This Week's Dish: Niche By Numbers, Entre Plans Permanent Presence And Scape's Take On Sunday Supper
Niche has announced it will once again offer à la carte menu items. When it moved to its new location in Clayton last year, the restaurant went strictly prix fixe. But after a number of regular patrons requested à la carte options, chef Gerard Craft listened. The menu now features four sections—first course, second course, third course and dessert—with selection in each section available individually or as part of a $55 four-course dinner.
Current menu highlights include watermelon salad, farro pasta with Missouri caviar, Double Star lamb with delicata squash (pictured) and pears with sassafras, meyer lemon and pecans. Look for fall flavors to hit the menu soon. 7743 Forsyth Blvd., Clayton, 314.773.7745, nichestlouis.com
Agrarian, the latest temporary restaurant from John Perkins and his team at entre, ends its service on Saturday, Oct. 5. But in its wake, Perkins has announced plans for his first permanent restaurant, a low-country southern-focused eatery based on the success of his spring pop-up concept, A Good Man Is Hard To Find. Previously discussed plans of a fourth temporary restaurant, as well as a wild game-themed dining concept, have been scrapped for now. The as-of-yet-unnamed restaurant is slated to open in mid-October, offering dinner service Wednesday through Saturday with a carryout lunch option of fried chicken and sides.
Freddie’s Market is bringing you one step closer to the local food artisans who make St. Louis a great food town. On Saturday, Sept. 21, the market will host “Meet The Producers,” a tasting event with samples of locally made foods and the people who create them. From 9am-2pm, stop by the Freddie’s parking lot for barbecue and samples from Stringbean Coffee, 2 Men & A Garden, Tickle Me Pickles, Col Stans, My Coconut King, Del Carmen Cuban Black Beans, The Cheesecake Lady and Fitz’s Bottling Co. 9052 Big Bend Blvd., Webster Groves, 314.962.1914, freddiesmarket.com
Piccione Pastry, the Italian pastry shop at the corner of Delmar and Skinker in The Loop, has recently expanded its selections and hours to bring even more fresh-baked goodness to its many fans. New hours see the shop opening at 9am six days a week (the store is closed on Mondays) and serving plenty of early morning fare. If you want something a bit more breakfast-y than its usual selection of cookies, cakes and desserts, grab a fruit pastry, bombolini or savory frittata with a hot cup of joe from their Lavazza coffee bar.
And no matter the time of day, you’ll be glad to hear that Piccione recently added vegan pastries to their cases. The shop already offered gluten-free and sugar-free option, and joining the diverse selection are vegan tiramisu and coconut macaroons. Plus, now through the end of October, get a half-price cannoli every Tuesday night between 8-9pm. So many reasons to stop by this irresistible sweets shop. Piccione Pastry, 6197 Delmar Blvd., The Loop, 314.932.1355, piccionepastry.com
Erik Kelly, executive chef at Scape, has brought a new brand of Sunday Supper to St. Louis. Every Sunday evening, the restaurant offers a special menu of just four dish options, each one created and executed by a different chef. Each dish falls into the menu’s four categories: Grill, Pasta, Dayboat and Comfort. Every week, a chef is assigned a category and they spend all week working on a new dish to feature for the coming Sunday. The menu is revealed the Friday before dinner service on the restaurant’s Facebook and Twitter pages and their website. Below is a sample of a past menu. Be sure to check in on Friday, Sept. 20 for this Sunday’s featured menu.
48 Maryland Plaza, Central West End, 314.361.7227, scapestl.com