Bin 6 South, a brand new St. Petersburg eating place, shines in a tiny area

ST. PETERSBURG — A dinner at Bin 6 South would possibly glance one thing like this: Pull up a chair on the communal desk, and get to grasp your neighbors.

If as a substitute you select a seat on the tiny, six-person bar, you’ll get a firsthand take a look at the motion around the cross: conversations with the cooks and glances of just about each dish that will get cooked. You’ll see and odor and listen to the whole lot.

The intimate, comfortable setup is a large a part of the draw at this tiny gem of a cafe, which opened quietly in November and sits inside of a restored two-story development at 330 6th St. S.

Chef and proprietor Bren Ankrum and his spouse purchased the corner-lot development in 2006, later renovating the Twenties-era construction to deal with a cafe and wine cellar downstairs and an condominium up above.

Ahead of relocating to St. Petersburg, Ankrum, 76, spent many years operating in kitchens, from Georgia to Philadelphia, however had since left the business. He had already retired “3 times,” he stated, when the couple made up our minds to embark on their newest interest mission. What used to be another stab on the eating place trade?

Bin 6 South owner Bren Ankrum enjoys a glass of chardonnay in front of his restaurant and wine bar in St. Petersburg in March.
Bin 6 South proprietor Bren Ankrum enjoys a pitcher of chardonnay in entrance of his eating place and wine bar in St. Petersburg in March. [ DOUGLAS R. CLIFFORD | Times ]

The couple’s mutual love of wine fueled the opposite part of the idea that (Ankrum says the spot is in reality extra of a “wine cafe” than a cafe): “We do have a raging wine dependancy,” he stated, relating to the spot’s spectacular number of wines and sake, that are to be had each for on-site intake and for retail.

The crew could also be small, which is becoming for this sort of tiny eating place. (There’s simply 330 sq. ft of eating area.) However the caliber of cooking is mighty. Within the kitchen there’s Ankrum, David Canady and Freddie Gentile. Native diners would possibly acknowledge Canady from different higher-end spots, together with Tampa’s Rocca and St. Petersburg’s Lingr, whilst Gentile labored at Rococo Steak in St. Petersburg and in different lauded New York Town eating places, together with Gramercy Tavern.

The wine program is helmed by way of sommelier Danielle McCoy (who could also be the principle user greeting and serving visitors) in conjunction with assistant basic supervisor Colby Myers, who is helping oversee operations on the spot.

That intimate type is handed directly to diners all over a meal right here, which is able to really feel so much like having dinner at a detailed pal’s house. Overhearing — and collaborating — within the conversations of strangers is all a part of the sport. Visitors have the selection between a communal six-top desk and the six-seater bar, either one of which generally tend to guide up briefly on evenings however permit for extra flexibility at lunchtime.

Danielle McCoy selects a Clos du Val Cabernet Sauvignon for customers at Bin 6 South, which functions both as a restaurant and as a wine retail shop.
Danielle McCoy selects a Clos du Val Cabernet Sauvignon for patrons at Bin 6 South, which purposes each as a cafe and as a wine retail store. [ DOUGLAS R. CLIFFORD | Times ]
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Foods can (and must) get started with the spot’s interestingly curated Bin Board ($29), a lovely and distinctive choice of bites, which on fresh visits integrated the whole lot from crispy chicharrones crowned with pimento cheese to a creamy dollop of stracciatella cheese with apricots and mint, compressed cubes of watermelon and smoked salmon rillette with fennel and pickled cucumbers.

The board’s ever-changing variety feels a little bit bit just like the kitchen’s general way: The menu is at all times evolving and, relying on what the cooks get their fingers on that given day, famous person elements may also be fleeting.

Regularly, the ones elements are sourced with regards to house: Out entrance, a number of all-weather Adirondack chairs disregard a small however verdant plot of filth — a lawn that does double responsibility because the kitchen’s grocery store. As an alternative of perusing the grocery aisle, the cooks merely pluck from the tightly packed rows: fennel and tomatoes, basil and lavender, eggplants and jalapeno peppers, sage and scallions.

Dishes right here continuously come decorated with fit for human consumption plant life: nasturtiums, begonias and marigolds. The latter enhance a gentle starter of charred and honey-glazed Jap eggplant ($14), which options the smoky, mushy eggplant sliced into medallions and batons, nestled in a tangy goat cheese mousse and crowned with shaved fennel and a Meyer lemon olive oil.

Appetizers include bone marrow served with an orange gel, Calabrian chile crema and herb gremolata.
Appetizers come with bone marrow served with an orange gel, Calabrian chile crema and herb gremolata. [ DOUGLAS R. CLIFFORD | Times ]

There are simply 3 entrees indexed at the dinner menu, which is at all times in flux although virtually at all times {couples} chef-driven method with stunning platings. On one night time, a beneficiant portion of salmon mi cuit ($27) used to be cooked tableside by way of a server who poured a steaming movement of chamomile tea over the fish. (“Mi cuit” refers to a French cooking method that renders one thing partly cooked.) The dish carried a great deal of taste however felt at odds with the mattress of quinoa it used to be served on (which used to be sadly rendered reasonably gentle by way of the quantity of liquid at the plate).

A greater guess used to be the duck confit ($32), a colourful and attractive bowl composed of succulent hunks of duck confit paired with glass noodles, kimchi, scallions, crispy shallots, herbs, nori and a smoked soy sauce — every chunk turning in layer upon layer of texture and impressive flavors.

Additionally excellent used to be the lamb shank ($39), which arrived served on a mattress of citrusy couscous flavored with preserved Meyer lemons, plus pickled mustard seeds, mint, shaved uncooked celery and kalamata olives. Tying the dish in combination used to be a deep and flavorful lamb jus.

The way at dinner can really feel somewhat extra intellectual, with steeper costs in addition. However at lunchtime, when seats also are more uncomplicated to return by way of, a brief number of sandwiches carries much less sticky label surprise ($14 every) and features a tasty jerk hen model served on a crusty baguette with cucumbers, shaved fennel and a smoky pigeon pea salad.

No matter you do, don’t skip the kitchen’s tackle a banh mi ($14), which swaps in roasted hen breast for the extra conventional red meat in conjunction with a silky hen liver mousse, pickled greens and cilantro. It’s a fiery combo that will get a kick from sambal oelek (an Indonesian chili paste) and jalapenos, and every chunk supplies the easiest steadiness of crunch, acidity and spice. (Sure, $14 remains to be so much to rate for a banh mi and, sure, this one is admittedly value it.)

Bin 6 South assistant general manager Colby Myers pours a glass of Poema Pura Cava for customer Megan Devens of St. Petersburg.
Bin 6 South assistant basic supervisor Colby Myers pours a pitcher of Poema Pura Cava for buyer Megan Devens of St. Petersburg. [ DOUGLAS R. CLIFFORD | Times ]

For dessert, the Lime within the Coconut ($12) supplies the easiest candy and tangy conclusion, fusing a creamy coconut-scented meringue with a brilliant key lime curd. For another finishing, ask McCoy to suggest probably the most wine checklist’s after-dinner picks, which come with plenty of choices, from Sauternes to port and a Hungarian tokaji.

Thus far, the gap seems to have attracted a wholesome, if small, native following, each for the eating place and the wine bar, with other folks cozying as much as the bar on busy weekends, popping by way of for a pitcher of wine out of doors or grabbing a couple of bottles to head.

Something turns out transparent: This fascinating little spot is on the upward push, and securing reservations for a long run dinner are key. Squeezing into this diminutive area on a Friday received’t occur with no little little bit of forethought.

Julian Anderson of St. Petersburg samples a glass of rose wine while waiting to dine at 6 Bin South in St. Petersburg. Reservations, especially for dinner, are highly recommended as the tiny space books up fast.
Julian Anderson of St. Petersburg samples a pitcher of rose wine whilst ready to dine at 6 Bin South in St. Petersburg. Reservations, particularly for dinner, are extremely really helpful because the tiny area books up speedy. [ DOUGLAS R. CLIFFORD | Times ]

In case you cross

The place: 330 6th St. S, St. Petersburg. 727-498-6735.

Hours: Lunch and dinner, 11:30 a.m. to ten p.m. Tuesday to Saturday.

Costs: Appetizers, $9.50 to $18; entrees, $27 to $39.

Don’t skip: Banh mi, Bin Board, duck confit.

Main points: Reservations for dinner really helpful. Bank cards and money accredited. Indoor eating handiest. Some gluten-free choices. Wheelchair obtainable.

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