Siegen Lane eatery Niche Restaurant is dropping the “bar and grill” from their name and revamping their menu, changing the emphasis from American grill food to Cajun-Creole cuisine. Owner Ause Ismail explains, “We had a lot of customer confusion due to the ‘bar and grill’ subtitle—people thought they couldn’t bring kids in, or that we were more bar than restaurant. We want people to know they can come here for real cuisine.” New chef Jimmy Warren, who got his start at Baton Rouge favorites like the Camelot Club and the local J. Alexander’s franchise, has taken his cue from some of the favorite recurring specials, as well as his own culinary background, to create the menu’s new features. Highlights include a pork chop stuffed with green onion andouille and Boursin herb cheese and smothered in cream sauce, and a blackened redfish served on a bed of crispy fried eggplant and topped with crawfish cream sauce. Cajun Waldorf salad adds a spicy twist to the classic, with blackened pecans and maple balsamic vinaigrette; and even the desserts add a little Creole spice, with dishes like the Cajun sundae—topped with spicy candied pecans. Check out a photo gallery of some new Niche dishes by clicking here.
Niche Restaurant revamps menu
