Sauvignon Wine Locker & American Trattoria — Restaurant in Saint Petersburg

2nd time disappointed.

The first time I thought, "maybe I just hit them on an off night?" That time, my girlfriend & I tried to get a rush meal at the bar before heading to Janus Live. We ordered a hummus plate, thinking "no cooking required" might speed it up. It didn't, and the hummus plate was less than expected in terms of volume and quality. I don't subscribe to "American overeating", but the volume was a bit pathetic by European standards given the $.

This time we ordered duck & a "special" lasagna. The lasagna wasn't really lasagna, but more of a manicotti (nearly entirely ricotta, and without the layers that defines lasagna). While it was tasty, it wasn't as advertised. The duck, however, was awful. Duck/goose/pheasant all require skill to cook correctly (otherwise we'd all be making it at home), regardless of the manner of cooking (roasted, magre, confit, etc). This chef has no idea how to cook duck. It had an inedible tire-like layer of fat that would have required a surgical scalpel to remove it from the meat. One must render the duck fat edible, via proper cooking, which also allow the fat to be easily trimmed once plated. I personally like to eat some of it, as it enhances the flavor. Their version was totally inedible, however, and we sent it back. We did get credit for that on the bill, but no discount on the replacement meal (a filet mignon), which is a bit of a pricey replacement - and one that required us to have it "to-go". Ultimately 3 of the 4 of us ate at the table, and the 4th had to wait to get home to eat (took the filet to-go). :(

On top of tall this, their wine prices and pour level are out of market. We noticed this the first time we tried this place. The wine prices ultimately push your tab way high, and you wind up tipping high for what amounts to a simple uncorking of an expensively marked-up bottle. Oh, and I couldn't understand why they seated us next to the kitchen, when the entire place had but 2 other couples sitting in it (one at the bar no less!). That was the sum of their biz for the evening, though it was a Tuesday, admittedly. I wonder if they're going under, but can see why if true. They're charging "white tablecloth" prices, but there's no white tablecloth.

They've lost me at this point. There are many options in STP for better food & ambiance, at an acceptable value (be it expensive or not). I'd suggest Cybel (BYOB, but excellent), Sole (a bit pricey, but worth it), Urban Stillhouse (expensive but worth it), or Buya (excellent ramen & cocktails). I don't object to a large bill (try Stan's, if it ever reopens - an expensive marvel!), but I expect the proper value for it. This place doesn't meet that bar. Not even close.

Look...

I once raved about this place having eaten there at least a dozen times. Even rating a 4 star. Sadly, not after our Sat night reservations. Seated at the bar with only 4 other guests. I start with a COLD glass of Excellent Chardonnay but couldn't understand why the Bartender left the bottle on top of the bar instead of keeping cold in the refrigerator. My husband orders a bottle of Panna. The Bartender places the water under the bar. Along comes a staff member who grabs a bottle of Panna and drinks from it, then places it back beside our bottle under the bar. How did we know that wasn't OUR bottle he was gulping from? The Foccia was consistent however not made in house. The featured Fish dish was described by the Bartender as Lump Crab cake when in fact backfin. Returned after four bites. The Summer Salad listed Frisee and Watercress on the menu without ONE leaf of Watercress on the plate- returned. The Duck Risotto wasn't crispy and after an attempt to crispen up only yielded Dry Duck- returned. Oh, just wait till you try the House made Tagglitelli with Calabrian Chilis and Argentine Red Shrimp I proudly state to my Husband. NO longer WHOLE Shrimp but chopped seriously overcooked Shrimp, Yes returned. After FOUR FAILED DISHES, I speak with the owner Chris that I've always had respect for. My first question to Chris was "have you changed Chefs"? "NO" was his response. That's when you know to cut your losses and find another place to eat. Chris was appalled as I was at their lack of unprofessionalism. Chris wasn't there the evening that the bearded Bartender was eating behind the bar than proceeding to pick out food particles from his beard, right in front of the patrons. I'm a Chef first over a Patron. I found it extremely disturbing and knew once I saw him again, I would share. It didn't surprise me to see his infuriation, knowing that was one of his employee guidelines not to cross and have witnessed more of his staff that don't and wouldn't! As we were exiting halfway down the stairs, Chris comes rushing out- "are you guys going to pay the tab"? Of course, thinking my husband had paid! $60.00 later, I have no issue paying for the 2 glasses of wine. I do take issue charging me for the Panna not knowing our bottle wasn't inadvertently shared- Why both of us only had one glass of water instead of the entire bottle. It should have been compted as in the Foccia leaving this Chef hungry in search of food. I have full faith that Chris will get this straightened out!! Just hate owning up to my friends that don't have the same affinity that I have had to SWL. Your reigns will get this...

Sauvignon: Where Your Taste Buds Go to Private School

Let me start by saying this is not a restaurant. Sauvignon is an elite finishing school for your palate. I came in wearing flip-flops and left speaking fluent charcuterie.

First of all, the cheese board isn’t just a cheese board — it’s a study abroad program for dairy. There’s cheese from Iowa, Spain, Italy, France... and possibly Narnia. I ordered the medium board and had to Google half the items like I was studying for the SATs. Prairie Breeze sounds like a candle. Trufado Curado? Could be a rare Pokémon. Either way, I devoured it like I just came out of a Whole30 coma.

The starters? Let’s talk about the goat cheese tart. It was so good I nearly cried. Candied peaches, cipollini onions, balsamic pecans — it tasted like fall proposed to summer in front of a Hallmark camera crew. The shrimp panzanella? Basically shrimp went to a spa and came back emotionally balanced and perfectly seasoned.

And don’t even get me started on the brunch. I saw someone order the Creekstone Farms Filet for brunch, and I’m not saying they were a Rockefeller, but I’m also not not saying it. I got the French Rolled Omelette and somehow felt like I owed it a tip. It had more elegance than my entire wardrobe.

The cocktails? Oh you fancy, huh. I ordered a dessert wine flight and was instantly transported to a vineyard in Bordeaux where a man named Jacques gently whispered sweet nothings into my ear about sugar dust and Muscadelle. There’s literally a wine called “Off the List Dessert Vibes.” If that doesn’t sound like a Taylor Swift album and a wine bar collab, I don’t know what does.

The dessert? Oh, you mean the Butterscotch Budino from Heaven™. It came with a pepita seed brittle and Biscoff crumble like it was handcrafted by dessert angels. The Peanut Butter Pie nearly made me unbutton my pants at the table and I wasn’t even ashamed.

Final thoughts: Sauvignon is the kind of place where you go “just for a glass of wine” and somehow end up six courses deep in duck pâté and whispering to your date, “Should we just move in here?”

10/10 — would refinance my house for another...