Since opening in 2015, Saint & Second has established itself as a go-to spot on Second Street in Belmont Shore.
Describing the place, General Manager Brian Whitson said. “We have different zones. It’s a beach profile, but sophisticated.”
“We’ve adapted to the guests,” Chuck Abair, Chef de Cuisine, said. “They give us more leeway to expand the menu.”
The former site of Lucille’s has been remade into a unique two-story establishment with outdoor dining on both levels, a U-shaped bar on the ground floor. The second floor features another bar, an outdoor area including comfortable couches, a glass-walled, temperature-controlled walk-in wine cellar and a “PDR.” The PDR is a private dining room that features personal wine lockers for a select few and its own balcony overlooking Second Street.
Saint and Second is comfortable and elegant at the same time, with seating choices inside and out on both levels. The combination of wood and brick and a high open ceiling offers a spacious welcoming feeling and pleasing noise level. An “open box” kitchen with large windows allow diners the opportunity to watch food preparation.
A special brunch item is the House-Cured Salmon. Restauranteurs use the phrase “a party in your mouth” and that applies here. The ingredients present a great variety of textures and constantly changing tastes: toasted marble rye, cream cheese sauce, chopped egg, capers, pickled onion and arugula.
The burgers are grass fed and also on the menu is Wild Boar Bucatani ($26) with braised wild boar, yellow cauliflower, kale, chili flakes, pearl onion and Bucatani pasta.
They’re known for the duck meatball appetizer ($10): shallot and hoisin glaze, shishito pepper.
The menu emphasizes items based on what’s available. Recent specials were a dry-aged ribeye and lobster ramen over shitake mushrooms.
Fresh oysters ($14 a half-dozen) are the favorite of the manager’s 6-year-old daughter.
For first timers, Whitson recommends the duck meatballs, the Charcuterie plate and the fried Octopus, which is dusted in flour and comes with fingerling potatoes, pickled onion, arugula and Sriracha aioli.
Extremely popular are Donuts and coffee ($9) which is an apple fritter donut bread pudding, vanilla crème and coffee ice cream. The Mint Chip Ice Cream Sandwich features a homemade brownie and a caramel drizzle.
Cocktails are unique such as the Black Maple ($12) — Shackleton Blended Scotch, maple syrup, lemon juice, egg white, Left Hand Milk Stout and Allspice Bitters.
The liquor choices are extensive. Saint and Second offers seven different Whiskey Tasting flights like “Amber Waves of Grain” Whiskey flights start at $13.
In addition to an eclectic wine list, Saint & Second has 24 handles of beer downstairs and 12 upstairs. They rotate three to five beers every three months.
March 7 is a five-course Mastrojanni wine dinner. A wine maker from the vineyard will be on hand.
Happy Hour is weekdays from 3 to 6 p.m.
Saint & Second is at 4828 E. Second St., at the corner of Second and Saint Joseph. They have a full bar. Parking is on the street and in the lots off Second. They open at 11 a.m. on weekdays and 9 a.m. on weekends.
The phone number is (562) 433-4828 and the website is www.saintandsecond.com.