St. Anselm centers its menu on live-fire cooking, with an open grill turning out naturally raised meats — hormone, antibiotic, and steroid free — from a butcher's steak and NY strip to a 32oz prime T-bone and the ax handle ribeye, an oversized cut priced by the ounce. Seafood gets the same treatment, with whole branzino, salmon collar, and steelhead trout coming off the grill alongside vegetable and seasonal sides like pan-fried mashed potatoes, creamy spinach, and steak fries.
The menu runs across lunch, dinner, and weekend brunch, mixing tavern staples — a cheeseburger with thousand island, fried bologna, blue crab deviled eggs — with brunch dishes like French toast and chocolate chip pancakes. A wine list built around eclectic bottles and a notable Madeira collection, plus classic cocktails, rounds out the room.
The space has built a loyal base of regulars around its dining room atmosphere and service, and Washingtonian named it among the city's best restaurants in 2025.
The menu runs across lunch, dinner, and weekend brunch, mixing tavern staples — a cheeseburger with thousand island, fried bologna, blue crab deviled eggs — with brunch dishes like French toast and chocolate chip pancakes. A wine list built around eclectic bottles and a notable Madeira collection, plus classic cocktails, rounds out the room.
The space has built a loyal base of regulars around its dining room atmosphere and service, and Washingtonian named it among the city's best restaurants in 2025.