PJay’s Kitchen
323 Granby St, Norfolk, VA 23510
(757) 937-5177
Web: https://pjayskitchen.com/
Instagram: @pjays_kitchen
Tucked into a narrow slice of Granby St., PJay’s Kitchen stands as testament to one man’s passion, curiosity and natural ability to deliver powerful flavors. Over the past year, Owner Phillip James has morphed a small space into a culinary haven, earning coveted five-star Google ratings and a loyal following.
James’ journey to restaurateur diverges from the usual script. Instead of attending culinary school or working as a line cook, James spent seven years in the Army. After that, he spent nearly a decade working as a contractor and DOD employee in Iraq, Afghanistan, and Turkey.
“I lived in Maryland for a while, dipped my toes into the dining scene there,” James recounts. “But then, another deployment, and eventually, I found myself in Norfolk.”
Initially, James’ plan was to open a food truck. But when a small storefront became available, James saw an opportunity. “I didn’t want to go too big,” he says. “This space felt perfect. We opened in January 2024, and last year, we did pretty well.”
The menu at PJay’s is a vibrant mix of street-inspired dishes, carefully chosen to fill a void in the local culinary landscape.
“I wanted to offer something different,” James says. “No fried seafood, no po’boys on the block (of Granby). I looked for what was missing and drew inspiration from there.”
The result is a menu that boasts mouthwatering oxtail, perfectly executed fried seafood baskets, and soon, a lunch menu featuring po’boys and tacos. Rasta pasta and jerk chicken and shrimp are also fan favorites.
“It’s a micro-diner experience,” James says, offering 14 seats inside and 16 outside.
James’s culinary journey is largely self-taught, fueled by a lifelong love of cooking and a desire to learn.
“I grew up with my grandmother, picking up things subconsciously,” he says. “When I joined the Army, I cooked in the barracks. Some of it wasn’t good, but I was trying.”
He credits his mentor, JR Robinson of D.C.’s KitchenCray, with shaping his approach to the business.
“When I started taking this seriously, I reached out to him,” James says. “He’s been instrumental in my growth, teaching me about the business side, understanding margins, and cutting costs without compromising quality.”
Despite the success of PJay’s, James continues to work his corporate job in satellite communications. “We exceeded the goals we set for ourselves,” he says of PJay’s, “but I still have my other job.”
The influence of his mother and grandmother is revealed in every dish. “They’re from a culture known for not measuring ingredients,” James explains. “They just had it honed. I’m trying to figure out if I should write those recipes down.” He also dreams of one day legitimizing his grandmother’s legacy of selling food and alcohol.
Key to PJay’s success is Tamila Spruill, James’s childhood friend and the backbone of the operation. “She’s been here from the beginning,” James says. “She handles things without me even being contacted. She’s consistent, on time, and a thriving force for PJay’s. I appreciate her for coming on this journey with me.”
Each plate James and Spruill serve us tells a story: of hard work, grit, and the unwavering pursuit of flavor. Not convinced? Just take it from those who’ve eaten there. Currently, PJay’s enjoys a coveted 4.9 star rating on Google with more than 476 reviews and counting.
