Nick Kline’s restaurant concept is as offbeat as its name is catchy. At the 14-seat Nick Filet, the Great Valley High School graduate (class of 2013) demonstrates ingenuity with his cleverly crafted menu. In lieu of burgers, subs or chicken, Kline heaps juicy, fresh filet mignon onto an Amoroso Kaiser roll. It’s available in three versions: the six-ounce Nick Filet, the nine-ounce Big Nick and the towering 16-ounce Mount Saint Nick. Finish that last monster in the restaurant, and you end up on the wall of fame. No joke.
Other savory options include a New England-style lobster roll, creamy white-cheddar mac and cheese, and a surf-and-turf sandwich with filet and lobster. For non-meat-eaters, the crispy Parmesan truffle fries are great on their own.
Prices for the marquee filets run $9.99-$24.99—but you get what you pay for. And Kline and his investor father, Keith, anticipate franchises in Nick Filet’s future.
111 E. Lancaster Ave., Paoli, (484) 318-8545, www.nickfilet.com.
