Named after the capital of Nova Scotia, Halifax is a new creative collaboration of owner Michael Barry and Executive Chef Seadon Shouse. Each dish features locally sourced meat, produce, dairy or Marine Stewardship Council Certified fish. At Halifax, land and sea come together with farm and coastal cuisine from the Mid-Atlantic to New England and Nova Scotia. Located at W Hotel Hoboken, Halifax of
fers dramatic casual fine dining with sweeping views of the Manhattan skyline. The dining room captures the essence of Chef Shouse’s menu with a décor that evokes the sea and coastal farmland. Award-winning Chef Shouse’s culinary influences include French, Italian and American and he is unmatched in the skills of dry curing and smoking. While Executive Chef at Glenmere Mansion, it received the ‘Top 40 Hotels for Food Lovers’ by Bon Appétit Magazine’. Shouse comes to Halifax with 15 years of culinary experience in restaurants from Nantucket to Florida. The culinary team includes top pastry Chef Stuart Marx, who creates brilliant desserts with Northeastern inspirations. Chef Marx brings flavor from his experiences as chef at Fromagerie with Chef David Burke and at Avenue with Chef Dominic Filoni. Katherine Teodosic, General Manager and Beverage Director, formerly with Michael White and the Altamarea Group, compliments the flavors and ingredients of Shouse’s menu. Wines are from upstate New York, Long Island and other places along the coast, with the list mapped by grape.
