- Tues-Thurs: 5:30pm-10pm
- Fri: 12:30-2pm, 5:30pm-10pm
- Sat-Sun: 12:30-3pm, 5:30pm-10pm
- Lunch, Dinner
- Takes Reservations
At Saint Peter, there is a whole room dedicated to dry-aging fish. You might find mackerel or albacore hanging until its flavor has intensified to the satisfaction of chef Josh Niland. Niland applies the nose-to-tail approach typical for meat to all the fish he serves: Nothing goes to waste. A meal might include a round of local oysters, rock flathead (similar to a small cod) with barbecued corn and sorrel butter, and a simple lemon tart for dessert.