Flying in the face of pandemics and hurricanes, the Hotel Saint Vincent opened its doors earlier this year, breathing new life into an imposing former orphanage in the Lower Garden District. The subsequent critical acclaim was near universal. This 75-room boutique outpost at the nexus of hipster and high fashion instantly hit all the right notes, tapping the zeitgeist of community and culture, quickly becoming a darling for both locals and well-heeled travelers alike.
With a high-profile property like this, dining is a big piece of the puzzle, and its cornerstone restaurant San Lorenzo rises to the occasion. The premise is coastal Italian, which ties neatly with our proximity to the gulf as well as the influence the Italian community has had on New Orleans cuisine. “We saw room here for a more modern, lighter cooking approach,” said Larry McGuire, a partner in MML Hospitality. “We also wanted to be additive to the local restaurant scene, since many places here feature more of the unique Creole Italian style.” The result in a curated stunner than feels casual but executes at a high level from cocktails to sweets.
The menu here is ingredient-driven and puts pasta in the forefront. Most are made in-house and benefit from simple preparations that let the ingredients shine. A piquant dish of Lobster Bucatini is a case in point. The lobster was still nestled neatly in sections of shell but popped out easily with the prodding of a fork, and the concentrated brightness of the peppery arrabbiata clung lovingly to the bucatini. Paired with an appetizer of Yellowtail Carpaccio enlivened with pistachio, mint and briny umami-rich bottarga, you will find seafood dishes here to surprise even the most jaded of seafood lovers. Those feeling more turf than surf can confidently order a Dry-Aged Porterhouse from the wood-burning oven knowing that the quality of the beef will shine thanks to minimally elevating enhancements of woodsmoke, brown butter, salt and rosemary.
The hotel also serves up all-day fare at the adjacent Café Elizabeth, which pivots to Vietnamese with a menu featuring Bahn mi, noodle dishes and more. Facilities are rounded out with event space that can accommodate up to 300 people, all embraced by the stately brick wings of the imposing former orphanage. “The whole place kind of felt like an Italianate resort from the get-go,” McGuire said. “So the concept here complements the design.”
