Caffe Niche is featuring a new menu as well as a few fresh faces: a chef, a General Manager and Operations Manger. Caffe Niche’s new executive chef, Andy Morrison, brings over 20 years of experience at Michelin starred restaurants and high quality bistros to dining guests. After attending the California Culinary Academy in San Francisco, Andy immersed herself in the food and wine culture in Sonoma County serving as Sous Chef at Chateau Souverain, among other kitchens. General Manager Joseph Gee will be on hand to greet guests and is there to ensure the dining experience is highly professional and seamless from arrival to happy and delighted departure. A native of Salt Lake City, he recently returned from the Hawaiian Islands where he was the general manager of The Lighthouse. A native of Seattle, Washington, Sarah Fults joins The LaSalle Restaurant Group as operations manager most recently from The Grand America Hotel managing teams in four different restaurants. A graduate of Washington State University, she has a strong educational background in business finance and investing, adding to her strong food and beverage background.
We think the new menu is brilliant because you can order anything you want, whenever you want. Isn’t that genius? You can have breakfast for dinner, lunch for breakfast, and well, you get the idea. New menu items include the following tempting dishes:
- Irish Coffee French Toast: Bailey’s battered challah bread dipped in espresso with house made whipped cream, whiskey, caramel espresso syrup, chocolate shavings ( I peeked at another table who had ordered this dish. It’s very pretty! I should have asked for a bite.)
- Croque Madame grilled rye bread, smoked ham, teleme cheese, Dijon aioli, two local free range fried eggs atop, served with Niche apple slaw or small Niche salad
- Endive Salad: endive and mixed greens, asparagus, Manchego cheese, sherry Dijon vinaigrette, topped with a poached egg, truffle oil
- Niche Club: grilled wheat bread, turkey, smoked ham, bacon, haricots vert, tomatoes, spring mix, Dijon aioli
- Grilled Veggie Sandwich: ciabatta bread, eggplant, zucchini, bell pepper, tomato, red onion, spring mix, parsley pesto, basil aioli, balsamic
- Pistachio Crusted Salmon: lemon lentil rice pilaf, haricots verts, fava beans & petit tomato salad, house made parsley pesto (I ordered this!! More on that later….)
- Corned Beef Mac & Cheese: Kobe corned beef, elbow macaroni, beer cheese sauce, rye bread crumbs, side of niche apple slaw
Caffe Niche is a comfortable restaurant – the perfect place for lunch dates or romantic dinners. We arrived to a bustling brunch crowd on a Sunday afternoon. We were graciously invited to visit Caffe Niche to sample the new menu (Thank you!!). Spending some time there this afternoon, we were reminded of the things we like about this restaurant – fresh, local, good food and friendly service.
The concise menu is organized in small plates, breakfast, lunch and dinner options. We started our meal with the Grilled Artichoke ($8) and the Artisan Antipasto ($13), both from the small plate menu. The Grilled Artichoke, halved and grilled, was drenched in butter. Our meal was off to a very good start. After a few minutes digging into the artichoke, the antipasto plate showed up. Slices of Creminelli salumi was served with Beehive Cheese’s Barely Buzzed, a ball of goat cheese and a blue cheese. Caramelized onions were a nice touch.
We both ordered off of the dinner menu. Dave had his sights on the Morgan Valley Lamb ($21), lamb tenderloin marinated in a lemony, herby garlic sauce served with fingerling potatoes, broiled cherry tomatoes and spinach. He noted that it was perfectly cooked and an interesting balance of flavors. He also ate everything on the plate, even the tomatoes. I’ve never had lamb before so I was intrigued. The bite I took was phenomenal! The marinade was bright and flavorful and the little potatoes were dreamy.
I settled on the Pistachio Crusted Salmon ($24) since I didn’t have my usual fish-eating reservations knowing Caffe Niche has fresh, sustainable fish flown in daily. Served with a tasty lemon lentil rice pilaf and ultra-fresh green beans, fava beans and a mini tomato salad, the plate was dressed with dots of fresh pesto. The salmon was unlike any I’ve had before – tender, flaky with a rich crust. Even Dave, who is even more suspicious of fish, was sneaking bites off my plate.
Caffe NIche is a gem, a small restaurant with a concise menu, doing everything right. We’re looking forward to checking out the other new menu items.