On a recent Tuesday evening, David Young and Jose Ronquillo, the manager and executive chef respectively at Teak on the Hudson, were standing under the high ceilings of their cavernous new restaurant eagerly telling us about the venue’s most unique culinary offerings: a delicious lobster salad surrounded by gorgonzola cheese, black pepper-encrusted “crazy tuna” sushi rolls, savory filet mignon, grilled lobster tails, and amazing desserts: creamy chocolate mousse, rich tiramisu, and crème brulee made in-house.
Teak on the Hudson, which opened on Oct. 24 across from the Hoboken train terminal, is an upscale establishment with classical décor and straightforward sensibilities – you can bring your first date, your parents, or even your work buddies after you step off the train.
The location is in the spacious quarters of the old Planet nightclub, where the music is upbeat and the décor is divine: a 2,500-gallon fishtank, classical marble sculptures and backlit walls, huge ceilings, and scrumptious dinners normally found in Manhattan’s priciest establishments.
It’s fancy food with a friendly atmosphere. Last week, I ventured into Teak with my dinnertime companion, who worships lobster and planned to help demolish a juicy steak while I watched my girlish figure and sampled the sushi rolls. Of course, with a rich array of appetizers and desserts, the chef had other ideas.
What we ate
The two of us first consumed our warm rolls, including a raisin nut roll. We were then presented with six of the appetizers – edamame (salted soybeans), chicken lettuce wrap, a goat cheese salad with red and yellow beets and fresh spinach, herbed crisp calamari strips, a lobster salad special with avocados and mangos, a panko-encrusted crab cake with red pepper aioli and frisee salad, and their signature specialty, a Teak mini-burger with “special sauce” and string potatoes.
When my dinner companion took a bite of the mini-burger, he nearly dropped to his knees with thanks. The sweet Asian-style “special sauce” is a secret that inspired the manager and two chefs to walk away when I asked what it is, but it infuses the burger and is definitely worth sampling. “A lot of restaurants do sliders,” he exclaimed, “but no one does it like this!”
The lobster salad special was better than the lobster salad I had at Nobu last year, and unlike at Nobu, it didn’t require a microscope to see it. The pungent and creamy gorgonzola cheese (aged more than blue cheese) was a perfect accompaniment. The additions and garnishes to all of the eye-pleasing appetizers were delicious touches; the red and yellow beets and cabernet reduction were a sweet complement to the creamy goat cheese salad. The restaurant has a number of other outstanding appetizers, many involving fish, and they range from $9 to $15 (with the special “oyster shooters” costing $36. Those are served with Grey Goose le Citron and a housemade lobster shooter mix).
The night we visited, there were also special appetizers, like steamed littleneck clams in a garlic broth, and chicken gumbo in a sourdough bowl. Also included on the menu are traditional and more unique salads, as well as soup du jour in a breadbowl, ranging from $11 to $13.
Sushi, from special to ‘classic’ rolls
After devouring the appetizers (only a few crumbs remained) we reached for the sushi. The “Teak Roll” consisted of shrimp tempura and cucumber topped with fresh tuna, and both of us polished off most of it. The sweet eel sauce enhanced the flavor. It was wide and neatly cut, with the shrimp tails peeking out of the end rolls.
I was anxious to try the “crazy tuna roll” – spicy tuna with tempura flakes inside, black pepper-encrusted tuna, avocado, and the chef’s special sauce.
As expected, it was delicious and filling. The tempura flakes made the meal crunchy in addition to spicy, and the raw tuna with the black pepper crust will likely please any sushi fanatic. Other specialty rolls include the “Pinky Roll” (crab and avocado topped with tuna and salmon), Rainbow Roll (tuna, salmon, yellowtail, shrimp, crab, avocado and cucumber), Hawaiian Roll, Pink Leopard Roll, Latin Roll, Fantasy Roll, and many more.
While the special rolls range from $17 to $22 each, there is also a long list of classic rolls (tuna roll, Philadelphia roll, salmon roll, even one with caviar) for $6 to $12. And for vegetarians, there is a selection of vegetable rolls from $5 to $6.
From scallops to filet mignon
There was a wide variety of high-end entrees to choose from, including citrus marinated grilled chicken breast with baby spinach salad, $18; broiled Brazilian lobster tails brushed with basil oil (served with roasted red bliss potatoes and baby vegetables), $28; Miso-glazed sea scallops drizzled with truffle oil and served over wild mushrooms and sautéed snow peas, $25; rack of lamb, $32, filet mignon, $32; lobster ravioli with sautéed shrimp, $23, and several others.
We tried the lobster tails, which tasted delicious and fresh from the sea. The basil oil and seasoning made it divine. They could compete with any dish at a high-end seafood restaurant. The filet mignon was met with my compatriot’s with eager approval. It came with chive mashed potatoes and baby vegetables.
Interesting specialty drinks
The menu lists dozens of “sake specialty drinks” like a plum wine martini, cucumber cooler and lychee saketini, as well as special martinis like cantaloupe, “pineapple upside down cake,” caramel apple, and peaches & cream. There are other specialty drinks including Teak’s lemonade, a “Waterfall” and the “Mango Mango.” That last one includes Finlandia mango vodka, mango puree, papaya juice and club soda. Doesn’t that sound refreshing?
Mmmm….dessert
All of their desserts are made on the premises, which is impressive considering that they had fancy confections including tiramisu and crème brulee. With the crème brulee, we were instantly wowed by the crunchy caramel topping and sweet custard beneath. There was also chocolate mousse with white chocolate shavings on top, which added a wonderful contrast in texture.
The tiramisu was delicious, a combination of ladyfingers, marscapone cheese, liquor, and cocoa powder, all topped with rich chocolate fudge. The restaurant is considering putting a trio of all three desserts on the menu.
Turns into a nightclub
Even as we dined on fancy lobster tails, nightclub-style music was playing at the establishment. It turns into a nightclub late on Thursday, Friday and Saturday nights, with a second floor expressly for this purpose and for private parties. The second floor also has a nice view of the train station and the Lower Manhattan skyline.
Hours and information
The restaurant opens every day at noon, except Sunday, when they open at 5 p.m. Monday through Wednesday, the dining room is open until 11 p.m. On Thursday, Friday, and Saturday, they serve food until midnight, and the bar/nightclub is open until 3 a.m. On Sunday the restaurant is open until 10 p.m. All major credit cards are accepted.
Check out the menu at www.teakonthehudson.com. Click the link at the top right. The address is 16 Hudson Place and the phone number is (201) 653-6888.