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Yes we were saddened when the sandwiches were taking off the dinner menu. The food is still good though

Still have not hit the small plates, but I do love the "new" sandwich lineup. Updated meatloaf and short rib are awesome as is the Chix Parm (a bit inconsistent, but whatevs). RIP roast beef though, will be missed.

Wings are also my go-to in town these days. Different, but I do dig it.

Anyways, keep it up! Has been fun watching your food evolve.

As far as I know, the burgers are still available at night.

Sad that the sandwiches are gone after lunch. Are burgers available at night?

The $10 all you can east mussels on Tuesday are awesome.

I believe that they have stopped serving sandwiches most (if not all) nights. I have only ever tried the small plates, which I really enjoy. If you do check out their menu at night, I suggest the meatloaf.

I didn't see the sandwiches last time I was there for dinner. But my meal was delish - they have a hanger steak that is just amazing (wish I could replicate the marinade).

I have been a big fan of Park & Sixth, specifically of their sandwiches and the "kind of a bar but not really a bar" atmosphere.

I recently heard that they changed their menu, and that they no longer offer their delicious sandwiches after lunch time. Does anybody know if this is true?

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

had not really picked up on "no delivery sunday" before. so i just had my P&S craving negged. so my money goes to another establishment? Not sure I understand what the point is, unless they simply can not support the stress level in the kitchen two weekend days in a row... and prefer to make less money on the weekend. which is weird. As a small business you have three days to really kill it, all out: Friday/Sat/Sunday. would be interested to see why you would choose to bail on 'x' percentage of potential profit during that period.

Anyway, still love the place.

We stopped in last night around 9pm and the place was busy!! We were surprised by the small plates menu which is a Friday & Saturday night special. The burgers were still available but the rest of the sandwiches were not. The small plates sounded and looked good but we had gone in specifically for the sandwich that I liked. Brian came by and I asked him about it and he gladly made the sandwich for me - thank you! I would definitely stop in for a fried chicken night too!

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Speaking of deliver, it'd be real nice if you had better delivery hours. No delivery on Sunday or after 5 on weekdays is kinda poor. I know my roommate has tried to order twice from you now and both times, spent hie money elsewhere because you weren't delivering at that time.

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

We just recently discovered Park & Sixth. I've had dinner there and we also pick up lunch at work at least once a week. All I can say is fantastic. The food is very very good. We are hooked on the meatball and chicken parm sandwich - which is a bit of a problem for us that watch our cholesterol. Honestly, the best I've ever tasted. I do not know who the 'other' woman is that the last person spoke of, but I must say that we are very impressed with the 'young' women that serve there. They are consistently knowledgeable and very courteous!

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yes! she was awesome. didn't realize she'd left for good.

I miss the woman with dark brown hair that used to be behind the counter before they hired the young girls. She was really friendly, remembered your face, and was very attentive and professional. I know guys like to have cute young things wait on them but I'd just prefer good service. I love their food and will continue to go back but I can no longer rave about their good service :(

I've found the women to be pleasant, but rather abrupt. Maybe a little curt, as though I'm interrupting something important. It's not noticeable enough to keep me from coming back, thought. And by Jersey City standards, they're absolutely charming.

I will say that the several times that I've eaten/drank beer at the bar there, the girls working there were friendly enough.

I love the food at Park and Sixth (beast burger every time) and the service is always adequate. I have to agree with that last post though, there are two girls there that always have the nastiest demeanor. Other than the two unfriendly problem children, the male staff is usually warm and welcoming. So glad you guys have the bar now, keep up the good work!

Went in the other day for a sandwich....which was, as usual, great. Service, however, was terrible. I had to stand there a good 5 minutes before one of the two girls working there asked me if I wanted to order something. They both were very unfriendly.

Fried chicken night?

make it so.

You've done a great job with the restaurant, Brian. Thank you for bringing some original and delicious eats to JC. Adding beers on tap just ensures that I'll continue to come in regularly!

So, can I order the fried chicken off-menu anytime?

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seconded. (and thirded, by Mr. Biscuit.)

"I would definitely entertain designating one night a week as "Fried Chicken Night" if the interest presented itself."

Heck yeah! Especially if you use tastier free-range chicken.

Hey Brian. I like what you're doing at Park&sixth. I have eaten there about ten times now and have enjoyed it every time. I like that I can get a good quick meal and a tasty beer in a cool setting. Thanks for coming to JC.

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

lol, lipitor. that was cute. look forward to it.

I will definitely be by for that Wasabi Mary. YUM.

at least there's happy hour

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

Brian