Porter Opens in Weehawken, NJ

American Cut alumni, chefs Tara Glick and Christopher Lim, open Porter, in Weehawken, New Jersey.

Porter Interior

Porter opened on December 8, on the ground level of the RiverHouse11 at the Port Imperial luxury mixed-use residential complex in Weehawken. 

Described as “a modern American gastropub offering seasonally inspired dishes and signature cocktails,” Porter is the debut concept from co-chefs Christopher Lim and Tara Glick, who met while working at Marc Forgione’s American Cut in Atlantic City. The new restaurant also includes Porter Provisions, an in-house cafe and bakery that showcases Glick’s house-made pastries and ice cream, as well as La Colombe coffee.

Porter Cocktail

Porter is conveniently located steps away from the NY Waterway Port Imperial Ferry Terminal and the Hudson-Bergen Light Rail, on the Hudson River, providing easy access for visitors from Manhattan.

On the Dinner Menu

Executive Chef Christopher Lim is the force behind Porter’s dinner menu, which features several shareable small plates, coal-fired entrees, and wood-fired pizzas. Noteworthy small plates include prosciutto with gnocco fritto, Parmigiano-Reggiano, and quince; hamachi crudo with jalapeno escabeche, citrus, aji amarillo; and Egg Between the Sheets with bacon, celery root, and truffle butter.

Porter Pizza

Pizza Time

Traditional, handcrafted pizzas include the Fun Guy, which features maitake, cremini, shiitake, chevre, scallion, and arugula; and the Mott Street, made with sausage, peperonata, cherry peppers, provolone and mozz. These are naturally leavened with a blend of American and Italian artisanal flours and feature house-made mozzarella.

Porter Steak

Entree highlights include the dry-aged, 40-oz. porterhouse with salsa verde and pommes Pont Neuf, and duck breast with braised red cabbage, persimmon and star anise, among others.

When it comes to some of the sweeter offerings, Porter offers an irresistible selection of desserts, all made in house by Executive Pastry Chef Tara Glick, whose whimsical desserts have received much acclaim and praise. Options to look forward to include the tiramisu affogato, served with zabaglione ice cream and espresso pour over, and the banana pudding cake, featuring bourbon butterscotch sauce.

Stay tuned for takeout information in the coming weeks.

Beverage Program

To complement the fare, Porter’s beverage program—also handled by Glick—features a robust selection of domestic and imported draft beer, as well as wines and signature cocktails. The wine list is thoughtfully curated and features a selection of 15 by-the-glass pours.

Porter is focused on sourcing wines from smaller producers that are practicing sustainable farming, which makes the complete bottle list avant-garde and unique. Like the cuisine, Porter’s cocktails are driven by the seasons, featuring market-fresh ingredients and premium spirits. Look out for the Damn Fool made with upstate bourbon, Braeburn syrup, and Aaron Burr cider; and the NKOTB with Porter’s gin, fennel liquor and dry vermouth; among others.

Porter Provisions

Porter shares its space with Porter Provisions, a cafe and bakery that showcases the handcrafted delicacies made fresh daily by Glick. Currently open on weekends, it is the perfect stop for those looking for a daily pick-me-up: pop in for a sweet treat or a fresh cup of coffee. Porter Provisions will offer a selection of grocery items like condiments, jams, sauces, and dry pasta, as well as housewares like candles and soap.

Cocktail kits will be available, as well as canned cocktails that are made in house, along with bottles of wine to go. The cafe will also double as a private dining room during dinner hours, with the capacity to host intimate events for up to 27 people.

The People Behind Porter

Chef Tara Glick, a Jersey Shore native, brings over 10 years of experience to Porter. She gained her professional experience working in top kitchens like Locanda Verde and Maialino, eventually joining the opening team at American Cut in Atlantic City. In addition to her work in the kitchen, Glick spent two years working on the beverage team at Eataly, immersing herself in the study of wine and spirits.

Chris and Tara Porto owners
Chef Chris Lim and Chef Tara Glick

Chef Chris Lim brings over 20 years of NYC experience across the river to the Garden State. He previously worked in some of Manhattan’s most respected kitchens including the Michelin-starred Daniel, Bar Boulud, 21 Club, and BLT Steak. From there, he joined Marc Forgione’s team as corporate chef. Throughout his career, he has collaborated on three cookbooks, has made television appearances on Food Network’s Iron Chef, and has contributed to various large-scale consumer and charity events.

About the Space

Porter occupies a 4,000-square-foot space, allowing seating for up to 45 guests in the main dining room, as well as 55 guests in the large bar area. An additional 45 seats can be found on the outdoor patio; however, outdoor seating will not be available this season. Designed by Callison RTKL, Porter boasts a cozy, open dining area with live edge wood tables and a view of the kitchen. The dining area is outfitted with a wood-burning pizza oven from Italy, as well as a charcoal-burning Spanish grill. Guests are sure to enjoy the bar’s mood lighting and overall ambiance.

All major credit cards and cash are accepted, and reservations can be made via Resy or by calling the restaurant. For more information, please visit www.porterportimperial.com, call 551-258-0649, or email info@porterportimperial.com. Follow Porter on Instagram at @porterportimperial.

Weekend bunch service will launch at the restaurant in the coming weeks and will be available on Saturdays and Sundays from 11 a.m. to 3 p.m.

Porter and Porter Provisions
1100 Avenue at Port Imperial
Weehawken, NJ 07086
Website (Currently under construction.)

Porter Hours:
Tuesday through Sunday: 5 p.m. to 10 p.m.
Closed Monday

Porter Provisions Hours:
Weekends only, check website for updates.
Saturday and Sunday: 9 a.m. to 4 p.m.

Hours and menu items are subject to change.