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THIS RESTAURANT HAS CHANGED LOCATIONS Niche Restaurant Review: Valet parking attendants have become just another part of the neighborhood on the quiet South City street where Niche makes its home --- and they’re jogging further afield to retrieve cars as demand for seats at chef Gerard Craft’s spot continues to grow. This spurred the sale of the popular craft cocktail bar next door to make room for more dinnertime seating. The seasonal cuisine is based on products from nearby farms, and Craft --- who says his favorite dish to prepare is fried pig’s head --- startles and impresses those not usually attracted to ingredients such as corned beef tongue and smoked pork loin with hickory honey and sorghum. Craft uses high-quality suppliers for his meat and fish, and it shows. Desserts keep pace with the savory whimsy of Craft’s dishes, resulting in flavors like caramel-pine nut brittle ice cream alongside a liquid chocolate cake.