Some new signage just went up yesterday outside St. Vincent (1270 Valencia at 24th), and owner and former Quince wine director David Lynch tells us the restaurant is likely going to open late next week, pending any last-minute delays. Also, chef Bill Niles (formerly sous chef at Bar Tartine) has unveiled his menu, and Lynch has let us in on a few more details about the place, which is basically a wine-centric tavern with a extra-deep wine list and a tight menu of New American plates. "I started out using the term 'American osteria,'" Lynch says of his initial marketing copy. "Then I realized there's a word for 'osteria' in English, and that's 'tavern.'"
First off, regarding the wine, Lynch clarifies that in addition to his "market list" of 100 bottles under $100, all of which can be ordered by the half bottle, there will be a reserve list that goes even deeper into finer wines from Spain, France, Germany, Austria, Italy, Australia, and the Americas. "I want this to be like the poor man's RN74," Lynch says, referring to the reserve list at the SoMa restaurant that gets quickly into the quadruple digits.
Also, the price point of the food menu is pretty reasonable, with small plates between $9 and $14, and just a couple of entrées hovering around the $22 mark, as well as a shareable Spring Mixed Roast of lamb for $40.
And let's not forget that there'll be a sophisticated beer program as well, with certified cicerone (beer sommelier) Sayre Piotrkowski, formerly of Monk's Kettle, at the helm. He's doing an all-brewery-direct draft program, which will ensure that all the beer is as fresh as possible.
The interior is almost complete, with a new, glass-doored wine storage container near the entry that was made using recycled materials (including the wine racks) from former tenant Heart. The ceiling of reclaimed wood remains, as does the placement of the bar, but there's now a bit more room for seating, as well as a kitchen area at the back walled off with white subway tile.
Check out the food menu below, which has a separate cheese section, too.
Click to enlarge.