We finally made it out to top Chef Leia Gaccione’s new restaurant, The Saint Clair, and enjoyed an outstanding dinner, including an excellent tuna crudo with GUM DROP GRAPES, GINGER CITRONETTE, FRESNO, QUINOA CRUNCH. The crispy quinoa crunch was the unexpected star. Steak tartare with crispy capers and Bernaise aioli; Crispy rice with jumbo lump crabmeat and squid ink aioli; a fantastic dry aged burger with FIVE HOUR VIDALIA ONIONS, COOPER’S SHARP, TRUFFLE AIOLI and sweet potato fries; short ribs (that they over charged me by $10) with RED CHILE, COFFEE, MAPLE SWEET POTATOES, BRUSSELS SPROUTS. It all went great with an excellent malbec and cabernet.
Please excuse the CAPS. I copy and pasted from the menu.
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