Steakhouses›Steakhouses in New York›St. Anselm
Modern grill · Williamsburg · New York
St. Anselm
For the Brooklyn dinner where the table shares a big rib eye and a run of grilled sides, in a narrow room that reopened after a 2024 fire.
OpenNot yet visited · facts from 10 sourcesNo paid rankings
By Lena Sterling · Steakpedia editorial voice · Who writes
Why go
St. Anselm is for the evening when you want a steak dinner without the white tablecloth, and a table of friends who will happily split the meat and the sides down the middle. Joe Carroll, who also runs the barbecue house Fette Sau, built it around butcher's cuts cooked over an open fire, and the menu still reads that way: a hanger steak with garlic butter, a Denver steak, a flatiron with chermoula, and a rib eye sold by the ounce for sharing. Even the clams, the artichokes and the bacon come off the grill, so the whole table eats from the same fire.
What to order
- Butcher's Steak
- Ax Handle Rib Eye, to share
- Denver steak or flatiron
Not published: aging, fire, grade, price.
01What to order
- Butcher's SteakAngus hanger steak with garlic butter, the house signature; The Infatuation (2022) gave US$15 at opening and US$29 in 2022.
- Ax Handle Rib Eye, to share50 to 70 oz, sold by the ounce, and not served in the last 45 minutes before closing; US$2.95 an ounce in 2022.
- Denver steak or flatironGarlic butter on the first, chermoula on the second.
- Lamb saddle (London chop)12 to 26 oz, by the ounce, with mint yogurt; for the guest who wants something other than beef.
- Spinach gratin and pan-fried mashed potatoesThe potatoes are fried in lard; The Infatuation recommended both in 2022.
- Steak & Eggs at weekend lunchA 5 oz butcher's steak with fingerling potatoes and two eggs.
02The beef
The menu labels the butcher's steak as Angus and sells the larger cuts by weight, from the 50 to 70 oz rib eye to the 12 to 26 oz veal chop and lamb saddle. It does not give a grade, a farm or aging days. The Denver steak, a cut beyond the steakhouse standards, sits beside the NY strip au poivre.
03The fire
NYC Tourism describes cuts grilled over an open fire and The Infatuation an open grill; no source names the fuel. Carroll's 2015 cookbook with Nick Fauchald, Feeding the Fire, is about cooking over fire at home.
04The story
Carroll opened St. Anselm in Williamsburg in 2010, per Greenpointers; The Infatuation gives 2011. In 2018 he and Stephen Starr opened a second St. Anselm at Union Market in Washington, D.C. Before dawn on Sept. 11, 2024, around 4:49, a fire started in the Brooklyn basement; nobody was hurt, but the restaurant closed for about five months. It reopened for dinner on Feb. 12, 2025, after a health inspection on Feb. 3.
05The practical
355 Metropolitan Avenue, Brooklyn; 718-384-5054. Dinner Monday to Friday 17:00 to 23:00; on Saturday and Sunday lunch runs 12:00 to 16:00, with the full dinner menu available, and dinner 17:00 to 23:00. Book on Resy; walk-ins are seated first come, first served, and The Infatuation warned of long waits after 19:00, above all at weekends, so booking ahead is the safe plan. The counter facing the open kitchen suits two.
- Address
- 355 Metropolitan Avenue, Williamsburg, Brooklyn, NY 11211
- Phone
- +1 718 384 5054
- Website
- stanselm.net
- Directions
- Google Maps ↗
Does St. Anselm take reservations?
Yes, on Resy, and it also seats walk-ins first come, first served.
Is St. Anselm open after the fire?
Yes. A fire on Sept. 11, 2024, closed it; it reopened on Feb. 12, 2025.
What should you order at St. Anselm?
The butcher's steak (Angus hanger with garlic butter), the ax-handle rib eye to share, spinach gratin and pan-fried mashed potatoes.
Who owns St. Anselm?
Restaurateur Joe Carroll, who also runs Fette Sau in Williamsburg.
06Sources
greenpointers.com · nyctourism.com · indagare.com · stanselm.net · theinfatuation.com · stanselm.net · stanselm.net · greenpointers.com · washingtonian.com · hachettebookgroup.com
Last verified Oct. 29, 2026.
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