June 04, 2013

Inside Niche in Clayton

From beginning to end, Niche remains the most consistently appealing, engaging and -- above all else -- delicious dining experience in St. Louis. More important, as the dining scene here continues to gain steam, it should serve not as target at which other chefs should take aim, but an inspiration.

Continue reading Ian Froeb's review of Niche in Clayton.

Photos by Jennifer Silveberg for the Riverfront Times.
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Gerard Craft.
Gerard Craft.
Ribeye, presented with allium, hollandaise and Meyer lemon.
Ribeye, presented with allium, hollandaise and Meyer lemon.
Ribeye, presented with allium, hollandaise and Meyer lemon.
Ribeye, presented with allium, hollandaise and Meyer lemon.
Egg with lemon-maple custard, roasted shiitake and bonito caviar.
Egg with lemon-maple custard, roasted shiitake and bonito caviar.
Niche's chef de cuisine, Nate Hereford; co-chefs, Gerard Craft and Adam Altnether.
Niche's chef de cuisine, Nate Hereford; co-chefs, Gerard Craft and Adam Altnether.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Nate Hereford plates the escolar.
Nate Hereford plates the escolar.
Sweet pea ice cream with financier, strawberry and hibiscus.
Sweet pea ice cream with financier, strawberry and hibiscus.
Chef de cuisine Nate Hereford.
Chef de cuisine Nate Hereford.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.