Harwood District’s Saint Ann Restaurant & Bar Reopens Offering New Experience through Renovations and New Menu

Saint Ann Restaurant & Bar, originally opened in the Harwood District in 2010, will reopen on Wednesday, March 10 in a newly renovated space with a refreshing menu influenced by the Pacific Northwest and seasonal Texas ingredients under the direction of revered Dallas chef Taylor Kearney.

The all-new Saint Ann Restaurant & Bar renovations by Harwood International’s HDF and HCMS blend inspiration from the concept’s history, wine country, and contemporary culinary principles to offer a casual chic, garden-inspired indoor and patio dining experience.

As for the modern New American fare, Chef Kearney was inspired by the Pacific Northwest’s philosophy of cuisine that is largely hyper seasonal and hyper focused on local ingredients. Saint Ann Restaurant & Bar’s new food and drink menus are influenced by these refreshing principles as well as intentionally designed to be highly resourceful and mostly zero-waste. 

Chef Kearney says, “We are partnering with local purveyors growing ingredients on soil located within a 50-mile radius of the restaurant as well as farmers in the Northwest raising celebrated ingredients the region is known for, such as Pacific Ocean salmon. Our new dishes are fresh, colorful, and prepared simply to best emphasize the incredible flavors, high quality, and rich seasonality.”

Kearney and his team are combining all of these intentional and very thoughtful ingredients to produce a food and drink menu that is crave-able, cohesive with the wine and cocktail program, and also a bit eclectic.

Kearney continues, “Cities like Portland and Seattle, for example, have a lively dining scene influenced by Asian and Native American traditions and culinary practices. We’re excited to be one of the first in Dallas to pioneer this type of cuisine with a Texas influence.”

Standout items on the dinner menu include starters such as TX Wagyu Tartare — herbs, rye, horseradish, sabayon; and Mushroom Toast — mushrooms, caviar, egg, asparagus, hollandaise. A sample of the entrées include Seared Duck – carrot, sweet onion, spaetzle, fava, turnip, jus; Smoked Beef Rib – Ann’s BBQ sauce, potato salad; Hoisin Chicken — cabbage, sesame, carrot, wonton and cashew; AK Salmon – artichoke, grains, pot liquor, cress; and a decadent burger called The Saint made with made with a Prime short rib brisket blend, Texas cheddar, onion, iceberg and samurai sauce.

The equally inspired brunch menu includes Spring Pea Hummus – seed brittle, lavash, feta; Chicken Biscuit – BC biscuit, local honey butter, fried egg; French Toast Sundae – TX toast, pecan gelato, strawberry, caramel; Lobster & Waffles – slipper lobster, chive-malt waffle, gastrique; and the classic Saint Ann Restaurant & Bar Sizzlers – chicken, smoked bacon, jalapeno, buttermilk ranch. 

The wine list and cocktail menu were created with just as much critical attention as the food to ensure a complementary, interconnected dining experience. The pre-prohibition-inspired cocktails include the Jack Rose – Jim Beam Apple, lemon and grenadine, blooming rose hips; Georgia Julep — Maker’s Mark, crème de pêche, mint and peach bitters; and Samurai Soda — Roku Gin, yuzu juice, yellow chartreuse, Fever Tree yuzu soda. The restaurant also boasts an impressive wine list by the glass and bottle featuring a wide variety of regions including Texas.

Dinner and drinks are offered Wednesday through Sunday evenings with brunch also served on the weekends.

Leave a comment

Filed under Steven Doyle

Leave a Reply