The Nicolett’s non-alcoholic cocktails are works of art in their own right. A non-alcoholic aperitif, I Love Yuzu made with Guia is tangy and sour at the same time. Garden Gimlet is floral and fragrant with a pronounced sage scent. And 74 Sour is a smoother alternative to bourbon, sweet and sour with egg white foam and garnished with lemon slices and Luxardo cherries.
As another testament to what Walter has created, he won an award for entrepreneurial excellence from Texas Tech in September. Dean Margaret L. Williams appeared personally to deliver the news with tears in her eyes.”One of the reasons this means so much to me is because it means so much to him.” Because I know,” she says. “His ability to convey to Lubbock his vision for a fine dining experience honed in some of the world’s finest restaurants was a daily challenge, and we felt this recognition was important. Time for that journey.” .
In fact, Walter is changing Lubbock’s view of food. His favorite menu item is beef tongue, and it is a creative menu. He turned Parker his house his roll into Russian mead and used it to salt his tongue. He is then marinated in duck fat for 48 hours, lightly charred on the outside. “It has the texture of a filet, but the mead gives it a nice nuance,” he explains. “Overall Cuisine High He encompasses Plains cuisine. Frankly, beef tongue isn’t a hit in Austin or Dallas, but it does well here.”