About the Chef
Hamilton’s Grill Room Executive Chef, Mark Miller takes pride in supporting and showcasing community agriculture. Inspired by a French baker he worked for as a young boy, Miller immersed himself into the restaurant business.
Mark has experienced every station of the trade from dishwasher to Chef, notably for the James Beard Foundation before coming to The Grill Room.
Come Join Us
Restaurant Week on Sunday, March 18 and from March 20-22.
The Oyster Dinner on March 28-29.
Easter Dinner Menu on Sunday, April 1st.
A selection of oysters on the half shell available fresh daily.
Hamilton’s Grill Room does not have a liquor license, but we encourage you to bring wine or beer of your choice. There is no corkage fee.
Available in the restaurant or online. Click here to select a denomination and purchase.
Seasonal fresh local foods can make all the difference in your dining pleasure, especially when expertly prepared on our open kitchen grill over Royal Oak hardwood charcoal.
We relish presenting to you the freshest ingredients and proudly display our meats, fish and produce. We expect exceptional quality from our purveyors and expect to offer you an exceptional dining experience.
About the Owner
"Dinner is not what you do in the evening before something else. It is the evening at Hamilton's Grill Room."- Jim Hamilton
A fine art graduate of the Rhode Island School of Design, Jim Hamilton’s extraordinary talents are evident in the extraordinarily broad stroke of his work.