Review + Slideshow: Taste by Niche

by

comment
The crew, starting in front, going clockwise, owner/chef Gerard Craft, chef de cuisine Adam Altnether, mixologist Ted Kilgore, cook Nick Blue, pastry chef Mathew Rice and sous chef James Peisker. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The crew, starting in front, going clockwise, owner/chef Gerard Craft, chef de cuisine Adam Altnether, mixologist Ted Kilgore, cook Nick Blue, pastry chef Mathew Rice and sous chef James Peisker. See a slideshow of photos from Taste by Niche.
My review of Taste by Niche (1831 Sidney Street; website) is now available online. After the jump, pictures from Jennifer Silverberg of the interior, the food and the cocktails.
Taste is an intimate space with one long table and a bar, where they opted for school stools to match the pig themed chalkboard. It is open until 12:30 am with offerings of small plates, sweets and cocktails galore. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Taste is an intimate space with one long table and a bar, where they opted for school stools to match the pig themed chalkboard. It is open until 12:30 am with offerings of small plates, sweets and cocktails galore. See a slideshow of photos from Taste by Niche.
The table settings at Taste are simple and lovely. Linen striped napkins on a rustic wood table. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
The charcuterie small plate is heart salami, Hungarian salami, saddle ham and saucisson sec -- all house-made with meat from supplied from Farrar Farms in Frohna, Missouri and served with mustard and pickle. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The charcuterie small plate is heart salami, Hungarian salami, saddle ham and saucisson sec -- all house-made with meat from supplied from Farrar Farms in Frohna, Missouri and served with mustard and pickle. See a slideshow of photos from Taste by Niche.
The ricotta and pickled beet small plate with ricotta made in-house from raw milk supplied by Greenwood Farms in Newburg, Missouri. The beets, arugula and thyme are sourced from St. Isidore Farms (pickling done in-house) in Moscow, Mills, Missouri. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The ricotta and pickled beet small plate with ricotta made in-house from raw milk supplied by Greenwood Farms in Newburg, Missouri. The beets, arugula and thyme are sourced from St. Isidore Farms (pickling done in-house) in Moscow, Mills, Missouri. See a slideshow of photos from Taste by Niche.
The octopus and potato small plate is shown with a Blood & Samurai cocktail. The Blood & Samurai is made with Japanese whiskey, cherry Heering, sweet vermouth and orange juice. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The octopus and potato small plate is shown with a Blood & Samurai cocktail. The Blood & Samurai is made with Japanese whiskey, cherry Heering, sweet vermouth and orange juice. See a slideshow of photos from Taste by Niche.
Spicy pork meatballs are plated in cast iron dishes to complement the rustic/ schoolhouse environs of Taste. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
The mixologists's lab... The subway tiled room and rustic décor are the backdrop for mixologist Ted Kilgore to work his magic. And here are his supplies. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The mixologists's lab... The subway tiled room and rustic décor are the backdrop for mixologist Ted Kilgore to work his magic. And here are his supplies. See a slideshow of photos from Taste by Niche.
Mixologist Ted Kilgore's handiwork... starting from front, going clockwise is the Sidney Street Sabbatical (rye, cherry, benedictine, bitters, vermouth), Violet Bick (old tom gin, creme de violettte, lemon, egg whites) and Keep Your Cool (gin, aperol, lime, cucumber, maraschino.) - See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Mixologist Ted Kilgore's handiwork... starting from front, going clockwise is the Sidney Street Sabbatical (rye, cherry, benedictine, bitters, vermouth), Violet Bick (old tom gin, creme de violettte, lemon, egg whites) and Keep Your Cool (gin, aperol, lime, cucumber, maraschino.) See a slideshow of photos from Taste by Niche.
Tools of the trade... The mixologist's station, stirrers included. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
Adding additional and specific flavors to some of the cocktails is the array of Bob's Bitters found on the bar at Taste. - See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
Even the toothpicks at Taste are interesting. A further splash of color to Kilgore's creations. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
The menu is often changing and therefore re-printed a few times a week. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
Simply-set tables greet diners when they arrive in the Benton Park restaurant. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
The chalkboard wait list located by the front door of Taste. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
The immersion circulator got its start in science labs, but was later brought into the kitchen as a way to evenly cook and maintain exact temperatures by placing vacuum-sealed food in a water bath at an exact and desired temperature. This process is called sous vide, which means, under vacuum. In addition to its precision, chef Gerard Craft also likes it for its space-saving dimensions.  See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • The immersion circulator got its start in science labs, but was later brought into the kitchen as a way to evenly cook and maintain exact temperatures by placing vacuum-sealed food in a water bath at an exact and desired temperature. This process is called sous vide, which means, under vacuum. In addition to its precision, chef Gerard Craft also likes it for its space-saving dimensions. See a slideshow of photos from Taste by Niche.
Everything is prepared in a pretty tight spot at Taste. Chef Gerard Craft (left) working with sous chef James Peisker in the intimate quarters of Taste's "kitchen." See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
  • Photo: Jennifer Silverberg
  • Everything is prepared in a pretty tight spot at Taste. Chef Gerard Craft (left) working with sous chef James Peisker in the intimate quarters of Taste's "kitchen." See a slideshow of photos from Taste by Niche.
Mathew Rice, pastry chef for both Niche and Taste, created these peanut butter whoopie pies. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
Whoopie pies are not a regular menu item, but were a specialty during this visit. See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG
Menu regulars in the "sweets" section are the pigwiches! Two cream filled pig-shaped treats, with pink icing-curls for tails.  See a slideshow of photos from Taste by Niche. - PHOTO: JENNIFER SILVERBERG