We started with artisanal cheeses and pan-seared foie gras. The cheeses were enough for two to share. The foie gras was perfectly seared, accompanied by a duck stock reduction.

We next had the pheasant pot pie and the veal chop. The tender pheasant was enrobed in an aromatic sauce with sage, and the flaky crust provided a nice counterpoint to the stew.

The veal chop was precisely medium rare, as ordered, atop some warm potato salad and sauced with an exquisite demi glace. Portions were large, but there was only a little bit left of the pheasant to take home at the end of the meal. This was presented to us in an elegant gift box, decorated with gastronomic quotations: a nice touch.

Speaking of nice touches, the attention to detail is evident everywhere. Each table has its own bud vase and fresh flower. Cutlery is designed so the knife rests on edge, a feature which amused the diners around us.

There wasn't much room for dessert, but since Niche is famous for its desserts, we mustered the resources to share some apple pie a la mode. In a bit of a twist, this was served with vanilla gelato instead of ice cream. A satisfying end to a great meal.

Niche is not only a welcome addition to the Western Suburbs, it is well on its way towards becoming one of the most important restaurants in the Chicago area.

Disappointed in the lack of sauces, reductions, and wood smoking. Meat and fish portions of entrees are not small, but not large either. Lamb loin very good, pheasant pie a 'pan'. Wines are well selected, but pricey. Didn't see the sommelier until we left?? Desserts very good.

Finding a better restaurant in the suburbs - a task. But finding a better restaurant downtown - not as difficult.