The beautifully redesigned space—a collaboration from Chris McCray of McCray & Co., Daryl Kunik and Chris Romero of Uchi, Tony Linder and Litmus Industries, and the Michael Hsu Office of Architecture—is bright and spacious, with elements of white subway tile, wood ceilings, and a rustic modern sensibility.
St. Philip's offerings are a departure from the edgy, high-concept dishes that diners expect from Uchi and Uchiko. St. Philip's lead baker, Kerstin Bellah, says the St. Philip team is aiming for "recognizable flavors updated with a sense of fun and adventure." Look for hand-stretched, 12-inch thin-crust pizza with inventive toppings and seasonally inspired, scratch-bread sandwiches, craveable bar snacks like bacalao fritters and stringy, crispy, cheesy pepperoni monkey bread during happy hour (3-6pm), and pastries from the bakery all day. Mornings will bring chewy "everything" bialys and buttery, ethereal croissants, with more-substantial options like s'mores pancakes and steak-and-eggs available during weekend brunch.
The pastry offerings, showcasing the nationally recognized talent of Philip Speer, culinary director and executive pastry chef, are unlike any we've seen elsewhere in town. Think your favorite lunchbox treats made over with French pastry technique, enhanced with approachable and enticing flavors and textures. These sure aren't the Pop-Tarts you grew up with.