Saint James Opens in Ardmore

Rouge‘s Rob Wasserman and Sampan‘s chef Michael Schulson are opening their spacious American bistro The Saint James tomorrow at Suburban Square in Ardmore.

Schulson has created the menu with Matt Moon who has previously worked with Schulson and will oversee the menu as executive chef. The menu will include everything from chicken noodle soup to a special lobster risotto on Mondays.

Prices range from $8 to $22. Drinks offered will include wines at $8 to $15 per glass as well as by the bottle for $35 and up. Beers and cocktails will range from $5 to$18.

The restaurant will seat 120 guests and the outdoor seating area will fit another 65 guests. The Saint James will be open Sunday through Thursday from 11 a.m. to midnight and 11 a.m. to 2 a.m. Friday and Saturday. If Wasserman and Schulson’s aim hit their mark then the Main Line will have an affordable yet swanky new restaurant to flock to.

The Saint James Menu (PDF)

The Saint James
St. James Place and Coulter Ave , Ardmore, PA
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  • Boring

    So another copy of the Standard Grill with Parc’s menu Yay !
    By the way you may want to spellcheck that menu before releasing it to the press and printing hundreds.

    “Tuna Tartar” whats that fried tuna with tartar sauce?

  • justanotherchef

    wow that plaid is ugly! and what could make that quinoa salad worth $12? and buttermilk is one word.

  • justaname

    Parc kinda copied Rouge’s menu, so not sure what that means. If St. James can do what the Standard does for brunch, then lucky them.

    Sounds like you are way jealous of either Wasserman or Schulson or both.

    I know I speak for a huge amount of people that we’re all excited that St. James is here. I can’t wait to try it. As all new start-up’s go, I’m sure there will be some simple issues to overcome and adjust to. Why don’t you just sit back and watch and see if you are right or wrong. I’m sure you’ll hate to hear it, but I think you are going to be wrong. Also, why don’t you go in and actually TRY the food first before making any comments. That’s what I’m going to be doing this weekend.

  • Tex

    Saint James is exactly what the burbs needs. An updated version of a chain restaurant that will make a ton of money. People who live downtown will never make specific trips to go there but it does not matter.

    As to Parc-Rouge menu you are clueless.
    Both menus have nothing in common and are clearly posted on the websites.

    Parc’s menu is a derivative of traditional bistro menus (Balthazar-Pastis)

    Rouge’s menu is just a mish mash of cliches and bad Asian inspired creations.
    Really a restaurant with both a crudo and ceviche on the menu.

  • Gwen Olitsky

    Visited last night for the ‘soft opening,’ with another couple, we tried a lot of menu selections and every single one was OUTSTANDING! Great food, beautiful room (we were in the bar), really good drinks. We’ll be back, for sure. Highly recommended: flat iron steak, brussel sprouts (who knew they could be so delicious?), desserts (yam and pecan pies) and the tuna entree. Very generous portions (side dishes and desserts are very ample to share).

  • Rougebag

    Gwen one would assume you are related to the Olitskys (S and T) who hang out at Rouge who also happen to be the main investors in St. James.Not exactly an objective unbiased opinion for a free meal.

  • Dale Mitchell

    four of us tried this for first time tonight – first there was a problem seating us – then we were told that the daily specials were no longer available. We had 2 orders of calamari which was decent. Then came the entrees – the so-called mushroom lasagna had more kale than mushrooms and was so dried out to be inedible. Roasted chicken was acceptable, but to pay $6.00 for a side of mashed potatoes was unbelievable – the pork chop was dried out and the $14.00 hamburger was about the same as any $8.00 hamburger anywhere else. To top it off one of our party had a Manhatten before dinner for the outrageous price of $13.50
    All in all an awful experience and we were terribly disappointed as we live within walking distance and were looking forward to a good restaurant in this area. What a shame.

  • Phil

    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.