Ten minutes outside the Holland Tunnel by car, across the Hudson by ferry, or beneath the river by railway rests a hidden foodie gem otherwise known as “Jersey City.” A diverse neighborhood combined with a flavorful mix of punky-prep ala Park Slope, Brooklyn artsy, and intercity Philly, Jersey City– or ‘JC’– is the best kept modern day secret adjacent to Manhattan. Currently taking up residence in this up-and-coming urban paradise, I have not only discovered its saturated diversity of hip locals, but have also been deliciously pleased in finding the dining experience to be as comparably delectable as its neighboring counterparts.
JC’s Park & Sixth is one of the area’s tastiest restaurants located in a comfortable walking distance from both the Grove Street and Exchange place Path stations. Jersey City is moving on up in an era that relishes spotlighting fantastic eats in various neighborhoods that border New York City. Recently an editorial featured in New York’s Daily News headlined, “Jersey City is emerging as the hot new foodie destination in the NYC area.” The article highlighted popular restaurant, Thirty Acres and Talde (a Brooklyn restaurant by Top Chef’s Dale Talde, opening their second location in JC soon), and now I am delighted to present, Park & Sixth Gastropub.
An establishment that needs no introduction (amongst the community), Park & Sixth is a favorite eatery recognized for dishing out smaller portion sizes of ‘comfort food’. The restaurant’s newest establishment, (the 2nd to open in just three years), offers more traditional portion sizes based on the same quality eats the owner, Brian Dowling, strives to deliver. Sitting in a corner booth surrounded by windows reflecting the neighborhood, the atmosphere itself reflects that of a quaint, old-world feel. Colorful antique lamps hang dimly-lit from the ceiling surrounded by fun artwork that adds both charm and appeal to the rustic and vintage atmosphere. With dishes cooked to perfection, you can expect a wait (well worth it) if you plan your next dinner date there on a Friday or Saturday evening (they only take reservations for parties of six or more.) Park & Sixth’s calling all foodie lovers: come to JC and dig-in!
What I ordered: The Ceviche, The Spring Rolls, The Dry-Aged Ribeye Sliders (to die for), and The Onion Rings for dessert (and no, they’re not a dessert but who the hell cares!)
The Ceviche– topped with a mild, spicy salsa, pico de gallo, and yummy baby tangerines– is both tangy and refreshing.
Next were the Spring Rolls consisting of a ‘just right’ amount of ‘crisp’ to them. Stuffed with rock-shrimp, andouille sausage, and sided with roasted red pepper coulis sauce; sauce that is ‘so good’ a friend of mine claimed he could literally ‘drink it.’
The main course, Dry-Aged Ribeye sliders, effortlessly melted in my mouth; they are seamlessly saturated with American cheese and a mustard-onion jam. They came on a plate of three and were substantially filling without being overwhelming to eat.
Last came the famous onion rings which were nothing short of spectacular. A pink vodka sauce for dipping, the onion rings were a bit messy due to the ‘quality of the crunch’ but all too mouth watering to bother anyone (unless you’re sitting with a love interest, that is.)
The menu also consists of the restaurant’s famed, ‘Gooey Brie Mac-n-Cheese’, the well-known, ‘Wagyu Burger’, and The Mojo Sandwich just to name just a few. Don’t forget to try a variety of the signature cocktails (as the restaurant consists of a full-bar) tasty craft beers and wines alike!