Saint Vincent was known as the patron saint of vintners, which may be a respectful way of calling him a wino. Today, the restaurant named in his honor, would make him proud. David Lynch, former sommelier of Quince/Cotogna is offering 100 wines at his inaugural restaurant in the Mission District and the pickings are good. Soak up the sauce with a menu prepared by chef Bill Niles, previously of Bar Tartine. The warm hand-rolled pretzels and curried pickled eggs pair eloquently with Lynch’s artisanal wine and craft beer selections. Nosh at the Chef’s Counter for front-row action and finish off with the sweet Spotted Dick with pecan, rhubarb, crème fraiche custard and smoked maple syrup.