Hey guys,

The reason we stop delivering Friday and Saturday nights at 5:00 is simply because my kitchen cannot handle it. Think about it this way. We make everything, I mean everything that goes on the sandwiches from scratch. So on Friday and Saturday we are essentially prepping and cooking two different menus at once. If I were to include delivery we wouldn't be able to handle it. I hope that answers the question.

But starting next week we will be delivering on Sundays.


Thanks

Brian

Hey Guys,

Thank you for the feedback good and bad. The bad will definitely be addressed and we will continue to deliver tasty food. Please feel free to stop in and pull me aside any time.

Thanks

Brian

Good afternoon All JC-Listers,

From time to time I chime in with an update on Park & Sixth detailing where we've been, where we're headed and the various changes we've made. And there have been many. Of course I do this to shamelessly promote my restaurant, but I also am a faithful JC List fan and use the site for information. As a denizen of Jersey City myself, I love the scoops. I scroll the site for the important stuff, such as, who has the best fried chicken? Who is bitching whom? What is the preferred dog walking service? And naturally where was Snooky last night? Its all fodder for the inquisitive mind. Brain candy for my dopey head, ya know?

Oh, and its not on my menu, but I would throw my fried chicken into the mix as the best in Jersey City. I soak the birds in buttermilk, smoked paprika and hot sauce overnight. The next morning the breasts, thighs and wings are dredged in flour mixed with garlic powder, onion powder, rosemary dust and cayenne pepper. Here's a secret, though, I double dip. Those breasts, thighs and wings go back into the buttermilk pool and are then re-dredged in the flour mixture. I fry the pieces three times always lifting them out of the hot oil every six to seven minutes to allow the juices to redistribute.

The process is laborious, hence the reason it's not on my menu, but damn if it doesn't make the tastiest, crustiest fried bird on earth. I would definitely entertain designating one night a week as "Fried Chicken Night" if the interest presented itself. Chime in and let me know.

Anyway, the last few months have been really exciting at Park & Sixth. I find myself writing larger checks to my liquor distributors every month, which means the acquisition of the liquor license was a prudent move, though I sold the rights to my first born to secure it. Those things aint cheap.

The Friday and Saturday nights small plates menu is now seven weeks old. I'm proud and relieved to say it's been a huge success. With virtually zero marketing, as my marketing budget has been spent bringing my dog to K9dergarten everyday, we've been packed every Friday and Saturday night. That's not a dig on K9dergarten, the facility and the staff are awesome. I just have no money.

As always, our customers are the best. I see the same faces everyday, but the number of new faces astonishes me, which means we're healthy and growing. We've received stellar Yelp reviews with a few indifferent here and there. I always make it my business to address the negative feedback immediately and tweak, correct and change. Park & Sixth is a process. I know we have great food, but sometimes we have bad days, sometimes our egos, my ego, blind the big picture. The big picture is: How can we justify a customer coming into our restaurant and spending his or her hard earned dollars on our food, ambiance and experience? How can we make sure they leave happy? Food for thought


Have a great day!


Brian Dowling
Owner
Park & Sixth Comfort Food

It is in my lease that I can only stay open until 11:00. Thanks for the question

Brian

Good Afternoon All Jc-Listers,

It has been a few months since I've chimed in with an update regarding Park & Sixth. And in that time some exciting stuff has transpired. It is my pleasure to announce anyone can now "get their drink" on as we acquired a liquor and package goods license.

Our libation offerings include an eclectic mix of bottled American craft beers and two rotating drafts on tap, an affordable list of wines by the bottle and glass (all about 8 bucks,) and a "concoctions" menu featuring two homemade Bloody Mary's, one of which called the "Wasabi Mary" boasts freshly ground ginger, soy sauce and wasabi root infused vodka.

I am also proud to announce that my gamble several months back to change Park & Sixth from what was essentially a deli to a full service restaurant has proven the prudent move. Believe me, I was sweating the decision big time. It could have been the kiss of death to shut down, renovate and change concepts before our one year anniversary. I owe a big fat "Thank You" to our loyal customers who kept an open mind and gave us the benefit of a second chance. I also owe a debt of gratitude to my staff, who work long hard hours, endure my incessant bitching, and "get it." They get that we strive for excellence in providing awesome fresh food and top notch customer service. They surprise me every day.

Now on to the last bit of exciting news. Beginning Friday, March 2nd, our small plates menu will be unveiled. On Friday and Saturday nights only at 5:00 PM, our every-day menu will be replaced with a new "sharing plates" menu of what I call "elevated comfort food." My staff and I have been working on the recipes for several months. I'm pretty confident it won't disappoint.

Here is a sneak preview of the menu:

Small Plates


Soup
Roasted Tomato, Chipotle, Aged Cheddar Crouton 7


Muzz
House Mozzarella, Tomato, Basil, Balsamic Glaze, Basil Oil 7

Garbage Salad
Zucchini, Rabe, Portobello, Roasted Peppers, Red Onion, Cilantro Lime Vinaigrette 7

Sprouts
Brussel Sprout Hash, Garlic, Hot Cherry Peppers, Bacon, Parmigiana 8

Taters
Dirty Smashed Potatoes, Roasted Garlic, Butter, Cream Cheese, Lipitor 7

Rabe
Broccoli Rabe, Sliced Garlic, Red pepper Flake, Lemon Zest, Olive Oil 7

A Party In You Mouth
Philly Cheese Steak Spring Rolls, Sambal Glaze 8

Rigatoni
Brisket Ragu, Parmigiana Reggiano, Basil 12

Mac-n-cheese
5 Deli Cheeses, Andouille Sausage, Saffron, Piquillo Peppers, Truffled Panko 9

Meatloaf,
Bourbon Mushroom Gravy, Dirty Smashed Potatoes 12

Mini Meatballs
19 ingredients, homemade tomato sauce, basil 10

Short Ribs
Soy Vermouth Braised Short Ribs, Star Anise, Potato Blue Cheese Smashed Potatoes 15

Steak
Asian Marinated Skirt, Spicy Gringo Chimichurri, Oil Poached Fingerling Potatoes 15


Fish
Crispy Skin Salmon, Wilted Bok Choy, Braised Pistachios, Soy Ginger Chicken Broth 12

Day Boat Scallops, White Bean & Sage Puree, Bean Broth 12

Chicken
Rosemary Chicken Breast, Roasted Tomato, Garlic, Broccoli Rabe, Parm, Tomato Oil 10


Feedback is always welcome. Thank you and have a great night.


Brian Dowling
Park & Sixth Comfort Food
dowling11@hotmail.com

JC-Listers

My apologies...I attached the link of a sound bite from last thursdays broadcast of Z100's Elvis Duran raving about my sandwiches on air. It has come to my attention that nothing happens when the link is clicked.....seems I cook better than I operate a computer. However, the sound bite can be heard on the Park & Sixth facebook page. It's actually really cool and for those of you interested please check it out.

Thanks

Brian Dowling
Owner

01 110908_Park6th 0:35 2

Hello all JC-Listers,

Park & Sixth recently catered lunch for Elvis Duran and the Z-Morning Zoo. Take a listen.....

Brian

Calling all JC Artists...Want to display your work at Park & Sixth? We have an in-house gallery with your name on it. If interested, please call.

Thanks,
Brian Dowling
Owner - Park & Sixth
(201) 918-6072

Hey Chris...Brian from Park & Sixth. Give me a buzz

I want to take this opportunity to thank those of you who have commented about Park & Sixth. Your feedback, good and not so good, is welcome. As you all know we changed our hours from 11:00-8:00 during the week to 11:00 to 5:00. Please allow me to explain why. I had several problems with my manager, who was nothing short terrible. He is a great guy, but just wasn't doing the job correctly so I had to stop the bleeding and change some staff around to right the proverbial ship.

I made a pretty rudimentary mistake....I just wasn't around enough. I am now at the Jersey City location full time and have made several changes. I'm happy to say that we are back on track, have added some new product and our new hours beginning this Monday will be open for breakfast lunch and dinner. Our new store hours are as follows: Mon-Friday 7:00 am til 9:00 pm. And saturday 10:00 til 5:00. We will be closed on Sundays, however in a few months we will revisit opening Sundays as well.

Again, I'd like to to thank you for your feedback and as a gesture of "I'm sorry we screwed up" I'd like to offer all jclist subscribers 25% off of your next order. Please print out this posting and bring it with you as the offer is only good for walk-ins. My staff and I would love to meet with each and everyone of you personally.

Thank You,

Brian Dowling
Owner Park & Sixth