While Weehawken will forever be known as the duel spot of Alexander Hamilton and Aaron Burr, restaurants like Drift—which opened late in 2024, and made NJM‘s list of the best new restaurants—are working hard to make this waterside beacon on the Hudson a draw for foodies.
In front of the restaurant, dramatic life-sized sculptures of the doomed forefathers are theatrically illuminated, setting the stage for the undulating interior look of the restaurant, designed by Vanessa Deleon Associates for Jeremy Casilli, owner and serial restaurateur (Hudson Co. & Atelier on the Hudson, both in Jersey City, and Pier 115 in Edgewater). Drift’s meandering decor details include three-dimensional tiles along the bar, once the kitchen of its predecessor, Houlihan’s; rippled stainless-steel arches; olive trees; and a dining platform that rotates the New York City view. Yet somehow, it all deliciously melds to achieve visual excitement across the 17,000-square-foot space that is the first treat of the experience.
Photo: Scott Morris/SGM Photography
Casilli says “the idea [of the rotating platform] came from a bar in New Orleans that had a carousel.” The execution here eschews anything kitschy or carnival-like, and is, instead, a seamless element in the room—so much so that some guests don’t even realize the seating area, which makes a full 360-degree revolution in an hour’s time, is even moving. One night, Casilli says, he watched a couple scoot from a side-view table to Manhattan-facing seats, only to realize the coveted view was temporary due to the rotation. Most of the tables have a good view, but the revolving platform ensures that each of the 24 patrons seated on it get an opportunity to take in the straightaway stellar city lights.
The food concept, Casilli says, was to create an American seafood house that hits “all four corners of the menu.” Like the seemingly disparate elements of the interior, the menu is eclectic, catering to seafood lovers, but also offering a hearty nod to carnivores. While vegans/vegetarians don’t have any dedicated entrées, a meal-worthy mix of starters and mains will satisfy.
Halibut piccata with preserved Meyer lemon and beurre blanc. Photo: Scott Morris/SGM Photography
At the kitchen’s helm is chef Bryan Noury, who has had stints at well-known New York kitchens, including Café Boulud, Le Bernardin and Madre.
The menu shows his deft hand with preparations like the roasted squash soup, creamy and smooth, with an earthy tang from miso and sweetness from roasted apples. The cauliflower croquettes are another showcase, with gooey Gruyère and black truffle, bite-sized and set with a crispy golden crust.
Cauliflower croquettes with Gruyère and black truffle. Photo: Scott Morris/SGM Photography
Then there’s the sushi: plump, overstuffed rolls, like the namesake combo with akami (tuna), avocado and mango, topped with fire-crisped toro (fatty tuna) and house-made unagi (freshwater eel) sauce. It will be very tempting to make a meal of these delectable options, but forge on.
With a solid offering of entrées, the lineup includes house-made pastas, roasted heritage chicken, and fish options (and a raw bar, too). The steak choices—skirt, filet and New York strip—are all prime. The 20-ounce top loin for two seemed on the small side, but had a perfectly pink center with a laudable char.
The recent addition of weekday lunch offers a $28 prix-fixe deal (the view is worth the price) that includes three courses, or you can order from the midday menu.
Casilli’s eye is already across the horizon in neighboring West New York, where he’ll open a new restaurant, West & Co, in 2026.
HOW WE REVIEW: Restaurants are chosen for review at the sole discretion of New Jersey Monthly. These unstarred reviews of more casual restaurants are written after a critic visits once, with a guest; the magazine pays for these meals.
