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124 Dell Street, Syracuse NY, 13210

315-243-8509

hi@sainturbanwinebar.com

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It’s always great when your hard work is recogni

It’s always great when your hard work is recognized (and extra-great to be the only restaurant featured with a big color photo in an international magazine😀). Check out the listing (link in bio) if you haven’t already, and come drink something fun from “one of the best wine lists in the world” 🥂
‘The Best of Award of Excellence’, 1,387 winners (that’s in the whole world)
These wine lists display excellent breadth across multiple winegrowing regions and/or significant vertical depth of top producers, along with superior presentation. Typically offering 350 or more selections, these restaurants are destinations for serious wine lovers, showing a deep commitment to wine, both in the cellar and through their service team.

Here we have this week’s take out menu: all thre

Here we have this week’s take out menu: all three dishes are interpretations of our favorite classics.
Our first course is a variation of the Piedmontese classic, Vitiello tonnato, which is poached veal, thinly sliced, marinated in an aioli of capers & tuna. Sound interesting? Very much so. We’re using all-natural, Berkshire pork loin in place of veal, and garnishing with crispy heirloom celery, breakfast radish & green asparagus.
Our second dish is essentially a side dish, but it’s so good it deserves to be a main course. The dish is called ‘petits pois à la Française’ and it consists of sweet spring peas cooked with bacon lardons, sweet onions & wilted lettuce. We’re adding a few crispy fingerling potatoes and #greencircle chicken, braised in white wine, for a bright combination of spring flavors.
Clafoutis is a very old-fashioned pancake-sort-of-dessert, often with the cherry seeds left in. We’ve taken the seeds out, and added @nostalgiachocolates single-origin chocolate (our favorite fruit & chocolate pairing is chocolate-cherry) for a more intense dessert. Cherry-Huckleberry sorbet intensifies the cherry flavors while the huckleberries play off the earthiness of the chocolate

Aaaaaaand we’re back! Thanks to everyone who’s

Aaaaaaand we’re back!
Thanks to everyone who’s been getting takeaway dinners & wine to take home. We’re opening up weekend nights (Friday & Saturday) starting this week. Indoors and out. (More to come on our new patio)
Swipe left to check out this week’s menu! Killer fresh product & some fun wines this weekend. Not comfortable eating out yet? We’ve still got takeaway dinners which put restaurant quality on your table with no work. Check out that menu tomorrow!

In preparation for our upcoming reopening, we’ve

In preparation for our upcoming reopening, we’ve put our wine list onto iPads, so we can sanitize them between uses. Reservations opening up soon!

Saint Urban wishes you a rockin’ #thirstythirsda

Saint Urban wishes you a rockin’ #thirstythirsday!!
🤟 #rosé #marshall

Another day of cooking with seriously inspiring pr

Another day of cooking with seriously inspiring products!

New menu is here, and with it come more superb pro

New menu is here, and with it come more superb products: beautiful baby fennel, baby zucchini, chard & herbs from our favorite Onondaga County farmer, baby boy Choy from the best source in South East PA, wild strawberries from the legendary Rick Bishop, of Mountain Sweet Berry Farm, in Roscoe, NY & locally-foraged chanterelles. And that’s just the produce! NY Rohan ducks, Ronnybrook Farm dairy, & Gulf of Maine seafood round out this week’s protein-rich ingredients, along with the ever-present 10 cheeses from top worldwide sources (Neals Yard Dairy and Jasper Hill on the same menu? 🤯) As always, this menu is available while supplies last

This week’s menu (in pictures) Brandade Salad (l

This week’s menu (in pictures)
Brandade Salad (left)
warm, creamy-garlicky-Maine cod, with crispy fingerling potatoes, thumbelina carrots, English peas, lava beans, green asparagus, lettuces & a Taggiasca olive vinaigrette
Pork Duo (top right)
Berkshire pork belly & sausage, figs, chanterelles, turnips, breakfast radish & fennel, w/ a sauce of pork jus, confit apricot & tellicherry pepper
Rhubarb (bottom right)
Huckleberry financier w/ poached rhubarb, Abbot Farms strawberries, yogurt cream, & rhubarb sorbet

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CONTACT US: hi@sainturbanwinebar.com