St. Vincent is the brainchild of James Beard Award-winning sommelier and author David Lynch (formerly at Quince). Named for the patron saint of wine-growers, this casual, wine-centric spot boasts a full kitchen helmed by Chef Bill Niles (Bar Tartine), which emphasizes a hearty but polished menu of American tavern fare.
As Lynch told Grub Street the other week, he wants people to find a bevy of special wines to explore, and for the concept to be like "the poor man's RN74," with a deep and interesting list that doesn't venture into insane price points.
As one would expect, the wine program will be notable with 100 mostly Old World wines available by the bottle or half bottle. Beer director Sayre Piotrkowski has woven beers into the categories on the wine list, and there are eight CA brews on draft, to boot.
Former Bar Tartine chef Bill Niles is the "gangsta" on record in the kitchen, overseeing an in-house Tartine bread program, and farm-centric, creative dishes like English pea dumplings with sea urchin and brown butter.