the relatively new husband and father.
“I wanted to transition out from the restaurants to have more normalcy with my time,” he says. “In addition, through my travels in Italy and Spain, I grew to love the local neighborhood bodega. I equate it to the Cheersof the neighborhood. I want our guests to make this their new home away from home.” With the name, Nick hopes to grow and continue as a family business with his young sons.
“I learned to hire good people, train them well and treat them with respect and hospitality. If we create a warm and welcoming environment, our guests will feel those intentions.”
Nick + Sons combines a gourmet market and delicatessen, an aggressive cheese and charcuterie program, and a large selection of wines. The deli takes a classic approach and offers fresh ingredients, including six sandwich choices and the option to design your own creation.
“I love getting produce from J.R. Organics at the farmers market,” notes Nick. “Their spring lettuce mix is so simple and stellar. We are expanding our grab-and-go section with olives, marinated vegetables and salads, and of course the handcrafted sweet toffee our neighbors make.”
The wine and cheese program favors small, family-owned producers for its inventory. With an eye on gatherings, the market provides both cheese and charcuterie boards, as well as sandwich platters. Nick also hopes to introduce wine education classes in the near future.
As summer heats up, Nick looks forward to plenty of outdoor time with his family, cooking at home or enjoying a picnic. What’s in the basket? “Chilled grilled summer squash, pâté de Champagne, a couple of funky cheeses, dried salumi, hummus, a crunchy baguette and a bottle of rosé.”