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Landmark Jamestown Hotel
Serves up modern fare

While many visit the Jamestown Hotel to step back in time at the historic site, it’s the edible fare that keeps people coming back time and time again. 

The building that is home to the Jamestown Hotel and restaurant was built in 1919. 

“It was converted into a hospital in the ‘30s and back into a hotel in the late 1940s, early 1950s,” said General Manager Erin Eggert.

Today, there are eight rooms and 10 beds available to guests at the hotel, along with a full restaurant that serves breakfast, lunch and dinner daily.

Three chefs — Christian Ortiz, Chris Nolen and Colin Huddleston — run the kitchen with a passion to satisfy the palate of every guest. They have all been cooking at the restaurant for over four years and in the restaurant business for many more. 

The restaurant is considered American and Italian with a variety of pastas, steaks, burgers, soups, salads and specials that are made from scratch with local produce, herbs from their garden and seasonal items.

They butcher their own certified Angus beef to offer guests prime rib, filet mignon and New York steaks.

“We are labeled certified Angus beef so that is a plus for us,” stated Ortiz. “We want to put our name out there and put as much detail as we can and consistency in our menu. We do our own desserts and 99 percent of the stuff we make here is from scratch.”

They do banquets and a lot of parties on the outdoor patio. Live music is a huge draw during the summer for those looking for dinner and entertainment.

While their most popular breakfast and lunch items are staples such as Eggs Benedict, the Club Sandwich and their burgers, the chefs try to also offer something out of the ordinary, like dishes that feature zoodles.

 “They are zucchini noodles; it is more vegan,” said Ortiz. “The presentation is another wow factor. We change our specials constantly. We utilize everything that we have in house.”

Ortiz recalls being in the kitchen with his grandmother and aunt when he was younger and really enjoying playing with food.

“I have been doing this all my life,” he said. “I like pleasing people. If you do something you love you are not working. So, I like to make people smile.”

Chef Nolen has been in the industry for approximately 22 years, starting out right out of high school washing dishes. He moved up from there and was managing a restaurant at one time. He loves creating his own recipes and has written several recipe books in the last 20 years.

“I love to invent things, something that no one has thought of or come up with,” added Nolen. “Look at a bunch of stuff and go ‘this is what I am going to do’ and you create something that people love. It just popped into my head. It just happens.”

Among the scratch-made sauces and soups the chefs make, Nolen makes a specialty: Osako noodles, a cold Asian noodle dish often served with chicken. 

The Jamestown Hotel restaurant serves breakfast starting at 6 a.m., with lunch at 11 a.m. and dinner service begins at 5 p.m. They offer guests brunch on Saturday and Sunday from 11 a.m. until 2 p.m.

The Jamestown Hotel and Restaurant is located at 18153 Main St., Jamestown. For more information, call 209-984-3902.



18153 Main Street

Jamestown, CA 95327 


 (209) 984-3902


Breakfast starts at 6 am

Lunch begins at 11 am

Dinner service begins at 5 pm

Brunch available Saturday & Sunday from 11 am to 2 pm