St. Anselm — Restaurant in New York

This will be one of the top steakhouse experiences you’ll encounter in NYC in one of the most unassuming atmospheres. St. Anselm is tucked away off Metropolitan in Williamsburg; it’s a small but intimate chophouse that plates the most flavorful steaks in the city. For starters, St. Anselm doesn’t take reservations so you’ll need to either show up early, doors open at 5 PM for dinner, or be prepared for the potential of a lengthy wait, but trust and believe the wait is worth it. As you browse the menu you’ll find a number of notable cuts of beef that will satiate your palate, however two cuts stand above the rest, the Butchers cut and Ax Handle rib eye. Let’s begin with the Butcher’s cut, this is the most tender and flavor packed cut of beef I’ve consumed in NYC. The meat has a buttery texture that practically melts in your mouth. The beef is perfectly seasoned with salt and pepper; every distinct bite seems to unleash more luscious flavor. It’s easy to understand why this cut got its name due to butcher’s safeguarding this savory cut for themselves! In addition to the tremendous flavor profile, the price is ludicrous, the Butcher’s cut will run you $28. This is unquestionable the best value proposition for a premier steak in the city. Now that you’re drooling, let’s dissect St. Anselm’s other notable cut, the Ax Handle rib eye. If the Butcher’s cut is the welter weight champion of NYC beef, the Ax Handle rib eye is the heavyweight champion (typically ranging from 45 - 65 oz.). This behemoth of a cut is insanely flavored due to the natural fats of this cut along with the added flavor the bone and connective tissues add to the profile. It’s remarkable. This is definitely a steak fit for two and it’s so good that you’ll feel the to gnaw on the bone to ensure that you’ve cleared every morsel of meat. St. Anselm offers a more down to Earth atmosphere compared to most NYC steakhouses but the quality of the beef along with a strong support cast of sides and wine pairings makes this one of my favorite dining experiences in the city. I’d recommend St. Anselm for a good ol’ fashioned “meat fest” with a few close buddies or an excellent dressed down date night spot assuming your date shares your affinity for...

So the only reservation available online was on the back patio @5:15. We booked it but when we got to the restaurant there were 2 open seats at the bar. We asked to sit in these seats. She curtly replied “we like to keep reservations for what peoplr book but ok sit at the bar.” We walk toward the back of the restaurant where we see 5 open seats at a bar level seating. She sharply says “no but there, there” pointing to 2 open seats at the first counter. I was a little confused as this was the first (and only) time I had visited this spot. After she saw my face she continued “that is the chef’s counter. Sit there” pointing to two seats.

Listen I didn’t know what the chefs counter was and communication could have been more kindly delivered. Also I shared in the Resy notes I said we were celebrating my husbands graduation.

So we sat at the two open seats at the bar. Lovely bartender. However my husband wanted a steak well done with no pink. When the steak arrived it was medium—parts medium rare. He doesn’t like to complain so he ate it. I also ordered spinach augratin that never arrived bc it wasn’t put on the ticket….

It also looked like social hour for the staff. Instead of the manager making rounds to say hello and ask how we were doing it everyone was congregating at the bar giggling and barely checking in with staff— EXCEPT for our lovely bartender.

Anyway we didn’t complain. We both just agreed with so many choices of where to eat in the city we would not be back again.

I wasn’t going to leave a review and let it be. However, as we were leaving my husband noticed that the hostess stared me down and was giving me a...

I’ve been meaning to write this review for a little over a year. St. Anselm is such a magical place. The food is consistently well-seasoned, the wine is expertly curated, and they offer a variety of seating options; such as: the backyard, which is beautiful in the summer; the chef’s counter, where you have the privilege of watching the chef’s prepare your food and interact with each other and sometimes with you, which is an experience that feels less like a patron observing a chef and more like you’re watching your friend cook their favorite dish and sharing a few laughs with them. Every area of the restaurant feels intimate and everyone from the busboys to the hosts to the chefs are kind, attentive, and have a great sense of humor. You never feel neglected but you also don’t feel surveilled. And when you finally and reluctantly decide it’s time to leave, there’s a genuine sense that you will be missed and your presence wasn’t taken for granted because the atmosphere and the people are so inviting from start to finish. It never feels merely transactional.

I’m known here as the “handsome guy who always orders the two chickens” 😭. I always have a great time here and that’s why I keep coming back and I’m sure you will too.

I recommend the sweet tea brined young bobo chicken, pan fried mashed potatoes, paired with the Ken Wright Pinot Noir (but really any wine will do they’re all amazing) and for dessert; the Dow’s 10 Year Tawny Port and the Rum Sticky Toffee Cake (+ à la mode). Enjoy and tell them the two chicken guy...