Over the last decade, plenty of New York restaurants have opened outposts in Jersey City’s Ward E, from the Lower East Side’s Pig and Khao launching the Piggyback Bar in Harborside to Midtown’s Kobeyaki expanding to Newport. Now, another Manhattan dining establishment is looking to bring their concept across the Hudson.
The Boil, which operates locations near Washington Square Park and on Chrystie Street, is named in a legal notice from the Jersey City Municipal Board of Alcoholic Beverage Control as the trading name for a company that is seeking to obtain a plenary retail consumption license. The company, known as DD76 Corp., was registered out of Jersey City in April and is owned in part by Dieu Khuu of Manhattan and Donald Nguyen of Brooklyn.
DD76 Corp. is looking to acquire a license for the TelCo Lofts at 8 Erie Street. Currently, that license is used by DoShe, a Korean barbecue restaurant that opened last year where Bell + Grey used to operate.
Nguyen is listed in New York State Liquor Authority paperwork as the president of The Boil, which describes itself as a seafood restaurant specializing in “authentic Cajun flavor and old-fashioned Creole cooking.” Menu items at the cash-only business include lobster, crawfish, and crab rolls.
Jersey Digs reached out to The Boil and DoShe for comment but our requests were not immediately returned.
