I've never felt much affection for the in-store restaurant concept, but there is something special about Nicole's. In its surprisingly sunny and high-ceilinged restaurant, one is transported away from the retail and into a real food experience. It is delicious, with locally grown organic goodies and serious cheeses. It is also surprisingly creative. The chef Annie Wayte prepares things like lamb burgers with goat cheese and chick pea fries, salads with sweet persimmon and grilled onions, a fish and chips experience that had me almost licking the plate to get the last green smudge from a side dish of mashed fresh green peas.