St. Jardim

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”

this is “Parklife,” a concoction of @marucoffeela espresso, orgeat, orange bitters, & cinnamon (named after our much loved Blur record.) available every morning

Some new stellar BTG’s for you- A rare BTG pour, ‘Lousas ’ is the beloved Envinate’s village wine, from 60+ year old plots of (mostly) Mencia. It’s complex and earthy while maintaining brightness. It’s perfect for these (hopefully) final few weeks of cold. PLUS 2 old faves return- L’Ecu by the glass!! Biodynamic muscadet aged on the lees for over a year, resulting in its’ remarkable texture. Lastly, Clos Thierriere Vouvray Chenin- hand harvested grapes picked early for acidity. It shines with the richer dishes on our menu, and feels celebratory on its own. See you soon!🫡

A true St J staple, @soomyoon ‘s bowl of Brooklyn made stracciatella with @lanisfarm cucumbers, puffed rice, and greens. Our wine buyer Liza suggests eating it with a bottle of Michel Gahier Arbois ‘Lou Blanc’ but choose your own adventure. Good to share, best to eat all to yourself

We’re on substack! Every month, our very own Anna will be writing about what we’re drinking, listening to, and inspired by. This month, they discuss their love for Palmberg, a Tony Bindl record, and the @fedora.newyork banana split. We hope u enjoy !

party with us, any occasion - reservations@stjardimnyc.com

this is @soomyoon and crew’s chocolate pudding with candied hazelnuts and winter citrus, one of the many special items on our Valentine’s day menu. remaining seats for our vday dinner can be found on resy- we hope to have you join us! rumor has it Noah has selected some special vinyl just for the occasion. See you then❤️

We are refreshing our menus!! both breakfast and apero have some real good stuff @soomyoon has recently added 🫨 come try soon! Thank you @mattysgking for the shots!

All vinyl at all times - Ask us about our record collection. 💿

Our celeriac is sheeted, rolled and basted with butter until it is golden brown. Served with a broth of celeriac stock, brussels and horseradish oil. Get it while it lasts