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    Hudson Table - Hoboken

    4.5 (222 reviews)

    Services - Hudson Table - Hoboken

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    Joyce L.

    Ambiance: great space! There's the first row which is like a booth setting in front of the chefs and the second row is like more dining tables! I enjoyed the second row feel because we could get and watch but still have space to eat. The front row does fill up faster too Service: The service was amazing! There's a mc and it felt like the Netflix show culinary wars. We really enjoyed the chef competition aspect of it Food $$: The food was amazing there's two appetizers, 2 entrees, and 2 desserts (one from each chef). We were very satisfied and full from each chef. From each dish you judge and rate each chef. Then at the end we say which chef won in our eyes. Audience: Solo Trip [ ] Family Friendly [ ] Friends [ ] Date Spot [X] Recommendations/tips: I highly recommend! Great for birthday or valentines

    Nicole P.

    I went to Hudson Table for the chef competition and it was such a fun unique experience! I did not have a front row seat but that was okay because we were welcome to get up and walk around to engage and talk with the chefs which made the experience even better. They even gave out samples as they were cooking, it was truly like you were on a cooking show! The service was great and the food was delicious. It was a neat way to experience different meals that I normally wouldn't order if I was at a restaurant. We left so full and had to take leftovers to go. Loved that it was BYOB! At the end they went around for everyone to say who their winner was. The experience was a bit pricey but it was definitely worth it and I would recommend it!

    main course 1
    Ivy C.

    Amazing time here! We did the Live Chef Competition for Brunch and were very pleased with the experience. This is BYOB (no hard liquor) and so we brought some wine and had a great time chatting with the chefs and living out our food network dreams of judging a cooking competition.

    Stephanie T.

    Hudson Table - Hoboken tickets are the most coveted tickets right now. The 1st half of next month's tickets goes live mid month at 12pm and the second half goes live one week later. After 2 months of setting up reminders and alarms, I was able to secure two 1st Row Counter Seating tickets to the live 3 course chef competition between Chef Koray and Chef Simon on Friday, June 07, 2024 from 6:30pm-9:30pm at Hudson Table - Hoboken to celebrate both myself and my friend's June birthdays. We both are fans of cooking shows like Chopped, Iron Chef, and Hell's Kitchen. The day before the event, I received a reminder with the address, street parking and a nearby parking garage information, reminder that the event cannot accommodate any dietary restrictions or allergies, no changes (refund/reschedule) to your reservation, and the event is BYOB so we could bring beer, wine or champagne to enjoy throughout the event (hard liquor is not permitted). There is a Wine and Liquor (Spirits) store located right through the tunnel called Wine Dad's so no worries if you can't buy anything beforehand. My friend and I took the 126 NJ Transit bus from Port Authority and it was a very quick ride and we didn't have to worry about parking. Amanda, the wonderful hostess, checked us in and showed us where we could sit on the counter. A kale pistachio pesto dip with bread welcomed us. This dip was delicious and there was an opportunity to purchase it as well. She also gave us a wine bucket with ice for our two bottles of wine. Around 6:30pm, she welcomed all of us to the competition and went through some housekeeping items like showing us the sample spoons, the ability to walk around and interact with the chefs, judging rules, agenda for the night (40 minutes to prepare the appetizer, 35 minutes to prepare the entree, and 25 or 30 minutes to prepare the desserts), no ties for the winner, and then the chefs introduced themselves. Chef Koray and Chef Simon faced off in a multi-course culinary battle; Iron Chef style. They used mystery ingredients to create an appetizer, a main course and a dessert. I was able to see every step and converse with them while the chefs and sous-chefs prepared the meals. At the end of each course, I judged each plate on presentation, taste, and creativity. Once all the courses were prepared and served, we went around the room to announce who our winner was. It was such a tough decision because all the dishes prepared by the chefs and sous-chefs were so good, flavorful, delicious, appetizing, and succulent. If you cannot finish the food, there are to go boxes and those definitely came in handy. This experience is definitely an unforgettable one. I would love to do this chef competition again and highly recommend it. The other people in the class were really friendly too and it was nice to share this experience with them.

    Latoya L.

    Came here on a Sunday night for Sunday pasta dinner class. The place was a bit hard to find even with the directions given. I parked in the trader joes parking decking because i couldn't bother look for parking. Upon entering we were greated, checked in, and told to sit anywhere. Me and my sister sat at a table and were the inly ones without another pair, but we were fine with that. We were given instructions on how to properly use a knife and different cutting techniques. I thought that we would've been cooking along side of the Chef, but we were basically given directions on how to cook stuff and had to take it from there. Although the chef and the sous chefs were very helpful , I would've rather cooked alongside the chefs going step-by-step instead of just giving instructions on a piece of paper. Since me and my sister were the only two in our sector, we had a lot of help from the Chef and the sous chef to make sure we could keep up with everything. Ultimately, the class was very good. I'm definitely going to schedule another class. Our food came out amazing (it may be the best out of the whole class lol). we made Pido pasta, meatballs in a red sauce, a grilled, Caesar salad, and biscotti cookies. we were also garlic bread and ice . We had a ton of leftovers and when I mean a ton I mean a ton. The food was supposed to feed four and it was only the two of us so you can only imagine. All in all, I had a great experience, and I would recommend this to anybody.

    Mussels - white wine, fennel, saffron, toast
    Alison C.

    While I have not reviewed all of my Hudson Table experiences, I felt like it was time to submit some updated feedback based on my most recent visit. My friends and I enjoyed a delightful 5 course meal on their rooftop, with views of the Manhattan skyline, illuminated by the late summer moon. As the sun set, it definitely got a bit breezy at our altitude, but we were prepared, thanks to the extremely detailed, preparatory email we received in advance from the staff. The chef and servers that evening were really on top of things, with food spaced at the precise cadence and our every need met with efficiency. The food was served family-style with more than enough for everyone. In fact, our table of 4 people received 2 plates of each course, ensuring that we all had our fill. There was no particular theme to this menu, but it mainly centered around seafood. First, there was the Escarole Salad with endive, red onion, pickled cranberries, and a chardonnay-creme fraiche dressing. While the salad was heavily covered in the creamy dressing, it was so delicious that we simply did not care; give us all of the dressing! We then received a large bowl of Mussels in a white wine broth that had been infused with fennel and saffron. It was served with a sliced, toasted baguette that had been covered with some sort of zesty spread and more saffron. I thought the mussels were a bit briny, but I loved everything about the light sauce in which they were sitting. The third course was by far my favorite; it was a Poblano Pepper Risotto that also included grilled corn, cherry tomatoes, and Parmesan crisps. Those cheesy crackers perfectly complemented the pepper notes and also added a contrasting texture. The main course was Pan-Seared Salmon over garlic mashed potatoes, brussels sprouts, and a preserved lemon beurre blanc. I thought the filet was a bit fishy, but the mashed potatoes, which I was not normally a fan of, were creamy and delicious. The meal was topped off with slices of Caramelized Banana Cake, sitting in a schmear of rich, Nutella ganache. The cake reminded me of a bread pudding, though I felt it could have used more banana flavor. Hudson Table is always BYOB, which we took advantage of that night, bringing a mix of hard seltzers, wine, and more. In fact, Wine Dad's was a local liquor store one block away, which was a huge help in fulfilling our needs. We stopped there on our way, but they also would have delivered our order directly to the rooftop! The music for the evening was a solo, acoustic set from the talented Mike Murphy, who kept us all engaged with the complete experience and not just our separate table conversations; it really made the evening an event, rather than a random meal. Hudson Table's dinners are, without question, always a great experience. In fact, though they always had a heavy calendar in the summer months, they used to offer more tasting menu dinners throughout the year in their indoor spaces. Unfortunately, those seem to have slowed down, but I am hoping they return!

    Joanne T.

    Always an amazing experience from start to end. My fiancé and I booked a class for my birthday and had the best time. The chef was phenomenal! Her approach to cooking and the individuals in class was perfect. She made us all feel comfortable and had us laughing the entire night. The menu for the evening was homemade pasta, bread, salad and donut with Nutella. It was out of this world! Delicious. She even surprised me with a birthday candle and sang happy birthday to me. It was a great surprise. Will certainly be back again!

    Molly F.

    Visited the Hudson Table Rooftop for a fixed menu and absolutely loved it. 5 course meal including a Greek salad, shrimp dish, eggplant dish, beef dish and pistachio tiramisu. Great views and live music were both a nice added bonus to the night. BYOB.

    Snake calzone

    We did a mommy and me class and I couldn't recommend more! It was absolutely awesome. I was worried because I have an extremely active 3 year old boy but the chefs were calm and patient and very encouraging to my son. Will definitely be back for a future class

    A woman with shoulder-length blonde hair and a man with glasses and a beard are standing close together, smiling at the camera. They are wearing aprons with the Hudson Table logo and name tags reading 'Melissa' and 'Daniel.' The background includes warm lighting and a small plant on a shelf, indicating an indoor environment, likely at a culinary or event space.
    Laurie M.

    Awesome class with Alexis, Kelly and Gian! The Nonna class was amazing! They were so fun and helpful. Great time!

    Steak from steak fest class

    My family had the VERY best night doing the steak fest class with chef Bob!! All of the instructors were fantastic, so so nice! We had SOO much fun and the food was absolutely delicious!! I would highly recommend Hudson Table (especially a class with Chef Bob) to anyone. We are looking forward to doing more classes in the future!!

    A chef wearing a black uniform and cap is engaged in food preparation in a professional kitchen setting. The kitchen features stainless steel appliances, a large range hood, and multiple people in the background, some observing and others working. The chef is handling a cloth and a container of liquid, with various cooking tools and ingredients visible on the counter.
    Chelsea D.

    I surprised my man with tickets to the Chef Competition. The experience exceeded my expectations. Two talented chefs competed in a timed challenge to showcase their skills & creativity using a basket of mystery ingredients. Think of it as a Chopped & Top Chef crossover episode. 2 chefs, 3 courses - that's SIX plates of food! It was a bit pricey & hard to book (you have to quite literally have reminders & notifications for yourself to book in time) but completely worth it. It's also BYOB! We brought a few white claws & it was perfect to sip on. The chefs were personable & friendly & enjoyed talking with us while they were cooking. I reminded one of the chefs that he forgot to add an ingredient lol Parking is eh, we parked around the corner & across the street in a supermarket underground lot. Overall 9.5/10 I can't wait to come back.

    Screenshot I took of the temperature in Hoboken while heading to the venue when my event designer called to say it's hot as hell.
    LaTisha P.

    I held my 40th Birthday dinner here and was very disappointed with how things went. I wish I went with a different venue. I booked this venue on 2/6/22 for a 7/30/22 event. I spent over $10,000 on decor, my cakes, the venue and wine and beer. I was expecting to provide a unique experience to my guests. At 1pm on the day of my event, I was emailed and told that the AC was not working and the area was "quite warm". They said they would provide fans and place tables and chairs on their patio at no extra charge. (..as if I asked for this) It was also stated that the owner has graciously gifted me champagne. At 1pm, I had all the alcohol that I needed for my event. I didn't want champagne. It was almost 90 degrees outside. Upon arrival, it wasn't quite warm. It was extremely hot and uncomfortable. They only had 2 fans blowing in a literal kitchen. They also don't have a patio. They put 2 tables and about 8 chairs outside in the alley next to their building. An alley that had random people walking by the tables with dogs and people on scooters. This was not the experience that I paid all this money for. I purchased two cakes for my event. On both cakes the bakery placed a label that said that they should be eaten at room temperature. It was so hot, that the cakes couldn't be left out. They were served cold and weren't eaten the way they should have been served. One cake was supposed to be on display the entire time.I wasted money paying for a display stand for it. It couldn't stay out due to the temperature. My menu was finalized on 7/24/22 and included sorbet, fruit, tea and coffee for my guests. My guests did not receive any sorbet, fruit, tea or coffee. My event designer ordered flowers, candles, plates, and cutlery for 35 guest to sit at 5 tables. When the florist arrived to set up, I was informed that it was only 4 tables arranged in the room to be decorated. This forced my guest to sit closer together. I wasted money purchasing items for 5 tables. Due to the heat, my designer did not place as many candles out that she ordered to minimize extra heat. More money that I wasted due to the venue's lack of air. I couldn't enjoy the food as much as I wanted to. It was way too hot. I basically drank most of the night to try to keep cool. The day after my event the owner sent an email stating that he's refunding $300 for the inconvenience of the temperature. This is pretty insulting. I responded with a list of issues and it's been over 48 hours and I haven't received a response. I definitely won't ever consider spending my money here again. Editing to add: Allen was able to reply to this review in 10 minutes but did not have the professional courtesy to respond to an email. I'll add a screenshot of the temperature since he lied and said it was 75 degrees. I had one vegan guest. He didn't get sorbet. He got non dairy ice cream. I'll add a screenshot to show that all guest were supposed to have it. I'll also add a screenshot to show where the staff said it was a patio. And it was not a patio. It's a literal alleyway for the public. The balloon arch did not take up 15% of the space of the room. Your math isn't mathing. I'll upload a pic of the beautiful arch. A 5th table would not have fit there. My event planner met with you and worked with your staff when creating the floor plan. Your staff knew we planned for 35. How would 35 people fit at 4 tables that can fit 8 people max? So many lies in your response. This team he says was there 2 and a half hours prior did not exist. Everyone was scheduled to arrive between 4:30 and 5:30 and If this was an issue then you would have stated that in the email you sent. Set up wasn't an issue because I paid extra for extra time for the vendors to set up. You're only mentioning anything now because of this review. I'll upload a screenshot of the email you sent me after the event. I stated that 300 wasn't sufficient because you didn't do enough to make sure my guests were comfortable. I paid for an indoor dinner. Not for my guests to sit in an alleyway. You provided 2 fans. 2 fans does nothing for 35 guests. There were other issues besides the AC that were in your control. You did not do enough. You could have made sure there were more fans or a portable AC unit could have been purchased. You were aware of this issue at 1pm. The event started at 7pm. Plenty of time to take action. You neglected to do the right thing. He stated the event was 2700. That was incorrect. I paid a deposit of $600 in February and $2824 in July which included the mandatory tip. Screenshots are attached to show another lie from Allen. Beware of the extreme lack of professionalism of the owner of this business. He doesn't care that the experience was ruined. Ok

    Chef preparing dinner at the Roof top.

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    11 months ago

    Amazing place class are so fun all the instructors are super kind and helpful truly a wonderful experience and great place overall

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    The best cooking class experience you'll find in the Tri-State! Awesome recipes and cooking styles are here!

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    Had a fantastic team dinner. Sam, Dre and Drew were amazing! So much fun cooking together and enjoying the meal together!

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    Page 1 of 6

    Ask the Community - Hudson Table - Hoboken

    Are all classes BYOB?

    Unless otherwise stated all classes are BYOB. We do have a few events a month that have wine pairings or tastings courtesy of local vendors. Those will be clearly stated on the product info.

    Don’t See Your Question? Ask Away!

    Review Highlights - Hudson Table - Hoboken

    The classes are BYOB, and although our class was earlier in the day we still brought some Baileys and coffee.

    Mentioned in 31 reviews

    Read more highlights

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    My cooking class with Sonya was everything I wanted it to be. Sonya not only brought recipes, but…read morealso emphasized the importance of watching how she did things. I learned, for instance, how to gauge when lentils are cooked the right amount (more subtle than you might think); how to make that wonderful garnish that tops dhal and other dishes, adding that "secret ingredient" to rice while it's cooking. We accomplished 5 different dishes, each with its own combination of spices. I had been hoping to find a way to cook a yellow dhal of the quality I have had in top restaurants - a very elusive dish using an Indian cookbook - and we did it! That alone was worth the class, but I learned much, much more. Sonya is very personable, professional, and clearly knowlegeable about South Indian cuisine. A bonus to me was that she did the grocery shopping and brought all the necessary ingredients - it would have been a daunting task due to the number of different items, and the need to go to an Indian market. Sonya comes to your home, and gives a private lesson, so that you can participate in the cooking.

    Team Building Food Tours - Vegetable buns in Chinatown, San Francisco

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    Tried out the San Francisco Mission food tour with two of my colleagues on a Saturday morning…read more There were also five other people on the tour along with our guide. We ended up eating at five locations with a break in between. The meeting point - Mission Playground: felt kind of in the middle of nowhere since we weren't actually informed of the places we were eating at beforehand. Still fairly convenient as it was about four blocks from the nearest BART station. Our guide briefed us about a little history of the Mission and encouraged us to take photos of the tour; the best photographer would get a sixth bonus tasting. Stop 1 - Craftsman and Wolves: a very busy place so there was no seating for our group, but we ended up at one of those nearby hipster parklets. We were each given a Rebel Within: a savory muffin with a soft boiled egg inside and Tabasco salt on the side. Very tasty and hearty enough to almost fill up some people. Stop 2 - Ali Baba's Cave: it was a fairly hot and sunny day, but before going inside the restaurant we got a lecture about the history of falafel while standing in the heat; very informative, but it could have waited until the group was seated. I've been to Ali Baba's before and knew the food was good, but had never tried the falafel sandwich. We ended up getting three of them, which we split into thirds. The sandwich as a whole was very fresh and savory, but the sauces and eggplant ended up masking much of the falafel's flavor. What really made this stop nice was lots of seating, allowing the group to introduce each other and get to know each other. Stop 3 - Taqueria Cancun: also a fairly packed place, but we were able to bus two tables as a few other groups left. We had a selection of three tacos: beef tongue, al pastor, or super veggie. It was also the only stop where you could buy beer separately from the tour's initial price. I picked a beef taco and declined drinking. Relatively mild and satisfactory taco, which actually worked well as a palette cleanser after the very robust falafel. Like the previous stop, this place stood out as it allowed the group to relax and chat while enjoying some good food. Break - The Women's Building: we got a bit of history of the building itself and what it was previously used for. The mural on the side of the building was quite exquisite, though trying to view it from top to bottom meant staring directly into the hot sun. There was also an implication that we'd actually see the interior of the building, but we headed off to more stops. Stop 4 - Pizzeria Delfina: another busy place too crowded for our group, so we waited on the sidewalk. We shared a fresh Margherita pizza. The cheese was amazing and we learned that it was made that day over in Berkeley. The staff at Delfina was giving us some strange looks as we hung out on the curb and discussed their cuisine. Stop 5 - Tartine: one of the most infamous bakeries in San Francisco, which meant there was a long line out the door. We once again waited out on the curb. We ended up trying the salted chocolate rye cookie, which was more or less a high quality brownie. A good way to wrap up the meal. We compared photos we had taken and the guide picked a winner who got free Bi-Rite ice cream around the corner. Overall a good tour with great people. I'd prefer in the future they choose more welcoming places like Ali Baba and Cancun over cramped shops with high quality food. Still, I'd highly recommend trying the tour with a few people you already know well.

    They say, time flies when you're having fun!…read more I am a born and raised San Francisco Chinese American. I joined the tour on a Saturday afternoon with non native SF friends. This tour exceeded my expectations. It was so fun to see the staples from my childhood - my memories exploded! Elaine was our fun tour guide. She knew her history and brought us to many different alleyways and eateries. SF Chinatown is known for alleys, she'll explain. =D All eateries were different and distinguished from their own regions. My favorite stops - fortune cookie shop and Tin How Temple. What a fun experience and can't wait to recommend this tour to other visitors. Don't forget to bring cash for some fun shopping!

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    12th February 2026 Pier 57…read more New York, NY The Foodies were out last night to celebrate Mardi Gras under the fine exquisite hospitality of Alex and Miles Pincus, owners of nautical themed restaurants docked at various Piers in the city, and the landlocked Holywater in Tribeca. Platform by the James Beard Foundation at Pier 57 was the perfect setting for a truly genuine sublime experience. From the beginning of passed Hors d'oeuvres (crab cakes, oysters galore), whilst imbibing potent libations (Sazerac, Hurricanes) set the mood adorned with Mardi Gras beads and a live creole jazz band playing throughout the night! We were seated to a sumptuous 3 course dinner menu of much acclaim: - Barbeque Prawns - Wedge salad - 'Baby Makin' Gumbo' - Platters of NOLA southern fried Chicken Ending with: - Pralines & vanilla ice cream, plus Looking for the baby in our King Cakes! Pray tell, mon chéri, Laissez les bon temps rouler! **tickets for the SOLD OUT event we're in the range of $185 to $250 per member** Wishing y'all a Very Happy Valentine's, President's weekend, followed by a tremendous Mardi Gras (aka "Fat Tuesday") and Lunar New Year on the 17th! We're looking forward to next year's celebration already. Merci beaucoup!

    2025 James Beard Nominee for Best Chef in the South is Pinay!…read more In an era shaped by climate change and environmental urgency, the most essential ingredient in today's kitchens may well be ethos--a deep commitment to ecological balance & sustainability. Chef Nicole Cabrera-Mills or Chef Nikki, follows a culinary philosophy rooted in this very ethos. At her restaurant, she champions what Europeans call "zero-kilometer dining"--a seasonal, local approach to cooking that sources ingredients from nearby producers & fisherfolks, thereby reducing carbon footprints and also uplifting similarly eco-conscious local businesses. What makes her restaurant @pechenola in New Orleans uniquely compelling is how Chef Nikki deliciously marries the culinary techniques and traditions of her dual Southern heritage: CDO, Mindanao in the southern Philippines, and the rich, southern French-American culture of New Orleans. An example is her kinilaw in coconut milk--made with fresh tuna from the Gulf and coconuts grown locally in the former French colonial region. Both ingredients are also staples in CDO, grounding the dish in both origin and reinvention. Chef Nikki is the sister of a dear friend & former colleague, Carlos Cabrera--a top NYC HR executive whose work potluck lunches were masterclasses in Mindanaoan cooking. One memorable dish was his indigenized callos--a family Christmas recipe unfamiliar to those of us from the Philippine North. It subtly revealed how varying levels of Spanish colonial influence & socioeconomic factors shaped regional cuisines across the Philippines. Who knew that so much can be learned from work potlucks . And last Friday's dinner by Chef Nikki @platformbyjbf , I learned something new yet again about Filipino cuisine: a rice dish in alavar sauce that was easily my fave dish of the evening. (Google alavar, it's a Mindanao specialty that's both culturally rich and absolutely delicious.) TYSM, Chef @nikkicabreramills ! Your food tells stories. #curious_eater #jamesbeardfoundation #jamesbeardnominee #filipinofoodmovement #bestnewchef #jamesbeardsemifinalist #pechenola Peche Seafood Grill

    Hudson Table - Hoboken - cookingschools - Updated May 2026

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