Wood Ovens, and Eventually Dinner Service, Coming to Café St.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.
