The Halifax at the W Hotel is one of the best Hoboken restaurants with a view. Chef Seadon and the W team share how they craft a unique experience featuring local and sustainable fare.
Even as a Philadelphian who often commutes to New York, I rarely explore what New Jersey has to offer. Aside from the shores of Cape May or other beaches along the coast, I don’t usually explore the rest of the state. Yet, after being treated to views of Manhattan’s skyline at the Halifax, the restaurant at the W Hotel, I found a hidden Jersey gem that I’m excited to visit again.
The Halifax opened in the late spring of 2016 under Chef Seadon Schouse. The award-winning chef, who was born in Nova Scotia, implemented his upbringing into the restaurant’s “Farm and Coastal Cuisine”. That translates to foraging for some ingredients himself, sourcing from local New Jersey farms, and implementing traditional Nova Scotian cuisine into the menu. As a restaurant that sits along the waterfront for a stunning view of the Manhattan skyline, it’s a fitting description.
For dinner, I enjoyed three courses complimented with South American Wines from Catena Zapata. As a woman who enjoys reds bursting with rich flavors of blueberries and cinnamon, the Malbec topped my favorites list. And, as a self-professed at-home vegan (someone who isn’t opposed to eating meat outside the home, but mostly cooks vegan meals), I was partial to the White Gazpacho, made with almonds, green grapes and cucumber that was refreshing for summer. But, I have to admit that one of my favorite parts of the experience was sipping a newly-favorited wine while taking in the brillant views of one of the world’s most ravishing cities. As a Philadelphian, who isn’t too far from New Jersey, it’s an experience that I plan on visiting again.
What spices and ingredients are associated with Halifax/Nova Scotian cuisine?
Nova Scotian cuisine is simple food made with few (often in-house curated and made) ingredients. Food items from the ocean are most prevalent, Halibut, Swordfish, Haddock, Lobster, Oysters, Mussels, Clams, and Seaweeds. Chef Seadon makes his own salt, smoked meats, spice blends, corn syrup (from NJ corn), as well as liquors such as his own Vermoth.
How does your upbrining in Nova Scotia influence the decor of Halifax?
Located at W Hoboken Hotel, Halifax offers dramatic casual fine dining with sweeping views of the Manhattan skyline. The dining room captures the essence of Chef Shouse’s menu with a décor that evokes the sea and coastal farmland.
Named after the capital of Nova Scotia, Halifax is a creative collaboration between Nova Scotia fare, local farm and fishery delights, and sustainable fine cuisine. Each dish features locally sourced meat, produce, dairy, or Marine Stewardship Council-certified fish.
How do these influences appear in other menus for breakfast, dinner, or brunch?
We try to have a good mix of coastal-inspired dishes and land-based dishes on all of our menus. For breakfast, you will find our house-cured and Smoked Salmon Benedict. For Dinner, we offer Nova Scotia Swordfish, Sea Scallops with a Nova Scotian Sea Truffle Butter, as well as Nova Scotia Oysters. There is always something special in each dish that comes directly from Chef’s childhood home in Nova Scotia.
Do you source from local farms?
Our summer menu is a bit lighter than what you will find in the fall with a few more grilled items as opposed to braised items in the fall. Right now, in the summer, we are offering NJ heirloom tomatoes, NJ corn and summer squashes. In the fall we will use more root vegetables (parsnips, rutabaga, large beets) and fall squashes(butternut, delacata, Kabocha).
Do you have any favorite main dishes for this season?
BBQ Grilled Nova Scotia Swordfish with Eggplant Caponata, Kale, Crispy Eggplant, Sesame Seed Puree
NJ Sea Scallops with Nova Scotia Sea Truffle Butter, Toasted Barley, Braised Leeks