Mary Kiely - The James Pub & Provisions
The words “Irish pub” are synonymous with fun, friends and food. If you’re in need of one or all three, look no further than The James in Essex. All are welcome—“men, women, children and even muddy boots” as its website proclaims. You could be fresh off a kayak expedition along the Ipswich River, at a power lunch with your boss or dressed up for a romantic dinner—The James has your barstool or table waiting.
Relatively new to the Cape Ann dining scene, having opened in spring 2024, The James has quickly established itself as a go-to (and often) for visitors and residents. A safe haven after a stressful day when nothing but a pint will do, a casual spot for a great lunch while antiquing through Essex, or a fine dining experience where even your kids will be happy—all are guaranteed an inviting and lively environment where it’s ok to relax and just be yourself.
“I love the social scene, connecting with people and meeting people from all over the world,” says Mary Kiely, co-owner and director of operations. Along with fellow co-owners Stuart Henry and Cormac and Inga Dowling—the team also operates The James Pub in Needham, Massachusetts—Kiely is hands-on, having been involved with the culinary scene since her teens in Ireland, working in her family’s catering business and learning from aunts and uncles who owned restaurants. “I love the hustle and bustle of creating a meal for a bunch of people, serving it, talking to people, having that social aspect to it… That’s where my love for restaurant life came from.”
Kiely, who lives just outside Boston, has really taken to the region. “Opening a restaurant on Cape Ann opened another part of the world for me. It’s a different way of life from the city. More slow-paced, people are more open to chatting longer and hanging out longer. We felt like we were a really big part of the community right away.” It also helps that Inga, also the pastry chef, grew up in Essex which added to the energy of opening The James. She and husband Cormac understood the Cape Ann vibe and the four owners knew their second location had been found.
Hunger is weather-proof and a four-season activity. Simply breathing the crisp, salty air on Cape Ann stirs the appetite. (Surely that’s a scientific fact.) Chef Richard Baker has taken the crisp and salty aspects of the air itself and infused them into a diverse and inclusive menu that Kiely aptly describes as “elevated comfort food with a nod to Ireland. It’s modern Irish at heart” yet appeals to any palate. Baker’s menu blends popular menu items from the Needham location, including short ribs and ale pie, seafood pie, and soda bread with local-inspired fare, “giving a nod to Essex as well with fish & chips and fried clams,” adds Kiely. “We were able to have a lot more fun with the menu in Essex. We have the capacity to have a much bigger menu [than in Needham] so we added fun items like the Irish nachos, one of our most popular dishes, and the seafood pie which is a collaboration of a nod to Ireland and a nod to Essex. It’s very much the comfort dish that you would see in Ireland but then using local haddock.”
The menu is smart and intuitive, designed to please the carnivore, herbivore, as well as the gluten-free or vegan guest. Sunday brunch boasts a traditional Irish breakfast (of fried eggs, bangers, rashers, black & white pudding and more), Eggs Benny, burgers and frittatas; lunch and dinner highlight fresh baked soda bread (paired well with hearty salads and soups), the Irish nachos (featuring applewood smoked bacon), whiskey glazed ribs, traditional Shepherd’s pie, Italian specialties (spinach gnocchi, bison Bolognese), pan roasted halibut—it’s an extensive array of appetizers, light fare and entrees. The kid’s menu caters to simpler palates and offers mini fish & chips, salmon and broccoli along with the universal fail-safes, mac & cheese and grilled cheese. (Kiely notes that even children’s books and coloring books are provided for added insurance of a quieter meal. “Happy kids, happy parents,” she notes.)
Also of note, The James’ clam chowder is the recent winner of the 40th Annual Essex ClamFest and Chowder Competition, held in fall 2025. Winning both the first place Judge’s Award as well as the first place People’s Choice Award, the recipe is crafted with world-renowned Ipswich clams and carries a slightly smoky, hearty profile, finished with a bacon jam and soda bread crumble—adding a creative spin onto the realm of traditional chowders.
And whether you’ve had a challenging day, are celebrating something or simply know you deserve dessert, pastry chef Inga’s creations promise pure joy. Calories don’t count when you’re this happy and eating this well. You’re at The James to feed your soul, remember? This writer can attest to both the sticky toffee carrot cake (brown butter pudding sauce, cookie-butter frosting, ginger ice cream) and the decadent, butterscotch liqueur-infused chocolate pudding. Eating dessert first or only dessert, for that matter, is perfectly acceptable at The James. You’re among friends.
And your new friends also love music. Friday and Saturday nights feature live music, creating the perfect date night destination or a chance to just shake the week off. Sunday brunch includes traditional Irish music from noon to 3 p.m. Yes, sing along! The ambience is warm, welcoming and there are a few dining areas to match your plans: sit at the bar, dine in the quieter sun-filled atrium, or the main dining room.
Named in honor of Henry’s two grandfathers, both named James, it’s as if Kiely’s staff is honoring their presence, as her exceptional team shows you the best of Cape Ann hospitality. “You can go anywhere to get a good burger, anywhere to get a good meal,” she explains, “but the reason people keep coming back is because of the connections they make. That’s what we want to promote within our restaurant and within our staff. Making connections with people is the most important thing because you want your restaurant to be busy, or just because you want to have a good life. Saying ‘Have a good day,’ being nice to people, being welcoming, it’s just hospitality at its best.” Here at The James, you’ll leave with more friends than you walked in with.
