Saint-Germain
Restaurant · Bywater ·
10-course tasting menu & natural wine garden
10-course tasting menu & natural wine garden
"Tucked behind an unassuming front advertising “natural wines and garden patio,” I discovered a quaint bar and intimate dining room in Bywater where Chefs Blake Aguillard and Trey Smith unfold a contemporary tasting that keeps surprising. A griddled cornbread cake smeared with butter aged and cultured in-house is outrageously satisfying, followed by a parade of petite courses showcasing refined sauces and bold flavors—highlights include Carolina Gold rice with crab and ginger, squab with creamed greens, and a warm cheese soufflé bolstered by brûléed sugar." - The MICHELIN Guide
"Behind an unassuming front advertising natural wines and a garden patio in Bywater, I discovered an intimate contemporary tasting where Chefs Blake Aguillard and Trey Smith open with pleasant bites and build to griddled cornbread cake smeared with house‑aged cultured butter and a series of petite courses showcasing refined sauces and bold flavors; highlights include a Carolina Gold rice with crab and ginger, squab with creamed greens, and a warm cheese soufflé bolstered by brûléed sugar." - The MICHELIN Guide
"Recognized with one Michelin star in the South guide, signaling “High-quality cooking, worth a stop.”" - Henna Bakshi
"No one is having more fun than the folks in the kitchen at Saint-Germain. This funky wine bar is inside a small converted double-shotgun right along St. Claude Avenue. (Don’t be distracted by the Sugar Park Pizza sign out front—you’re in the right place.) You can experience this place two ways: stop by for a glass or bottle of something biodynamic in the wine garden out back, or buckle up for a wild, reservation-only, 10-course tasting menu. Both options are perfect, but plan to stay awhile either way. The menu is always rotating, but think fermenting, braising, smoking, poaching—anything that can be done to get the most out of seasonal, local produce. One night that might mean squab cooked over open flames, or fermented jalapeño atop a seared scallop another." - chelsea brasted, megan braden perry
"No one is having more fun than the folks in the kitchen at Saint-Germain. This funky wine bar is inside a small converted double-shotgun right along St. Claude Avenue in the Bywater. (Don’t be distracted by the Sugar Park Pizza sign out front—you’re in the right place.) You can experience this place two ways: stop by for a glass or bottle of something biodynamic in the wine garden out back, or buckle up for a wild, reservation-only, 10-course tasting menu. Both options are perfect, but plan to stay awhile either way. The menu is always rotating, but think fermenting, braising, smoking, poaching—anything that can be done to get the most out of seasonal, local produce. One night that might mean squab cooked over open flames, or fermented jalapeño atop a seared scallop another." - chelsea brasted, zella palmer, carlo mantuano, megan braden perry