Suzie Craft

This is a cruel disgrace. ICE agents in Minneapolis chase, tackle, and handcuff a child in the freezing cold and snow while he yells “I’m legal! I’m legal!” How does this make us safer? How does this target “the worst of the worst?” Horrifying and shameful.

Follow @PoranoSTL — coming soon!

BREAKING NEWS: City Foundry STL will soon welcome Expat BBQ – a new concept from acclaimed St. Louis chef and restaurateur Gerard Craft. Get details at the link. feastmagazine.com/restaurants/ar…

We have all the makings for a lovely dinner at home 🏡 Find handmade pastas, sauces, salad dressings & more - all from @pastariastl. We carry a number of imported and local provisions, as well as a large array of wine, bottled cocktails, beer, N/A beverages & more!

The Breakfast Sando - now on the brunch menu at @bowoodbyniche 🤤

Delicate meringue floating in creme anglaise— with drizzles of caramel and thinly sliced almond. This French confection is made in-house by Pastry Chef Elise Mensing.

As May kicks off National BBQ Month, Niche Food Group, the hospitality group from James Beard Award-winning Chef Gerard Craft, announces today a new globally-inspired barbecue concept, Expat BBQ, to open at City Foundry STL.

NEW DESSERT! Crème Brûlée with candied kumquats and Meyer lemon and biscotti. On the dessert menu Bowood By Niche • Created by Pastry Chef Suji Shaw 🍊

Happy Monday! Try our Volpi Heritage Prosciutto Sandwich with cultured butter, lemon agrumato, prosciutto, giardiniera on Union Loafer’s hoagie. Served w/ chips.

Shaved to order 🍖 The Hawaiian @fordospizza is prepared with pineapple purée, mozzarella, jalapeño, red onion, and volpi heritage prosciutto. New Hours: Sun 11am-8pm Mon-Thurs 11am-9pm Fri 11am-10pm Sat 11am-10pm

Cold nights call for a Hot Toddy and a Floating Island ☕️ This exquisite confection is prepared with poached meringue, crème anglaise, and toasted almonds. 📸: @heatherlindsy #ileflottante #stleats #cwescene #stlsweets #brasseriebyniche

If you want to dip your fries in your soft serve, we won't judge you.

The Frisée Salad is true classic French bistro fare 🇫🇷 We use brioche croutons, bacon lardons, poached egg, and a bacon vinaigrette. As the French say... Parfait ! 👌

Confit Duck Leg with French green lentil ragoût, spinach, celery root cream, and parsley oil. This marvelous dish is replacing our seasonal Cassoulet. Created by Executive Chef Andrew Hernandez. #duck #frenchfood #stleats #duckconfit #yum #bonappetit #brasseriebyniche

Pizza of the Day! Pastaria Red Pepper Sauce, Cremini Mushrooms, Pecorino, Fresh Mozzarella and Parsley & Lemon Gremolata. While supplies last at Pastaria • Created by Executive Chef Greg May

New Pizza of the Moment 🤩 The Cobb Salad Pizza • little gem, tomato, bacon, feta, eggs, ranch. Available at Fordo's for a limited time. Created by Chef Jim Herdler 👨‍🍳

Upcoming baby shower? Birthday celebration? Corporate lunch? For more info on our private room and catering options, contact Private Events Coordinator, Madi Keller: madi@nichestlouis.com

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Sun's out, bun's out! ☀️