The Saint Austere

613 Grand Street
Between Leonard and Lorimer Streets
Brooklyn, NY 11211
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Cuisine: Tapas, American Nouveau
Our Rating: ★ ★ ★ ★
Cards: All major
Price: $10-$15
Hours: Monday–Thursday: 6pm–midnight; Friday–Saturday: 6pm–1am; Sunday: closed
Booze: Full Bar
Subway: G, L at Metropolitan Ave.-Lorimer St.
Delivery: No
Thrillist says:

An “honest, unpretentious, and laid-back drinking and dining experience” that somehow isn’t Red Dog and leftover pizza on your couch, Saint’s narrow, industrial, al fresco-able space is outfitted with a slim metallic bar up front and communal wooden tables in back, where international small plates of Wahoo tartare, and porchetta- & sweet-pickle-filled Cubans can be paired with vino by the glass/half/bottle, and Euro-suds including St Feuillien Triple and Pinkus Mueller Pilsner.

Time Out New York says:

Old-world wines and beers are the main attraction at this elegant small-plates bar, decorated with a crystal chandelier, patterned wallpaper and copper barstools. The European-focused drinks list highlights small-production wines and artisanal beers, such as Italy’s Baladin Nora, Belgium’s D’Achouffe Houblon Chouffe Dobbelen IPA Tripel and Germany’s Weihenstephaner Hefeweissbier. Scarpetta Miami alum and co-owner Michael Pirolo created the menu of refined small plates, including bone marrow with lemon zest, parsley and toast; and the Italiano in Cuba sandwich, made with porchetta, sweet pickles and Dijon mustard.

NY Mag says:

Saint Austere has taken the narrow space that was formerly Wombat and turned it into a dimly lit bar featuring high-end small plates. Beyond the ample stools along the bar, communal tables encourage casual and social dining. Enjoy the complimentary collection of pickled vegetables (cauliflower, carrots, olives, gerkins) while you peruse a menu divided into sections: By Land, By Sea, Big Things, pasta, and Mixed Bag. Cheese plates are thoughtfully paired with candied pecans or a red onion marmalade, along with an Italian-style meat selection, including a house-made testa. A broccoli rabe and boiled egg dish topped with anchovies and Parmesan is the owners’ inspired reconstruction of a traditional Caesar salad. Creamy polenta covers sausage in chicken jus for a heavy, flavorful mixture. The vealwurst sandwich is braised in Oktoberfest beer and served on bread from the Sullivan Street Bakery.