March 2012
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February 2012
14 posts
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A love affair with PIZZA
About a year and a half ago I bought a pizza oven on ebay in anticipation for my new Italian restaurant. I found a great deal that I couldn’t pass up. It sits in the backyard of my house and I really bought it just to test a couple of recipes while we built our restaurant. I didn’t know it was going to take me a whole lot longer than a few months to open my new spot. It’s a lucky thing it took...
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Congrats STL on the JBA Semi-Finalist List! →
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Watch Gerard on The Today Show on Monday, Feb... →
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January 2012
43 posts
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The Move: Part I
When Niche moves it will not be the same. That is the point. Niche is a restaurant in evolution and it strives to change every day. Sometimes those changes are blatant to the eye and sometimes they are small changes that a diner might not readily notice. Over time we have become something completely different from what we started.
Our restaurant is a lot like a river. Rivers are made by...
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A St Louis Souvenir, by Rick Nelson →
Shout out to Sidney Street, Farmhaus, Monarch, Bogarts, The Soulard Market, Niche… from the food critic, Rick Nelson, of the Minneapolis Star Tribune. THANK YOU!!!!
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Brasserie's Cassoulet
-photo coming soon-
We start by cooking white beans (Great Northern) in water with carrot, onion and bay leaves. We cook them until they are about 3/4 of the way cooked, still a little mealy in the center. Then we season with salt and let the beans cool in their cooking liquid.
Separately, we render bacon in a large pot, to which we also add scraps of country ham. When the bacon has rendered,...
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meet me in st. louis… The Ulterior Epicure →
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Monday Supper 1.23.12
Monday Supper Menu
01.23.2012
First Course
Chopped Salad: iceberg lettuce, avocado, eggs, bacon, red onion, blue cheese, buttermilk dressing
Entree (choice of)
Pork Bread Soup; confit pork shoulder, olives, fontina, focaccia
-or-
Roasted Chicken; cabbage, black walnuts, preserved lemon, dates
*Vegetarian option available
Dessert (choice of)
Quince Apple Cobbler with lemon creme fraiche...
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Pasta and its place in fine dining....
I am often conflicted these days about what I add / change to the Niche menu. The more we are pushing ourselves, the less we want anything like a “mixed green salad” on the menu. (not that I don’t love a great mixed green salad, but obviously this is dependent on the quality of the ingredients). The dilemma I have in this situation is that even though we do not have a mixed green...
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Bluestem Dinner almost sold out! →
We have 8 spots left at the 6:00pm seating for the Bluestem Dinner on Friday night at Niche. Call now to make your reservation! 314.773.7755. Hope to see you there!
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George Mahe on Dave Glover Show
http://itunes.apple.com/us/podcast/the-dave-glover-show-podcast/id220180025
This is George Mahe talking about Niche moving, and Pastaria, on The Dave Glover Show. Thank you so much for the kind words. You are looking for
1-6-12 DGS Hour 1 1-6-12 DGS Hour 11/6/12Free
on the iTunes list, which is a bit of a moving target, and you may have to scroll in a couple minutes to find him but...
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THE FEED: Five St. Louis Chefs to Serve Specialty... →
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