Beautiful, one-of-a-kind spaces rarely serve good food, for the simple reason that they don’t have to. But in bringing in former Savoy and Porcupine chef Matt Weingarten, the new owners of Café St. Bart’s have put in more effort than anyone had a right to expect. The place is already doing boffo business with its lunch menu, which consists of typically simple but potent Weingarten dishes like linguine and clams with pancetta lardons, summer savory, and wild ramps; pan-braised hake in a spring herb nage; and his signature grilled-lamb-and-prune-hyssop-butter sandwich.">
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美丽的、独一无二的空间很少提供美味的食物，原因很简单，它们不必这样做。但在引进前萨沃伊和豪猪主厨Matt Weingarten是圣巴特咖啡馆付出了比任何人都有权利期望的更多的努力。这家餐厅的午餐菜单已经在做boffo生意了，包括典型的简单但味道浓烈的温加顿菜，比如意大利扁面、蛤蜊配意大利熏肉、夏季咸味和野羊肉;春草锅焖鳕鱼;还有他的招牌烤羊肉加梅子牛膝草黄油三明治。
由于厨房拥挤不堪，服务仍然很慢。不过，从6月4日起，温加滕将在这里增加一个大型燃木烤箱。“这一切都很简单，”厨师说，描述他将在其中烹饪的菜肴。“时令鱼，一些盐和上好的橄榄油，或者是传统的猪丁骨。很低调。”新菜单将在整个夏天的午餐时间提供，限量版供应到7:30。更令人欣慰的是:今年秋天，这个地方计划安装一个2000平方英尺的全新厨房，并准备好一份完整的晚餐菜单出去了。
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