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Niche Restaurant Review: Niche’s seasonal cuisine is creative and hyper-local, inspired by the vision of chef and owner Gerard Craft. The menu startles with dishes like cabbage with Missouri caviar, sourdough crêpes with beets, or pork with rutabaga, maple and nasturtium. Desserts keep pace with the savory whimsy of Craft’s cooking, resulting in flavors like miso ice cream with sweet potato, candied pecans and Asian pears. Items can be ordered à la carte or within a four-course prix-fixe menu with optional wine pairings from the restaurant’s extensive list. Each evening, diners can also choose the chef’s tasting menu, but perhaps the most special treat of the week is the Monday dinner: a three-course meal of whatever classic dishes the chefs are in the mood to make.