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7734 Forsyth Blvd. Clayton, MO 63105

314-773-7755 

http://www.nichestlouis.com  

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7734 Forsyth Blvd. Clayton MO 63105

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  • American, Contemporary, New American
    Tue-Thu 5pm-9pm, Fri-Sat 5pm-10pm
    $$$$ $$$, $$$$
    All Major Credit Cards, cash, ATM/Debit
  • Dressy-casual attire
    Banquet Facilities, Patio/Sidewalk Dining, Private Party, Wheelchair Accessible
    Dinner, Evening
    Full bar
  • Accepted, Highly Recommended
    Free, Street, Valet
Description

Acclaimed restaurateur Gerard Craft has relocated his flagship restaurant, Niche, from Benton Park to a brand-new, state-of-the-art space in downtown Clayton. The menu from Craft an chef du cuisine Nate Hereford remains true to the ethos that made Niche so beloved among local diners: progressive modern cuisine with an emphasis on local, seasonal produce -- and also with a playful side. Diners can order from the a la carte menu, but the new Niche also features a special chef's table with an more extensive tasting menu. While drop-in diners might find an empty seat at the bar, reservations are strongly recommended.








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Back to Top Riverfront Times Awards | Visit the Best Of Website

  • 2012 | Best Desserts

    In a town where, sad to say, serving crème brûlée in a flavor other than vanilla counts as edgy, the desserts at Niche stand head, shoulders, torso and waist above all the rest. Dessert has never been an afterthought at acclaimed chef Gerard Craft's flagship restaurant, from original pastry chef Mathew Rice (now pastry chef at Nightwood Restaurant in Chicago) to recent sweet gurus Summer Wright (recently decamped to the Big Apple) and Elise Mensing (now at Brasserie by... More »

  • 2009 | Best Place to Eat Out Alone

    Yes, Niche is one of the best restaurants in St. Louis, and, yes, Gerard Craft is one of the city's most acclaimed chefs, and blah, blah, blah. This isn't about Niche. This is about you. You're on your own tonight. Maybe you're on your own every night. Whatever the case, tonight you've decided you're going to do dinner right. Have a seat at Niche's bar, order the tasting menu and then let Craft, executive pastry chef Mathew Rice and their more-than-able lieutenants take care of the rest.... More »

  • 2008 | Best Desserts

    "Pastry chef" seems an inadequate title for Mathew Rice, who masterminds the desserts at the Benton Park restaurant Niche and its new, adjacent bakeshop, Veruca. "Mastermind" works -- though that too seems to miss something essential about Rice's baking. His desserts plug into someplace deep in the unconscious, where the simple pleasures of our childhood reside: tollhouse cookies, Hostess snack cakes, s'mores. Rice interprets each in a way that brings both a smile of recognition and the... More »

  • 2007 | Best Local Chef

    Gerard Craft isn't St. Louis' best chef because he might serve you bacon ice cream. That just makes him a badass. No, Craft is St. Louis' best because he's likely to pair that bacon ice cream with that hippest of hip meat cuts, pork belly, to a create a dish that isn't simply a clever joke or a lovely presentation -- though of course it's both those things -- but almost indescribably awesome, sweet and savory and smoky and unlike anything you've eaten in this town. If the pork belly... More »

  • 2006 | Best Desserts

    It's a good thing Niche serves its desserts at the end of the meal. Sure, it's customary to do it this way, but if pastry chef Mathew Rice's sultry sweetness came out first, no part of the feast following would be able top the dessert course -- not even at Niche. The dessert list here, dubbed "Sweet Dreams," is brief and frequently changes to highlight seasonal fruits and offer lighter options when the weather warrants. The sorbets, all made in-house, are tongue-ticklingly tart and provide ... More »

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Back to TopMenu
Main Menu
Snacks
$6.00
Coxinha
$6.00
Chicharones
white chocolate, chorizo
$6.00
Marinated Olives
$12.00
Dia’s Cheese Bread
aged country ham, pickles
Tasting
chef’s tasting $85, chef’s vegetable tasting $80 (optional wine pairings $45)
 
Coxinha
 
Egg
 
Dia’s Cheese Bread
aged country ham, pickles
 
Missouri Chestnut Soup
maple, black walnut granola, mushroom, lemon
 
Yellowfin Crudo
parsnips, bluegrass soy, mint, meyer lemon, corriander
 
Brussels Sprouts
caraway, ricotta, thai chili, trout
 
Filet Of Beef
kohlrabi, mustard, wheat
 
Celery Granita
yoghurt panna cotta, local ginger, pop rocks
 
Sage Ice Cream
sweet potato cake, lemon curd
First Course
 
Missouri Chestnut Soup
maple, black walnut granola, mushroom, lemon
Second Course
Choose One:
 
Yellowfin Crudo
parsnips, bluegrass soy, mint, meyer lemon, corriander
 
Brussels Sprout
caraway, ricotta, thai chili, trout
Third Course
choose one:
 
Filet Of Beef
kohlrabi, mustard, wheat
 
Glazed Cauliflower
radishes, chive hollandaise, lemon
Fourth Course
choose one:
 
Sage Ice Cream
sweet potato cake, lemon curd
 
Aged Buttermilk Kulfi
orange sorbet, fennel, coriander, cacao nibs

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