Nicks on Broadway was born back in 2001, when newly minted Johnson & Wales University grad Derek Wagner bought a neighborhood diner long operated by a man named Nick (hence the name of the restaurant). In the years since, Wagner has moved the restaurant to a swankier space, expanded it, and earned countless accolades for his Rhode Island-sourced, all-day cooking. While dinner is higher-end and worth your time, it’s the Wednesday through Sunday brunch that draws crowds. There’s not a bad order in the house, whether you’re in the mood for a plate of locally caught fish with vegetables or the buttery Brioche French Toast. And the chargrilled, crusty pesto bread that comes with most of the meals is so good you’ll want to take some home.