{Niche’s barrel-aged ricotta with radishes, rhubarb, sorrel and crispy rye}
A la carte offerings have returned to Niche. The restaurant changed to a prix fixe menu when it moved to its new space in Clayton last year. However, a la carte is back – with three different options for first, second and third courses and dessert – now available as part of a $55 four-course dinner or individually.
“I have heard from too many of my regulars that they were upset with the mandatory prix fixe,” said chef-owner Gerard Craft. “We don’t want people focusing on the negative the second they come in. At the end of the day, it is all about our customers.”
The current a la carte menu features items such as broccoli soup, watermelon salad, farro pasta and caviar, Gulf red snapper and a pear-centric dessert complemented with the flavors of sassafras, Meyer lemon and pecans. Sauce reviewed Niche in May 2013.
-Photo by Greg Rannells
This article appears in September 2013.