Taste

Farm-to-fork and handcrafted for you by critically-acclaimed Chef Jonathan Waxman.

Proof of vaccination will be required for indoor dining. Learn more.

Jams Patio Table

Jams

Named “Best Chef in New York City” by the James Beard Foundation, Chef Jonathan Waxman brings his seasonal cooking to Jams. The open kitchen, exposed brick and reclaimed oak make the space as dynamic as the food.

Hours

Jams Dining Room
Wednesday - Thursday | 5pm - 11pm
Friday - Saturday | 10am - 11pm
Sunday | 10am - 5pm

Jams Café
Sunday - Thursday | 7am - 10pm
Friday - Saturday | 7am - 11pm

Weekend Brunch

A Central Park restaurant serving you #brunchgoals every week.

Hours

Saturday & Sunday | 10am - 4pm

Jams Brunch
In Room Dining at 1 Hotel Central Park

In-Room Dining

Refuel on your schedule with in-room dining from Jams.

Hours

Daily | 7am - 10pm

Lobby Farmstand

At our daily market stand, you'll find fresh seasonal fruits that are imperfect in appearance but perfect in taste, which would otherwise be discarded by producers or grocers. The Lobby Farmstand is open to guests and neighbors alike.

Hours

Temporarily Closed

Jonathan Waxman
By Jeffery Prehn

Chef Jonathan Waxman

As a native Californian, Jonathan Waxman grew up in a family that celebrated the culinary arts. After receiving the Grand Diplôme from La Varenne Cooking School in Paris, he moved back to California to work at Domaine Chandon and then with Alice Waters at the legendary Chez Panisse. In 1979, he became the executive chef of Michael’s in Santa Monica, where he developed his version of California cuisine. He made his mark on New York in 1984 with the now iconic Jams.

Today, Waxman is the chef/owner of Barbuto in Manhattan’s West Village, Jams at 1 Hotel Central Park, Adele’s in Nashville, and Baffi in Atlanta. He is the recipient of many accolades, highlighted by the 2016 James Beard Award for Best Chef: New York City. Waxman's numerous TV appearances include Top Chef Masters, Top Chef, Recipe for Deception, and MasterChef. His charitable work includes Alex’s Lemonade Stand Foundation, Citymeals on Wheels, and many others. Waxman is the author of three cookbooks including: The Barbuto Cookbook, A Great American Cook, and Italian, My Way. Waxman lives in Manhattan’s Upper West Side with his wife and three children.

Fruits for sale at the lobby farmstand

Meet Our Local Purveyors

Supporting local farmers and growers is essential to our sustainability efforts. Our purveyors provide us with the freshest, ethically sourced ingredients to ensure a mindful dining experience.

Jams Summer Salad

Garden-To-Table Produce

Farmers across New York, New Jersey and Ohio provide us quality, fresh produce so that you can savor the flavors of the season and we can work to preserve the beauty and bounty of nature.

Trapani Farms
Keepsake Farm
Natoora
Phillips Farms
Riviera Produce
Union Square Farmers Market

Jams Short Rib

Sustainably Grown and Sourced

Our meat, fish and seafood partners are committed to producing and sourcing the best products with minimal environmental footprint. 

Fossil Farms
Island Creek Oysters
Pierless Fish
Salumeria Biellese
Myers of Keswick

Jams Eggs

Raised With Love

We can ensure that our dairy and eggs come from sustainable farms and animals that are cared for and ethically raised.

Sullivan County Farms
Good Water Farms
Saxelby Cheese Mongers

Jams Bagel

Mindful Indulgences

Our breads, bagels and chocolates come from local bakeries and producers that use fresh and delicious ingredients and ethically sourced, flavorful cocoa beans.

Grandaisy Bakery
Kossar’s On Grand
Fruition Chocolate
Mast Brothers