And now, he has a new happy hour menu that just got announced (it launches at 4pm today). And while no, we don’t believe that some pickles and sliders can completely turn a place around, that shrimp roll certainly does seem to be a step in the right direction.
In a move that surprised precisely no one, Matt Moon–opening chef at the St. James–has been let go by partners Michael Schulson and Rob Wasserman. This move follows a couple of knee-capping reviews (a no-bell review from Craig Laban and a scathing zero-star review from Philly mag’s own Trey Popp), but according to Schulson, “There have been changes in the works for about a month.”
And showing the chef the door? That wasn’t the start of the bloodletting.
Craig LaBan smashes The Saint James in Ardmore with a stinging no-bell review. Plates were dropped with regularity,the meat was over-cooked and salads were under seasoned. Is the problem, the location?
Finding skilled restaurant workers in the burbs is “painful,” says Schulson, whose Saint James kitchen had an 85 percent turnover in the first three months. But the problem is as much economic as geographic, he concedes, with line-cook wages only barely above what some say they’d receive in unemployment compensation. The culinary passion that drives many young chefs through that rite of passage is especially scarce outside the city. But given that Moon told me “only the sous-chef and a dishwasher” remained in his kitchen since my final visit, just a week before our conversation, I’d suggest that a pay increase is in order. Or perhaps these owners just aren’t cut out for multiple restaurants.
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.
Chef Michael Schulson of Sampan has created new menus for the restaurant including soy-free, gluten-free, and vegetarian versions. Some new menu items include Vietnamese Beef Noodles with marinated beef with rice noodle, crispy shallot and Thai basil; Corn Satay with coconut, lime and togarashi; andBBQ Pork Summer Rol, with carrot and glass noodles.
Schulson has also added two new flavors to his collection of popular Scorpion bowls. The shareable punch bowls now come in Cucumber Margarita with Cuervo silver tequila, aloe vera, and lime, and Blueberry Lemonade with Absolut Citron, meyer lemon, and blueberry. Enjoy either flavor for $26.
We forgive you if you’ve never been to The Water Club at Borgata to eat. Relaxing by the divinely decadent pool, soaking up some pampering at Immersion Spa or doing naughty things you’d care not to remember in the penthouse suite–yes, these are the reasons to wander over to the opulent spa-hotel from its adjoining sister property. But as of Sunday (spoiler alert!), that may all change.
Sampan’s Michael Schulson is on the Today Show showing Kathie Lee and Sharon Osborne how to make a crispy chicken Banh Mi. Opening the Sriracha bottle gets a bit messy but in the end you can’t knock a meal for four for under $20.