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The Scoop: Bienvenue, Brasserie

September 28th 11:09am, 2009

Niche Restaurant‘s Gerard Craft is expanding his brand into the Central West End with Brasserie by Niche, a casual restaurant that will serve traditional French bistro fare. The Brasserie is set to open its doors at 4580 Laclede Ave., home to Chez Léon, as early as mid-October. Craft (pictured) has hired friend Perry Hendrix, who most recently worked at Gabrielle’s at the Richmond Hill Inn in Asheville, N.C., as executive chef. Hendrix also has done stints at Gramercy Tavern and Prune in New York and The French Laundry in Napa.

“I felt that if there was anybody who understood what the true Parisian brasserie is and shared my love for it, it was Perry,” Craft said.

Craft started scouting locations for a second restaurant in the spring of 2008. For the last several months, his attention has been focused on 4580 Laclede Ave. “I love the storefront facade that opens up in spring and summer,” he said. As the place where Craft proposed to his wife, Suzie, and held his rehearsal dinner, the restaurant has some layers of personal history.

Expect tweaks to the menu and décor, not an overhaul. “At first we’re just going to go in as-is, and then we’re going to work from there,” Craft said. Look for classic French desserts by Niche executive pastry chef Mathew Rice and a thoughtful beer list.

Leon Bierbaum, owner of Chez Léon, has his eye on a new restaurant space in Clayton. Watch this space for updates.

Photo by Brian Fagnani

By admin

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6 Responses to “The Scoop: Bienvenue, Brasserie”

  1. Cherie Says:
    September 28th, 2009 at 3:41 pm

    Sounds fantastic. Can’t wait for another Craft restaurant!

  2. mt Says:
    September 30th, 2009 at 8:02 pm

    Great! Hope they toss the snooty maitre’d out on his cul!

  3. Matt G Says:
    October 2nd, 2009 at 11:17 am

    Wow! I can not wait for this.

  4. John sye Says:
    November 27th, 2009 at 4:46 pm

    Has anyone looked at the menu? It is the same as Thomas Kellers Bouchon Bistro. Almost word for word. I think the chef must have relied to heavily on Thomas Kellers French Laundry and Bouchon cook books. Look at Bouchon Bistros website. Same olors, same fonts, same menu.

  5. eileen Says:
    December 15th, 2009 at 1:23 pm

    nice catch John

  6. Phil Says:
    January 22nd, 2010 at 5:46 pm

    An exact replica of Bouchon? Oh, if only we could be so lucky. Bouchon is amazing.

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