Land and Sea
An advantage that the Jersey City waterfront has over Manhattan’s is the view of New York, and now this restaurant in the Hudson House complex, an impressive multi-storey event space run by Jeanne and Frank Cretella’s Landmark Hospitality, is getting the best out of of just that. Steel, natural and recycled wood, leather and above all expansive windows define the space. Subtle maritime details in copper are also incorporated into the decor. (At the bow of the Port Liberte Peninsula and pier, the restaurant can be reached by ferry.) Its head chef is David C. Felton, who has worked at Hudson House private events since it reopened in 2021. His menu takes its marching orders from the restaurant’s name, meaning “land and sea” in Italian. Some of the options on turf are porchetta, veal parmesan on the leg, lamb steak, rib-eye with braised fennel and a 16-ounce dry-aged strip steak. From the roast, raw selection, grilled squid, poached shrimp, bucatini with lobster, grilled tuna loin and lobsters from a two-story tank to order are grilled, wood-roasted or steamed. There are vegan and vegetarian things like farro risotto, cacio e pepe polenta and celery root steak. The spacious bar is free-standing and seats 60. (Opens Thursday)
Hudson House, Port Liberte, 2 Chapel Avenue, Jersey City, 908-418-4186, landmarkvenues.com/venues/hudson-house.
Greg Baxtrom is already busy with Olmsted, Maison Yaki and Patti Ann’s Bakery (formerly Evi’s Bäckerei), adding this comfort-food restaurant to his collection of locations in Prospect Heights, Brooklyn. Next to Patti Ann’s Bakery, it’s also named after his mother, Patti Ann Baxtrom, a retired suburban Chicago teacher. It brings Mr. Baxtrom’s roots in the Midwest to the fore with a menu of pigs in a blanket, port wine cheese ball, lemon-brussels sprouts Caesar salad, seven-layer Cobb salad dip, salted salmon, meatballs, chicken-fried pork chops with mushroom sauce and for dessert old-fashioned sauce freezer cake. The 70-seater brick-walled dining room, built with the help of Mr. Baxtrom’s father, Mike, has a kitchen counter and is decorated with family memorabilia. Beer from Midwestern breweries is mentioned. This year, Mr. Baxtrom Five Acres in Rockefeller Center. (Wednesday)
570 Vanderbilt Avenue (Bergen Street), Prospect Heights, Brooklyn.
Alt & Miscellaneous
Mike O’Sullivan and Danny Grace, owners of Hartley’s in Clinton Hill, Brooklyn, and Grace’s in the meatpacking district, have added this bistro-style place, steps from Columbus Circle. A departure from their Irish pubs, it has seats in a bar, at high tables and banquets in brightly decorated surroundings. There is a room upstairs for parties. Cocktails offer martinis and the wine list offers around a dozen choices. Champagne is served from noon to noon. 19 for $ 15 per glass. The concise food menu includes oyster Rockefeller, shrimp cocktail, marinated olives, cheese sticks, pork belly sliders, burgers, steak fries, mac and cheese and a sundae.
312 West 58th Street, no phone, miscellaneous.nyc.
Salumi Bar at Dickson’s Farmstand Meats
Jake Dickson of Dickson’s Farmstand Meats is expanding his property on the lower level of Chelsea Market with this new disc. It will feature homemade charcuterie tastings, cheese plates from nearby Saxelby Cheesemongers, other bar snacks and beers from Industrial Arts Brewing in the Hudson Valley. Wine is also served. The chef is Ted Rosen, who has been working on Dickson’s Farmstand Meats for 10 years, assisted by Pablo López Terrazas, a salumi expert from Mexico. The new salumi bar, which is open Wednesdays to Sundays from 11 a.m. to 8 p.m., replaces Las Delicias Bakery and seats 18 with an additional 60 seats at the tables. In the spring, Mr. Dickson to expand the seating area to accommodate 120. (Friday)
Lower Level, Chelsea Local and Chelsea Market, 75 Ninth Avenue (15th Street), 212-242-2630, dicksonsfarmstand.com.