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The dining room at Nick's Airport Inn. (By Kevin G. Gilbert/Staff Photographer / October 15, 2012) |
“We just try to put a stronghold in the community,” he said.
The restaurant offers a very good product at a reasonable price, he said, and its customers are treated well.
“We plug along and we work really hard,” he said. “We go the extra mile.”
Verdier said he and Paul Giannaris share a philosophy: “We want very high-quality food. We understand our customers and we try to do exactly what our customers want.”
Verdier said his specialties are sauces and food presentation.
“I do my own cooking. I don’t cook from books,” said Verdier, who said he has traveled all over France and is well-trained in the culinary arts.
“You’ve got to like what you do, no matter what it is,” he said, adding that he and the rest of the cooking staff get excited when they have the chance to work with exceptional ingredients such as Chilean sea bass and snapper.
After her stint washing dishes, Harshman started working in food preparation, working with seafood and mixes, and peeling potatoes. Then she was in charge of the salad unit until joining the cooking “line” about 15 years ago.
She prepares all sorts of food on the menu, but crab cakes are her specialty. She puts them together in the mornings and after the lunch rush is over.
When she’s not at Nick’s, she said, “I have a hard time eating anywhere” because she can’t find the same quality of food anywhere else.
She must not be the only one who feels that way about the food at the Airport Inn.
The eatery was voted Best Place for Dinner and Best Seafood in The Herald-Mail’s Readers’ Choice awards, which were published Sept. 26. Nick’s topped the list for places to eat dinner last year, too, Paul Giannaris said.
Nick’s does some catering, and groups like Rotary and Exchange clubs hold their meetings at the restaurant.
The longtime eating establishment has a tradition of giving.
Nick Giannaris was known for “Christmas with Nick,” a free holiday meal that was served for 17 years at Four Points Sheraton.
He became involved in other events, like “An Evening with Nick,” which raised more than $500,000 for local charities, and Dream Come True, an organization that grants wishes to children who are seriously ill or have life-threatening diseases.
Paul Giannaris said the family continues the work of their philanthropist father by supporting local charities as much as possible.
Being born and raised in Hagerstown, Paul said, “It’s been very good to me, and I think it’s time to give back.”
Dining at Nick’s
Nick’s Airport Inn, at 14548 Pennsylvania Ave. in Hagerstown, serves lunch Monday to Friday from 11 a.m. to 2:30 p.m. Dinner is served Monday to Friday from 5 to 10 p.m. and Saturday from 4:30 to 10:30 p.m.
The restaurant offers a very good product at a reasonable price, he said, and its customers are treated well.
“We plug along and we work really hard,” he said. “We go the extra mile.”
Verdier said he and Paul Giannaris share a philosophy: “We want very high-quality food. We understand our customers and we try to do exactly what our customers want.”
Verdier said his specialties are sauces and food presentation.
“I do my own cooking. I don’t cook from books,” said Verdier, who said he has traveled all over France and is well-trained in the culinary arts.
“You’ve got to like what you do, no matter what it is,” he said, adding that he and the rest of the cooking staff get excited when they have the chance to work with exceptional ingredients such as Chilean sea bass and snapper.
After her stint washing dishes, Harshman started working in food preparation, working with seafood and mixes, and peeling potatoes. Then she was in charge of the salad unit until joining the cooking “line” about 15 years ago.
She prepares all sorts of food on the menu, but crab cakes are her specialty. She puts them together in the mornings and after the lunch rush is over.
When she’s not at Nick’s, she said, “I have a hard time eating anywhere” because she can’t find the same quality of food anywhere else.
She must not be the only one who feels that way about the food at the Airport Inn.
The eatery was voted Best Place for Dinner and Best Seafood in The Herald-Mail’s Readers’ Choice awards, which were published Sept. 26. Nick’s topped the list for places to eat dinner last year, too, Paul Giannaris said.
Nick’s does some catering, and groups like Rotary and Exchange clubs hold their meetings at the restaurant.
The longtime eating establishment has a tradition of giving.
Nick Giannaris was known for “Christmas with Nick,” a free holiday meal that was served for 17 years at Four Points Sheraton.
He became involved in other events, like “An Evening with Nick,” which raised more than $500,000 for local charities, and Dream Come True, an organization that grants wishes to children who are seriously ill or have life-threatening diseases.
Paul Giannaris said the family continues the work of their philanthropist father by supporting local charities as much as possible.
Being born and raised in Hagerstown, Paul said, “It’s been very good to me, and I think it’s time to give back.”
Dining at Nick’s
Nick’s Airport Inn, at 14548 Pennsylvania Ave. in Hagerstown, serves lunch Monday to Friday from 11 a.m. to 2:30 p.m. Dinner is served Monday to Friday from 5 to 10 p.m. and Saturday from 4:30 to 10:30 p.m.
