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Bowood by Niche is open Thursday through Sunday from 9 a.m. to 2 p.m. Credit: Michelle Volansky
The egg sandwich is served with pepper jack cheese, bacon, lettuce, tomato, hot sauce aioli and red pepper jelly. Credit: Michelle Volansky
The avocado toast is served on Union Loafer’s toasted semolina bread. Credit: Michelle Volansky
The baked oatmeal, served in a little cast iron pot with a lid, is a multigrain blend cooked with oat milk and served with brown sugar and almonds. This version also includes dried apricots, fresh blueberries and a peach jam. Credit: Michelle Volansky
The buttermilk blueberry pancakes are served with house-made cultured butter. Credit: Michelle Volansky
The Bowood mocha latte, front, is scented with dark chocolate. The cortado is made with oat milk. Credit: Michelle Volansky
Credit: Michelle Volansky
New seating was added to the dining room during the renovation. Credit: photo by Michelle Volansky
The dining room at Bowood by Niche seats about 80. Credit: Michelle Volansky
The bar at Bowood by Niche. Credit: Michelle Volansky
The outdoor seating area will eventually include the addition of fire pits and an outdoor kitchen. Credit: Michelle Volansky
The landing near the entrance to the main dining room has been transformed into the bar area. Credit: Michelle Volansky
The chile-fried tofu sandwich was served with bread and butter pickled cucumbers, shredded lettuce, green goddess dressing and fries. Credit: Michelle Volansky

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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding...