When Waxman said not too long ago that he was going to be reopening it in a hotel in midtown,

I literally stood up and jumped up and down and did a little bit of a dance of excitement.

I was thrilled.

It's exciting.

Have you been to the reincarnated jams?

Well, this is the thing I have.

So here in the Eatersell Studios we are joined by Gabriel Hamilton

The chef of the iconic New York restaurant prune author of Bloodbones and Butter and

the Prune cookbook and the star of the most recent season of Mind of a Chef, arguably

the coolest food TV show going on right now.

And it's going to be an awesome conversation.

James was the biggest, it was the biggest it was the California cuisine restaurant in New York of the

80s yeah it was huge and it it like taught New York that fine dining didn't have to be stuffy white tablecloth.

It introduced them to a whole sort of philosophy of Alice Waters and Shephenise and by the time

it closed in the late 80s it had basically lit a fire under the

New York restaurant scene and completely changed everything forever.

I was so psyched to go. I went not too long ago and you know you want to be generous to a restaurant

when it's in the first couple of weeks of its new life and so I went with an

open mind and I went with a bunch of a very open-minded fellow diners, you know, food writers and

professionals who were all super psyched and we proceeded to have an entirely unmemorable meal.

It wasn't bad, it was just not special.

I was super hesitant about getting enthusiastic about this project for that very reason when I read the specs of it.

...