Nicole Kapnison is no stranger to the restaurant business. She grew up watching her father succeed as a local entrepreneur and restaurant owner.
Her father, Nick Kapnison, owned several restaurants in Albuquerque. He operated and owned the original El Patron, Yanni’s, Nick & Jimmy’s, Sandy’s, and Kap’s.
Kapnison says, “I’ve learned a lot from him—what to do- what not to do. The biggest thing he’s taught me is to take care of your people- your staff, your supporters, and your customers. He is one of the most generous men I’ve known, and he always done so much for his employees- paying for college, buying them cars, buying them houses, helping them with citizenship.” One of her most important lessons was that you need a happy staff to have happy customers.
Growing up in the restaurant business was exhausting, invigorating, and inspiring for Kapnison. She says, "I saw how hard my parents worked day and night, and I really had no other choice but to do the same.”
At 26, Kapnison bought her first restaurant, Nob Hill Bar & Grill, which she remodeled, grew, and sold in 2019. In 2020, she started a coffee shop and launched a line of spirits, Nikle Co. Spirits.
Owning a bar sparked her interest in mixology. She says, “I wanted to create my own line free of any chemicals, additives, or sugar. I also was aware that any company that has clean ingredients always charges more.” She also wanted to make her products affordable for consumers.
Today, Kapnison owns Meraki Coffee + Market, Dorothea Fine Greek, and the award-winning Nikle Co. Spirits. She says, “My ethos is the same across all my businesses."
Albertsons, Total Wine, and various other outlets carry Nikle Co. spirits. Nikle Co. gin and vodka have also won several gold medals from the San Francisco and New York City World Spirit Competitions.
In 2024, Kapnison opened Dorothea, a play-off the former Yanni’s, where Kapnison learned first-hand about the restaurant business. After 30 years, her mother decided to retire, but Kapnison wasn’t ready to let go of Greek fine dining in Albuquerque. “So, I developed Dorothea. In honor of my father, I named it after his mother- Dorothy,” says Kapnison.
Dorothea’s dishes are cooked with traditional ingredients like olive oil, butter, and lemon, but not all of the entrees are traditional. Kapnison adds a fun, nontraditional spin to her Greek menu. She believes people eat with their eyes first. Dorothea serves beautiful, Instagram-worthy food creations. “We try to make each dish beautiful. It’s such a compliment if someone takes their phone out and takes a pic. of their food before eating.”
Dorothea’s tasty entrees and hospitality provide consistency to her customers. A fan favorite at the restaurant is a 12-hour braised lamb shank that offers diners the ultimate comfort food. The meal is also one of the only original dishes from Yanni’s. Kapnison’s favorite dish is the steak and eggs made with grass-fed steak tips.
Diners can indulge and feel good about it. Dorothea serves special Greek treats you can’t find anywhere else- the Frappe’, the Freddo, and the Leukomades (Greek donut balls soaked in honey with walnuts and powdered sugar).” Kapnison says after indulging in the frappe’ and Leukomades, you’ll feel like you’ve spent the afternoon in Greece.
Kapnison’s coffee shop and market, “Meraki” means “putting your heart and soul into something you love” in Greek, a motto Kapnison lives by.
One day, Kapnison hopes to live in a villa in Italy and run a bed and breakfast. She says, “I can grow and buy fresh local ingredients every day.” For now, she’s content growing her businesses in Albuquerque. She says, “I love my work, and I love what I do.” “Anything is hard if you make it out to be. If you change your mentality and don’t single yourself out assuming something will be harder for you because you’re a woman- then it simply won’t be. Be confident, be authentically you, and give it everything you’ve got.”
dorotheafinegreek.com
nikleco.com
drinkmerakiabq.com
"My ethos is the same across all my businesses."