Niche

Everything was fantastic. The chilly weather cocktail with empress gin was very tasty. I tried frog legs for the first time and they tasted just like chicken but less meaty than a chicken bone and I would order them again. The cheese plate had three very different cheeses which was a nice vararity. I ordered the sword fish and the bone marrow fried rice and their flavors complimented each other well. The espresso martini was delicious and the donuts were so fresh and warm, what a great end to a great meal.

Everything about this place is incredible. The atmosphere is warm and cozy, our server Dana was excellent, and the food was both beautiful and delicious. I cannot say enough good things about this place. Pictured are: the fried chicken small plate (which was still a lot of food), the bone marrow fried rice (a MUST have), the most velvety potato soup I’ve ever had, a perfectly cooked ribeye, and the grain of salt dessert.

One of the best menu's/Cook's in the country. From our travels this has been our favorite next to the Villaggio we ate at downtown Del Mar CA in July (reviewed can't beat the beach ambiance there.) This is our third or so visit to Niche & have enjoyed every one always delighted to see a fresh menu. Pictured I had swordfish surrounded by tons of added flavor. The rice was recommended by the waitress & was excellent as was the octopus. Good selection of wine & specialize in whisky cocktails.

We had a good experience overall at Niche. Loved the vibe and atmosphere of the place and our server was incredible. The cocktails were fantastic- pictured here is the Pear Pressure and the Home Alone Old Fashioned. Neither of us were overly impressed with our entrees, the Green Circle Farms Half Chicken and the Pan Roasted Swordfish. We will be back, but probably just for the cocktails and wine.

Favorite restaurant. Great cocktails, always delicious food, great atmosphere, and always great service. It's new American cuisine. Attended their annual candlelight dinner and it was the Niche experience and then some. The only thing I've ever encountered is sometimes they get too cute with names. For instance, "en croute" means literally "baked in a pastry crust". They used the term to describe a french onion soup with a small biscuit on top when I was expecting more of a thick stew baked inside a pastry crust. That would be like describing a dish as en papillote that was baked on top of a piece of parchment paper. All of the photos are from the candlelight dinner, which I would say represents their approach and creativity well, though you won't find these on their normal dinner menu.