It all began in the summer of 2016, on a scorching Georgia afternoon inside the kitchen at BoccaLupo. Between the rush of service and the haze of heat, two young cooks—Wick and Nick—started tossing around ideas for a pop-up concept. At the time, their sights were set on sandwiches. Not just good sandwiches, but the kind you dive into without hesitation, with flavors bold enough to demand your full attention.

Somewhere in that back-and-forth, a name was spoken for the first time: Wick & Nick’s Hot Salads and Cold Cuts. What started as a laugh between line cooks quickly became a running joke among the team. No one took it too seriously—not even Wick and Nick themselves. But jokes have a way of sticking, and sometimes they grow into something bigger.

Over the years, the duo poured their energy into offsite pop-ups, balancing triumphs and failures alongside careers at their own restaurants. Eventually, they stumbled upon a space that reignited their ambition. This time, the vision stretched beyond sandwiches. They were inspired by the idea of creating a fully immersive dining experience—a DIY Dinner Club where every detail, from the chairs to the plates, was chosen with intention. This was the seed of Blueblood.

With little budget but a lot of determination, they turned to thrift stores, estate sales, and storage auctions. Piece by piece, they built their dining room: stoneware from Vicky, vintage crystal and glassware, Marcel Breuer Cescas, Chromcraft swivel chairs, gold flatware, and just enough settings for twelve people to enjoy six courses.

In December 2023, they finally brought the vision to life, hosting their first ever ticketed dinner for a group of supportive friends. By their own measure, it was a success—imperfect, but real. That night marked the beginning of what Blueblood would become.

Since then, Wick & Nick have continued to refine and expand their vision, fueled by the friends and foodies who keep the dream alive. A few deserve special mention: Tim Faulkner, whose support (and timely rescue during Vol. 5.1) made all the difference; Brad from Fishmonger; and Andre, who believed in the project from the start. To them—and to everyone who stood by those early experiments—the gratitude runs deep.

This is where the story stands today: two friends a shared drive to create food and experiences that feel both ambitious and deeply personal. We love you all and admittedly, We aren’t qualified to do anything else.