Suzie Craft
@shcraftdir. of marketing / partner @nichefoodgroup
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@GerardFCraft
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Follow @PoranoSTL — coming soon!
Gerard Craft confirms Des Peres space for first location of revived Porano Pasta concept: samg.bz/PoranoPastaDes…
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!
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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