NEW YORK Delayed from its originally scheduled May debut, Maritime Parc officially opened Wednesday, September 15, with 30,000 square feet of space on Liberty State Park's waterfront. Owned and run by two former employees of the Glazier Group—executive chef Chris Siversen and executive vice president Marc Haskell—the trilevel site was designed by Stephanie Goto as a modern take on a catering hall and includes a full restaurant, two flexible floors for private events, and terraces.
The Jersey City location is accessible by car (valet parking is available), by ferry from the World Financial Center, via the Port Authority's PATH train and New Jersey Transit's light rail system, or through the Liberty Landing Marina, which accepts private and charter boats.
The restaurant fills the first floor of Maritime Parc, a 190-seat indoor and outdoor dining space where Siversen serves modern American fare with a seafood bent, using produce from local sustainable farms and purveyors. On the menu are dishes such as New Zealand king salmon with fennel kraut and leeks, and raw bar items like grilled oysters with leek and bacon cream, as well as a selection of bar food including burgers, French fries, and potato rings. Not only does the venue provide off-site catering, but it also offers a service where food can be delivered to diners on boats in the marina.
The second and third floors hold the two sections dedicated to events, the Sky Room and the Aviary. The former, a level above the restaurant, is the larger of the two, offering a cloud-inspired ceiling treatment and room for receptions of as many as 600 or seated events of 450. The Aviary's ceiling is vaulted and this third-floor area holds 400 for cocktail events or 150 for seated dinners. Both spaces come with sound systems, lighting and technology infrastructures, and adjacent terraces.