along the river in Hoboken, New Jersey, the restaurant Halifax
has a cool and contemporary stunning urban vibe
that pairs beautifully with Executive Chef Seadon Shouse's
creative, inspired, and exquisite cuisine. Handcrafted cocktails with housemade
ingredients, a stellar wine by the bottle list, as well wines by the glass,
make Halifax a standout. If Halifax in Hoboken, New Jersey
is not yet on your culinary radar of exceptional places to dine, it should be! Bon
Halfiax Restaurant, Hoboken, NJ
the W Hotel in Hoboken, New Jersey, Halifax has a wall of windows that
overlooks the water with the Empire State Building, a shining beacon beckoning
from the shoreline of Manhattan. The ambience is contemporary sophisticated
elegance with its high ceiling, light hardwood floor, and artsy chandeliers.
Stylish chairs flank bare wood tables accessorized with tall gold table lights
that softly illuminate the guests, while piped-in music keeps the atmosphere
Chef Seadon Shouse and Debra C. Argen
The menu is
divided into For The Table, Raw, To Share, To Start, Mains, and Sides, with
enough diversity in each of the sections to intrigue and appeal to a variety of
palate preferences. The restaurant has an excellent wine list with wines
offered by the bottle in price ranges from moderate to connoisseur level, and also
has a selection of wines by the glass, perfect for pairing wines with courses.
The cocktail menu is inspired and creative with infused and housemade
ingredients that are well crafted and beautifully presented to complement Chef
Seadon Shouse's delectable culinary style.
Cured & Smoked Fish
dinner at the restaurant on Saturday, November 18, 2023, and began our
gastronomic journey with a selection from For The Table section, with the Cured
& Smoked Fish, which consisted of maple smoked salmon, smoked rainbow
trout, and smoked mussels. Chef Seadon Shouse grew up in rural Nova Scotia in
Canada, and this stunning selection emphasized his culinary roots. Gorgeously
presented, and accompanied by thick cut grilled artisan bread, stone ground
mustard, peppers, and pickles, this course could have been a meal in itself.
Cocktails - Kingfisher Manhattan & Queen of the Nile
our seafood selections with two of the restaurant's inspired cocktails, the
Kingfisher Manhattan made with Aberfeldy 12-year Single Malt Scotch Whisky,
Housemade Vermouth, Amaro Montenegro, Angostura Bitters, and Maraschino
Cherries, and the Queen of the Nile made with Thyme Infused Redemption Bourbon,
Grappa, Malbec Syrup, and Lemon Juice. Both cocktails showcased the bar's
expertise with well-crafted and balanced cocktails and their deft use of housemade
Sea Scallop Carpaccio
Raw section, we had the Black Sea Bass Tartar with cucumber, citrus, Fresno
pepper, seaweed, sesame, shallots, and espelette cracker, and the Sea Scallop
Carpaccio presented with kohlrabi slaw, horseradish remoulade, local cucumbers,
dill oil and lemon. Chef Seadon's culinary school training, along with his
culinary cooking roots growing up in Nova Scotia, were evident in these
Black Sea Bass Tartar
Sea Bass was stunning under its espelette cracker "hat." Thin and spicy, the
cracker lent texture along with flavor to the flavorful sea bass. The scallop
carpaccio was also wonderful, tissue paper thin, very fresh, and delectable,
and presented with culinary artistry.
NJ Sea Scallops
continued with three selections from the Mains section, the NJ Sea Scallops
with sea truffle butter, pickled chard, toasted barley and leeks, the Saffron
Rigatoni with local lobster, coral butter, lemon, and trumpet mushrooms, and
the Cavatelli with lamb ragu, spicy nduja (a spreadable pork sausage), and
ricotta salata (pressed, salted, and aged ricotta).
Saffron Rigatoni with Lobster
scallops were sensational with their golden crispy crusts presented on a bed of
barley and vegetables and garnished with herbs. The saffron rigatoni had a
generous amount of local lobster and was richly exotic with its coral butter
sauce (made with lobster roe). The cavatelli with lamb ragu topped with shaved
ricotta salata was a decadent addition that also worked well. A culinary
artist, Chef Seadon's use of unusual ingredients along with his culinary style
and artistic presentations made each of the dishes we tried a standout.
Cavatelli with Lamb Ragu
We shared one
more cocktail, the Ol' Captain made with brown butter Appleton Rum, High Rye
Whisky, Benedictine, and garnished with a piece of honeycomb to pair with The
Sides, which were too luscious to overlook. The Smoked Carrots were perfectly
crisp tender and painted with a honey yoghurt sauce and dusted with chopped pistachios
to add texture, flavor, and protein. The Brussels Sprouts were halved, grilled,
and presented with pickled onions and vermouth, and were topped with
microgreens. Like the previous courses, the vegetables were beautifully
presented with a mélange of flavors and textures to entice and engage the
the evening on a delightfully sweet note with two of their decadent desserts, an
apple dessert that was almost too pretty to eat, and a mouthwatering plum
pavlova with hazelnut cream and hazelnut brittle. Paired with small glasses of
their housemade Vermouth, it was the perfect ending to a gastronomic evening of
dining in Hoboken, New Jersey, and we cannot wait to return!
Cocktail - Ol' Captain
no matter how excellent the food and drinks, it is the service that ultimately
makes a restaurant shine, and the Halifax team more than upheld their part in
servicing not only a fully engaged dining room, but also managing the service
of a celebratory party in their private dining room. Well done.
Apple Pie Cheesecake
time, Bon Appetit!
Restaurant Hours: Halifax is open for Breakfast Monday through Friday from 7:00 am
until 10:00 am, and on Saturday and Sunday from 7:30 am until 10:00 am, Brunch
on Saturday and Sunday from 11:00 am until 3:00 pm. Lunch Monday through Friday
from 11:00 am until 3:00 pm, and for Dinner Monday through Sunday from 5:00 pm
until 10:00 pm.
Grab a drink, have dinner - See you at the Halifax Restaruant
information or to make a reservation, please call the restaurant at
+1-201-253-2500 or visit their website: www.halifaxhoboken.com.
At the W
New Jersey 07030
can personally visit Halifax the restaurant, you might enjoy purchasing Chef Seadon Shouse's cookbook
and memoir, From The Hill By The Sea which is filled
with wonderful recipes, beautiful photographs, and interesting stories about
growing up, fishing, and foraging in Nova Scotia.
Hill By The Sea: A Book by Seadon Shouse
Ironstate Holdings, LLC
Date: July 26, 2023
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