After a taxing renovation and a lengthy wait, Hudson Hall will be firing up their smokers for good this weekend, hosting their soft opening on September 23rd.
The restaurant, featuring a European-centered smokehouse concept, was revealed last year and extensively previewed by Jersey Digs back in August. Owner Peter Borovicka leased the building back in 2015, and it’s been a long journey to get to this weekend’s opening.
Renovations included gutting the property and digging out the entire 1,800-square feet of basement. Designer Jirka Kolar, who also worked on Williamsburg’s Radegast Hall and Asbury Park’s The Bonney Read, laid out his vision for an exceptional space that includes expansive metal work done by hand, unique signage, a subway-style tiled ceiling, and a distressed-looking main bar sporting zinc countertops.
Head Chef Dan Hoose, formerly of Dinosaur BBQ, says that in addition to smashed chicken, fermented veggies, and smoked fish dishes, Hudson Hall’s menu will also include French-inspired country pate, monkfish and some dessert items. The restaurant will offer in-house pickling and smoke their own cheeses, some of which take place in their open-style kitchen.
Hoose has lofty goals for Hudson Hall’s house-cured bacon and pastrami, telling a preview tasting crowd last night that they hope to give Katz’s Delicatessen a run for their money. The restaurant’s pastrami will be cured for 14 days and use premium 1855 Beef from Pennsylvania. Additionally, Hudson Hall doesn’t seem intent on resting on their laurels, as they will change their menu items up on a quarterly basis.
Hudson Hall’s food will be complimented by about 50 beers, 21 of which will be on tap, and a bourbon and cider program. A “deli” area at the corner of the property, which holds about 40, will operate as a lounge and be available for parties. Those curious can check out the space for themselves this weekend, as the 250-seat restaurant opens for good at 364 Marin Boulevard on Saturday.
