One of my favorite parts of Danny Meyer’s Setting the Table was when Meyer said that he felt an entrepreneurial spark whenever he discovered dining concepts that don’t exist that should exist. And though I’m far from the first person to discover it, St. Anselm is an exciting twist on the traditional steakhouse experience. It’s the answer to anyone who has ever wondered who wrote the rule that upscale steakhouses had to have a stuffy atmosphere, gigantic portions, and high prices? …
