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From Food & Wine , AUG 2010
At Niche in St. Louis, Gerard Craft dehydrates porcini until extra-crunchy. The mushroom crumble becomes a base for...MORE
From Food & Wine , JUN 2008
At St. Louis, Missouri’s Niche, pastry chef Mathew Rice always has a...MORE
From Food & Wine , FEB 2008
At this hip spot in the up-and-coming neighborhood of Benton Park, I loved the thick, handmade pappardelle tossed...MORE
From Food & Wine , NOV 2007
Seated to my left were some Niche staffers dining on their night off. They recommended a few favorites: a 'Bacon and Eggs' sandwich of...MORE
From Food & Wine , JUL 2011
Gerard Craft of St. Louis's Niche: 'I'd love to know what Edison was thinking as he...MORE
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