Sourcing seasonal ingredients from local farms, the culinary team will serve sweet and savory entrees at breakfast, like “Brioche French Toast” and “Saints Sweet Potato & Chicken Sausage Hash.” For lunch, guests will experience an ever-changing array of soups, salads, sandwiches, shared plates and entrees, including a “Slow Braised Short Rib Sandwich” with sweet heat bbq, cabbage slaw & b&b pickle on a brioche bun, and a “Crispy Cauliflower Salad” with tahini yogurt, sultana grapes, pomegranate, Spanish salsa verde & EVOO. 

The kitchen will offer a variety of small plates like “Crispy Apricot Glazed Pork Belly” and “Whipped Goat Cheese on Fall Squash Toast,” plus salads and other locally driven entrees, sides and desserts during dinner. Highlights will include “Cast Iron Seared Yellowfin Tuna” with eggplant, harissa, labneh, cucumber, radish & ancient grains, and “Miso-Bourbon Glazed Bone-in Pork Chop” with red Russian kale, miso butter, baked apple & Korean sweet potato. 

Each menu will also feature an item that is inspired by Pitts’ favorite dish: sweet and savory Dutch Babies. These fluffy egg pancakes rise to form crispy edges, creating a delicious, open palate for masterpieces like “Gulf Shrimp & Dutch,” featuring crispy bacon lardon, sweet butter, hot sauce, caramelized onion & charred lemon. On the dessert menu, guests can indulge in a “Baked Apple Crumble Dutch” with twice baked apple & pecan streusel topped with vanilla ice cream.

On the beverage side, mixologists will serve handcrafted cocktails made with fresh, culinary-driven ingredients and small batch spirits over custom, oversized ice cubes. Guests can opt to order zero-proof versions of cocktails, local and American craft beers, and approachable, thoughtfully chosen wines. The restaurant will also feature a barista-driven coffee program with coffee and espresso drinks, plus creative hot chocolates.

“We want Saints + Council to be a place where memories with friends and family are both created and recalled,” says Pitts. “This is meant to be a gathering spot where morning meetings are pushed into the afternoon, where dinner starts at a table and ends on a sofa with a cocktail, and where friends can gather in a place as comfortable as home.”

Saints + Council will offer a curated dining experience allowing guests to break free from the traditional restaurant visit by eliminating the concepts of single servers per table, time constraints and rigid seating assignments. The new service concept will free guests to start on a sofa with friends and cocktails, move to a table for a chef-driven meal, and then retire around the fire pit under the pergola. Staff, affectionately deemed "memory makers,” will offer customized service and handle everything from checking in on guests to clearing tables, running food and more. To order, guests can scan digital tiles around the dining room, living room pods and outdoor pergola to view menus and order directly on their phones. Their order will then be served to them wherever they’re located in the restaurant. Food and drink will also be available for carry-out, with customers being able to order in advance by visiting the restaurant’s website and have it waiting for them at the hostess stand. As their innovative model evolves, Pitts envisions guests’ ability to place an order in advance of their arrival and have lunch waiting at a dining room table upon their arrival.