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Niche Restaurant Review: With a move from sleepy Benton Park to high-powered digs in Clayton, Niche has centralized its location. It's all the better to attract foodies from the entire metro area. Not that they needed much urging --- anyone following local chefs knows the name Gerard Craft. Niche’s seasonal cuisine is based on products from nearby farms, and Craft --- who has said his favorite dish to prepare is fried pig’s head --- startles and impresses those not usually attracted to dishes like dandelion root pudding, coriander cake, black walnut brittle, burnt orange granite and bergamot “trifle.” In a shift away from à la carte selections, Niche offers only four- or ten-course prix-fixe menus with optional wine pairings from the restaurant’s extensive list. Desserts keep pace with the savory whimsy of Craft’s dishes, resulting in flavors like sweet potato cake with sage ice cream.