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posted: 4/24/2014 5:45 AM

Dining events: Niche updates farm-to-table menu, decor

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Niche reveals new look
After closing briefly to update decor and leadership, Niche welcomes chef Chris Ayukawa as executive chef. Ayukawa has been hard at work creating a seasonal farm-to-table menu that will play nicely with the restaurant's modern farmhouse vibe. Chef Ayukawa also will oversee the restaurant's farm that includes a variety of lettuces, radishes, red and golden beets, Tuscan kale, rainbow chard, basil, jalapeņos, fennel, eggplant, bell peppers and heirloom tomatoes. Niche Restaurant is located at 14 S. Third St., Geneva. (630) 262-1000 or nichegeneva.com.

Rack House adds sandwiches, salads
Rack House recently introduced several new menu items. New starters include ginger soy steak skewers, smoked peel-and-eat shrimp and gluten-free whiskey barbecue rib fingers. Waldorf salad and a citrus salad blend are new to the salad lineup, and beer can chicken, whiskey barbecue smoked salmon and sausage rigatoni joined the entree rotation. New sandwiches are the caprese chicken sandwich and the horseshoe burger. Rack House Kitchen and Tavern is at 222 E. Algonquin Road, Arlington Heights. (847) 640-7225 or rackhousetavern.com.

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New concessions menu a hit at 'The Cell'
White Sox fans flocking to "The Cell" have something to cheer about this season. The new season means an expanded concession menu with additions like adobe mango chicken sausages served at Bobak's portables in sections 117, 126, 139 and 534; Supreme corned beef sandwiches and ultimate turkey club at Xfinity Zone Carved Sandwiches; bacon-on-a-stick at Burger Barn in 112 and 528. Or, head to the Club Level, Diamond Suite or Stadium Club for the bacon mac and cheeseburger, chicken and waffle sandwich or the banana split sundae helmet. U.S. Cellular Field is at 333 W. 35th St., Chicago. Whitesox.com.

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