[Photo: Molly DeCoudreaux]
Here now, take a look around inside St. Vincent, the highly anticipated first restaurant concept from former Quince/Cotogna sommelier David Lynch. As you can see, he's richened up the old Heart wine bar space with a chalkboard green paint job, dyed Irish linen on the walls, an opened-up white-tiled kitchen and bird cage pendant light fixtures overhead. As one would expect, the wine program will be notable with 100 mostly Old World wines available by the bottle or half bottle. Beer director Sayre Piotrkowski has woven beers into the categories on the wine list, and there are eight CA brews on draft, to boot.
Former Bar Tartine chef Bill Niles is the "gangsta" on record in the kitchen, overseeing an in-house Tartine bread program, and farm-centric, creative dishes like English pea dumplings with sea urchin and brown butter. Also: a rare spotted dick sighting on the dessert menu. A lot more on the restaurant can be found in the Eater Archives, or check it out for yourself tonight at 5:30 p.m. when St. Vincent opens for dinner. Now do take a look at the opening dinner and dessert menus by clicking below.
Dinner:
Cheeses and desserts: 
· All St. Vincent Coverage [~ ESF ~]
