Megan Ziots / March 15, 2021
Saint Ann Restaurant & Bar was a dining pioneer of the Harwood District when it opened in a historic 1920s landmark building more than a decade ago. Last year, the neighborhood staple known for its killer patio setup got an unexpected opportunity for a remodel when the pandemic arrived, which was utilized to refresh both the look and menu of the upscale restaurant. Chef Taylor Kearney (also executive chef of Mercat Bistro next door) created new seasonal dishes inspired by the culinary philosophy of the Pacific Northwest, along with craft cocktails that nod to the restaurant’s rich history.
Harwood International’s architecture and construction teams (HDF and HCMS, respectively) teamed up to give the restaurant’s bar area and dining room a modern makeover — one that paid respect to the building’s historic origins. The indoor dining rooms lead to the expansive outdoor patio and gardens. We could even hear birds chirping throughout our dinner.
On Saint Ann’s new cocktail menu, which includes eight drinks, the Samurai Soda with Roku gin, yuzu, yellow chartreuse, and yuzu soda was a standout. The Jack Rose is a lovely Jim Beam apple-based cocktail with lemon and grenadine, and is very pretty. And the Flamingo, a rum, lime, maraschino, and desert pear concoction, transports you to the Caribbean.
For dinner, be sure you start with the TX Wagyu tartare and spring pea hummus. Though the menu has been largely reimagined, Chef Kearney did keep some former favorites, including the chicken, bacon, and jalapeño sizzlers, along with the chicken fried ribeye. The chef’s changes, however, allow him to focus on seasonality and sustainability.
“We are partnering with local purveyors growing ingredients on soil located within a 50-mile radius of the restaurant as well as farmers in the Northwest raising celebrated ingredients the region is known for, such as Pacific Ocean salmon,” Kearney says in a release. “Our new dishes are fresh, colorful, and prepared simply to best emphasize the incredible flavors, high quality, and rich seasonality.”
Click the button below to read the full article by PaperCity,