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Hey there, fellow food lovers! It’s Emma, your friendly neighborhood food blogger, and today I’m taking you on a culinary adventure to a Williamsburg gem that’s redefining the steakhouse experience: St. Anselm.
Now, I know what you’re thinking: “A steakhouse? In hipster-central Williamsburg?” Trust me on this one. This isn’t your grandpa’s dimly lit, white-tablecloth affair. St. Anselm brings a fresh, energetic vibe to the classic steakhouse, all while staying true to the heart of what makes this dining experience so beloved: high-quality ingredients cooked to perfection over an open flame.
From Highbrow to Hot Grill: A Williamsburg Transformation
St. Anselm has had a bit of a journey. It first graced the Williamsburg scene with a more upscale, bar-food-meets-fine-dining concept. While intriguing, it didn’t quite find its footing. But like a phoenix rising from the ashes (or perhaps a perfectly seared steak from a fiery grill?), St. Anselm reinvented itself.
Enter Chef Yvon de Tassigny, a culinary wizard who understands the primal allure of cooking with fire. He swapped out the deep fryers for a massive grill, transforming St. Anselm into a haven for carnivores and vegetable enthusiasts alike.
An Ode to Simplicity: Embracing the Art of the Grill
What struck me most about St. Anselm is its dedication to simplicity. Don’t mistake this for a lack of sophistication, though. Chef de Tassigny masterfully elevates even the humblest of ingredients with his skillful grilling techniques.
Take the lamb, for instance. The shoulder steak, a notoriously tricky cut to grill evenly, is a testament to Chef de Tassigny’s expertise. It arrives juicy and flavorful, perfectly complemented by a simple compound butter and a touch of fresh mint.
But the true star of the show is the saddle chop, a dish so magnificent it could rival the “dough airplane” from Maurice Sendak’s “The Night Kitchen.” This behemoth of a chop is cooked to crispy-edged perfection, its rich lamb flavor enhanced by a cooling mint-yogurt sauce. Paired with their refreshing iceberg salad and a side of sweet, smoky fingerling potatoes, it’s a feast fit for royalty (or, you know, two very hungry Brooklynites).
Beyond the Beef: Exploring St. Anselm’s Diverse Menu
While the lamb might steal the show, St. Anselm’s menu boasts an impressive array of grilled delights. Meat lovers can rejoice in the perfectly charred hanger steak, aptly named the “butcher’s steak,” or share the massive “Axe Handle Rib Eye,” a Flintstonian feast that’s sure to satisfy even the most carnivorous cravings.
And let’s not forget the bourbon-brined pork chop. This golden-hued beauty is a testament to the power of simple, yet flavorful, cooking. The bourbon brine infuses the meat with a subtle sweetness and a hint of smoky depth, creating a truly unforgettable pork experience.
But St. Anselm isn’t just about meat sweats and meat comas (though those are certainly possible). Chef de Tassigny also showcases the versatility of the grill with his inspired vegetable dishes.
Imagine this: juicy, late-summer tomatoes kissed by the flame, their sweetness amplified by the smoky char. They’re paired with creamy burrata cheese and a drizzle of tangy balsamic vinegar, creating a symphony of flavors and textures that will have you singing the praises of grilled vegetables.
Even the humble eggplant undergoes a magical transformation on St. Anselm’s grill. A trio of eggplant varieties – Italian, Thai, and Japanese – are grilled to smoky perfection, their unique flavors enhanced by a dollop of fried goat cheese and a tangle of sweet caramelized onions. It’s a dish that proves vegetarian fare can be just as exciting and satisfying as its meaty counterparts.
A Few Missteps on an Otherwise Stellar Menu
While St. Anselm consistently hits high notes, there are a few dishes that fall slightly flat. The grilled clams, for instance, lack the briny sweetness of their wild-caught counterparts. And the shrimp salad, served in a grilled avocado half, is more muddled than magnificent.
The dessert menu also leaves something to be desired, with options like grilled s’mores and bread pudding feeling more like afterthoughts than carefully crafted finales.
Embracing the Williamsburg Vibe: A Restaurant with Character
Beyond the food, St. Anselm embraces its Williamsburg home with a cool, unpretentious vibe. The music is a curated mix of rock and indie tunes, the atmosphere buzzing with a mix of locals and adventurous foodies from across the boroughs.
The service, however, can be a bit hit-or-miss. While our server was friendly and attentive, I’ve heard tales of other diners encountering a more aloof, almost too-cool-for-school attitude.
And speaking of cool, St. Anselm doesn’t serve hard alcohol, opting instead for a selection of beers and wines. While this might disappoint some, it adds to the restaurant’s unique charm and encourages a more laid-back dining experience.
The Final Verdict: Is St. Anselm Worth the Hype?
In a word: absolutely. While there might be a few minor missteps along the way, St. Anselm more than makes up for them with its dedication to quality ingredients, masterful grilling techniques, and undeniably cool Williamsburg vibe.
Whether you’re a die-hard carnivore or a curious vegetarian, St. Anselm offers a dining experience that’s both comforting and exciting. So gather your fellow foodies, brave the L train crowds, and prepare to be wowed by the fire-kissed flavors of St. Anselm.
For more information on healthy grilling techniques and recipes, check out these resources:
- Grilled Recipes and Tips: https://www.eatingwell.com/recipes/2051/cooking-methods/grilling/
- Grilling Tips for Beginners: https://www.foodnetwork.com/how-to/packages/food-network-essentials/grilling-central
- Healthy Grilling Recipes: https://www.mayoclinic.org/healthy-lifestyle/recipes/grilling-recipes/rcs-20077156
