Newark Life Q & A

Continued from Page 60

Every restaurant, no matter the menu, atmosphere or culture, is on a constant search to find its niche. What’s yours?

Jeremiah: It’s been about listening and responding and listening and responding to what our guests are telling us. I have changed the menu several times and it took us about eight months, but we’ve determined that we’re about our approachability with sandwiches and shareable appetizers that are fun, and having an entrée menu that is about fine dining.

We are making interesting food from a variety of influences that allow people to come in and enjoy Thai one day and southern-influenced dishes the next. Hamilton’s on Main is everything, everywhere, all at once!

What is your favorite spot in Newark?

Anthony: On March 14, we partnered with Bing’s Bakery to feature their pies here. We have a pastry chef, but we love the people at Bing’s, because they treat us like family.

The two of you throw a dinner party. Who do you wish to invite around that table?

Jeremiah: I am going to choose the dearly departed Anthony Bourdain, because he truly understood the world. I would also love to invite the Italian chef Massimo Bottura, because I would love to sit across the table from this insanely gregarious and passionate person. My third person would be my grandfather, who passed away 17 years ago and never got to see any of this. He was my greatest supporter and was always the first on his feet championing me.

Anthony: I would invite Martha Stewart, for her creativity and making seemingly unattainable things and making them attainable to people through her vast network. I would also invite Jose Andres, because I have a lot of respect for what he does and admire his compassion for the world. Finally, we would invite our mothers.

What item can always be found in the Brooks refrigerator at home?

Anthony: As a joke this last Christmas, I brought Jeremiah a gallon of Frank’s red hot sauce, because he puts it on everything. There is also everything needed to place on a charcuterie board.