We visited this gorgeous waterfront restaurant on the most beautiful June evening you can imagine. The New York City skyline stood out sharply against a crystal clear sky. Flags on sailboat masts flapped in the breeze.
But I have visited Maritime Parc in the dead of winter when moonlight glistened off the snow, and the inside felt as cozy as a fireside chat. The truth is, you can visit any time of year. If you go in fall, you can even sit on the patio, where large, attractively designed heaters glow cheerily in the dark and keep you nice and warm throughout your meal.
And speaking of that meal …
Photographer Terriann Saulino Bish started off with a really pretty cocktail called a Francis Perkins, made with azul tequila, strawberry basil puree, lime juice, and agave. I had a bracingly cold German Jever pilsener.
Pricilla was a fabulous waiter, giving us suggestions and explaining various items on the menu. She brought me a sample of a River House Summer Blonde ale, which was a nice, gentle warm-weather brew.
You get a complimentary pickle plate featuring onions, radish, and fennel. The fresh bread comes in handy to soak up the delicious dressing.
Terri and I shared a beautifully constructed salad of baby spinach, grilled peaches, feta cheese, spiced pecans, and herb vinaigrette. This was a new creation from executive chef and owner Christopher Siversen, who came out to greet us. The kitchen, in this spare, modern dining room, is right out front, where diners can view the staff at work.
Our entrée choices show just how versatile this restaurant is. Terri selected an elegant coconut poached lobster with carrot vadouvan spice puree, spring greens, and coconut sauce. She cleaned her plate. I was in the mood for a hamburger, cooked to order the way I like it. They serve it with Califon tomme cheese, grilled onions, and “special sauce.” It comes with one of their specialties—duck fat fries with garlic and parsley. I’ve had this before, and it never disappoints.
For dessert, we split a “16 layer bittersweet chocolate cake, fudge, pistachio crunch ice cream.” Don’t expect a vertical tower of dessert. The layers are flat on the plate and come decorated with a thin wafer. The pistachio-chocolate combo is inspired.
We ended this wonderful dining experience with smooth cappuccinos.
If you visit in fine weather, be sure to take a stroll on the patio between courses and enjoy the view of the boats and the harbor.—Kate Rounds
84 Audrey Zapp Drive
Liberty State Park