St. James Public House

The tuna burger, topped with a teriyaki glaze, sriracha aioli and pickled vegetables, is served with a side of cold soba noodle salad at St. James Public House.

St. James Public House offers beer- and wine-friendly food.

Rob McCleery and Ed Gruber dine together at the bar of St. James Public House.

Bartender Eileen Zeltmann pours a pint of ale from one of the craft beer taps behind the bar of St. James Public House.

Patrons dine under the warm glow of Edison bulbs, exposed brick and wood tones at St. James Public House.

Chef Al Hand, center, works in the kitchen of St. James Public House.

An iceberg wedge salad is topped with crumbled Gorgonzola, bacon lardons, blue cheese dressing and a tangle of fried onions at St. James Public House.

French onion soup is topped with a crouton and melted Gruyere cheese at St. James Public House.

Applewood-smoked bacon macaroni and cheese is made with three cheeses (American, Cheddar and Monterey jack) and topped with a potato-chip crust at St. James Public House.

Pan-seared roast chicken is served with home fries and asparagus at St. James Public House.

A meat and cheese board with berries, grapes, figs, cashews, olives pepperoni, prosciutto and a trio of cheeses is on the menu at St. James Public House.