Nicholson Muir centers its kitchen on live fire. Chef James Muir draws on experience with asado technique, cooking prime cuts, Wagyu, and seasonal seafood over Argentine quebracho and natural charcoal, while house-made pasta rooted in Italian tradition runs alongside the fire-driven menu.
The restaurant offers several ways to eat: a seasonal tasting menu that unfolds course by course, an à la carte lineup built around fire-cooked prime cuts and seasonal dishes, a three-course prix fixe aimed at weeknight dining, and a family-style format for larger tables sharing prime cuts and seasonal plates together.
Nicholson Muir was selected for the Michelin Guide Florida 2026, and The Palm Beaches magazine named its Nicholson Muir Distinguished Meats program among the area's best new offerings in 2025.
The restaurant offers several ways to eat: a seasonal tasting menu that unfolds course by course, an à la carte lineup built around fire-cooked prime cuts and seasonal dishes, a three-course prix fixe aimed at weeknight dining, and a family-style format for larger tables sharing prime cuts and seasonal plates together.
Nicholson Muir was selected for the Michelin Guide Florida 2026, and The Palm Beaches magazine named its Nicholson Muir Distinguished Meats program among the area's best new offerings in 2025.