Nikki Berglund

The Path

Today, Nikki is operator of Bernie's Wines & Liquors (since 2008), managing partner of Luna Fargo (since 2014), owner/operator of Sol Ave. Kitchen, and owner/operator of Nova Eatery and Supper Club. The list itself sketches a working life shaped by movement and range, but also by continuity: roles that have accumulated over time, each one demanding a different register of care. Bernie's Wines & Liquors has been part of that span since 2008, while Luna Fargo has been under her watch as managing partner since 2014, and Sol Ave. Kitchen and Nova Eatery and Supper Club stand as expressions of ownership and day-to-day responsibility.

The Work Today

Nova Eatery and Supper Club is the primary expression of Berglund’s current role as an owner/operator. That phrasing suits the quiet practicality of her approach. Owner/operator is a title that can sound tidy on paper, yet in practice it contains a small universe of decisions, interruptions, and improvisations. Berglund’s work sits inside that universe, moving where needed and adapting to whatever the day asks for. Her own description stays deliberately ungrand. "I do whatever is needed to keep the businesses thriving." In that line is the through-line of the work: not one glamorous task, but the habit of response. The phrase suggests a person who understands hospitality as a living system, one that depends on attention that is constant, flexible, and unshowy.

In Their Words “I guess I consider myself the momma bear of the businesses and sort of a Jane-of-all-trades.” “I do whatever is needed to keep the businesses thriving.”

Acclaim

By 2025, business partner and restaurateur were both accurate descriptions of Berglund’s public work. The words are matter-of-fact, but they capture the breadth of what she does and the steadiness with which she does it. There is something telling in the balance between those two terms: one points to collaboration, the other to the larger shape of a career built in dining rooms, behind-the-scenes problem-solving, and the practical architecture of hospitality. The businesses ask for range, and Berglund’s own phrase — “Jane-of-all-trades” — gives that range a human shape. It is an image of adaptability without spectacle, of someone whose value lies in being able to step in, step back, and keep things moving. In that sense, her work is not simply a roster of titles; it is a method, a temperament, and a way of making several enterprises feel cared for at once.