Saint Peter

Saint Peter has gone deep on seafood ever since it opened. Exactly 10 years later, what’s remarkable is how every other aspect has evolved. Josh and Julie Niland are now full-blown restaurateurs, overseeing an in-house drinks program, a team of waitstaff who’ll nail the timing on coordinated drops, and a world-class wine list.

The jazz could be less generic, but the room feels lived-in, the presentation feels confident and there are whimsical touches throughout that stop things from getting too serious. Make no mistake, though, this is serious cooking: fish bones are ground into noodles served in bull-kelp broth; the charcuterie course features a pinwheel of tarts almost too pretty to eat; a loin chop of coral trout is plated with fish maw and vadouvan.

At every turn, provenance, sustainability, deliciousness and technique take precedence, from the oyster service to the mackerel to the bergamot-scented citron tart for sweets. Masterful. And somehow, it feels like they’re just getting started.

Good to know: Lunch is prix fixe, dinner is a 10-course tasting and the front bar offers full a la carte.

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Last visited: September 2026