Hamilton Park, located at the Blake Hotel at High and George streets in downtown New Haven, officially “re-launched” on Tuesday (Aug. 6) under the direction of chef Tyler Anderson and partners A.J. Aurrichio and Tim Cabral, as well as co-executive chef Ashley Flagg.
A media preview was held Monday evening at the restaurant.
In late June the hotel opened its new rooftop eatery, known as High George (after its street names). “We’ve had a successful month and a half since opening High George on the rooftop of the hotel, and chef Ashley and myself are excited to re-launch the breakfast and dinner menu at Hamilton Park to reflect our shared concept,” said Anderson.
“The flavor profiles that weave through each dish will be New England classics of the season — the fresh brininess from New England seafood, the nuttiness of brown butter, the smokiness of baked beans — prepared and plated to match the elegant experience that Hamilton Park offers,” added Anderson.
The menu features “a lot of classics, but we are putting our own twists on them, keeping them simple but flavorful,” sdds Cabral, co-founder of hael Street’s Ordinary who also functions as beverage manager at Hamilton Park.
Dinner service is available 5-9 p.m. weekdays and until 10 p.m. Friday and Saturday. Hamilton Park serves breakfast from 7 to 10 a.m. daily. Happy-hour and lunch service will begin this autumn, Anderson said.
“The launch of High George has been an exciting development for the Blake; both hotel guests and patrons rave about the quality of the food and drink, the attentive and friendly service and gorgeous rooftop environment,” said Randy Salvatore, founder and chief executive officer of RMS Companies, the hotel’s owner and operator. “I am looking forward to more five star reviews as Tyler and his team roll out their vision for our reboot of Hamilton Park.”
