LOCATION

2853 N Kedzie Ave
Chicago, Illinois 60618

HOURS

Thursday - Tuesday | 7am – 3pm
Closed Wednesday

Available for private events
Please contact info@jamrestaurant.com for booking info

CONTACT

(773) 292-6011

email: info@jamrestaurant.com

No Reservations

– Jam Restaurant –

Jam, one of the nation’s most celebrated brunch restaurants, is located at 2853 N. Kedzie Ave in the heart of Chicago’s Logan Square neighborhood. Helmed by Executive Chef Ian Voakes, Jam treats breakfast & lunch with the same level of reverence and devotion to culinary craftsmanship, all the while, maintaining a commitment to affordability.

Awarded six consecutive Michelin Bib Gourmand from 2013 through 2018.

– Menu –

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Stone Ground Oatmeal (V)
Porter Gastrique, Salted Bananas, Streusel

Quiche
Lemon-Cured Lake Trout, Pickled Red Onions, Bagel Chip Panzanella

Rhubarb Pancakes (V)
Greek Yogurt, Brown Sugar Cake, Honey Pistachio Granola

Malted Custard French Toast (V)
Macerated Stonefruit, Lime Leaf Cream, Pink Peppercorns

Hot Chicken & Waffle
Boneless Fried Thigh, Bread & Butter Pickles, Pimentón Gastrique, Sourdough

Egg Whites (V & GF)
Spring Bean Medley, Miso Broth, Crispy Vermicelli, Spicy Greens

Omelette
Spanish Chorizo, Melted Onions, Piquillo Peppers, Corn Bread, Queso Tres Leches
Chef recommends White Anchovy

Egg Sandwich
Pork Shoulder, Over-Easy Eggs, Ricotta Salata, Plum Preserve, Roasted Fingerling Potatoes

Mole Rojo
Braised Beef, Gaujillo, Polenta, Cottonwood Cheddar, Hominy, Radish, Sunnyside Egg

Eggs Benedict
English Muffin, Pork Belly, Poached Eggs, Ramp Hollandaise

Smoked Salmon
Potato-Leek Cakes, Poached Eggs, Béarnaise, Fennel Slaw

Shrimp & Grits (GF)
Jimmy Red Grits, Fresno Chilies, Andouille, American Grana, Soft Pickled Egg

V = vegetarian, GF = gluten free

additionally many items can be altered to accommodate dietary restrictions

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Soup (V & GF)
*Changes Daily

Beet Salad (V & GF)
Cold Poached Beets, Cured Tuscan Kale, Chia Seed Cracker, Wild Onion Ricotta

Salad Niçoise (GF)
Fish of the Day, Spinach, Poached Egg, Red Grapes, Caramelized Shallot Dressing

Gluten Free Toast (V & GF)
English Pea, Pine Nut, Pickled Carrot & Herb Salad, Roasted Garlic Hummus

Turkey Club
Avocado, Arugula, Tomato, Bacon, Citrus Aioli, Multi-Grain, Seasoned Fries

Jamburger
Butterkäse, Sunnyside Egg, Smoked Tomato Sauce, Seasoned Fries

Reuben
Corned Beef, Thousand Island, Brussels Sprout Kraut, Seasoned Fries, Marble Rye

Wild Boar BLT
Boar Bacon, Confit Tomato, Polenta Fries, Charred Habenero Aioli, Romaine Heart, Gribiche

Buttermilk Pancakes (V)
Pure Vermont Maple Syrup

French Toast Sticks (V)
Pure Vermont Maple Syrup

Scrambled Eggs (V & GF)
Roasted Potatoes

Grilled Cheese (V)
French Fries

– Art –

Stephen Eichhorn: Orchids

Stephen Eichhorn creates intricately detailed collages of new micro-ecosystems. Using collected historical botany textbooks and publications. Eichhorn painstakingly cuts out and layers plant parts and minerals to wood panels, brass, and other materials, often to profound and mesmerizing effect. Stephen Eichhorn lives and works in Chicago and received his BFA from the school of the Art Institute of Chicago in 2006.