Hoboken’s Halifax Boasts a Stylish Setting

Seadon Shouse isn’t one to shy away from hands-on projects. The chef behind Halifax, tucked inside the W Hoboken, makes his own vermouth, cures and smokes his own seafood, and even travels to Montauk to make his own sea salt. It all stems from his childhood in Nova Scotia, which also influences the menu at this stylish spot overlooking the Hudson River. Inside, the space is open and airy with bare wood tables and concrete accent walls, but it’s those floor-to-ceiling windows framing views of Manhattan that certainly capture the attention of diners. Private dining runs the gamut from wine-pairing dinners, charcuterie and cheese tastings, and speakeasystyle events. The private space accommodates 60 for cocktails, while a buyout accommodates larger parties for 200 cocktails/150 seated. 

“Halifax is able to do a large-scale event but they have a very personal approach to food,” says Alex Rush, public relations representative.

As for that food, between raw bar small plates, cheeses and charcuterie, the menu is definitely designed for plenty of sharing and is seafood-centric (think lobster rigatoni and seafood stew). “I wanted to create a menu that spotlights North Atlantic coastal seafood, but it’s not just a seafood restaurant,” says Shouse. Indeed, with lamb meatballs and duck flatbread among the menu’s offerings, this contemporary cuisine isn’t just about the sea. 

INGREDIENTS: 
» 2 oz. Greenhook Ginsmith
» .5 oz. Carpano Bianco Vermouth
» .5 oz. Carpano Antica Vermouth
» 29 ml orange juice
» 1 ml Peychaud’s bitters
» 2 dashes lavender bitters 

Glass: Coupe glass
Garnish: orange wedge and Luxardo cherries

DIRECTIONS:
Add all ingredients to cocktail shaker with ice. Shake and strain. Garnish and enjoy