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Fruit bowl


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

A plate with chicken and a side salad


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, reclaimed oak, and greenery-lined patio make the space as dynamic as the food.

Mon – Fri | 7am - 11:30am
Sat & Sun | 7am - 3pm
Mon – Fri | 11am - 4pm
Mon - Fri | 4pm - 10pm
Sat & Sun | 3pm - 10pm

Weekend Brunch

A Central Park restaurant serving you #brunchgoals every week.

Saturday & Sunday | 10am - 3pm

Woman eating breakfast in bed

In-Room Dining

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

Available 24 hours. 

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.

Abundance of fruits

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.

Daily | 7am - 7pm

Your Favorite Moments