St. Anselm is the democratic response to the New York steakhouse aristocracy. Owner Joe Carroll’s wine list is remarkably broad and approachable, with values from around the world. To complement the kitchen’s massive grill, which touches nearly every dish on the menu, drink earthy and bold—perhaps a smoky mourvedre from La Clarine Farm or a textured skin-contact ribolla gialla from Kabaj. Grab a beer (or two) next door at the restaurant’s sister bar, Spuyten Duyvil, until your table is ready. The signature steak—a $24 hangar cut—is worth the wait.
355 Metropolitan Ave., Brooklyn, New York
This story appears in the print issue of April 2017.
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