Seven years ago, chef Matt Kelly wrote Saint James’ first menu on a cocktail napkin while on an airplane and always has imagined his ideal seafood joint as marrying the fried fish nostalgia of childhood trips to the beach with renewed demands for everything on the half shell.
Seven years ago, chef Matt Kelly wrote Saint James’ first menu on a cocktail napkin while on an airplane and always has imagined his ideal seafood joint as marrying the fried fish nostalgia of childhood trips to the beach with renewed demands for everything on the half shell. Juli Leonard jleonard@newsobserver.com
Seven years ago, chef Matt Kelly wrote Saint James’ first menu on a cocktail napkin while on an airplane and always has imagined his ideal seafood joint as marrying the fried fish nostalgia of childhood trips to the beach with renewed demands for everything on the half shell. Juli Leonard jleonard@newsobserver.com

Chef Matt Kelly transforms Fishmonger’s into St. James, the seafood place he’s dreamed of

October 25, 2017 01:16 PM

UPDATED October 25, 2017 01:59 PM

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