Cover Page
The Muses, nine beautiful sisters, the children of Zeus and in Greek literature the catalyst for all things artistic, were the sources of inspiration and invocation for early western civilization, and they remain the embodiment of humanity’s endeavor to attain a higher, purer level of creativity and existence through expression. Artists, poets, musicians and those of all pursuits creative sought their guidance and illumination by which they might elevate their works from those of mere mortal vision to offerings of divine revelation. Bay laurel, the bay leaves of modern culinary use, were burned at the temples of the Muses, and seekers of Muse intervention often gathered laurel leaves from the forest, placing them under their pillows while they slept in the hopes of stirring their dreams with inspiration and ­­­­creativity. At Muse Restaurant ,we blend global foods from artisanal producers, foragers and day boat fishermen into works of harmony, balance and beauty that are meant to invigorate the senses and elevate your meal from an ordinary repast into a dining experience.

Muse…be inspired.

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Restaurant Overview

Muse Restaurant sources out artisanal producers, ranchers, foragers and dayboat fishermen, searching points around the world to find the foods we use to create our menus, and offer these foods in ways that highlight their freshness and exalt their composition.Our wine list is comprised of selections of varietals, regions and domains selected to complement our menus and represent the many nuances and sensibilities that come with the terroir and traditions of vineyards the world over. With dozens of offerings by the glass and an extensive cellar, your experience, whether it is a gustatory evening of multiple courses or a simple, languishing glass at the bar is sure to please.

Should your tastes prove to be of a more cosmopolitan flair, we have an extensive Martini menu, signature drinks and a large selection of Scotches, Vodkas and Liqueurs, so stop by for a cocktail or finish off your night with your favorite libation.

Bio

Chef Mitchell Nicks

began his career in Charleston, South Carolina. Following culinary school and an apprenticeship, he spent years working his way through the kitchen brigade, crafting his culinary style and developing his culinary philosophy. He was the Chef de Cuisineat the prestigious Commonwealth Club in Richmond, Virginia,and has held Executive Chef positions at The Greensboro City Club,Restaurant Pastiche as chef/owner,Grandover Resort and Sedgefield Country Club. He has been the master chef for interns and apprentices from culinary schools in the United States as well as Switzerland, and was the Grand Award winner of the National Seafood Recipe Contest in 2001. Chef Nicks has been fortunate enough to have worked for and with many extremely talented people during his developing career, and he considers it his highest responsibility to pass on the techniques and values he has learned to those with whom he works.