A clumsy waitstaff, overcooked meat and forgettable cocktails were among the complaints of Inquirer restaurant critic Craig LaBan, who visited the restaurant on more than one occasion before penning his review.
The Main Line rejoiced when it was announced that Sampan's Michael Schulson and Rouge's Rob Wasserman would be opening an American bistro-style restaurant in Ardmore, but since the restaurant's opening in October, many have commented on the restaurant's poorly trained waitstaff and less than memorable food.
Despite "having debuted with such obvious promise," LaBan writes of The Saint James, "I can only hope this proven team of competent restaurant veterans figures out a fix, and fast."
According to LaBan, Schulson said finding skilled restaurant workers in the suburbs has been "painful," and the restaurant experienced an 85 percent turnover in the first three months.
Schulson also notes the low wages for a line-cook as a contributing factor, to which LaBan adds, "the culinary passion that drives many young chefs through that rite of passage is especially scarce outside the city."
Read more coverage of The Saint James on Ardmore Patch:
- The Saint James Adds Lunch, Brunch Hours (Dec. 4, 2012)
- Photos: Inside the Saint James, Suburban Square's New Restaurant (Oct. 5, 2012)
- New Suburban Square Restaurant Opening Early Fall (Sept. 4, 2012)
What do you think?
What's been your experience at The Saint James? Do you agree with the Inquirer's review? Is skilled waitstaff hard to find on the Main Line? Tell us in the comments.