HOME > Chowhound > San Francisco Bay Area >
Are you making a specialty food? Share your adventure
TELL US

East coast Italian-American at St. Vincent [San Francisco]

Robert Lauriston Jan 13, 2014 01:40 PM

St. Vincent occasionally does East Coast-style menus at lunch or on Sundays, when they're normally closed. The chef, Bill Niles, started in New Jersey boardwalk Italian-American restaurants, so he knows the tradition. I had a great meatball sandwich a while back.

Last night was a prix-fixe of spaghetti (actually bucatini) with tomato sauce and crab, garlic bread, mixed chicory salad, and tiramisu, $35 plus $10 for AYCD fresh and fruity Fazi Battaglia "Titulus" Verdicchio. Good food, fun, good value. Get on the mailing list to hear about future events:

http://www.stvincentsf.com/

  1. l
    leolido Jan 27, 2014 09:26 AM

    Great news about the Sunday Italian dinners. I will be there. I was born and raised in South Jersey and spent summers in Wildwood and later Brielle/Pt Pleasant.
    I really appreciate the Jersey/Italian food and miss it so much. Good luck,
    Dena Young
    PS Cannoli would be good too

    1. ChowFun_derek Jan 16, 2014 11:41 AM

      Clicked on their website hoping for a real Eastern "Southern-Italian/American" (my definition of "Eastern Italian") for lunch...but alas only open for brunch sat/sun and dinner...great menu...but nary a meatball, baked clam or parmagiana in sight! Major Bummer...you got my hopes up..as I was really craving Real "Italian" red sauce/gravy!!!

      2 Replies
      1. re: ChowFun_derek
        Robert Lauriston Jan 16, 2014 03:34 PM

        Like I said, the East Coast Italian-American menus are occasional, at times when they're normally closed.

        Their regular hours are Tuesday through Saturday, 5:30-10 (11 Fri. & Sat.). No brunch.

        1. re: Robert Lauriston
          a
          absc Jan 16, 2014 03:56 PM

          Actually, they have just started opening for brunch.
          The menu is here: http://www.stvincentsf.com/food

      2. c
        chocolatetartguy Jan 13, 2014 06:01 PM

        How would you characterize East Coast Italian? Would that be something like you would have gotten at La Grotta Azzura in NYC Little Italy?

        3 Replies
        1. re: chocolatetartguy
          Robert Lauriston Jan 14, 2014 09:05 AM

          Beats me. I haven't had enough of it to develop any expertise beyond sometimes knowing when to tell visitors looking for particular dishes that they're not common here.

          One of the people I went with is from Massachusetts and he said it reminded him of Italian places his family went when he was a kid.

          1. re: chocolatetartguy
            d
            DavidT Jan 14, 2014 10:03 AM

            As a native of New Jersey, I would characterize East Coast Italian as a heavy dose of garlic, tomato sauce and melted cheese.

            1. re: DavidT
              d
              dunstable Jan 14, 2014 10:18 AM

              I always think of it as "Eye-talian," as opposed to Italian.

          Show Hidden Posts