Press Features


Learn what captivates food critics and authors in these press articles

and reviews for Hamilton's Grill Room.

"Hamilton’s Grill Room is among the area’s most enduring restaurants, and has always commanded a loyal following of regular customers. With the new menu, it’s being discovered with even more discerning diners in search of upscale cuisine made with care using quality ingredients. In this case, change is good, and the food is better than ever."

Susan Sprague Yeske, NJ.com
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New Jersey Meetings and Events, Winter 2014-2015
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Photo Credit Lynne Goldman

Photo Credit Lynne Goldman

"Everyone loves grilled steaks. And when Mark Miller is doing the grilling, over an oak charcoal fire, it’s heavenly. [photo] Miller is searching far and wide for the best sources for prime and choice meat. It’s not as if their steaks weren’t good before, but if you are going to set a reputation for steaks, you’ve got to offer the best."

Lynne Goldman, Bucks County Taste
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"Jim Hamilton, who opened Hamilton's Grill Room in Lambertville more than a quarter of a century ago, completely overhauls his menu to focus on seafood and steak. Appetizers include a variety of oysters 'your way' and Alaskan King Crab Cakes with Sriracha Mayonnaise."

Renee Kiriluk-Hill, NJ.com
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"We started with a variety of oysters: raw, fire-roasted with shallots and Pernod butter, baked with spinach, bacon and Parmesan and fried, served atop of deviled eggs. All tasted exceedingly fresh; we slurped them into our mouths with pleasure. Two salads were next: a small variety of romaine called Little Gem with candied walnuts, Roquefort, red beets and a house vinaigrette and a refreshing chopped salad created with watercress, iceberg, avocado, tomato, hard-boiled eggs and a citrus vinaigrette. Alaskan king crab cakes had a sriracha mayonnaise giving them an invigorating kick. Crispy duck confit with figs, port wine and honey were comforting. Next came the steaks: a porterhouse; a blackened bone-in rib eye and a NY strip. All prime, all tender, all recommended. Jumbo Alaskan King crab legs were light and would also be a perfect appetizer."

Rosie Saferstein, New Jersey Monthly
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"Hamilton’s has a lovely glow — and it’s not just the fire. The food and the atmosphere make it a special stop in a town with many top restaurants."

Cody Kendall, NJ.com
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About Jim Hamilton

“I’m into food all day long,” Hamilton says. “I’m either designing it, cooking it or eating it.”

Susan Yeske, Edible Jersey
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