The Hippo


Jul 20, 2019









Where: Route 111, 472 State St., Hampstead
Hours: Tuesday through Thursday, 3 to 10 p.m.; Friday, Saturday and Sunday, 11:30 a.m. to 11 p.m. (hours may be subject to change)
Visit: or call 489-1565

Crafty flavors
Jamison’s opens in Hampstead

By Matt Ingersoll

 A new eatery with fresh local food, craft brews and cocktails, nitro brewed coffee and live entertainment has filled the space that once housed One Eleven Village Square Restaurant in Hampstead.

Jamison’s, a 130-seat pub and bar, opened on Nov. 12, bringing new life to a space that had sat vacant for three years. Plans are in the works to open a fine dining area and function room by February, according to general manager Kevin Knauer.
The restaurant takes its name from owner Kalley Cutler’s daughter and features a menu with both pub foods and fine dining options, Knauer said. 
“Everything is fresh and made from scratch in house,” he said. “Right now, we’re sort of just messing around with the presentations of things … and the menu will change probably three or four times a year.”
Popular appetizer menu items so far have been the egg rolls, with special flavors featured every day, Knauer said, like pulled pork and barbecue sauce, or spicy chicken and vegetables with cilantro. Other starters include seared scallops on Yukon potato pancakes with a maple bourbon cream, sambuca mussels with andouille sausage and pico de gallo on flour tortillas, and various salads, soups, chicken wings or tenders, and meatballs with chuck, sirloin and brisket all sourced from the nearby Prime Butcher in East Hampstead.
There are also several original burgers, sandwiches and brick oven and flatbread pizzas. The 472 sandwich (named after the restaurant’s street address number) is a meatball sub served on a toasted French roll with provolone, Parmesan and charred roma tomato sauce. There is also a farmhouse burger made with a fresh egg, bacon and cheddar jack cheese and a grilled sirloin steak sandwich with queso, horseradish cream sauce, caramelized onions and roasted bell peppers.
You can build your own 7- or 10-inch pizza or try signature pies, like the Jamison’s, made with sausages, pepperoni, peppers, onions and artichoke hearts; the Smokehouse, with sausages, bacon, ham and pepperoni; or the Green Garden, a vegetarian pizza made with arugula pesto, roasted red peppers, onions, black olives, tomatoes, mushrooms, broccoli and artichokes.
The menu’s dinner entrees in particular have undergone changes since menu planning began and even in the few weeks since opening, Knauer said.
“[At first], it was your usual stuff, like chicken parm, fajitas, steak tips, things like that,” he said, “but we decided to totally switch it up. So we have the steak and eggs. It’s still steak tips, but the presentation is different … with a sliced egg on top of it. Then we have the house linguini, which you can get however you want it, with meatballs, chicken parm, shrimp, scallops or mushrooms.”
Dessert menu items include bread pudding, apple crisp and multiple flavors of gelato.
“Right now, the gelato flavors are chocolate, vanilla and Jamison’s, which is Oreo cookies and caramel. That is deadly good,” Knauer said.
The drink menu contains more than 40 drafts and 80 wines, and includes everything from stouts and porters to lagers, IPAs, ciders, red and white wines and more, from local breweries like 603 Brewery in Londonderry, Kelsen Brewing Co. in Derry, Red Hook Ale Brewery in Portsmouth, Great North Aleworks in Manchester and others.
“We’re very heavy on the craft beer,” Knauer said. “You know, you’ve got your Bud Light and your Coors Light, but then you go into all of the local beers.”
For other drink options, check out the Stoli 777 menu. Each drink blends a flavor of Stolichnaya vodka with other ingredients like apple cider, cinnamon and sugar, hot chocolate, orange juice, pineapple and more to create a craft martini or cocktail, all of which are $7.77, Knauer said. 
Finally, Jamison’s features a small menu of Nobl nitro brew coffee, with flavors that include mocha mint and pumpkin spice lattes.
“You fuse it with nitrogen … and pour it out of a tap like a beer,” Knauer said, adding that it creates an added strong and smooth flavor to the coffee.
The fine dining and function room areas of the restaurant are expected to seat an additional 110 people each. When that happens, Knauer said, the menu may be divided up between the pub area currently available and the new one yet to open.
“This will probably turn more into pub food, but it doesn’t mean you can’t still get a pizza or something over there if you wanted,” he said. “[The whole menu] will still be available both places.” 

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