"When St. Anselm opened in 2010, the Williamsburg restaurant bucked all the tropes of a classic New York City steakhouse: formal dining rooms, white tablecloths, expensive wine lists, and break-the-bank steaks. Several cuts of meat are priced by the pound, with a hanger steak and pork porterhouse priced around $34 each. The menu also lists less conventional steakhouse dishes, like swordfish, lamb saddle, and fish collars." - Eater Staff
Michael Parrella/St. Anselm