Hoboken’s Greatest Tables
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Halifax
Halifax occupies the entire ground-floor restaurant pavilion of the W Hoboken at 225 River Street, with one wall of floor-to-ceiling windows opening directly onto the Hudson and the Lower Manhattan skyline a half-mile across the water. The dining room was rebuilt under the direction of chef Seadon Shouse, a Halifax-Nova-Scotia native by way of New York's North End Grill and Stamford's L'Escale, who positions the menu as a tribute to the cold-water foodways of the Northeastern seaboard from Maine through Long Island down to the New Jersey shore. The room seats about ninety across leather banquettes, marble two-tops along the river-facing windows, and a raised counter at the back overlooking the open kitchen.
Anthony David's
Anthony David's has occupied the brick corner at 10th Street and Bloomfield in uptown Hoboken since chef-owner Anthony Pino opened it with his wife Liz in 1998. The room is small and unfussy — about forty seats across two narrow dining areas with brick walls, marble two-tops, and a long marble counter at the back overlooking the open kitchen. The cooking, almost unchanged in spirit across three decades, is modern Italian with a quiet seasonal rotation: hand-rolled pastas, a small but disciplined antipasto programme, a short main-course list anchored by a daily fresh fish and a slow-braised veal osso buco.
Amanda's Restaurant
Amanda's Restaurant has occupied the 1885 Federal brownstone at 908 Washington Street since opening in 1991, making it Hoboken's longest-running independent fine-dining room and one of the most consistently Zagat-cited restaurants in New Jersey. The building was restored to its parlour-floor configuration: a small front bar room with a pressed-tin ceiling, a main dining room of about thirty seats with a working fireplace and an original stained-glass window over the streetside banquette, and an enclosed garden room at the back used for private parties of up to twenty-four. The dining floors are reached up a short flight of original brownstone steps from Washington Street.
Bin 14
Bin 14 opened in November 2008 on the uptown end of Washington Street, four blocks north of Anthony David's, as Hoboken's first dedicated wine bar. It was Anthony Pino's second project — the small-plates Italian counterpart to the trattoria he had been running at 10th and Bloomfield for a decade — and it almost immediately set the template that competing wine bars across Hudson County have followed since. The room is narrow and industrial-chic: exposed brick walls, a long zinc bar at the front seating about a dozen, a back dining room of about thirty seats across small marble two-tops, and the open kitchen visible at the rear.
Antique Bar & Bakery
Antique Bar & Bakery occupies a 1908 brick bakery building on Willow Avenue, a half-mile west of Washington Street, that retains the original coal-fired oven of the storefront's first century of life. Chef-owner Paul Gerard — a Brooklyn-and-Panama-trained cook who appeared in the unaired Anthony Bourdain and Tom Colicchio pilot 'Work the Line' before opening the room in 2014 — reactivated the coal oven and built a menu around it. The dining room seats about sixty across communal wooden tables, a long bar at the front, and a chef's counter at the back overlooking the oven. The walls are unrestored exposed brick; the ceiling is original pressed tin.