Hello Stranger | Login | Create Account
Mar 23, 2018
Intelligent Content For The Food Fascinated
Email | Text-size: A | A | A

The Scoop: Get a taste of R&D at Niche via test-kitchen menu Mondays

June 20th 04:06pm, 2013


Niche has gained a reputation as a restaurant that pushes food boundaries. Evidence comes as recently as the June issue of Sauce featuring chef Adam Altnether’s barrel-aged milk transformed into ricotta for use in a light, springtime dish (pictured). Wish you could see the research and development for dishes like this up close and personal? Now you can.

Beginning July 1, Altnether will offer a five-course, Italian-focused test kitchen menu at Niche each Monday. The dinner series, called Pastaria R&D, includes a selection of imaginative antipasti dishes, three pasta courses and dessert, for $45.

“Our philosophy at Niche is to take a simple ingredient, such as pasta, and think outside the box to make it creative,” said Althether. “With Pastaria R&D, we want to bring people in with something that’s approachable, and then push them to the edge with really interesting dishes.”

White bean purée with pepperoni fat and grilled Italian bread, smoked carrot agnolotti with edible flowers, a spin on a sardella (a fermented anchovy-tomato sauce) and a twist on a ragù bianco made with chicken liver are examples of dishes that diners might encounter. All pasta dishes will be intricately stuffed or hand-rolled variations.

Pastaria R&D will be the only prix fixe menu offered at Niche on Monday evenings. Reservations, though not required, are accepted.

-Photo by Greg Rannells


By Ligaya Figueras

Tags: , , , , , ,

Leave a Reply


Keep up with one or all of your favorite Sauce Magazine columns
Conceived and created by Bent Mind Creative Group, LLC 1999-2018, Bent Mind Creative Group, LLC. All Rights Reserved.
Sauce Magazine 1820 Chouteau Ave. St. Louis, Missouri 63103.
PH: 314-772-8004 FAX: 314-241-8004