The Vinoy's new signature restaurant Elliott Aster announces May opening date
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A photo of the interior of Elliott Aster, a new signature restaurant opening next week at the Vinoy | The Vinoy
The Vinoy Resort and Golf Club's highly anticipated new signature restaurant, Elliott Aster, is preparing to welcome guests next week.
The restaurant, located at 501 5th Avenue Northeast inside the historic waterfront resort, is set to open on Tuesday, May 20th.
Elliott Aster replaces Marchand's Bar & Grill, which closed in 2020, and introduces a sophisticated Italian steak and seafood concept developed in collaboration with the Chicago-based Boka Restaurant Group. Leading the culinary team is Michelin-award-winning Chef Lee Wolen, a 2025 James Beard Award semifinalist.
Wolen is the chef partner of Michelin-starred Boka; popular Italian eatery Alla Vita; neighborhood gem GG’s Chicken Shop; and the newly opened pizzeria Zarella — all based in Chicago.
The partnership for Elliott Aster was born over dinner at GG's Chicken Shop, where Bryan and Shanna Glazer [the owners of The Vinoy] proposed the idea to Wolen.
Having spent part of his childhood in Florida and previously working at the Four Seasons Palm Beach in the early 2000s, Wolen was eager to bring his expertise to The Vinoy.
Elliott Aster is named after Elliott’s aster, a Florida-native wildflower with pink-purple daisy-like blooms that attract Monarch butterflies.
Chef Lee Wolen | Boka Restaurant Group
“The team and I have been working closely to create a menu we’re really proud of - something beautiful, memorable, and full of dishes we’re excited to cook,” Wolen said in the opening announcement. “St. Pete and The Vinoy are such special places, and I’m thrilled to be here and to share Elliott Aster with this community.”
Designed by the world-renowned Rockwell Group, Elliott Aster’s interiors blend classic Mediterranean Revival architecture with modern elegance - complementing The Vinoy.
Upon entry, guests are greeted by a custom fluted glass chandelier suspended above the horseshoe-shaped bar, which is surrounded by rich dark green velvet seating and Pearl Jade Quartzite tables.
Meanwhile, the main dining room showcases a floor-to-ceiling window boasting views of the Vinoy Marina.
Throughout the space, there are textured suede wall panels, wood detailing, patterned herringbone wood, and Afyon Gold Marble flooring.
Framed black-and-white photographs taken at The Vinoy and surrounding areas provide a visual connection to the area’s rich history, and existing historic frescos have been meticulously preserved and seamlessly incorporated into the design.
At the antipasti bar, chefs will prepare platters featuring Italian meats sliced to order and an array of spreads, such as roasted eggplant, red pepper conserva, artichoke dip, and whipped ricotta.
Additional menu starters include focaccia topped with pecorino, taleggio, and wildflower honey; roasted octopus; and salads like Endive & Beets, Italian Chopped, and Baby Gem Caesar.
Chef Wolen’s main menu showcases refined, but approachable, dishes such as a steak from the wood-burning grill, ranging from a 45-day dry aged prime bone-in ribeye to a 48 oz Bistecca Fiorentina for the table.
Pastas include selections like Beef Cheek Casconcelli with smoked pecorino fonduta and aged balsamic or Ricotta Gnocchi with English pea, morels, and whey.
Notable entrées are the Grilled Mediterranean Sea Bream served with fennel and artichoke salad, salmoriglio, and grilled lemon and the Grilled Rack of Lamb with sweet pepper condiment, and lamb jus.
The Lacquered Brick Chicken, served with a foie gras chicken jus and beech mushrooms, required installing a wood-fired stove, which was a challenge given The Vinoy’s historic status.
Elliott Aster will have a curated wine program with a strong focus on Italian and French producers, complemented by selections from Spain and the United States.
A photo of the interior of Elliott Aster | The Vinoy
According to the announcement, the restaurant’s extensive beverage menu will include everything from champagnes to red and white wines.
Its cocktail program ranges from classics with a twist to seasonal signatures with selections such as the spicy-yet-savory “Hotline” made with Calabrian chili and olive brine, and the “Seafoam Sparkle,” a bright, effervescent blend of vodka, strawberry, and cucumber soda.
For the final course, Elliot Aster’s dessert selections include a Salted Caramel & Coffee Budino and Tiramisu, alongside rotating sorbets and gelatos.
“Elliott Aster will bring an exciting new dining experience to St. Petersburg. Our dining room and menu are elegant yet approachable - sophisticated yet deeply rooted in hospitality,” added Vanessa Williams, general manager of The Vinoy. “We are thrilled to open our doors and invite both locals and our guests to experience it.”
The Glazers envision Elliott Aster as both a destination for milestone celebrations and an approachable dining option for those seeking a casual bowl of pasta on a weeknight.
a rendering of the outdoor dining and gathering area at elliott aster | boke restaurant group
Elliott Aster will have two entrances: one through the hotel lobby and another via the outdoor terrace overlooking the porte-cochère, which Glazer describes as the hotel’s “front porch” to the city.
To book a table at Elliott Aster, please visit OpenTable and follow along on Instagram and Facebook for the latest updates.
While Elliott Aster’s opening represents a significant milestone in the phased renovation of the resort, the Glazers hinted at future renovations, including enhancements to Paul’s Landing, the hotel’s poolside restaurant, and improvements to the Vinoy Esplanade, an outdoor event space hosting weddings and other gatherings.
