Niche Restaurant debuts new menu

2 Jul

Normally, I’m not the person to do restaurant reviews. I typically leave that to my wife, Teresa’s, City Social Food blog or my friend Jay Ducote’s Bite and Booze blog. But I’m going to make an exception today.

Teresa and I had the opportunity to dine at Niche Restaurant on Siegen Lane in south Baton Rouge for her birthday lunch today. Our friend Sean Rivera was recently hired as the executive chef, and he debuted a new menu two weeks ago. Today, he showcased some of his favorites for us, and I’m here to bring them to you.

We began with the Grilled Shrimp and Artichokes, which were grilled baby artichoke hearts topped with grilled shrimp and fresh herb vinaigrette. This was a nice light start, yet very tasty. The shrimp were grilled to perfection and the vinaigrette paired well with it and the artichoke.

Niche1

 

Next up were the Eggplant Cakes with Crabmeat Cream Sauce. There were three paneed eggplant cakes topped with a crabmeat cream sauce. The eggplant cakes were just the right thickness and featured a crispy outer breading, yet moist inside. The crabmeat cream sauce went really well with them. This was one of my favorite dishes, and is one of their best sellers, for good reason. Give this one a try for sure.

Niche2

We were then brought a Blackened Blue Portobello Cap salad. This beautiful creation featured a blackened jumbo portobello mushroom cap topped with fresh spring mix tossed in blue cheese dressing garnished with bacon lardon, cranberries, red onions, candied pecans and blue cheese crumbles. Wow! This was fantastic. All the flavors melded together just perfectly, with no one thing outshining the other. I’m finicky about my blue cheese dressing, and this one was absolutely perfect to me. I’d easily get this one again as an entree salad on a future visit.

Niche3

 

Next up was the Grilled Asparagus Salad. This one was almost too beautiful to eat. It featured grilled asparagus spears topped with cherry tomatoes, feta cheese and aged balsamic reduction sauce. This one was great as well. Check out how great the presentation was with this one!

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The Oysters Pecan followed that dish. Holy cow, this one was awesome! Fried oysters over sauteed spinach, topped with candied pecans and sweet-n-sour meuniere sauce. A beautiful pyramid of perfectly fried oysters was atop that bed of sauteed spinach. The candied pecans went tremendously well with the oysters and I will order this one again!

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We were stuffed at this point, but as Teresa likes to say, “there’s always room in the dessert compartment.” And dessert was Niche’s Bread Pudding, a housemade white chocolate bread pudding with a warm whiskey sauce. I understand that Sean’s wife, Kat, had a hand in preparing the bread pudding, and I must give her credit. I never was the biggest bread pudding fan, but this dish was phenomenal! Check it out, because there’s always room for dessert.

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I’d be remiss if I didn’t mention that there was a decent beer selection, with Parish Canebrake being a local craft beer on tap.

Niche Beer

Sean has done a fantastic job with the new menu, and we will definitely be back very soon. Big thanks to Sean for today’s lunch, and be sure to visit Niche Restaurant on Siegen Lane in Baton Rouge soon!

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