| New Haven, Connecticut has another culinary reason to celebrate with the restaurant, Hamilton Park located at 9 High Street in The Blake Hotel. Chef Tyler Anderson is the talent in the creative, modern kitchen where the chic and contemporary décor are in perfect harmony with the culinary flair and creative cocktail menu. The restaurant's culinary focus is Modern, American Bistro with local ingredients and opened in June 2019. We had dinner at the restaurant in September 2019, and the food as well as the service were impeccable. Bon Appetit!
Hamilton Park Restaurant
We dined at Hamilton Park on Thursday, September 12, 2019 and were very impressed with the 3-month old restaurant and how the team flowed together effortlessly. The restaurant is divided into two attractive rooms, the large bar area with a square-shaped, well-stocked bar lined with high stools, and tables lining the walls, and the main dining room.
The main dining room of the restaurant has a modern, contemporary design with an open kitchen to watch the talented team. Tables are set far enough apart to provide space and a bit of privacy for diners. Wood tables gleam, vases of Gerber daisies, and votive candles add a bit of glamour. Hardwood floors, banquettes with decorative pillows, and cool lighting add to the overall feel of contemporary luxury.
Hamilton Park Restaurant
The Modern American Bistro kitchen is the perfect showcase for Chef Tyler Anderson's creative culinary style. Chef Tyler comes with an impressive culinary resume of awards and kudos including "Chef of the Year in Connecticut" by the CT Restaurant Association, nominated as "Best Chef Northeast from the James Beard Foundation" for the last six years in a row (2013 - 2019), Cheftestant on Bravo's Top Chef, and also appeared (and won) on Food Network's Chopped Beat Bobby Flay. He started working in restaurants at 16, worked with some of the top chefs in California and Chicago, and opened his first restaurant in 2012. He is a chef to take seriously. Chef Ashley Flagg is Chef Tyler's Co-Executive Chef, and together they have created something very special at Hamilton Park.
Smoke On The Water
We began our evening with a glass of prosecco as we perused the cocktail and culinary menus.The inspired cocktail menu is divided into Effervescent, House Creations, Light & Bright, and Bold & Boozy. We selected the House Creation, Smoke OnThe Water made with Old Henry Clay Rye, sugar, Liberation Angelic Root Bitters, and smoked applewood, which was drama personified as it was delivered to our table in a glass smoking box. When the door of the glass box was opened, the smoke wafted into the room providing a grand entrance for a very delectable cocktail.
From the Light & Bright section, we had the Chrysanthemum, made with Alessio Blanco Vermouth, B&B Benedictine, and Duplais Absin the, which was also very tasty and delicious. What we especially appreciated was the creative use of the three cocktail ingredients which are very often ingredients left behind instead of made to shine. Well done. Crusty, sour dough bread from Atticus located down the street from the restaurant served with sweet butter started us on our dining experience.
For one of our starters, we had the Clam Chowder which was listed on the menu as broth, clams, bacon, and tapioca custard. What it did not mention, however our attentive server Kevin did, was that it was Chef Tyler Anderson's recipe against Chef Bobby Flay! The clam chowder was no ordinary chowder, then again, Hamilton Park is no ordinary restaurant. Exquisite flavors, textures, and presentations were beautifully nuanced to create an exciting experience for the eyes as well as the palate. The clam chowder was brought to the table as creamy tapioca redolent with clams and bacon nestled in the bottom of a deep bowl. The server poured the broth around the tapioca which allowed it to gently meld into the broth eliciting amazing flavors on the palate as the chowder incorporated into the finished dish. Excellent.
We also had the Tomato Tart with melted onions and horseradish curds. The tart had a shortbread base that was the foundation for the peeled cherry tomatoes which were marinated in a sherry vinaigrette. This was another "wow" on the palate as the experience from visual to oral changed from our perception of what it would taste like, to the actual taste, which was rather astounding.
We shared another House Creation cocktail, the Red Eye to Mexico made with Peloton Mezcal, toasted coconut infused Aperol, Meletti Amaro, lime, and Liberation Red Eye Bitters, which was well-rounded and oh-so lovely.
Our third starter was their new to the menu, Corn Fritters with kimchi, gochujangaioli, and pickled onion, garnished with fresh cilantro. Corn fritters are the essence of summer and the restaurant's version was tasty and spicy with housemade kimchi that sang on the palate.
Entrées have a rich diversity to appeal to different appetites and palates. For one of the entrées we had the Duck Breast with pomegranate and coriander, baby turnips and tops, and sesame. The ingredients used for the duck really worked well together, with the pomegranate creating a gorgeous sauce, and the coriander creating the crust to add flavor as well as texture. The roasted turnips and wilted turnip top greens were a tasty surprise as they are not often included in restaurant menus.
For our other entrée, we had the Lobster Bake with potatoes, corn, mussels, onion, and smoked paprika hollandaise. This course was beautifully presented in a covered cast iron skillet. The lobster tail was sous vide cooked and presented with sliced potatoes, corn off the cob in a smoked paprika hollandaise together with the onions to create a "chowder" with the smoked paprika adding abit of smokiness to replace salt pork which is often a chowder mainstay. Topped with mussels presented in their shells, the dish incorporated the best of a lobster bake made easily accessible to enjoy.
Desserts are made in-house and we sampled the Apple Tart with walnut frangipane served with vanilla ice cream, the Ice Cream Cake with pistachio sponge cake, and raspberry sauce, and the PB&J Opera Cake presented with housemade peanut brittle and fresh raspberries. Each of the desserts were well crafted and had their own secrets.
Ice Cream Cake
The Apple Tart was a round base of tender flaky pastry topped with pastry cream and chopped, cooked apples enhanced with a dollop of ice cream. The Ice Cream Cake was a delicious round sponge cake with a pistachio ice cream shell nestled on a pool of raspberry sauce and toasted pistachios. The PB&J Opera Cake was visual stunning reminiscent of childhood peanut butter and jelly sandwiches. Layers of flavors, topped with peanut butter and crowned with housemade peanut brittle and fresh raspberries, and nestled on a bed of raspberry sauce, the dessert was sophisticated comfort food at its best. Large cups of steaming coffee perfectly ended our amazing evening of creative cocktails and cuisine.
PB&J Opera Cake
Hamilton Park is open for Breakfast from 7:00 am until 10:00 am daily, and until 11:00 am on Sunday. There is a Jazz Brunch on Sunday from 11:00 am until 2:00 pm. Lunch is served Tuesday through Friday from 11:30 am until 2:00 pm.
Dinner is served Monday through Thursday from 5:00 pm until 9:00 pm, and Friday and Saturday from 5:00 pm until 10:00 pm. The restaurant has launched a special wine promotion that make Mondays even better, offering 50% off all bottles of wine on Monday evening dinner service (dine-in service only).
In addition to Hamilton Park located on the first floor of The Blake Hotel, the restaurant has a sister restaurant on the rooftop, High George, which has a small bites menu and overlooks New Haven making it a great place for more casual dining. It is also perfect to enjoy a pre-dinner cocktail and enjoy the sunset before having dinner at Hamilton Park.
Hamilton Park Bar
The restaurant is nestled between Yale New Haven Hospital and Yale University and is located less than 1-mile from the Metro North New Haven train station, Union Station, making it easily accessible for commuters to enjoy the restaurant. If driving, there is on-site valet parking, and some street parking.
Read the Chefs'Recipes section for a tasty Parmesan Grits and Mushrooms recipe from Chef Tyler Anderson and Chef Ashley Flagg as well as two tempting cocktail recipes (Smoke On The Water and Chrysanthemum cocktails ) .
Until nexttime, Bon Appetit!
Hamilton Park at The Blake Hotel
9 High Street
New Haven, Connecticut 06510
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