The New York magazine article posted outside dubs Jimmy's a "gastropub," and that's probably the most accurate description. Diners descend to the basement level (Jimmy's is below the bar Standings), where the space has an English abbey/hunting lodge sort of feel, with peaked archways, oak barrels along the walls, and lots of antlers here & there. It's very cozy, and seems like a good cold-weather spot.
There's an interesting, but not extensive, beer selection. My boyfriend & I tried one light & one dark weiss beer, both of which were tasty & served in glasses from their respective breweries.
The food is billed as organic when available, from local greenmarkets, and it shows. Radishes in an oil-and-vinegar/anchovy paste dressing were crunchy and fresh. A goat cheese salad's greens were crisp. Clams steamed in a beer sauce were delicious. Instead of the daily fish stew billed on the menu, they were serving a sea bass over frisee, with a few pickled green beans and onion. The fish had a little spicy kick from red pepper, which I didn't love, but my boyfriend liked.
Overall, the food seems a little haphazard and casual, but that's also one of its appeals. Jimmy used to own Patio, on 2nd Avenue further south. There's also a small space that hosts acoustic music and theater performances.