Author Topic: Union Republic  (Read 5243 times)

Online MA

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UR gets a visit from The New York Times:



A Casual Stage Where Steak Is the Star
A Review of Union Republic in Jersey City
By FRAN SCHUMERJUNE 27, 2014

Union Republic houses an expertly outfitted butcher shop, so it is not surprising that its porterhouse and rib-eye steaks, marbled but not gristly and sauted so quickly that the caramelized exteriors spurt when punctured, are first-rate. Not to be outdone, its mushroom-studded risotto, taco with cubes of silky beef cheeks and even its vegan bowl of cauliflower, leeks and ramen noodles are also exemplary. They are reason enough to head to this latest outpost of innovative cooking in downtown Jersey City.

Opened in November by the same team that opened, and then closed, Modern American Eatery, Union Republic offers novel dishes at reasonable prices, in a casual, light-filled space that serves many purposes. Aside from a butcher shop and a restaurant, it houses shelves of retail items that the local Key Food might not carry (Mother-in-Laws Kimchi, Kombucha Brooklyn and Sunny Bang Probiotic Hot Sauce); also for sale is art from nearby Freshly Baked Gallery. With its modern, gray couches and utilitarian tiled walls, the room is as cheerful as it is functional. Had the Soviet Union been a happier place, its communal dining spaces might have looked like this one.

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Online MA

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Re: Union Republic
« Reply #9 on: 01-27-2014, 03:29pm »
The JCI review:



Good Eats: Union Republic
By Gia Portfolio Jan 27th, 2014

Jersey Citys got a new menu in town, and it has a welcome unique twist. When looking in through the street-side glass faade, Union Republic appears to be a fast-casual ramen noodle bar but the caf is so much more than that.

Gregory Torrech, chef-owner, and Noah Sexton, his business partner, arent new to the Jersey City dining scene. Their first collaboration was at the Modern American Eatery in the Bergen-Lafayette neighborhood, known to locals as MAE. After a falling-out with their landlord, however, they shut down operations, but remained hopeful that theyd work together again.

And because of their fan following, its happening. Paul and Eric Silverman, famed developers in Jersey City, and Paul Hoffman, CEO of the Liberty Science Center, were frequent diners at MAE. When it closed, the prominent men promised to keep their eyes open for properties opening up.

A few weeks later, Eric Silverman said that Iron Developments president David Barry had a building under construction. Torrech and Sexton met with him. David said, You want it? We said Yes, but we have no money. We love Jersey City and the experience we had with MAE, but this is our situation. He responded, Youre looking at the space. Youve got 48 hours to give me a concept, and then lets see if we can talk.

So Torrech and Sexton sat in a bookstore researching and developing a design for the interior, and once they had that down, volleyed ideas about what type of eatery they would create within that space. They knew they wanted to include a grocery section (they sell items that are difficult to find) and they wanted organic, vegan and vegetarian options. They wanted to use local, sustainable and organic ingredients whenever possible.

Weve never been a traditional, say, Italian restaurant or American restaurantWeve always brought the traditions and influences from both of our lives to the table. To really do something different was a challenge we welcomed, says Noah.

Greg, who was recently in Japan, suggested, We should do ramen, a caf ramen.

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Online MA

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Re: Union Republic
« Reply #8 on: 01-24-2014, 09:46am »
From blog New York Kitchen:

Union Republic
January 21, 2014

Union Republic is the brainchild of Chef Gregory Torrech and his business partner Noah Sexton. We last visited the two at MAE, their first Jersey City venture, which they unfortunately had to close just over a year ago due to a conflict with the landlord. We interviewed Torrech this morning to see what has transpired since, and how opening such a strikingly different restaurant as UR in a brand new space fits into the big picture.

NYK: This is your second restaurant, and what you serve is very different from the Southern-inspired American menu you offered at MAE. Is URs fresh branding, and unconventional menu with the introduction of ramen dishes influenced by the location of the restaurant and the fact that you are working in a space that you were able to design yourself?

GT: Even though we feature ramen, Union Republic is still an American restaurant. When we started working with Sun Noodle (they make all of our noodles), I spoke with chef Nakamura and he explained that ramen is different everywhere you go in Japan, and the same goes for here in the United States. Your broths and noodles are going to be made using traditional techniques, but the ingredients will often be local giving the ramen its own unique local personality. We are American, and we are serving American ramen.

As far as the space is concerned, the last restaurant was difficult because we were working with an existing structure and the accompanying challenges, in an up-and-coming neighborhood. As a result, our food was comfort-driven, our mixology program edgy. With Union Republic, we were approached by Ironstate Development to come up with a concept for a retail space in a residential building that was in the process of being built. We developed the concept around a cafe and grocer as an added amenity to the building and neighborhood. Around this time, Noah travelled to Japan and got the idea to do ramen. We felt there was no ramen in JC (the way there is in NYC), and it would be a nice complement to our concept: a progressive American cafe featuring ramen.

We designed the space to be open and welcoming, with the idea that every aspect of the concept is visually apparent as soon as you walk in the door. You can sit at the counter and watch your ramen being made, just as you would in a traditional ramen joint. The unique nature of the menu, with food that is more modern and complicated than that of our last restaurant, combined with a very graphic modern space makes for a fun experience.

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Offline moelissa

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Re: COMING SOON: Union Republic
« Reply #7 on: 11-22-2013, 02:26pm »
This is way to close to my house. I'm gonna be in trouble!!! :o
[08:02PM] MacabreJS: I HAVE COOTIES

Online MA

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Re: COMING SOON: Union Republic
« Reply #6 on: 11-22-2013, 02:13pm »
Menu:


Online CeeDub

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Re: COMING SOON: Union Republic
« Reply #5 on: 11-08-2013, 09:28pm »
First taste of @MAERestaurant sequel Union Republic in #JerseyCity http://twitter.com/lifevicarious/status/398858929410932736/photo/1

Courtesy @lifevicarious Adam Robb

Online MA

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Re: COMING SOON: Union Republic
« Reply #4 on: 10-24-2013, 01:15pm »
I have it on good authority that this place is going in the new residential building at Newark Avenue and Third Street.

How very hush hush. :nerd:

See? Good authority!  :P


Ramen! :nana: :yum:

Offline Bobblehead

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Re: COMING SOON: Union Republic
« Reply #3 on: 10-24-2013, 01:08pm »
I have it on good authority that this place is going in the new residential building at Newark Avenue and Third Street.


How very hush hush. :nerd:

Sanctimonious bleater.

[Today at 01:02 pm] Darna: I have to pee motherfuckers

Online MA

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Re: COMING SOON: Union Republic
« Reply #2 on: 10-24-2013, 12:54pm »
I have it on good authority that this place is going in the new residential building at Newark Avenue and Third Street.

Online MA

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Union Republic
« Reply #1 on: 10-24-2013, 12:43pm »
Union Republic
340 Third St.
Jersey City, New Jersey 07302
(201) 279-5094
Facebook

Hours
Mon-Thu: 08:00-22:00
Fri: 08:00-23:00
Sat-Sun: 09:00-23:00

Cafe, Grocer, Ramen coming soon to Jersey City
« Last Edit: 11-23-2013, 11:10pm by MCA »

Jersey City, NJ Community Forums

Union Republic
« Reply #1 on: 10-24-2013, 12:43pm »