Nina's featured in Delta's SKY magazine.
Listed as "Best of the Best" Italian restaurants in the nation.
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Nominated Business Woman of the Year, Triangle Business Journal - 2000

Award of Excellence- 2000/2001/2002/2003/2004, Wine Spectator

Recognized by Le Confieriede la Chine des Rotisseurs

The Triangle Bailliage of North Carolina

Member of La Cucina Italiana

News & Observer "What's Up", February 11, 2000
"I cook for my soul," is how Nina Psarros, chef and co-owner of Nina's Ristorante in North Raleigh, defines the bond she has with the food she creates. It's this special passion that has guided her time after time back to her native Italy to teach cooking classes at the culinary arts school, Proto, in Luca. It's this same passion that ultimately led local press and appreciative patrons to proclaim her as "the pearl of Suffren" when she owned and operated a restaurant called Da Nina's in Suffren NY, prior to moving to the Triangle. The space here is expansive and elegant, a tastefully restrained feast for the eyes that includes a wrap-around mahogany bar, terra cotta colored walls, brass chandeliers with black-shaded lights, and a faux arbor that fronts a mural depicting a Tuscan scene. For me, the surroundings set the scene for a memorable meal. Cannelloni Fiornetina was at once substantial and light, with an almost soufflé-like quality. Lightness, again, reigned the plate when it came to the Pollo Imbottitto, which is boneless chicken breast stuffed with Italian sausage pate and mushrooms served with a brown Madeira wine sauce. The integration of flavors in the chicken were delightful, not one usurping another, a good balance. The chicken, resting on a puddle of Madeira sauce, was nearly masked with sautéed sliced fresh mushrooms, a dice of fresh tomatoes, sun-dried tomatoes, potatoes, and grilled zucchini. Nina's is a definite addition to your dining itinerary. --Fred Benton Nina and Chris Psarros gave up their successful restaurant in New York to move south last year, in search of warm weather. Let's hope the snow and ice don't scare them away, because their new restaurant is a keeper. The dining room's romantic mural of an Italian hillside, floor-to-ceiling wine racks, and textured walls the color of ripe pumpkins set the scene for exploring Nina Psarros' menu. It's a winning combination of Tuscan cuisine and the Sicilian food of her childhood--rigatoni with a spicy Amatriciana sauce, grilled free-range chicken with rosemary, penne rustica with broccoli, and homemade Italian sausage--and a refreshingly different seafood selection from plump shrimp grilled over an open flame to filet of sole in a light tomato-inflected white wine broth.

 
 
 
 
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