James Clary, Price Cutter unite

Dee Dee Jacobs, SBJ Web Editor

James Clary has a new venture on his plate.

The fine-dining connoisseur tells me he’s been hired by Price Cutter as the Springfield-based grocery store’s culinary director. The store isn’t ready to divulge details about James’ new role, but he says he’ll be raising the bar on all of Price Cutter’s perishable foods, from the deli counter to the produce department.

James Clary

James Clary

“I absolutely love it, I’ll tell you that,” he said.

Price Cutter’s 3260 E. Battlefield Road store is serving as the prototype for any changes James makes.

Meanwhile, the future of his namesake – Clary’s restaurant – is unknown.

The local landmark spent 18 years quietly hidden in an East Sunshine Street shopping center before James moved it to Battlefield Marketplace in 2007. The new spot proved to be too large and too far from its southeast Springfield clientele, and James closed it last summer. At the time, he planned to reopen in the Habersham Interiors building on East Sunshine, but he now says that location fell through because of lack of parking. He’s been scouring that side of town for another site ever since.

“If and when we find the right location, then we’ll look at (reopening) at that point,” he said. “It’s certainly not off the table, but it is on hold until something pops.”

Know of a southeast Springfield location where James can reopen Clary’s? Let him know in the Responses area below.

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3 Responses to “James Clary, Price Cutter unite”


  1. 1 Jennifer Presley January 29, 2009 at 12:17 pm

    How about opening Clarys again in the Steak & Ale location???
    Perfect in my opinion!

  2. 2 Dee Dee Jacobs January 29, 2009 at 1:15 pm

    Hi Jennifer. Actually, James did tell me looked at the former Steak & Ale location on Glenstone Avenue. I thought it would have been a great spot too! But he said the building was just too big, posing the same problem that the large space in Battlefield Marketplace did when Clary’s was over there.

  3. 3 Barb. Sonnier September 15, 2009 at 4:34 pm

    James, do you need an advisor on Cajun Seasonings and Sauces? I have 20 years of experience in Cajun cooking.


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