Hamilton’s is a hidden jewel in the San Gabriel Valley.  However, it shines bright as the only steak house in the Covina, California area.  Located adjacent to the Radisson Suites Hotel, it is an elegant, fine dining restaurant with a casual touch.

Outside of Hamilton’s seems similar to a classic brick cottage, as it is both warm and inviting.  Inside is just as inviting with an old-fashioned Victorian-like feel with their classy chic chairs, furniture, and dimly lit tables that combines a contemporary vibe of the simple but elegant use of wood and black and white accents.  I could not help but hear the soulful voice of Barbara Reed, a local songstress, performing live as our hostess took us to our seat.

As I perused the appetizer menu (my favorite part), I was surprised to see variations of many of the dishes that I enjoy at some of my favorite Los Angeles area restaurants. Appetizers such as the Contessa’s Ceviche;  Schezuan Lollipops and the Chef’s Specialty: Buffalo Mozzarella Chicken Breast paired with pesto mashed potatoes with a tomato mushroom beurre blanc.  I decided to go with the Schezuan Lollipops, a Hamilton’s specialty and favorite, and the Goat Cheese Bruschetta. While waiting for the appetizers our waiter brought out our drinks, some bread and a small plate of butter, which I later learned was a Hamilton’s specialty: Puerto Rican Butter.

The appetizers were amazing. The presentation on both dishes was done so well that I actually felt conflicted as to what I should eat first, so I just dug in.  I started with the Goat Cheese Bruschetta, it was a perfect serving of four crunchy crostinis with a crumbled goat cheese, tomato basil relish, avocado topped with a beautiful balsamic reduction drizzled across the plate.  The flavors compliment each other so well they melted in my mouth.  The wonderful combination of the sharp and soft goat cheese with the fresh tomato basil relish and subtleness of the ripe buttery avocado is a real hit but the finishing touch of the balsamic reduction makes this appetizer unforgettable.  Next, I moved on to the Schezuan Lollipops, which were a delight.  The crispy drumettes, known as chicken tulips were drizzled with a light orange Schezuan pepper sauce  and sat next to a bed of rice noodles and black sesame seeds. The Schezuan sauce was light but a little sticky and filled with a great tang from the citrus juices, a little spice from the red pepper flakes, and freshness from the cilantro that made the sauce pop so much, it was almost unexpected.

Now we get to what quickly became my personal favorite: the Hawaiian Kobe Sirloin. Ordered from the Butchers Block, this Hamilton’s delight is a USDA prime graded steak. This is important considering that out of all of the beef produced in the United States, less than 2% is certified as USDA Prime.  I cut into the Hawaiian Kobe Sirloin with precision as it was so tender I could have used my butter knife. There was no overbearing seasoning on the sirloin, which was seasoned with kosher salt and fresh cracked black pepper to make sure the flavor of the steak itself stood out.  A succulent, tender, juicy and buttery delight that melted in my mouth.  When paired with the fresh and crisp baby carrots and broccoli from the local markets and the horseradish mashed potatoes, you can be assured you go home full and happy. That is unless you saved room for dessert!

I concluded my visit at Hamilton’s with the Vanilla Bean Crème Brulee.  It was a decadent traditional dessert consisting of a rich and smooth custard infused with gorgeous vanilla beans and a complimentary layer of hard caramel, which definitely passed the crème brulee test.  Hamilton’s certainly did the Vanilla Crème Brulee  justice.

Hamilton’s Director of Operations, Bill Hennigan, said it best when asked why The Culinary Group chose Covina for it’s Hamilton’s Steak House:  “ We wanted to present an up scale, fine dining experience with a casual feel”.  Well Bill, Hamilton’s has lived up to that vision and it’s about time we get the word out.