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Full review coming soon.
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A steakhouse must have steak. St. Anselm has hanger, served here under the old-fashioned title of butcher’s steak, and a massive rib-eye for two, with nearly a foot of frenched bone sticking out of it to give it its menu name: Axe Handle Rib Eye. The butcher’s steak in particular is a joy, tender and full of strong, beefy flavor that is winning even before the garlic butter on it melts away.
“Hipster” carnivores “leave smiling” from this “New Age” Williamsburg steakhouse supplying “mind-blowing” naturally raised beef and “excellent” sides in “rustic”, brick-lined digs; “modest prices” make up for the “daunting” waits caused by the no-reservations policy, though regulars “kill time” at its neighboring “sister bar”, Spuyten Duyvil.
The main-event proteins, meanwhile, are just gilded enough to be interesting but not so encumbered you can’t taste the grill. There’s cool, minty yogurt enhancing a beautiful thick-cut lamb saddle, and garlic-steeped butter on a gorgeous whole trout. The super-succulent sweet-tea–brined chicken is just as straightforward, despite the provocative presence of its head and feet—the golden, butterflied bird is splayed all by itself on a plate. The steakhouse idiom is most evident here in the la carte setup: The cheesy creamed spinach gratin, panfried mashed potatoes, and cauliflower grilled with balsamic and soy are all separate orders.
St. Anselm might look like a bar from the outside, but the reason you’re coming here has nothing to do with the drinks or the service (which isn’t very good), and everything to do with the Butchers Steak and Pan-Fried Mashed Potatoes. Those two things are incredible. Nothing else we had was equally mind-blowing, but overall the food was definitely impressive and reasonably affordable for the quality.