From Our Editors
Chef Jeffrey Mauro, an alumnus of Charlie Trotter's, brings his five-star expertise to Jam, where he puts an inventive spin on brunch. For eggs benedict, Mauro replaces traditional ham with rich pork belly and upgrades hollandaise with an infusion of beets. Immediately next door on the menu, he pairs braised antelope with a fluffy polenta cake and celery root puree. For late brunchers and lunchers, he liberally spreads the signature Jamburger with German butter cheese and smoked tomato sauce before crowning it with an egg, sunny side up. Mauro’s malted custard french toast ranked among Food & Wine’s 10 best restaurant dishes of 2010. Designer Jerry Suqi—the same decorator behind such joints as Narcisse and Sugar—does a lot for the venue's narrow dining room and small open kitchen. Each tabletop pops with brightly colored placemats, lit from above by Ligne Roset exposed bulb fixtures. Elaborate sconces punctuate the mirror-paneled walls, which expand the restaurant's geometric patterns into their infinite reflections.