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Our Story

Featuring modern American cuisine, built upon foundations of flavor, freshness, and innovation, AMP 150 is a 200-seat restaurant and bar with an open casual feel playing up-beat rock and roll and serving tasty selections all priced under $20.

For AMP 150, being “green” is a passion, not a marketing gimmick. With a farm-to-table approach for over 15 years in his restaurants, Chef Jeff Jarrett has spent his life exemplifying how ingredients define the experience.

We turn to the talents of our regional farmers and artisans to collect foodstuffs raised, crafted and harvested locally so that our dishes utilize only the most natural, farm fresh and pristine ingredients. The result is a hand crafted menu created with contemporary innovation, and deep flavors at their peak of quality.

Our menu hosts a wide array of options from snacks to small plates, large entrees, and even a multi-course tasting menu. Our guests have the option to grab something simple and quick, or enjoy a more formal experience for those special occasions.  Our passion for the seasons, and the food they bring, keeps us always searching for great new combinations. Join us! Your table is ready.

Dean James Max

Chef Restaurateur
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DJM-photo

Dean James Max

Chef Restaurateur

Contact

Chef Max, who is President of DJM restaurants, his company that specializes in restaurant concept development and ongoing management, has been an established leader in the culinary world for many years now. He has celebrated the launch of many destination restaurants, and the first flagship was his exciting and popular 3030 Ocean restaurant created in the Harbor Beach Marriott Resort in Ft. Lauderdale, Florida in 1999. He quickly opened Latitude 41 in the Renaissance Columbus, Ohio and then the Brasserie in Grand Cayman, AMP 150 in the Marriott Cleveland, Asador restaurant in the Dallas Renaissance, Parallel Post restaurant in Trumbull, Connecticut, and most recently his name sake restaurant, James Republic, in Long Beach California.

Chef Max has a laundry list of accomplishments from multiple James Beard nominations for Best Chef, crowned King of American Seafood in 2010, wrote an amazing seafood cookbook in 2006, and holds many restaurant accolades from multiple properties. For an extended bio, please email deanjamesmax@yahoo.com or visit his website at www.djmrestaurants.com