Comments on: #stl Foodies Look Forward to Another Niche

By: Bryan

Bryan — Wed, 02 Dec 2009 06:16:55 +0000

I have been to both Bouchon and Brasserie and they both are great. Bouchon was tiny compared to what I expected and more of a bistro than a “brasserie”. Brasserie by niche is what I would expect to find in the French countryside.

By: Michael

Michael — Sun, 29 Nov 2009 21:51:58 +0000

The similarities between Brasserie and Bouch does not surprise me. Both Bouchon and Brasserie are restaurants that focus on traditional French cooking. As a result, the level of creativity available will always be restricted and one should expect similarities in the dishes offered as each place will included popular traditional French preparations. Hopefully, Gerard and Perry Hendrix’s personal style will be demonstrated in the cooking in some ways, but I’m not ever going to be going to Brasserie looking for creativity; that’s exactly what Niche is for. As long as Brasserie has good execution of traditional French cooking, I’ll have no complaints.

By: Jake

Jake — Sat, 28 Nov 2009 19:58:31 +0000

Has anyone looked at the menu at Brasserie by niche? When I looked at the menu for the first time I thought it looked great but then it started to bother me. I did not know why so I did some research on the menu. Most of the menu matches Bouchon Bistro by Thomas Keller almost word for word. It does not seem original. The chef must have relied too heavily on the French Laundry and Bouchon cook books. I hope to see some more originality out of Craft.

By: Grenache

Grenache — Wed, 11 Nov 2009 18:41:02 +0000

To answer my own question, it looks like the soft opening is this week (11/13) per the SLM-Feast blog.

By: Grenache

Grenache — Tue, 10 Nov 2009 19:07:58 +0000

Any recent word on an opening date?

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