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St. Pierre’s wine + Vivian Howard’s snacks = the perfect pairing.
Renowned chef Vivian Howard’s distinguished fare has finally made its way to Raleigh by way of Anthony Guerra’s St. Pierre at Raleigh Iron Works. The NC-born TV host, author and restaurateur launched her highly anticipated snack menu at the wine shop and bar in November, offering the perf pairings for Guerra’s extensive wine collection.
“I’ve always been a big fan of Anthony’s—and this is a safe way to dip our toes into the Triangle market,” says Howard, whose impressive résumé boasts multiple restaurants across the state, cookbooks and Emmy-winning TV appearances. “Chef Charlotte Coman [of Howard’s Theodosia restaurant at The Sanderling Resort in OBX] and I have had so much fun putting this together.”
St. Pierre, which debuted with much fanfare in September, has quickly become a go-to among Oak City’s robust class of wine bars, offering bottles from the world over—think Italy, France and California—for both the vino newcomer and bona fide wine connoisseur. Now, Howard’s snack menu only elevates the selection even more, tempting patrons to sit and stay for awhile longer over a bite to eat.
Named after Howard’s Frenchie Tina, the menu features savory light bites like smoked oysters served with roasted garlic mayo and pork rinds, pickled shrimp with crostini, and marinated mushrooms and tomatoes—plus caviar jars coupled with creme fraiche and potato chips and a handful of cheese balls (think the Pepperoni “Pizza” rolled in sesame seeds and pepperoni chips). On the sweeter side, find ricotta cookies and chocolate and buttermilk budinos.
Straying from the typical charcuterie vino pairing, Howard’s bites at St. Pierre prove fun, satiable and out-of-the-box (in the best way)—ideal for a pre- or post-dinner bite or just a casual snack sesh. And, so, in the words of the local hospitality maven: “Go get your snack on!”
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