Hudson Table

My boyfriend and I rented the space for a private hands-​on cooking class for 20 of our friends to celebrate our 30^th birthdays, and we could not have been happier with the evening! We had an incredible night and loved every second. The owner and chefs were friendly, professional, incredibly helpful and super flexible. Everything was prepped and ready to go when we arrived and they paid close attention to every detail, even making sure to accommodate for challenging dietary restrictions. The space is stunning, the instruction and communication were impressive from start to finish, and every single person left with their expectations absolutely exceeded (and we had very high expectations to start!). Hudson Table is exactly what Hoboken needed, and I couldn’t recommend the experience more!

This is such a better alternative to going out to dinner. We go with several couples. It is extremely fun and you are able to visit with your friends while learning to cook interesting dishes. At the end you all sit down to eat! One of their head chefs, Breane is awesome. Would recommend going to one of her classes.

This review will be a downward adjusted review. The reason for that is I was running late as got stuck in traffic leaving NYC. I thought the class started at 5 so started calling, emailing and sending messages around 430 when knew I was going not going to make it until 530 or more likely 6pm. No one was picking up the phone and no one was calling me back. I did get an email at 520 stating there was no ability to reschedule with such short notice. I ended up making it to the l class at 540 flustered and talked to the owner on the phone who reiterated that they would not allow us to change classes as stated in their policy especially at such short notice as they had bought all the ingredients and could have sold our seats. Two things were the class was not sold out as I checked online and one could pay to attend right up to the class time. The second things was I was in a group of 5 and the only additional supplies was one bowl of flower and eggs for the pasta. Everything else would have been the same for a group of 3. I do not think that flour cost the 95 dollars for the class as the eggs could have been saved for another class. I understand that there policy is no rescheduling but they had two flustered people who were made more flustered due to lack of not responding to the requests. The class was not enjoyable and I was making mistakes in my cooking which I am sure made the other 3 people we were cooking with have a less enjoyable time. Also we were dealing with raw eggs and meat so if I was being careless with the raw meat or eggs I could have given the others food poisoning.
If I had shown up to the class and was basing it just on that I likely would given them a 3 maybe 4 starts. The teachers and assistants were helpful and cheerful. The class went smoothly as they did lots of prep work. The space is nice as have 5 stations to do chopping and plenty of cooking areas so no one had to share and there was space to cook without bumping into other groups. I have taken two classes at Sur La Table on 57^th and preferred there set up where you could cook and prep in same area. The teachers expect some level of cooking skills ie knowing how to mince shallots but they did go through demonstrations on how to open the garlic easily and other similar thing. Remember to bring a bottle or 2 of wine as we did not as did not know and would not have had time to pick up a bottle as was running late as was.
I will not take another class here as though they are an independent business and not a big corporation like sur la table and they cannot expect to make some money form the people buying stuff I think as a customer service you should be considerate of situations where a person is not going to enjoy the class even if the reason was possibly avoidable. If owner had called me at 520 and the number was in my email I would have been less flustered since would have found out class started at 530 instead of 5pm. If do decide to take a class make sure you can 100 percent make the class.

Great place to host a team event! We were lucky enough to reserve this gorgeous space for 7 of us and cooked a delicious Mexican themed menu.
The chefs were incredibly patient, gave clear instructions and were very friendly. It felt more like you were cooking with new friends vs. instructors.
I walked away from the class with skills that can be applied immediately in the kitchen. Look forward to trying the recipes we cooked at home and hope to return to one of the many classes they offer (they even do brunch!).

What a great night! The food was amazing and the teacher was extremely nice and helpful. She answered all of our questions and went above and beyond our expectations. We took the «At the Trattoria» class. We worked in a group of 4. The kitchen was clean and new. Everything was pre-​prepped. BYO. We plan on coming back for another class!

My husband and I attended Spanish Surf and Turf night this past weekend. Breanne, our instructor, was cheerful and helpful. Her assistant, I can’t remember his name, but they referred to him as Mr. Hudson Table, was also great. They gave us tips and helped as needed, making sure we were successful but keeping the dishes our own. Food was plentiful! It’s also great that it’s BYOB! My only wish was that we actually got to make the Flan we had for dessert. It was prepared in advance for us, and I would have liked to learn to make it myself. We will definitely be back and probably get cooking class as gifts for friends and family!

My boyfriend and I attended the Couple’s Brunch today at Hudson Table. It was our first time there and our first time taking a cooking class. We both love to cook, but most of our «training» has been through trial and error and a LOT of Food Network.
We did a lot of research when choosing where we wanted to take a cooking class and ultimately chose Hudson Table because of its prices (lower than a lot of other companies in the area) and of how great the space looked. After taking the class, I can tell you that the price was well-​worth it, we cooked with great ingredients, got to make a number of dishes and ate a ton!
The space did not disappoint, either. The kitchen is bright and very open– a nice change from our small kitchen at home. Everything was incredibly clean and I never once felt that it was unhygienic.
Aside from working in a total dream kitchen, the highlight of the day was learning how to poach an egg (and watching my boyfriend totally nail it!).
My only slight negative about the experience is that a lot of the prep and cooking is left up to the students without clear guidance/​supervision, so if you are someone who doesn’t feel confident in the kitchen, I would just make sure to advise the staff of this beforehand so that they can be a bit more hands-​on with you.
Definitely hope to cook at Hudson Table again and increase my culinary skill set!

Took the couples cooking class this weekend… It was so much fun! We learned to make Duck Confit, Hashbrowns, Crème Brûlée French Toast, Popovers with Raspberry butter, Poached Eggs, and a nice salad with bacon bits.
The facilities were gorgeous and really spacious. There were probably 14 people plus three instructors all moving around without any issue. All of the equipment was brand new, clean, and high end.
The only thing keeping me from giving a five star rating is that there are still a few kinks for this relatively new business to work out. For example, the instructions given by the teacher were different from those in the recipe packet that was given to us. This lead to some confusion and my group making more of a monkey bread than a true French toast, but it was still delicious. More importantly, there wasn’t as much instruction as I would have liked when it came to the actual cooking of the food. For a few of the dishes we were essentially left to our own devices when it came to knowing when it was finished cooking or not.
Ultimately the food was delicious and the experience a lot of fun. For the prices that they’re charging, I’d absolutely take another class there and would recommend it to anyone else who wants to have a fun culinary experience!

My boyfriend and I attended A night on the Italian Riviera yesterday and it was nothing short of amazing! We had such a great time. The staff was knowledgeable, the space was beautiful and the end product was delicious!
The highlight of the night for me was making pasta. It’s something I had always wanted to try but feared (I couldn’t bare messing up something I love so much). Chef Nicolle made the process approachable and within no time we were the makers of some beautiful (and yummy) pasta!
With their wide selection of dates and classes I will certainly be returning. Hudson Table is a fabulous and much needed addition to our area.

Great, friendly, and well educated staff. We signed up for a couples night out — tacos and ceviche on a Friday night. We were immediately greeted and attended to by the founder (I think) as soon as we walked in. You can bring wine or beer, we brought a six pack of coronas. They chilled and served us the beer and even gave us pieces of limes.
The chef and the rest of the staff were very knowledgeable and helpful. He did a great job demonstrating how to make the first dish but didn’t provide the same detail for all of the other dishes we were making. The staff walked around to provide help so that was good since I found myself confused at times but everything got done. All of the food was delicious!
This class was very hands on and a lot of fun. It was very useful and picked up a few tricks. There was a lot of food left over and they encouraged everyone to take some home. I was all over that and that was lunch the next day.
I will definitely be coming back.

I cannot say anything bad about this place. For starters, the space is absolutely GORGEOUS. If only my kitchen could look like that– I would be one happy gal. haha. I took the Bread Basics Class. Bread can be very overwhelming to make but this helped me conquer my fear and now I feel confident making the recipes alone. We made a multigrain loaf (my favorite), a baguette, focaccia, and english muffins (SO fun). I will definitely be coming back to this place a lot. My boyfriend and I signed up for «surf and turf» night in June– so excited for this. I have a blog with my sister called Sisters Running the Kitchen. I posted up the french baguette and multigrain loaf…

I took the pasta making class just a few months back and had an amazing experience! The kitchen is stunning and well organized. The chef was available to take all detailed questions. I learned alot and had fun with my cousins! I will def be back with family and friends!

I am sure Hudson Table is great but the way the team handles a missed class is absurd. My Moms purchased a couples course for my fiancé and I for Sunday and we had an unfortunate situation that kept us from attending.
We called multiple times and sent an email the response back directed us to their T&Cs… I understand that they have to buy food and prepare for classes with limited seating but come on… Eating my 160 $ and not even offering a reduced fee make up class just makes you look thirsty.
The customer is not always right but these gals/​guys were the pits. Hope you at least donated our portion of food to someone in need (doubt it tho).

My husband and I, as well as a group of friends attended Parisian Bistro in March. Everything from the food, to the staff, to the location, to the ambiance was great. The owner did a great job in not overlooking all the small details.
Everyone gets to prepare and cook all items, unlike some other classes we have been to where each person is assigned specific tasks. All of the items we made were excellent and we were supplied recipes to take home. The BYOB aspect is also great as it gives you the flexibility to bring a bunch of different drinks, and cuts down on the cost.
We are from out of town but look forward to planning our next trip back and trying another menu out!

My girlfriend and I did a Valentine’s Day brunch cooking class here. We were under the impression that we would get to cook ourselves. There wasn’t a clear description online. When we arrived we were greeted by virgin mimosas (they have no liquor license but you can bring your own champagne to put in them).
Our chef instructor was Brianne and she was phenomenal. She was so friendly adn cheerful and so passionate about her cooking. She made all of us feel like we could be as good as her, and she welcomed questions and discussion. She even exchanged email addresses at the end in case we had any questions later when we try to cook ourselves. She really made this experience 5 stars.
That’s not to take away from the food. We started with scones. She taught us tricks to make scones properly moist, not like those bricks at coffee shops. She made a whipped raspberry butter to go with them which was perfect. She also taught us how to make maple covered bacon, crème brûlée french toast, and eggs benedict with hollandaise sauce. As she made each one, her two assistants were heating previously prepared ones so we ended up having the food ready to eat as she was finishing preparing each dish. Everything was absolutely amazing. I got seconds on everything and even thirds on a couple of things.
I also tried making scones per the recipes they gave us. (They also provide pencils so you may make notes on teh recipes for the tips and tricks they share with you.) The scones came out incredible. This class kindled a new-​found love of cooking in me, and I look forward to not only trying to cook the other things we made but to also come back and take more classes. I recommend this place highly for a fun, casual, cooking learning experience.

Learn to cook in a beautiful, fun, organized kitchen with great instructors!
I have taken recreational cooking classes at some of the famous cooking schools in NYC, and this was a much nicer experience.
The space is clean, modern, and new. The instructors have 2 goals, 1) Make sure you have fun, and 2) learn the fundamentals of cooking. They organize everything really well so that you get to maximize your cooking time while not having to do tedious things like cut onions or peal potatoes.
In other classes I’ve taken, they divide up the tasks, so while you make more things as a class, you actually work on only a few things yourself. Here, they make fewer items, but everyone gets to make them, so you can compare notes with other groups or see if yours turned out better. Our instructor was Collier. She was a ton of fun. She made sure everyone was comfortable, and her easy going nature made learning some cooking skills a blast!
Definitely take a cooking class here… I’ll be back.

I attended a cooking course here and I loved everything about the experience… the space, the employees, the food, and my peers.
The food was fantastic, but the best part was the opportunity to learn how to prepare and cook the meal. The fact that they only have room for 16 people really helps you feel like there’s enough of a crowd to have fun, but few enough that you can get a good amount of attention/​help cooking.
Our Teacher /​Cooking Coach: Collier
She was fantastic. Aside from preparing the meal, she taught us a few secrets around technique when it comes to preparing food. I can now say I’ve learned how to dice an onion without crying (how to minimize the amount sulfur released while cutting), how to easily peel a sizeable quantity of garlic, and even how appropriately grip a knife to maximize your control.
The Meal: French Onion Soup, Steak w/​Potatoes Au Gratin, Chocolate Soufflé
— The French Onion Soup take a lot of time to let the onions cook down and carmelize, so they started this prep work prior to our arrival to ensure it was ready. I won’t complain because dicing onions and garlic and letting it cook with some butter for a few hours isn’t rocket science, so not having to cry was appreciated. Easy dish, you just need the right tools (dutch oven) and time/​patience.
— The Steak… again, not rocket science. But, this was my first time cooking one in a cast iron skillet. Wow! A little oil in a scalding hot pan really puts an amazing crisp on a nice piece of meat.
— The Potatoes Au Gratin… This changed my view on the dish. My expectation was this going to be a difficult dish, but turned out to be very easy to prepare. Thinly slice your potatoes, add some cream & milk, cheese, and some salt and pepper, then pop it in the oven.
— The Chocolate Soufflé! Here was the main event. This dessert was amazing, and again, it’s actually a pretty simple dish to make if you have the right tools. 7 Basic Steps:
[1] Whip the egg whites and sugar together.
[2] Whisk the egg yolks and sugar together
[3] Melt Chocolate and Butter together.
[4] Slowly whisk step 3 into step 2.
[5] Fold step 1 into step 4 until completely mixed.
[6] Pour into buttered ceramic dishes, then wipe butter off inner rim (to give soufflé the poof upon baking).
[7] Bake
We didn’t actually make the grand marnier crème anglaise to pour over the top, but still, the soufflé seemed like the more difficult part of this dish.
Thank you HUDSON TABLE for a fantasitc experience. I am definitely going to be back again!

My wife and I took the Surf & Turf class this past Saturday.
The facility is beautiful, food was good, and staff was excellent.
The negative was the small portion size. For $ 100 per person my wife and I split a lobster tail and a steak (meaning we each got half a tail and half a steak). Honestly, for $ 200 I could have bought a lot more food, stayed home, and watched free YouTube videos on cooking and the food we would have prepared would have been just as good.
We actually went out to dinner when we were done with the class because we were starving. The other couple in our cooking team (we were broken up into teams of 4 for prep and cooking) felt the same as us.
Maybe the other classes offer more food but I would not recommend taking the Surf & Turf if you are interested in the cooking classes here.

Took part of handmade pasta class here. The space is like the kitchen you want to own if you like to cook. The instructor was just the happiest person I have seen in a while. Lovely Sunday activity.
P.S: tips on chopping onions worth the price of admission.

My wife and two friends took a cooking class at Hudson Table last night and could not have had a better time. Not much of a cook myself, I was not sure how much I would enjoy three hours of cooking. But it was such a great experience. The chef (Melanie) made it very easy to follow along with the preparations with lots of tips along the way. The menu was excellent — Parisian Bistro — with quality on par with fine restaurants. With the added sense of accomplishments that we made it! Finished with an excellent soufflé. The space was beautiful with high end equipment and a very comfortable environment. I would highly recommend it for a date night.
PS — it is BYOB so pick up your wines ahead of time to match the menu.