The shopping district of Suburban Square welcomes a brand-new, eye-catching All-American bistro tonight, The Saint James.
As of 4 pm, two of the area’s heaving-hitting restaurateurs, Chef Michael Schulson and Rob Wasserman, will open the doors of their 120-seat contemporary-chic restaurant — one stylistically-lined with white brick, pea greens and charcoals, and finished with accents like plaid wool-covered booths, wooden floors and tables, and polished vintage accessories (the make-shift host stand is a card catalogue). 50 outdoor seats are also available in the Square’s stone courtyard — it’s an attractive dining patio too, as sculpted by Wasserman’s expertise, as previously seen at Rouge (and, we know you love people-watching at that Rittenhouse hot spot).
The home-like, retro decorative scheme is approachable — whether you prefer to opt for the dining room (pictured above, on left) or the bar room (pictured, on right). As you explore the American bistro’s affordable menu, which pays homage to the inspirational foods that Chef Michael is partial to, the modern touches remind you that you haven’t actually time-warped to rub elbows with Beaver Cleaver. For example, have a peek under the bar, there is built-in iPhone charging stations — I kid you not.
“We’ve created a ‘Center City experience’ in suburbs with The Saint James,” shared Michael. “We’re not trying to be stuffy or fancy, we’re trying to provide a good time and a place for people to visit multiple times a week.”
The acclaimed Chef Matt Moon (formerly of Talula’s Garden) joins Schulson’s kitchen as the Executive Chef, with the culinary rockstars putting forth appetizers like Smoked Trout Dip with Everything Bagel Chips, Nana Mary’s Chicken Livers with toast and pickled onions, and Franks in a Blanket; and sandwiches like Shrimp Rolls, a notable burger and Buttermilk Fried Chicken on a potato bun. A raw bar option is available, as well, highlighting choices like Tuna Tartare, a variety of oysters and Maine Lobster.
But, matching the mold of the new haunt’s homey conduct is their soul-warming entree roster, which includes hearty dishes like Pork Porterhouse, Tuna Steak and Spaghetti and Meatballs. Seven days a week, there is yet another offering up for grabs (yes—there is something for everyone) — a nightly sharable special, something Michael themed to be like “family dinners at home.” The daily feast is available for $25 per person and features one special for one-night-only (i.e. Sunday is Crispy Chicken, Tuesday’s Braised Pork Tacos, and Thursday’s Hot & Sweet Sausage). The entire dinner menu’s prices range from $6– $22.
Looking for some refreshment with your comfort food of choice? The beverage program is note-worthy, featuring a variety of wines that range in price from $8 — $14 for glass pours and $35 — $60 for bottles. A local craft beer list is available both on draft and in bottle, with Stoudt’s Brewing Co., Flying Fish, Weyerbacher and Sixpoint currently rocking the taps among others. Modern twists on cocktail classics round out the drink menu, which we confess, that we are already itching to get our parched paws on the Ardmore Cup — a rift on the classic Pimm’s Cup splashed with ginger beer. The Lavender 75, swirled with Aviation Gin, lavender syrup and champagne will be our choice, round two.
Find The Saint James in Suburban Square at 30 Parking Plaza to explore the new space for yourself, or learn more online at SaintJamesPhilly.com. You can make a reservation by calling 610-649-6200.
The Saint James is open for dinner Sunday through Tuesday, from 4 —10 pm; Wednesday and Thursday, 4 – until 11 pm; Friday and Saturday, 4 pm – midnight. Shortly after tonight’s grand opening, lunch and weekend brunch will be served (stay tuned for official details on that). Be sure to also follow our new restaurant friends on Twitter, by clicking here, and “like” them on Facebook, by clicking here.
All photographs credited to Amy Strauss. Click here to view more.
Had nice apps and salad with the wife at the bar on Sunday night and saw that the Monday night special was Fried Chicken, Mashed Potato, and Gravy, which the Sunday night staff (who were very good) highly recommended.
I HAVE NEVER WRITTEN A RESTAURANT REVIEW BEFORE, BUT THE BAD EXPERIENCE LAST NIGHT (MONDAY) FIRED ME UP ENOUGH TO WRITE THIS (READ TO THE BOTTOM — IT WAS THE MANAGER’S BAD ATTITUDE THAT PROMPTED ME TO WRITE THIS EVEN THROUGH MY MEAL WAS DREADFUL). Monday night we sat at the bar and my wife ordered a salad (which she thought was very good). I ordered the Fried Chicken special and requested just white meat — I was told that this would likely be a problem based on how they portion their food (I said fine, then just leave the dark meat off the plate and serve the white meat — no big deal). We were asked before the meals arrived if we would like bread, which did not show up until 10+ minutes after the entrees, and was delivered hard and cold (each piece of bread they left for us resembled a large crouton, which we each took a small bite of and left the remainder (the same bread the night before was served before the meal and amazing???). My Fried Chicken special arrived as 2 very small breasts (think 60% of the size of KFC); a small souffle cup of bland, room temperature, chicken gravy; and a small, half-filled bowl of mashed potatoes that were pureed to almost liquid state. The near liquid state of the potatoes was exacerbated by what appeared to be approximately 1/4″ -1/3″ of drawn butter floating on top of the potato puree — i tried to scoop some of the excess butter off of the top and then mix up what remained, but all portions of the potato were inedible. Each bite of the chicken pulled off large chunks of the fried exterior, leaving just unseasoned chicken to remain (imagine a chicken breast that losses its fried exterior in 3 bites, in 3 large chunks). I decided to try a couple pieces of the fried exterior that fell to the plate and when the taste was off (not sure, but it tasted like it was fried in old oil or oil that was used to cook something other than chicken previously) I tried to dip it into the room temperature gravy, which didn’t make it any better. I put a couple of pieces of the exterior on my wife’s plate to try and she did not care for it either.
A women, who I think was a manager, appeared behind the bar to clear our plates. She asked how our food was and my wife said hers was fine and I replied that I did not care for mine. She asked what the problem was and I just said that I didn’t care for the taste of the chicken (I figured that it was an isolated incident and tried to leave it that). However, the Manager (i am guessing manager, but her lack of diplomacy and customer care leaves me wondering) decided to ask why I had chosen to eat both pieces of chicken if it was so bad (insert a CONDESCENDING, ACCUSATORY TONE). I had the distinct impression that she thought I was trying to get a free meal by complaining. This immediately changed the direction of the dialogue for me. I expanded on my opinion of the chicken, by indicating that it was the worst fried chicken I had ever had (the manager said “really, the worst you have ever had?” like there was no possibility it could be true — btw, who would have a better perspective on this, me or her?). I then indicated that the potatoes were pureed into oblivion and then left with what seemed as a half of stick of butter on top (that later started to melt into a gelatinous shell over the liquid potato crock). And finally I had to mention the bread that was delivered half-way though our meal that resembled a cue ball sized cold crouton. The manager, with a nonplussed stare, then said “ok, i will take the chicken off of the check,” without apologizing or seeming to feel any regret — she thought that was the path of least resistance and clearly didn’t believe me and didn’t care (she seemed offended that the food was criticized, almost like there was no feasible way the meal could have been bad). I told her I would rather pay full price and not to bother adjusting the check. She then repeated that she would take it off the check and then walked away and never returned.
When our server followed up and asked how everything was I explained the dialogue I had with the manager and he immediately did the right thing by apologizing and asking if there was anything he could do to correct the situation like providing an appetizer or dessert, etc. We declined, thanked him for his service, explained that my wife’s meal was fine, and that we had a nice experience the previous night.
My view is that if the Saint James’ Monday night standing weekly special meal is Fried Chicken for $22 then they should get it right. The fried chicken at Stephen Starr’s Jones restaurant blows the Saint James’ away, as does KFC, Popeyes, Bojangles, most other fast food places, and almost any restaurant in the South.