You simply can't go to St. Louis without eating at Niche, a New American restaurant overseen by five-time James Beard Award nominee Gerard Craft. Choose between a tasting or four-course menu comprised of mix-and-match dishes. Standouts include Dia’s cheese bread, puffs of Brazilian bread that pull apart like fresh mozzarella; eggshells filled with lemon custard, shiitake mushrooms and bonito caviar; and hen of the woods mushrooms served over smoked peaches and corn purée seasoned with chorizo (7734 Forsyth Blvd.).
On the opposite end of the spectrum is Farmhaus, a cozy cottage of an establishment specializing in, yes, farm-fresh fare prepared by chef Kevin Willmann. Expect options like sweet-potato nachos piled high with Hook’s Creamery blue cheese and housemade bacon lardoons, porchetta bao and "breakfast" (roasted pork belly, maple link, cornflour blinis and butter-poached egg). Willmann’s refined side comes out with smoked bruschetta — roasted cherry tomatoes on cherrywood-smoked ricotta with pickled red onion and balsamic (3257 Ivanhoe Ave.).