New restaurant finds its ‘niche’

Ause Ismail knew since high school that he wanted to own his own restaurant someday. He’d worked in his family’s business—the successful local chain, Po-Boy Express—beginning at age 7 and was at least familiar with the ins and outs of the restaurant business. “I knew I didn’t want to open just another Po-Boy Express, though,” he recalls. “I wanted to do my own thing.” He put together a menu and tapped a high school friend, former Little Village executive chef Daniel Kearley, to man his kitchen and help tighten up his concept. And earlier this month, Ismail’s solo effort, Niche Bar and Grill, opened its doors on Siegen Lane. As you might expect of a guy who grew up behind po-boy counters, his restaurant’s menu prominently features the staple sandwich, along with several other Southern classics—red beans and rice, crawfish etouffee, fried okra—all delicious, of course. But there are little touches that set Niche apart from a typical bar menu, details that intrigue. A tart hummus made from Ismail’s mother’s recipe lurks on the appetizer list, alongside handmade mozzarella sticks large enough to constitute a meal. The pork chop is served over hearty orzo pasta rather than rice. Ismail gives Kearley a free hand with the specials, saying, “I think it adds a little bit of a kick, that something extra to our menu.” For a photo gallery of Niche, and more dining news you can use in Baton Rouge, read 225 Dine by clicking here.