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St. Vincent Review

Sommelier David Lynch is the man behind this modern-day American tavern with a Bay Area spin. Previously at Babbo in New York and Quince in San Francisco, Lynch has put together a wine list that is mostly European selections, with an innovative half-bottle program, while chef Bill Niles (formerly of Bar Tartine) creates rustic upscale food as its companion. On the snacky side of things, we challenge you to eat just one curried, pickled egg. They are outrageously good, as is the hand-rolled pretzel; the dry-aged sirloin for two comes with some of the best gratin potatoes known to man. This is lick-your-plate-clean food in a welcoming, somewhat noisy atmosphere (wood surfaces, soaring ceilings) where Lynch himself will suggest a wine, or cicerone Sayre Piotrkowski will pair a beer with dinner or dessert. Winning seats are at the zinc-topped bar, where you can bend the ear of both men. They also do a wine retail business.

    Restaurant Details

  • Closed Sun. No lunch.
Updated: 05-02-2013

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