1 Pershing Rd, Weehawken, NJ
Restaurants which have nice views rarely have good food with aggressively priced menus. With restaurants, You either tend to have one, or sometimes two of those qualities, but rarely all three at once. Arthur’s Landing in Weehawken, which has one of the best views of NYC, used to be one of those places which had mediocre and expensive food to go along with the gorgeous view. Not anymore.
Recently, to go along with the sprightly new image of the recently re-developed New York Waterway he also owns, the restaurant’s owner and local transportation/construction tycoon Arthur Iperatore brought in Culinary Institute of America graduate Michael Haimowitz to completely re-vamp the restaurant’s menu (which clearly was becoming something of an old, tired dinosaur) into that of a destination restaurant with cuisine that was the equal of New York City’s best casual dining restaurants. And it gets even better — not only is the food great, and the view incredible, but they’re offering it at New Jersey prices, aggressive with the better destination restaurants in the area. Hudson Valley Foie Gras for $17? D’Artagnan Berkshire double cut pork chop for $28? Big juicy locally caught dry scallops for $26? The list goes on and on. And if you live in New York City, you can dine there by taking the NY Waterway across from 39th Street, a five minute ride, and then taking a free short shuttle bus from Port Imperial.
After sampling the cuisine, I’d have to say that the restaurant is not only producing great food (I’d compare it favorably with Danny Meyer’s Union Square Cafe in NYC) but its also in the process of becoming one of NJ’s true destination restaurants, and one that should definitely not be looked over because of the cuisine and prices that reflected its earlier days.
Restaurant as viewed from the parking lot
City view from the parking lot
Ready for food truly deserving of that view? Click on the “Read the rest of this entry” link below.
Grilled Garlic and Chile Rubbed Shrimp with Watercress and Cucumber-Yogurt Sauce
A medley of sides: Creamed Mustard Greens, Zucchini Fritters, Lobster Mashed Potatoes and Hand Cut Fries
Atlantic Bouillabase with Maine Lobster, Shrimps, Scallops, Littleneck Clams, Mussels, Rouille Crouton
Double Cut D’Artagnan Berkshire Pork Pork Chop with Caramelized Brussel Sprouts, Lardons, Pearl Onions, Cider Whole-Grain Mustard Glaze
Pork Chop cut open
Proscuitto Wrapped Chatham Cod with Leeks, Oven Roasted Potatoes and Saffron-Mussel Nage
Pine Nut and Citrus Crusted Salmon
Seared Local Scallops over Mushroom Ravioli
“Everything” crusted Yellowfin Tuna with Roasted Pepper and Kalamata Olive Relish, White Anchovies, Zucchini Fritters and Watercress Salad
Creme Brulee Rolls. I’d like to call them “Lava Tubes” because the custard that these things have inside will melt your face off if you try to eat them without letting them cool off first.