Elysian Cafe
10/21/06 Update:
Wanted to report back regarding the Monday night bar specials at Elysian.
We don’t get to eat here too often, but the deal you get on Mondays during the winter is definitely something worth considering. We feel the staff that works there is friendly, the service is good, and the food is tasty. They also seem to get a very pleasant and friendly crowd there as well.
I want to point out that my assumptions about “mix & match” was incorrect. You CAN pick any two different items off the bar menu. They just deduct the lower priced item off the tab.
Quicky, my friend and I ordered the mussels ($13.50) and the pulled pork sandwich ($11.50). Oddly enough there were more than 1/2 dozen people at the bar who also ordered the mussels. Very popular.
You can pick the mussels in either a marina sauce or a garlic white wine sauce. She chose the latter. While the quality of the mussels were very good, she found the sauce to be on the bland side. We inquired with other patrons eating the same dish, and they enjoyed them more. Each having their own reasons for liking them. Some people commented that they liked the fact that the garlic didn’t overwhelm the dish. So if you’re a major garlic lover, you might want to ask for extra garlic.
The pulled pork sandwich was very good as well. It wasn’t drenched in any kind of BBQ sauce or anything, but it was just quality pork that was very lean. Almost had a brisket-like taste to it. Very filling. The fries were good as always, and I found the side of cole slaw particularly refreshing.
The tab for the meal, plus a glass wine and a beer was $21. Not bad at all!
10/16/06 Update (great deal alert!):
Not sure if any of you noticed their ad in this weekends Reporter, but Elysian has a special Monday night two-for-one bar menu special.
Click the thumbnail to the left to see the offerings. Two burgers and fries for $11.50 sounds like a fantastic deal, along with their other options. I doubt you can mix & match, so you and whomever you dine with will have to agree.
CLICK BELOW TO READ THE 4/21/06 REVIEW
Description – French Bistro, Bar
Services – Dinner, Brunch
Address – 1001 Washington St, Hoboken, New Jersey ( NJ ) 07030
Telephone – (201) 798-5898
April 2006
4/21/06
Today seemed like a great day to try out the Elysian Cafe. It was a beautiful, crisp spring afternoon. I had typically stayed away from there because they were one of the only bars in Hoboken that didn't allow smoking. Now that it's a level playing field, why not give it a shot?
My dining companion and I got a nice table along the rail on the 10th st. side of the outdoor area.
Our waitress, Kristen, immediately came by and asked if we had too much sun, and if we wanted to have the umbrella moved, which we were ok with, since we’re both sun worshippers.
For drinks, we ordered a couple Pomegranate Sours. They were served with a slice of orange and were very tasty and refreshing.
As an appetizer, I ordered the Crispy Calamari salad ($6). This was unbelievable. Wasn't crispy as advertised, but incredibly yum-yum-yummy. Tender and packed with flavor. Kristen indicated it's essentially one of their signature items, and most popular.
Being the bacon and meat connoiseur, I went with how I typically judge a restaurant when I eat there for the first time. Bacon cheeseburger ($8). If you can't make a burger right, why bother with the rest?
This burger was well prepared and presented and very satisfying. The meat texture and flavor was as good and juicy as can be. The bun was soft and easy to handle. Bacon was oinkfully loaded with taste. The toppings accompanying it were fresh. The fries, served in a fruity little "bucket" reminded me of McDonald's. The pickle was excellent too. I know, small details, but it all added up to CRAZY delicious.
She ordered a simple French Onion Soup ($4). Was good, but I think all french onion soups pretty much taste the same. Some kind of conspiracy, I gather.
Overall, the dining experience was very positive. The atmosphere was nice, our waitress Kristen was excellent even when the outdoor area was filled to the capacity, some screaming 3 year olds, and she was the only one working. Wonderful job. Friendly and approachable. She sets a good example for others.
Not sure why they had to get fancy with the wine-like water bottle (see below), but I guess that's part of the package.
Check Elysian out! Now that smoking is banned everywhere, there's no excuse not to give it a try.
134 Responses to ** Elysian Cafe **
February 16th, 2009 |
Roberts could hire Judy Tripodi as a Chef
at $130K…
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February 16th, 2009 |
That is the only way Eugene would hire a chef, if the state were paying for it…
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February 16th, 2009 |
jscirish27 – don’t give them any ideas
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February 16th, 2009 |
In response to jscirish27 who said:
You obviously know a bit about food, but have you ever been an owner? It is always easy to coach from the sidelines.
I just think as a person who claims to be in the same business your comments seem a little harsh.
I would love to know where you cook, but I am certain you would never give that info out.
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February 16th, 2009 |
Danielle, If you want to know where I cook, you can go back to one of your previous posts. You mentioned it as one of your favorite restaurants in NYC. Or you could just contact me offline at jscirish27@hotmail.com. I don’t try to maintain “super-anonymity,” I just don’t want to use my employers name publicly because these are my opinions, not that of the restaurant or our chef/owner. It’s good to know that I know a “bit” about food. Claim to be in the business? That is humorous. My back, legs, and hands claim otherwise. My comments are harsh or accurate? Anyways, where is your sense of irony or tongue in cheek humor. Another poster was trying to connect Judy Tripodi/Roberts to Elysian and I was playing along.
You can’t convince me the food is anything other than above average bar food, though.
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February 16th, 2009 |
In response to jscirish27 who said:
Did you mean that your back, legs and hands could prove your claims?
This is the web remember? Anyone can be an “expert” on anything at anytime.
However, I was referring to your comments about Eugene and the implication that he is cheap. You also alluded to his hiring philosophy.
He has two seemingly successful restaurants. I haven’t been to Elysian in quite awhile(because it is average at best to me as well), but it sounds like he has dropped his prices due to this economic climate. Also, maybe he has had bad luck with “real chefs” and is giving some experienced cooks a shot? It is easy to criticize if you not on the inside or don’t have the experience. My family had a small business and it definitely makes you “creative” when trying to maintain profitability.
I have been consistent in posting that the vast majority of restaurants in Hoboken are below average and that Hoboken’s dining scene is all about mediocrity. It is a shame. I certainly come across as a food snob, but I am not. I will give everyone a try and go from there. Fortunately, a few places in town have one or two solid dishes executed well most of the times I order them. Those are what I stick to.
You have also been consistent in pointing out your disappointment in the quality of the food here.
The fact is that there are so many more people in this town that would rather pay less for below average food than pay a bit more for quality. That is why we are in the state we are in. I walk by some places that have been open for years and see people eating in them and wonder how when my experience has been that they were terrible.
I love this town and I just keep hoping that it will get better.
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February 16th, 2009 |
Danielle, my dad owned his own small business for years. I helped him for a couple years after college before going to FCI. I know all about small businesses.
I have had a few very close friends who have worked for Eugene. I can elaborate in detail about his hiring practices, but I choose not to because I don’t post here to undermine people specifically. I am just p*ssed that we can’t have one decent French bistro in town. Elysian would be perfect. Great location. Outdoor seating. Beautiful interior. Basically a license to print money, and it basically succeeds in spite of itself. Then you get to the menu. Spaghetti Bolognese? Lobster Roll? Thanks but no thanks. I’ll take Lupa and Pearl respectively. No escargot? No duck confit? How about cassoulet? I could go on but you get my point. I love food and restaurants. I have dedicated my life to this work, in the hopes that one day I can open my own place. Seeing places succeed with mediocre fare isn’t exactly inspiring though.
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February 16th, 2009 |
“The fact is that there are so many more people in this town that would rather pay less for below average food than pay a bit more for quality. That is why we are in the state we are in. I walk by some places that have been open for years and see people eating in them and wonder how when my experience has been that they were terrible.”
Danielle I am not sure I entirely agree with your statement heare. There is a reason places like, AD, Dino & Harrys’, Augustinos, Cucharama, and Bin 14 can be difficult to get into – Enough people will pay for good food.
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February 16th, 2009 |
To: jscirish27 – Wishing you the good fortune for your own restaurant
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February 16th, 2009 |
Thanks truth1. I am a couple of years away both money-wise and cooking-wise (there are a few more stops I want to make before setting out on my own) from opening my own place. It all stems from humility. If you truly want to be great at something, you humble yourself before it, and accept that no matter how much you learn there is always so much more you don’t know and need to learn. That keeps you open to new ideas and constantly striving to be better. Arrogance in all it’s forms really gets to me. There are a handful in this town who think they can keep churning out mediocrity and the public will fall for it because they are too stupid to know better. That attitude extends from city hall to restauranteurs. It has got to stop.
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February 16th, 2009 |
In response to strand who said:
Augustino’s is hard because they save tables for so many “regulars”. The place is okay anyway. I have given up on italian, chinese and any type of mexican in this town.
Cucharama, again, I guess can be difficult because it is tiny. However, I never had a problem getting in there or anywhere else on your list.
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February 16th, 2009 |
Your welcome jscirish2-”I am still learning” MICHELANGELO – his favorite saying.
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February 16th, 2009 |
“I am just p*ssed that we can’t have one decent French bistro in town.”
agree
“Seeing places succeed with mediocre fare isn’t exactly inspiring though.”
agree
“No escargot? No duck confit? How about cassoulet?”
did he start with this stuff and it didn’t work so he took it off? i first went in after he had been open for awhile. i wasn’t sure if he was trying be a french bistro. i know there are some aspects of it, but it always felt like the same as everyone else…have something for everyone rather than be true to something.
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February 16th, 2009 |
For some reason French cuisine doesn’t seem to do well in Hoboken.
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February 16th, 2009 |
I don’t think he ever tried to run with a full-blown French menu, but it was more skewed that way in the beginning. I think part of being a successful restauranteur is having the courage to not try and please everyone, but to stay true to your convictions. It isn’t always easy to weather the storm though, and I can see where a lot of places in this town feel they have to dumb it down, which is unfortunate. I honestly think if you do it well enough people will come.
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February 16th, 2009 |
If genuine cassoulet is anything like what I saw today on TV then it would be the dish that could make the low-fat, diet freaks just give up and stay home. It could also be the dish that puts Elysian on the map for keeps.
Show: Anthony Bourdain, No Reservations, on HD (channel 763).
Place: his buddy’s house in Cleveland. Buddy is a chef, too.
What: Bought lots of good stuff at a 100 year old farmers’ market in Cleveland. (Didn’t we already agree that this area needs one of those?)
Double-what: Cassoulet … start with a big, heavy cooking vessel. Line it with a beach blanket-sized portion of unsliced bacon. Just dump it in like you were lining a laundry basket with your favorite towel. Fill with all sorts of beans, sausages and other good stuff. Bake until Golden, Brown and Delicious.
Holy cow, it looked good. It was like a bacon freak’s idea of what baked beans should be.
JCIrish — is that a true recipe?
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February 16th, 2009 |
Bmacqueens, I have seen that episode of No Reservations. The buddy in question is Michael Ruhlman, who is actually a food writer who studied at the CIA and has authored a number of books on the culinary world as well as co-authored a number of famous cookbooks (French Laundry Cookbook with T. Keller, Charcuterie with Brian Polcyn. etc.).
Cassoulet is a regional specialty of Toulouse, but can be found in various forms in different parts of France. The recipe from that episode is that of Toulouse. It is pretty authentic. If you are interested in an excellent recipe for the dish check out, “The Country Cooking of France,” by Anne Willan. It is one of the best cookbooks detailing traditional French recipes. The recipe I use was one given to me by an old French chef; we used to butcher deer together thus ours included venison. The method is the same, but the meats change by region. And yes, it is unbelievably good.
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February 17th, 2009 |
Pierre’s out in Morristown used to make a ridiculously fantastic cassoulet. Unfortunately, they shut their doors this past New Year’s.
If you haven’t tried cassoulet, make it your mission for 2009. It is fantastic.
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February 17th, 2009 |
Went there last Sunday for brunch. Nice old interior (is that real old school plaster work on the ceilings?) Enjoyable atmosphere and good service. But reading through the other posts, add me to the list about the menu.
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February 17th, 2009 |
I have provided a short list of cassoulet spots: Savoy, which is a new American restaurant with heavy continental influences serves cassoulet as a special every year from mid-February to mid-March. They finish it in their fireplace and it is quite good. Balthazar serves Cassoulet as their Sunday dinner special with time of year as well. I think it is always on the menu at Brasserie Les Halles (Bourdain’s old stomping grounds) and they also do a nice version down at Le Cercle Rouge in Tribeca.
I look forward to this time of year every year… cassoulet season.
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