Feels like 42°F

May 2, 2013

Kentucky Derby Options in Hoboken Saturday May 4th

Here are some bars and restaurants in Hoboken getting ready for the Kentucky Derby this Saturday May 4th…

Elysian Cafe at 10th and Washington Street

Kentucky Derby Party May 4, 2013 starts at 4:30pm – They are offering prizes for “Best Derby Outfit”. They also make a great Mint Julep based on past years samplings.

Elysian Cafe Spring 2

Biggies at 42 Newark Street

They are recommending you break out your best Kentucky Derby wear. They are having a “Best Hat” contest and
the prize is a Biggie’s Gift Certificate. They are also offering food and drink specials with giveaways.

Hotel Victor Bar at 77 Hudson Street

Hoboken Kentucky Derby Party at the  Hotel Victor Bar Saturday, May 4th, 2013 2PM – 9PM.Hotel Victor Bar Sign Hoboken

Drink Specials:

  • $3 Coors Light, PBR, Yuengling drafts
  • $4 Mint Juleps
  • $5 Jim Beam shots

Margaritas or mint juleps, sombreros or derby hats? If you can’t decide between the Kentucky Derby or Cinco de Mayo for the first party weekend of May, head to Hotel Victor! Along with BarCrawls.com, Hotel Victor has combined the two events, allowing you to revel in the libations of the weekend with their Derby de Mayo party! Fiesta on over for the “greatest two minutes in sports” on May 4th, where you’ll get saucy with drink and food specials from 2pm to 9pm.

Tickets are $10 plus a $1.95 Service Fee

Note: This is a 21+ event.

To buy tickets: http://beta.cravetickets.com/events/Kentucky-Derby-Party-Venue-TBA-30605

Brass Rail at 135 Washington Street

The Brass Rail located at 135 Washington Strete in Hoboken is having Kentucky Derby specials from 5-7pm. They will be offering $5 Maker’s Mark Mint Juleps.

Brass Rail Kentucky Derby in Hoboken 5-4-2013

Readers/Owners: If you know of other options in Hoboken please email TheBoken at theboken@gmail.com for additional specials.

Below are the odds as of the morning of 5/2 for this year’s Kentucky Derby:

Pole PositionHorse NameJockeyOwnerOdds
1Black OnyxJoe BravoCarl Domino50/1
2OxbowGary StevensD. Wayne Lukas30/1
3RevolutionaryCalvin BorelTodd Pletcher10/1
4Golden SoulRobby AlbaradoDallas Stewart50/1
5Normandy InvasionJavier CastellanoChad Brown12/1
6MyluteRosie NapravnikTom Amoss15/1
7Giant FinishJose EspinosaTony Dutrow50/1
8GoldencentsKevin KriggerDoug O'Neill5/1
9OveranalyzeRafael BejaranoTodd Pletcher15/1
10Palace MaliceMike SmithTodd Pletcher20/1
11Lines of BattleRyan MooreAidan O'Brien30/1
12ItsmyluckydayElvis TrujilloEdward Plesa, Jr.15/1
13Falling SkyLuis SaezJohn Terranova50/1
14VerrazanoJohn VelazquezTodd Pletcher4/1
15Charming KittenEdgar PradoTodd Pletcher20/1
16OrbJoel RosarioShug McGaughey7/2
17Will Take ChargeJon CourtD. Wayne Lukas20/1
18Frac DaddyVictor LebronKen McPeek50/1
19Java's WarJulian LeparouxKen McPeek15/1
20VyjackGarrett GomezRudy Rodriguez15/1
21AEFear the KittenAlan GarciaMichael Maker
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January 28, 2013

Hudson Restaurant Week Runs from January 28 – February 8,2013

Hudson Restaurant Week Logo 2013

Hudson Restaurant Week is a bi-annual culinary celebration that promotes Hudson County as a premier dining destination in New Jersey during slow times of the year: January and July. It was created by Get Out Hudson magazine in 2005 through conversations with local restaurants. The event and magazine were created by young female entrepreneur, Tamara Remedios. For this year the Winter installment runs from January 28th through February 8th, 2013. For more information go to http://www.hudsonrestaurantweek.com/index.htm. Profiles of each participating restaurant are available on the site.

Here are the participating restaurants from Hoboken for Hudson Restaurant Week….

  • 3 Forty Grill
  • Elysian Cafe
  • Amanda’s Restaurant
  • Fig Tree
  • San Giuseppe
  • Brass Rail
  • Sushi Lounge
  • City Bistro
  • Madison, The
  • Trinity
  • West Five Supper Club
  • Wicked Wolf Tavern
  • Court Street Restaurant
  • Zylo
  • Dino & Harry’s

For a full list of participating restaurants go to: http://www.hudsonrestaurantweek.com/restaurantsAZ.htm

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July 5, 2012

Hudson Restaurant Week Returns for its 8th Summer from July 23 – August 3 2012

Hudson Restaurant Week returns for its 8th Summer from July 23 – August 3 with 40+ participating restaurants in Bayonne, Hoboken, Jersey City and Weehawken. Prix-fixe lunches start at $13 and 3-course dinners start at $23. There are more Hoboken restaurants this year including: 3Forty Grill, Amanda’s, Brass Rail, Clinton Social, Dino & Harry’s, Elysian Café, Hoboken Bar & Grill, Madison, Oddfellows Rest, Sushi Lounge, Trinity, West Five Supper Club, Wicked Wolf Tavern, Zylo and new to the list: Las Olas and Pilsener Haus & Biergarten. For the entire list including some great restaurants in Jersey City & Weehawken, restaurants menus and more visit: www.hudsonrestaurantweek.com or find us on facebook.com/hudsonrw. During Restaurant Week – tweet from your seat with #hudsonrw for a chance to get your meal paid for!


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September 27, 2011

Selected Hoboken Restaurant and Bar Specials 9/27/2011

Here are some of the food and dirnk specials tonight in Hoboken: 

 1 Republik – 221 Washington Street Hoboken


  • Margarita and Fajita Tuesdays! $14.95 for a platter of chicken of steak fajitas and a margarita 4pm-12pm.
  • $10 for a pitcher of Coors Light 9pm-close.

The Shannon -  106 1st Street Hoboken


  • Heineken Beer Night! $3 Drafts all Night- keep the glass.
  • Buzztime Trivia at 8:30pm – win great prizes.

The Brass Rail – 135 Washington Street Hoboken

  • Happy Hour: 1/2 price draught beer and house wine 4:30pm-7:00pm
  • Late Happy Hour: $5 Margaritas! 7-12pm
  • Prix-fixe Dinner: $29 all night 


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September 25, 2010

Join the Party at the Brass Rail this Saturday the 25th

Filed under: Bars — Tags: — TheBoken @ 8:40 AM

Just when you thought summer was over the Brass Rail goes ahead and throws a beach party!

Tonight, September 25th Join the Brass Rail starting at 9pm for $5 Sailor Jerry Rum cocktails and giveaways.  It will be a great crowd and a ton of fun!

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April 23, 2010

Setting the Bar, Actually, The Brass Rail High

Filed under: Brass Rail,Meet the Chef — Tags: — Victoria @ 12:37 PM

Although the Brass Rail is located in a 100-year-old building at the corner of Second and Washington doesn’t mean that the words “old,” “outdated,” or even “ancient” should be used to describe it — and Executive Chef Douglas Gough helps to make sure of that with his contemporary cuisine.

Clinton and Brass 023Since starting at the Brass Rail seven years ago, Gough still stays on top of the food industry, and the restaurant as a whole is constantly setting itself above other Hoboken competitors. One can just look at the recent changes that have taken place to see the difference from other area restaurants — decor renovations indoors and out, as well as a revised menu featuring lighter fare for warmer weather.

The downstairs bar now boasts a more polished feel, thanks to the recent refinishing of the bar surface. Upstairs, the intimate dining area has also been revamped with new floors and tables, fresh paint and a delicate ambiance of sconces and chandeliers.

Gough’s menu is the perfect complement to the classy, relaxed atmosphere. The Boken Online was able to steal a few minutes with him — read on to find out how he keeps things fresh.

THE BOKEN: You’ve been at the Brass Rail for seven years now. Tell us what brought you here.

GOUGH: I started at the Scottsdale Culinary Institute in Arizona, but there are more opportunities for food out here than out west. So from there, I moved out here and worked in Manhattan. Once my son was born, I worked in New Brunswick at The Frog and The Peach and then at Soho on George, and then I came to the Brass Rail.

Clinton and Brass 010

THE BOKEN: When you arrived here, in what direction did you take the menu?

GOUGH: I wanted the menu to be fresh and new. It was classical French when I got here, now it’s New American.

THE BOKEN: After seven years, how do you keep people coming back?

GOUGH: The Brass Rail evolves with the times. We renovate, we make new changes, and keep up on what everyone else is doing, as well as being innovative and doing my own stuff. The menu changes seasonally. The new menu just came out Friday with a lighter fare.

THE BOKEN: So what’s on the new menu that people can look forward to?

GOUGH: Now there’s a tuna tartare with spicy white gazpacho, almond caperberry salad, and red grapes. There is a wagyu beef shabu shabu that’s new, where you actually cook the meat in the pot in front of you at the table. The meat is rolled with daikon radish sprouts and enoki mushrooms, and then you take your chopsticks and dip the meat into the boiling broth and cook it. We’re also doing a fresh antipasto salad with octopus, cod, and shrimp.

The new entrees include a halibut with vanilla polenta cake, Swiss chard and a minted sweet pea sauce; mustard-glazed scallops with cauliflower puree, ham batons and snow peas; and Szechuan-dusted tuna with mango, peanuts and white beans with a sambal leek crust. We also have a new dessert menu. The crispy apple pie is very good — we usually sell out of it. There is also a chocolate mousse with a peanut butter ganache and a stone fruit tart. We always use the best ingredients and you get great value for your meal.

THE BOKEN: Where do you get your inspiration and ideas when creating new dishes?

GOUGH: I don’t watch the Food Network and then just copy something, I get an idea of what to do. And it’s not always necessarily from a food show. The inspirations can sometimes come from my son, sometimes from something I watch on television like a commercial, something I see on the side of a bus. (Laughs.) I see it in my head and then I do it.

For specials, it’s whatever is innovative, fresh and different. That’s absolutely the most exciting part of the job is the creative part of it. It keeps it exciting. You always get a charge out of something that’s new and different, and then comes out well.

Clinton and Brass 020

THE BOKEN: What else do you love about your job?

GOUGH: The pressure, it makes you feel like you are alive when you are cooking and it’s busy. You always want a perfect night.

THE BOKEN: What would you say is your specialty?

GOUGH: I would say the actual creating of the specials. I mean, everyone can cook salmon, filet mignon and what not, but it’s when you create something and the creativity behind it that I think is interesting. People can expect the “Wow” factor when they come here because I strive for perfection. I want everything seasoned perfectly and cooked perfectly.

THE BOKEN: What has been your biggest success as executive chef here?

GOUGH: The success has been an overall thing, I can’t think of any one thing — I consider it an overall success.

THE BOKEN: Now that the weather is warm, people love to come here and enjoy the patio, or sit at the end of the bar where the doors are open wide, allowing the breeze in. What would you recommend for them to enjoy?

GOUGH: If someone was to ask me, I would start by asking what he or she likes. Then, I think about what is the freshest and what came in today. So if the tuna came in today, I’m going to say have the tuna. I’m going to tell you what the best thing is and steer you in the right direction. This way, when I do see them after they are done eating their meal, it’s always nice to hear “Thank you,” and that they enjoyed it.

If you are interested in dining at The Brass Rail, make a reservation because this dining experience isn’t to be missed and it’s hard to get a table. If you want to sit outside, get there early because reservations aren’t accepted for the patio.

View The Brass Rail

The Brass Rail

135 Washington Street


(201) 659-7074


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