The Saint James.
Craig LaBan, Inquirer Restaurant Critic
Posted: Saturday, January 26, 2013, 12:00 PM


A plate shattered behind us just as we were settling into our hunter-plaid booth, and the burst was loud enough to somehow cut through the ear-busting din. But it was the sight of the crockery exploding that caught my eye, the pretty white china traced with a border and name, “The Saint James,” in shards across the floor. (READ MORE)

Seared scallops with risotto. The seeming sure bet for a decent Main Line bistro is now a case study of why the prize is so elusive.