St. Jardim

We’ve been quite into Catalunya lately. Located on the Mediterranean, on the east side of the Pyrenees, this region is producing some well made wines (at value !!) true summer sippers

As Anna said- ‘It’s May, new wine lists are rocking, steak is on the menu, life is beautiful…’ A little round up of what we’ve been up to lately. Wine group continues with some blind tastings, a pop up with our friend @saraakeene for Amuse Bouche, and a new Substack post waxing poetic about @chateauyvonne and our current favorite album. We love spring!

We are hiring a Server for Friday, Saturday and Sunday from 9-5. We are looking for someone with a strong interest in natural wine. That’s it. Not too complicated. Not for you? Tell your friends! Let us know in your cover letter (5-10 sentences) why you think you’d be a good fit here and the last great glass of wine you had. Please send your email (only!) to hiring@stjardimnyc.com

St j weather! Doors and windows are open ❤️

Spring dishes rolling in ‼️sirloin flap grilled to a perfect medium rare, with Balinese sambal, bone marrow vinaigrette, and komatsuna. Razor clams from Duxbury Mass, in a celery & sorrel juice, with avocado and crispy guajillo chilis. This & more, on the dinner menu nightly🫡

Our other new addition to the after dinner menu… meet the Chapulín. our riff on a grasshopper, but darker, a little smoky, a little wild. it’s a shooter! order two. Cross arms and drink it with your pal:)

🍎🥃 new on the menu: our after-dinner apple brandy section - a love letter to the terroir of New York State and Normandy. four bottles - three Norman brandy makers and our friends from New York - candid expressions tracing a line between the two regions we love most. come for dinner, stay for the good stuff.

Brand new wine lists just dropped, and we’re excited to spotlight three new wines from @la_mariota, new to the NY market. Despite the hot climate in Vingrau, where winemakers Cecilia and Diaz and Guillermo Campos settled, these wines are incredibly fresh and vivacious, with a very clean style. Our wine team tasted these a few years back in France, so it’s a treat to have them on our shelves <3

Very special wine group this week with @christophelindenlaub ❤️ Incredible opportunity to learn more about his processes and taste through his wines together

Spring dishes rolling in… chicken liver mousse with tamarind mushroom jam, may convert even the liver haters ! Asparagus, thinly sliced on the bias, tossed in Thai chili vinegar, and finished w/ a lot of aged sheep’s milk parm. Enjoy on the patio :)

April substack is up! Anna writes about their phone call with Laurent Cazottes, our fave record this month, and the boys discovering Blaufrankisch…. it’s a good one. Happy spring:)

Scenes from morning service <3

New St J merch has arrived, designed by our own @trlindquist_official ! 2 long sleeves and a heavy crew neck, printed on 100% cotton. Available for purchase @ st j, till we run out !

We have a special BTG right now- Envinate’s ‘Lousas’ is from 60+ year old Mencia vines growing on steep slate slopes in the ancient region of Ribiera Sacra. It’s a wine we love at St J and are proud to be pouring by the glass!

breakfast at st j, every morning at 8

Unsure of what season it is, but we have food for it all- island creek petites with rhubarb for the sunny days, and braised beef cheek with spiced jus for the colder ones

the pierogi wizard, Kevin Rubis- who’s famous pierogis you may have had the pleasure of enjoying @fedora.newyork is coming to St J on March 23rd. Pierogis, Pork Belly, Jello and an exploration of Alsatian wines… not to be missed! grab a seat on resy:)

scenes from service

St J’s Feb review is up on Substack, linked in bio💋 talking pork jowl katsu w/ Cantillon, muscadet, and Chrisma’s “Chinese Restaurant”