St. Jardim

We’re captivated by Jura, and these bottles from renowned winemaker Michel Gahier are beautiful examples of why. Each one comes from a single vineyard, telling the story of the soil and sun on their precise slope in Montigny-les-Arsures, known as the spiritual home of Trousseau (and as the literal home of Jacques Puffeney, the “Pope” of Arbois and Gahier’s mentor). The wines are mineral and complex, with a vitality that leaps out at you from the glass. And if you know Vin Jaune, you already know… we might just have to put that one aside for ourselves.

Spring spoils at St Jardim: Chef @_crwells’ fresh dinner menu and wines by the glass that @__tarquino can’t get enough of.

Weather is warm, windows are open, and wine is flowing. 📷 by @qoudominigo

Basile (@basileak) has been pushing the envelope with our wine list since the start, and we’re delighted to see him recognized as one of New York’s “savviest sommeliers” in @cultured_mag alongside our talented friends and peers. Check out the piece for more of his insights, from the best first-date wine to the bottles you should be drinking more of right now. 📷 by @__tarquino

By the glass list is looking good this week 👀 Fabien Jouves, 2022 ‘À Table!!!,’ Cahors — Malbec, pure party magnum, lip-smacking red fruit & pink starbursts. Marc Kreydenweiss, 2017 ‘La Fontaine aux Enfants,’ Alsace — Pinot Blanc & Auxerrois, luscious & bright with a sturdy mineral backbone & salty streak. Unified Ferments, ‘Qi Dan,’ Wuyi Mountains, — a non-alcoholic kombucha that drinks like an orange wine! Tangy & slightly spiced with a savory kick.

Best seat in the house. Table is set, vinyls are spinning, wines are flowing, and Chef Cam is busy making magic in the kitchen.

Let’s talk table wine. While technically classified as Vin de France — the designation for French table wine that can be sourced from grapes anywhere in the country — Clos de Tue-Boeuf’s story, like their wines, is a little more complicated than that. The famed Loire Valley winery is helmed by a veritable natural wine icon, Thierry Puzelat. He joined his brother Jean-Marie (who has since retired) in tending to their father’s vines in Les Montils, part of the Cheverny AOC, in the early 90s, quickly converting them to organics. He’s famous for preserving local grapes like Pineau d’Aunis and Romorantin, which many other winemakers ripped out after the AOC outlawed certain varietals from blends (a story for another day…). Determined to express the land around him, Thierry continues to use grapes that make it difficult for his wines to fit into the strict and controversial classification system, opting instead to produce them as Vin de France, or table wine. No matter the label, trust us when we say that these beauties deserve a spot on your table.

Took a team field trip this month up to @wildarcfarm in Hudson Valley! We spent the day learning from winemaker Todd Cavallo and his wife Crystal Cornish, a young and passionate couple who traded in their Brooklyn life for a vegetable farm, vineyard, and orchard in Pine Bush, NY, back in 2016. We were delighted to get our hands dirty, helping prune the vines as Todd taught us about vineyard management. It was satisfying, laborious, and a whole lot of fun — and above all, a great reminder that wine isn’t this stuffy, precious thing meant to sit on a shelf. It’s an agricultural product that is an enormous labor of love, and it’s meant to be drunk and shared. Big thank you to Todd and Crystal for showing our team the ropes, and for tasting us through the living wines and ciders in their cellar (we were especially floored by their Gamay, a “Fauxjolais” of sorts that undergoes carbonic maceration, foot treading, and then sees two weeks of whole-cluster maceration on the skins). Proud and excited to be able to share these wines with you all.

When we talk about Austrian wine, it’s nearly impossible not to mention visionary winemaker Ewald Tscheppe (yes, a distant cousin to Gut Oggau’s Eduard Tscheppe, and brother to Andreas Tscheppe — a grape-whispering family, if you will). The Austrian winemaker was at the forefront of introducing biodynamic farming and zero-zero winemaking in the southern Styria region, where his uncompromising dedication to letting nature lead the way produces white and skin contact wines of astounding precision, complexity, and general wow-what-am-I-drinking-ness. We’re currently obsessing over his “Ex Vero” series, which showcases the Sauvignon Blanc and Chardonnay that grow at various elevations on the picturesque rolling hills surrounding his winery. The cuvées range from round and rich to flinty and floral, so there’s something for everyone — unless we drink our way through them first!

Scenes from two perfect nights with chef @martin_plnchd. Tables were adorned with blette farcie, duck fat potatoes, and some very special bottles 👀

New for spring: Pan-seared Icelandic cod, getting its glow on. Served with creamy sourdough purée & lightly charred spinach dressed up with a wasabi-citrus kick.

Our team tastes through dozens of samples to select the most exciting coffees and rotate them seasonally. We focus on aroma, flavor, and acidity, and showcase coffees that fully express their terroir and the farmer’s own unique expression.

We’re hiring in the kitchen! Looking for someone to join our dedicated & tight-knit team. Experience in fast-paced restaurants is a must — enthusiasm for ingredient-driven dishes & appreciation of natural wines is a plus. The position comes with plenty of perks, including competitive pay, PTO, health insurance, & more. Our team is fun & passionate — if that sounds like you, send us an email with your resumé at cam@stjardimnyc.com.

If you’ve looked over our wine list, you know we’re in a long-term love affair with Burgundy. We have Dominique of Domaine Derain to thank for that, who pioneered the shift to biodynamic viticulture in the region over 30 years ago (and has since handed the reins to his longtime protégé, Julien Altaber — now very much a star of the natural wine world in his own right, whose Sextant wines we could also wax poetic about until after-hours). It’s impossible to forget the first time you taste these wines: think Chardonnay that tastes like golden hour on a hilltop in Saint-Aubin, with sunkissed fresh fruit and elegant minerality. They’re balanced and bright and, in a word, remarkable. Nearly half his wines never leave France, so we feel incredibly lucky to be able to share several cuvées with you.

New on the dinner menu — lightly cured steelhead trout with fennel and olive, a citric and savory sign of spring. Trout from Hudson Valley Fisheries is dressed in a bright fennel vinegar, with herbaceous olive discs and caper berries layered in. Pairs well with Chardonnay or Sauvignon Blanc (we’re loving it with “Le Petit Buisson” from Clos du Tue-Boeuf).

Tanca Nica — the name itself sounds like an incantation, befitting of these spellbinding wines from Pantelleria. Helmed by Nicoletta Pecorelli and Francesco Ferreri, the winery’s name is a nod to the unique landscape of this tiny Mediterranean island off the coast of Sicily — in local dialect, “Tanca Nica” refers to the hilly terraces where they grow their grapes. The couple are deeply passionate about the land, striving to express the diversity of soil and micro-climates in their wines. They work mainly with Zibbibbo, crafting the fiercely energetic “Soki Soki” from 11 different parcels in order to showcase the island’s predominant mix of volcanic sand and pumice (a soil type known locally as Soki Soki). The wine is dazzlingly aromatic, wafting salty sea breeze and tropical fruits and bursting with ripe stone fruit and lip-smacking acidity on the palate. These wines are incredibly special and bottled on a teeny tiny scale. Only 1,000 bottles of “Terra Forte” are made each year (from 80+ year-old vines!) — we’re giddy that we get to share them and their story with you.