One of the salads, the frisée & bacon. Served with a poached egg & bacon vinaigrette.
On left is brasserie chef Perry Hendrix and on right is owner-and-chef Gerard Craft. Brasserie by Niche is Craft’s third restaurant in St. Louis, coming after Niche and Taste by Niche.
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A regular delivery of Companion bread makes its way to the brasserie kitchen.
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One of the hors d’oeuvres is the country pâté. Served with grain mustard.
The floating island. What better way to end your meal than with the perfect touch of meringue?
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Salt and pepper cellars sit on each table.
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Brasserie’s casual dining experience. Makes you want spring to come even earlier so those French doors can open to a delicate, warm breeze while sipping on a beer… Sigh.
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The clock on the richly colored back wall.
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The assortment of coat hooks that decorate the walls.
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Chef Perry Hendrix in the rather small kitchen at Brasserie.
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The red-and-white checkered table cloths, topped with brown butcher paper, and whimsical artwork make up the interior of Brasserie by Niche.
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Odd little finds like this, the somewhat creepy and quirky vintage photo, are also at home in Brasserie’s interior.
