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The dining room at Nick's Airport Inn. (By Kevin G. Gilbert/Staff Photographer / October 15, 2012) |
A lot has changed since Nick’s Airport Inn opened in 1961.
The neighboring Hagerstown Regional Airport has grown and some of the empty land that used to surround the restaurant is now home to Sierra Nevada Corp.
The same quality of food is offered at Nick’s, but the menu has been tweaked to cater to a more health-conscious clientele, said Paul Giannaris, one of several family members who runs the eatery at 14548 Pennsylvania Ave., which has expanded in its 51-year existence.
“Things have gotten a little more casual,” he said of the attire worn by restaurant patrons. “Even the workplace has gotten more casual,” he said in trying to explain the change in clothing worn out even for fine-dining experiences.
The food at Nick’s is still high-class, though, featuring fresh fish and meat.
More locally grown foods are featured on the menu than in the past, including mushrooms, vegetables, cheeses and some meat.
“As much local stuff we can buy, we buy,” Giannaris said.
And many of those who dine at Nick’s are well-versed in the art of eating.
“People are much more knowledgeable” about food thanks to the proliferation of cooking shows on television, Giannaris said. That has made them more open to trying unique fish such as walleye, cobia and escolar, he added.
Not surprising is the increase in prices on that evolving menu.
When the restaurant opened in 1961, a patron paid $3.65 for two crab cakes, which now cost $23.95, Giannaris said. Imperial crab then cost $3.95, but now sells for $26.95; and filet mignon sold for $5.65 in 1961, but has risen to $28.95.
Dinner entrees cost $17 to $43.95, while lunch can be purchased for $6.95 to $12.95.
Even the chain of command at the restaurant has changed.
After the 2010 death of its patriarch, Nick Giannaris, the responsibility of running the establishment now lies in the hands of his family.
Sons Paul, 42, and Dean Giannaris, 40, and daughter, Anastasia Tiches, 46, help run the restaurant. The role of Nick Giannaris’ widow, Tina, has evolved from being involved in the day-to-day activities there to being in charge of the business side of things, Paul said.
Tina, 72, left for Greece in mid-August for a visit with family and friends, and was expected to return in mid-October.
In her absence, “we cover for her,” Paul Giannaris said, laughing.
He works at Nick’s full time and has been a managing partner at Bulls & Bears restaurant in Hagerstown for two years.
Paul Giannaris said Tiches works part time at the restaurant and handles its party planning. Her 19-year-old daughter served as a hostess over the summer during her break from college, and her 15-year-old son buses tables, he said.
The neighboring Hagerstown Regional Airport has grown and some of the empty land that used to surround the restaurant is now home to Sierra Nevada Corp.
The same quality of food is offered at Nick’s, but the menu has been tweaked to cater to a more health-conscious clientele, said Paul Giannaris, one of several family members who runs the eatery at 14548 Pennsylvania Ave., which has expanded in its 51-year existence.
“Things have gotten a little more casual,” he said of the attire worn by restaurant patrons. “Even the workplace has gotten more casual,” he said in trying to explain the change in clothing worn out even for fine-dining experiences.
The food at Nick’s is still high-class, though, featuring fresh fish and meat.
More locally grown foods are featured on the menu than in the past, including mushrooms, vegetables, cheeses and some meat.
“As much local stuff we can buy, we buy,” Giannaris said.
And many of those who dine at Nick’s are well-versed in the art of eating.
“People are much more knowledgeable” about food thanks to the proliferation of cooking shows on television, Giannaris said. That has made them more open to trying unique fish such as walleye, cobia and escolar, he added.
Not surprising is the increase in prices on that evolving menu.
When the restaurant opened in 1961, a patron paid $3.65 for two crab cakes, which now cost $23.95, Giannaris said. Imperial crab then cost $3.95, but now sells for $26.95; and filet mignon sold for $5.65 in 1961, but has risen to $28.95.
Dinner entrees cost $17 to $43.95, while lunch can be purchased for $6.95 to $12.95.
Even the chain of command at the restaurant has changed.
After the 2010 death of its patriarch, Nick Giannaris, the responsibility of running the establishment now lies in the hands of his family.
Sons Paul, 42, and Dean Giannaris, 40, and daughter, Anastasia Tiches, 46, help run the restaurant. The role of Nick Giannaris’ widow, Tina, has evolved from being involved in the day-to-day activities there to being in charge of the business side of things, Paul said.
Tina, 72, left for Greece in mid-August for a visit with family and friends, and was expected to return in mid-October.
In her absence, “we cover for her,” Paul Giannaris said, laughing.
He works at Nick’s full time and has been a managing partner at Bulls & Bears restaurant in Hagerstown for two years.
Paul Giannaris said Tiches works part time at the restaurant and handles its party planning. Her 19-year-old daughter served as a hostess over the summer during her break from college, and her 15-year-old son buses tables, he said.
