"As Caffe Niche has evolved, I have really come to enjoy chef/owner Lappé’s cooking. He’s a graduate of the much-lauded Culinary Institute of America in Napa, but he doesn’t wear his big-time credentials on his sleeve. His food, much like the man himself, is very approachable—down-to-earth cuisine that is creative but not contrived. "

- Ted Scheffler
City Weekly - May 19, 2014
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Best Veggie Plate 2014 - City Weekly- Best of Utah 2014

"It’ll inspire a love of veggies that’ll make your mother proud."

City Weekly Magazine - March 26, 2014
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Best Breakfast/Brunch 2014 - Salt Lake Dining award winner

"Everyday excellence is the rule and that’s how we should all start the day."
Salt Lake Magazine - February 18, 2014
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Best Lunch 2013 - Salt Lake Dining award winner

"A new menu of small plates means that anytime is the best time to eat here"
Salt Lake Magazine - February 20, 2013
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Best Neighborhood Nosh 2013

"At Niche, the focus is on the food—like, really. Each and every ingredient is carefully selected for freshness, and most are from local producers."
City Weekly - March 27, 2013
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Best of the Beehive Winner 2012

Niche awarded best light eats for its superb small plates
Salt Lake Magazine - June 18, 2012
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Best Local Fresh 2012

Award for impeccably fresh food, made from the most local ingredients
City Weekly - June, 2012
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 "There is a growing demand from diners for locally grown, environmentally friendly food options. And local and fresh are the key tenets at Caffe Niche. To prove it, daily deliveries include sustainably sourced fish and locally grown produce from Utah, Idaho, and Wyoming, offering a variety of tasty options every day. A simple power lunch can include a cup of locally roasted Caffe Ibis coffee, a small plate of heirloom tomatoes topped with a seasonal balsamic reduction and followed by an order of fresh fish tacos—a blackened fillet of the day's fish, topped with cabbage, pico de gallo and a cilantro lime aioli, all wrapped in local corn tortillas."

City Weekly - March 29, 2012
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Diner's Choice Winner 2012

Selected by OpenTable diners as one of the best restaurants in SLC
Open Table - March 12, 2012


"The casual but hip vibe is enticing, and the restaurant is a comfortable and friendly place to grab a quick bite or go whole hog. You could be quite happy just enjoying a whole, roasted artichoke with aioli for dipping ($7) or pig out on Morgan Valley lamb sirloin ($23)."

- Ted Scheffler
City Weekly - April 8, 2011
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"Caffe Niche has the best fresh spring rolls."
- Eleni Saltas
City Weekly - March 30, 2011
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"Caffe Niche give[s] veggies [the] star treatment"
- Valerie Phillips
Deseret News - March 29, 2011
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"A 'niche' is defined as 'a position particularly well suited to the person who occupies it,' and Caffe Niche (pronounced by its staff as 'Neesh') is indeed, finding its niche after a few years of deciding what it wanted to be. Salt Lake Magazine recently named it "Best Neighborhood Restaurant."

- Valerie Phillips
Deseret News - March 29, 2011
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"And strips of roasted yams with piquant chimichurri — a more sophisticated treatment than the sweet potato fries found in so popular in quick-casual dining spots."

- Valerie Phillips
Deseret News - March 29, 2011
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"I have become a big fan of Chef Ethan and Caffe Niche. This is really a nice tiny gem in the Salt Lake dinning scene. I will be back to try the other menu items."

- Ron Shelby
Salt Lake Food and Wine Project - March 12, 2011
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Best Neighborhood Restaurant 2011 

Salt Lake Magazine - February 8, 2011
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Best Eating 2010

"Grapefruit brulee at Caffe Niche -Texas red grapefruit sections with a thin crisp caramelized sugar glaze."
- Mary Brown Malouf
Salt Lake Magazine - December 30th, 2010
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"[Chef Ethan Lappe has] expanded Niche appeal beyond the neighborhood. No wonder: the food is fresh and locally sourced when possible, and the emphasis on service makes a casual meal an occasion."

Salt Lake Magazine - 2010
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"But chef/owner Ethan Lappé...upped the ante by filling the English muffin with thick-sliced bacon, scrambled eggs (poached is another great option), soft green avocado slices and a ladleful of the day's hollandaise sauce. I was in heaven and I hadn't even had a cup of coffee." 

- Vanessa Chang
Salt Lake Tribune - July 28, 2010
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"The vegetable plate―roasted beets and goat cheese, roasted whole artichoke, super-grain tabbouleh and more―covers a wide range of intricate flavors. The Thai beef and noodle salad's basil-mint, spicy/refreshing combination with mangos, avocados and lime dressing will satisfy discriminating food snobs."
- Austen Diamond
City Weekly - June 21, 2010
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