ChefNick Scott
Memphis
About Nick Scott
Nick Scott, who was previously at Bluefin, at Fleming's and at Flight in both chef and front of the house roles, purchased Alchemy in Cooper-Young with his partners in 2016 and in 2017 bought Interim. Nick Scott's first culinary effort was crawfish — but not as in étouffée, gumbo or jambalaya. He was about 11 at the time and have always been an adventurous eater, and he was always down to try anything.
Where I Go Out
At My Venues
Raspberry Macaron
$$, Modern, Full Bar, American, Bar, East Memphis
Saint angel cheese cake
$$, Modern, Full Bar, American, Bar, East Memphis
"Saint angel cheese cake with abricot glaze and rosemary bread."
Warm caramel apples, with vanilla gelato meringue
$$, Modern, Full Bar, American, Bar, East Memphis
"Warm caramel apples, with vanilla gelato meringue. Come to see us at Interim"
Foie Gras PB&J
$$, Modern, Full Bar, American, Bar, East Memphis
"Foie Gras pb&j. Almond butter, golden beet jam @interimmemphis"
