It was a rainy night in Jersey City, but that didn't stop Chris Siversen and his team at Maritime Parc from shining. The Ultimate Getaway, a dining event, hosted by Aston-Martin of Summit and Maritime Parc, featured a wine-paired, four-course chef prix-fixe that showcased Siversen's mastery of color, flavor and texture.
Read MoreComing Soon! The Kitchen at Grove Station in Jersey City
Chef David Viana has announced that he will be the executive chef at The Kitchen at Grove Station, a BYO slated to open in downtown Jersey City in November 2014.
Most recently, Viana was chef de cuisine at Ryan DePersio's Battello in Jersey City. Previous to that, Viana was chef de cuisine at Daryl Wine Bar (closed) in New Brunswick under Zod Arifai.
Read MoreVizcaya Cocktail Recipe from Maritime Parc, Jersey City
Cheers! It's cocktail season, and we've got a great recipe for you from Chris Siversen at Maritime Parc in Jersey City.
Read MoreThe Total Package: Maritime Parc, Jersey City
I like superlatives; the freshest produce, the creamiest burrata, the frothiest cappuccino, the best restaurants! Maritime Parc, the yacht-like gem nestled in Liberty State Park, is absolutely fit for superlatives – the problem is picking just one!
On a recent cold, clear night, Mr. Hot and I ventured to Jersey City to join a few friends at a press dinner at 
Chef and owner, Chris SiversenMaritime Parc. In a steely, open kitchen, perched above Liberty Landing Marina, Manhattan's pulse rippled across the Hudson, as chef and owner, Chris Siversen, created an evening of undeniable cuisine.
Over cocktails, we compulsively picked at a refreshing, colorful plate of pickled pearl onions, zucchini and feta. Balthazar bread, always pleasing to any carboholic, was served alongside sea salt and sweet cream butter.
VB3: Jersey City's New Culinary Offering
Located on the bottom floor of a luxury rental building on Washington Boulevard in Jersey City, the newly opened restaurant VB3 offers revamped Italian classics with a decidedly local flair.
The menu, composed of a selection of small plates perfect for mixing and sharing, changes often to highlight the local produce offerings of the seasons. With prices ranging from eight to twenty-five dollars, you can compose a complete meal for a reasonable price. The staff, chefs, and owners were all beyond wonderful, and proud of what they had to offer.