Inside Niche in Clayton 

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From beginning to end, Niche remains the most consistently appealing, engaging and -- above all else -- delicious dining experience in St. Louis. More important, as the dining scene here continues to gain steam, it should serve not as target at which other chefs should take aim, but an inspiration.

Continue reading Ian Froeb's review of Niche in Clayton.

Photos by Jennifer Silveberg for the Riverfront Times.
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Ribeye, presented with allium, hollandaise and Meyer lemon.
Ribeye, presented with allium, hollandaise and Meyer lemon.
Gerard Craft.
Egg with lemon-maple custard, roasted shiitake and bonito caviar.
Niche's chef de cuisine, Nate Hereford; co-chefs, Gerard Craft and Adam Altnether.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Nate Hereford plates the escolar.
Sweet pea ice cream with financier, strawberry and hibiscus.
Chef de cuisine Nate Hereford.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Niche's entrance.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Niche's interior.
Spring onion soup, made with rhubarb, buckwheat and wood sorrel.
Chef de cuisine Nate Hereford.
Niche's interior.
Niche's interior.
A preparation of asparagus and escolar.
Escolar, along with asparagus, buttermilk and lemon verbena.
Dehydrated asparagus.
Escolar, along with asparagus, buttermilk and lemon verbena.
Egg with lemon-maple custard, roasted shiitake and bonito caviar.
Into Niche's kitchen.
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Ribeye, presented with allium, hollandaise and Meyer lemon.