The QuaysideCafe & dining room (201) 555-0187
The dining room in the evening, with copper lamps, set tables and blue dusk over the water outside the windows

Harbor Street, Hoboken

Food we are happy to cook
every day.

Thirty-six seats, a menu that changes every six weeks and a kitchen that closes at 9:30. Home cooking with a little more butter than is good for you, and we tell you when something has sold out.

Book a table See the menu

Four ways to eat with us

Four ways to eat with us.

Same kitchen all day. What changes is how much time you have and how many of you there are.

Lunch plate with pan-fried fish, dill potatoes and brown butter on a worn wooden table
01

Lunch

Two dishes every day, one with meat or fish and one without. Salad bar, bread and coffee included. Served 11 to 2.

Monday–Friday 11–2

A cook plating a dish at the pass in a small open kitchen in the evening
02

Dinner

Six dishes, two of which change more often. Last orders at 9 pm, and we tell you when you arrive.

Wednesday–Saturday 5–10

Long table set for twenty with white tablecloths and lit candles
03

Groups

From ten to thirty-six people. You choose from a menu two weeks ahead, at a price per person that does not change.

Every day, Mondays and Tuesdays too

Barista pouring milk into a cup at the espresso machine
04

Bakery

Pastries from our own kitchen all day. Cinnamon and cardamom buns are baked in the morning, and when they are gone, they are gone.

Every day we are open, 8–5

Full menu and this week's lunch

Bakery

Baked here this morning.

We bake six kinds every day and write them on the board by the door, prices included.

Pastries in the glass case: cinnamon buns, cardamom buns, almond tarts and princess cake
The case Cinnamon buns, cardamom buns, almond tarts and chocolate oat balls. A whole princess cake on weekends, and slices of it while it lasts.
Chalkboard with today's pastries written by hand
The board We rewrite it every morning. If something is not on the board, it is sold out for the day, and we will tell you so.

The house

Old warehouse,
new kitchen.

The building went up in 1907 as a grain warehouse and stood empty for nineteen years before we took over. We kept the floor and the windows, tore out everything else and put the kitchen against the north wall so the dining room could keep the water view.

Two dishes on a wooden table, braised beef with root vegetables and a bowl of mussels with bread
What we cook Home cooking with classic French technique. Fish from local boats when we can get it, otherwise from New England. We make our own sauces and simmer stock from bones, because that is the part that actually takes time.
Board with local cheeses, crispbread, butter and a jar of jam
And where it comes from The cheese comes from three farms in the Hudson Valley. Potatoes and root vegetables come from a grower in Sussex County. We do not print our suppliers on the menu, but we will name them if you ask.

Book a table

Same night?
Give us a call.

Tables for more than eight go through the form, so we have time to answer properly. For six people or fewer you can almost always just walk in.

  • Phone(201) 555-0187
  • Email[email protected]
  • Address2 Harbor Street, Hoboken, NJ 07030
  • LunchMonday–Friday 11–2
  • DinnerWednesday–Saturday 5–10
  • ClosedSunday and Tuesday

Thanks. This is a sample site, so the booking does not go anywhere.

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