Comments on: Niche Tasting Menu

By: Tuesday Only Snow Sale | stlbites.com - st. louis food blog of bill burge

Tuesday Only Snow Sale | stlbites.com - st. louis food blog of bill burge — Tue, 27 Jan 2009 20:49:46 +0000

[...] crappy out, and you know what that means: you can have any seat in any St. Louis restaurant you want. Plus, they’ll treat you like royalty for braving the [...]

By: Goshen Coffee Company | 222 Bakery» Blog Archive » Gerard Craft of Niche

Tue, 08 Apr 2008 18:32:09 +0000

[...] MORE ON NICHE @ STLBITES [...]

By: Mushrooms and Truffles « The Cheesemonger’s Wife

Mushrooms and Truffles « The Cheesemonger’s Wife — Wed, 05 Mar 2008 16:58:34 +0000

[...] can go through the tasting menu, but I’m not. See Bill Burge’s review at STLBites . Spot on as [...]

By: amy

amy — Sat, 23 Feb 2008 17:00:56 +0000

I will have to check this place out next time we’re in the Midwest. Which will be when winter is over.

By: Annie

Annie — Sat, 23 Feb 2008 03:07:42 +0000

Dan: you have to eat, don’t you? There is your reason. Done.

By: Dan D.

Dan D. — Fri, 22 Feb 2008 22:41:37 +0000

Pork Tenderloin – lardo/ricotta cannelloni, polenta cake

Oh, wow. Dishes don’t often get too heavy for me, and this one sounds awesome.

I’ve got to find a reason to go soon.

By: bb

bb — Fri, 22 Feb 2008 22:23:17 +0000

Wineaux – Thanks for the info. I was so full by the time I had that it was all a blur. I think maybe they said the greens were pea shoot greens which had nothing to do with the panisse however. I’m sure someone that’s in the know will pipe up sooner or later.

Maybe I was just hallucinating from delight.

By: Annie

Annie — Fri, 22 Feb 2008 22:20:18 +0000

p.s. the perfect bite being a pork, covered with lardo & ricotta mixture and a drag through the apples…all down the hatch. makes my mouth water just thinking of it.

By: Annie

Annie — Fri, 22 Feb 2008 21:55:21 +0000

Bill is correct in stating that I loved this dish. I am a fan of lardo. I eat it straight on toast when given the chance. Salt and fat…my favorite. A delicate strip of lardo was wrapped around a mild ricotta mixture (as lardo is very flavorful alone). Served with perfectly cooked pork tenderloin atop the polenta and served with Gerard’s version of apple sauce. In my mind it was a fancy version of my grandmother’s fried porkchops and applesauce. The pork and apples needed the lardo for the salty bite. They mitigated each other well as both aspects of the dish were strong in flavor. sweet pork and apples vs. salty lardo cannelloni. The polenta held the neutral palate within the dish. I concur regarding the richness…this dish is not for the faint of heart. I paired it with the chicken liver terrine. Not a healthy choice by any means but a DELICIOUS one. I wonder how those extra 5lbs crept up on me this month???

By: Wineaux

Wineaux — Fri, 22 Feb 2008 21:42:38 +0000

According to Patricia Wells:

“Panisse: a thick fried pancake of chickpea flour, served as accompaniment to meat; specialty of Provence.”

http://www.patriciawells.com/glossary/atoz/p.htm

Sounds like a perfect match with lamb!