Chef Jonathan Waxman has revived his seminal 80s restaurant, which we have to thank for spearheading the farm-to-table movement in America. Open now.

Waxman was one of the first chefs to bring the fresh, local, and seasonal cooking of California to the East Coast with the creation of Jams in 1984. Now the iconic restaurant has returned to New York after more than two decades, housed in the 1 Hotel Central Park, where Waxman has also curated 'Goodie Bags' and 'Picnic Baskets' for guests, as well as providing room service from the restaurant menu..

Jams 2.0 won't be a complete throwback to the original. The menu includes some remakes of Jams classics, including caramelized gnocchi and his famous roast chicken, but there are also plenty of bright new dishes with an Italian focus. The decor is more rustic now with no tablecloths or fancy silverware, and lots of stone and wood instead. The airy open space seats 110, with a big bar, a semi-open kitchen and a wood-burning grill.

After training in France in the 1970s, Waxman honed his culinary credentials at the legendary Chez Panisse in Berkeley under the guidance of American chef, restaurateur, activist Alice Waters. Now he also boasts restaurants in Nashville and San Francisco, as well as Barbuto in New York. 

Ideal For

Revisiting an old classic.

Signature Dishes

Grilled chicken with tarragon butter; and red pepper latkes with smoked salmon, corn and California caviar.

Signature Drinks

Wine from wine expert Melvyn Master, Waxman's original partner, features on the wine list.