The James's Gate Restaurant & Pub has received many awards and reviews throughout the past several years. Please take a moment to peruse them, if you like. We have provided select quotes here, or use the links to view the full text of any article or review. Cheers!
As seen in The Jamaica Plain Gazette, June 8, 2001James's Gate saves the (birth) day
A hearty "go raith maith agat" to James's Gate! Three weeks ago we planned a surprise party for a friend at a Brighton restaurant. When the restaurant failed to honor their promise of a reserved table for 16, they seated half our party and made the rest wait at the bar for an hour, then refused to serve those seated. A quick call to James's Gate on the corner of McBride and South Streets here in JP gave us an open reservation ("Just let us know when your coming."), and, upon arriving, seated us quickly, managed to find us seats for two extra people and offered to put the birthday cake in the refrigerator.
As always, the food was great, but the wait staff was incomparable! We were so happy with our decision to leave the other restaurant and so pleased with the food, the service and the atmosphere at James's Gate we just wanted to say thank you. You helped make an evening with a dreadful start turn into a delightful party.
Maureen E. Festa
Jamaica Plain.
James's Gate
By Robert Nadeau
"Among the entrees, it was the grilled-salmon platter that impressed me most. Salmon now is almost all farmed, and it is different - richer and blander - than the wild salmon of the past. It is a fish made for the grill, but also rewarding in a strong sauce. The ginger glaze applied at James's Gate suggests Japanese teriyaki flavors, despite the lack of soy sauce, and it makes for an exquisite fillet. The rice underneath has the texture of a pilaf, and the difficult-to-grill asparagus - pencil-thin at this time of year - has its flavor intensified by the dry heat."
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As seen in Hemispheres, Roving Gourmet, March 1998James's Gate
By Stephen Jermanok
"Thus, you can have dinner near the roaring fire with a fresh pint or with a glass of merlot below a painting of Andy Warhol. Either way, you won't be disappointed. The meat in the lamb stew is so lean and the tomato-based sauce so rich and tasty that you'll never want a soupy Irish stew again. And the heaping portions, like the braised half chicken that looks like a whole, could satiate the entire Irish national soccer team."