Terra and Mare
One of the advantages of Jersey City’s waterfront over Manhattan’s is the view of New York City, and now this restaurant in the Hudson House complex, a towering multi-story event space run by Jeanne and Frank Cretella’s Landmark Hospitality , make the most of it. Steel, natural and reclaimed wood, leather, and most importantly, large windows define the space. Subtle copper maritime details are also incorporated into the decor. (At the bow of the peninsula and Port Liberté pier, the restaurant is accessible by ferry.) Its executive chef is David C. Felton, who has worked on Hudson House’s private events since it reopened in 2021. Its menu takes his orders. from the name of the restaurant, which means “land and sea” in Italian. Some of the turfside choices are porchetta, veal parmesan on the bone, lamb steak, braised fennel rib eye, and a 16-ounce dry-aged steak. From the surf are selections of raw sea bass, grilled octopus, poached shrimp, lobster bucatini, grilled tuna loin and lobsters from a two-tier tank to order grilled, wood-roasted or steamed . There are vegan and vegetarian dishes like risotto farro, polenta cacio e pepe and celeriac steak. The spacious bar is self-contained and can accommodate 60 people. (Opens Thursday)
Hudson House, Port Liberty, 2 Chapel Avenue, Jersey City, 908-418-4186, landmarkvenues.com/venues/hudson-house.
At Patti Ann’s
Already busy with Olmsted, Maison Yaki and Patti Ann’s Bakery (formerly Evi’s Bäckerei), Greg Baxtrom is adding this comfort food restaurant to his collection of spots in Prospect Heights, Brooklyn. Alongside Patti Ann’s Bakery, it is also named after her mother, Patti Ann Baxtrom, a retired teacher from suburban Chicago. It puts Mr. Baxtrom’s Midwestern roots front and center with a pork-in-a-blanket menu, port cheese ball, lemon and Brussels sprout Caesar salad, seven-layer Cobb salad dip, salt-crusted salmon, meatloaf, fried country pork with minced chicken with a mushroom sauce and, for dessert, an old-fashioned ice cream cake. The 70-seat brick-walled dining room, built with the help of Mr. Baxtrom’s father, Mike, has a chef’s counter and is decorated with family memorabilia. Beers from Midwestern breweries are in the spotlight. This year, Mr. Baxtrom will open Five Acres at Rockefeller Center. (Wednesday)
570 Vanderbilt Avenue (Bergen Street), Prospect Heights, Brooklyn.
Mike O’Sullivan and Danny Grace, owners of Hartley’s in Clinton Hill, Brooklyn, and Grace’s in the Meatpacking District, added this bistro-style spot just steps from Columbus Circle. Away from the Irish pubs, we sit at the bar, at the high tables and on the benches in a brightly colored decor. There is a room upstairs for parties. Cocktails include martinis, and the wine list has a dozen choices. Champagne is served from noon to 7 p.m. at $15 a glass. The concise menu includes Rockefeller oysters, shrimp cocktail, marinated olives, cheese sticks, pork belly burgers, burgers, steak frites, mac and cheese, and a sundae.
312 West 58th Street, no phone, miscellaneous.nyc.
The Salumi Bar at Dickson’s Farmstand Meats
Jake Dickson of Dickson’s Farmstand Meats is expanding his stock on the lower level of Chelsea Market with this new counter. It will offer house charcuterie tastings, cheese plates from nearby Saxelby Cheesemongers, other bar snacks and beer from Industrial Arts Brewing in the Hudson Valley. Wine is also served. The chef is Ted Rosen, who has worked at Dickson’s Farmstand Meats for 10 years, assisted by Pablo López Terrazas, a Mexican salumi expert. The new salumi bar, open Wednesday through Sunday from 11 a.m. to 8 p.m., replaces Las Delicias Bakery and offers 18 seats, with an additional 60 seats at the tables. In the spring, Mr. Dickson plans to expand the seating area to accommodate 120 people. (Friday)
Lower Level, Chelsea Local at Chelsea Market, 75 Ninth Avenue (15th Street), 212-242-2630, dicksonsfarmstand.com.