Jersey City, NJ 07302
- Opened: 2016
- Cost: $$
- Credit Cards: All Major
- Alcohol: Full Bar
- Parking: Street, Metered
- Take Out: Yes
September 22, 2017
In what used to be a Vespa shop next door to the Hamilton Inn, co-owners Michael and John Gondevas have built out a stylish space with lots of bare wood, neon signs, and an impressive wood smoker in the kitchen producing Texas-style barbecue.
Nivardo Sanchez, from Oaxaca, runs the kitchen, adding a Mexican sensibility to the forceful spice rubs and sauces.
Hamilton Pork’s menu is straightfoward and meat-centric: meats, sides, tacos and sandwiches. Meats and tacos arrive simply, on a metal tray covered with butcher paper. So far I’ve tried the lamb belly, pork belly, brisket, pulled chicken, and turkey breast – all delicious. Baby back ribs have a wonderfully balanced spice rub. Housemade sauces are all very good, but largely unnecessary, since the meats stand up on their own. Sides include mac and cheese, cornbread and beans. Brunch highlights Mexican dishes like chilaquiles and “huevos benedictos.”
As good as the barbecue is here, the tacos might be even better. Single, charred, fresh corn tortillas feature the signature meats plus just the right sauces and garnishes – like radish, pineapple or pickled onion. Taco varieties include pescado, chicken, Cubano and Brussels sprouts with corn, crema, and a spicy slaw. I’m a big fan of the al pastor (pork), the brisket and the “Philly” with brisket, grilled onions, jalapeños and queso.
Hamilton Pork’s full bar offers an impressive selection of whiskeys, beer and cocktails.
If you have room after the meat, you can cool off the taste buds with Hamilton Pork’s signature dessert, a decadent cinnamon-waffle “churro” ice cream sandwich.