The soul of St. Anselm, by restaurateurs Joe Carroll and Stephen Starr, is its simply prepared and expertly grilled ingredients, paired with esoteric wines in a quirky laid-back vibe. St. Anselm showcases unconventional butcher cuts {New York Magazine named St. Anselm Brooklyn’s the “Best Steak in New York”}, and specialties from the grill, such as clams with chartreuse butter, whole fish, and beautiful produce.
The Chefs at St. Anselm lead a culinary program in which almost all ingredients touch the grill on their journey from kitchen to plate. A beverage program that encourages exploration features craft beer + cider, creative takes on classic cocktails, and a 500+ label program of esoteric wines including experimental producers, funky varietals, and natural wines.