DUI Lawyers in Weehawken, NJ

A new farmers’ market is making its way to Weehawken this month. Hosted by Mayor Richard Turner and the Township Council, Weehawken’s weekly farmers’ market will take place each Wednesday at two alternating locations. The market officially kicks off on May 21st from 3PM-7PM at Lincoln Harbor Park. Read on for more about Hudson County’s newest farmers’ market, taking place in Weehawken weekly.

Weehawken‘s brand-new farmers’ market officially kicks off on Wednesday, May 21st, and will take place weekly on Wednesdays at two alternating locations in town.

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Lincoln Harbor Park (628 Harbor Boulevard, next to Chart House Pier) will host the event on the first and third Wednesdays of the month. On every second and fourth Wednesday of the month, it will be held on Hamilton Avenue in Weehawken. The farmers’ market will take place weather-permitting, so keep an eye on the website and Instagram for updates.

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The growing lineup of vendors already includes over 15 local businesses. The list includes:

The first farmers’ market taking place on May 21st will be held at Lincoln Harbor Park from 3PM-7PM. Aside from local produce and other farmers’ market goodies, the event will also include music, free fitness classes, and food trucks, per an Instagram post from the City.

Free fitness classes will be held each week at the market including kids’ soccer classes and Pilates in the Park. See the full schedule here.

Hudson County locals know that our area is filled with incredible farmers’ markets selling produce, artisan goods, and so much more. For a full list of markets to check out, head to our article here.

See More: A Guide to North Jersey Farmers Markets

Follow @thehobokengirl on Instagram + TikTok to stay in the know with all of the Hudson County news, sign up for our weekly newsletter here, and check out our events calendar.

By Joshua Burd

Amtrak has taken control of a key parcel near the Hudson River waterfront in Weehawken, having acquired it for $60 million after an eminent domain settlement negotiated by Carlin, Ward, Ash & Heiart LLC and Winne Banta Basralian & Kahn PC.

The law firms represented Dykes Lumber, the familiar business that occupied the property for decades and recently moved to a new warehouse, in a case that began in early 2024. That was when Amtrak offered to buy the site at 1899 Park Ave. in connection with the high-profile Gateway Tunnel project, offering $14.8 million based on a prior appraisal report by Weitzman Associates LLC that identified its highest and best use as continued retail and warehouse.

But a review by Scott A. Heiart and Michael J. Ash of Carlin Ward and co-counsel Joseph L. Basralian and Michael G. Stingone of Winne Banta concluded otherwise, believing the analysis to be incomplete. The team argued that there was “no doubt that 2.4 acres on the Weehawken waterfront would sell in the open market for residential development.”

With the support of professional planner Keenan Hughes of Phillips Preiss Grygiel Leheny and Hughes LLC and appraiser Paul Beisser of Integra Realty Resources, the Dykes Lumber team presented a valuation concept based on a multifamily development yield of 550 units, according to a news release. Amtrak ultimately agreed, paving the way for a sale in lieu of condemnation valued at $60 million.

“With the support of our experts, we were able to show Amtrak the realistic development yield of the property and a value based on market evidence of value,” Ash said, “and we convinced Amtrak that if they filed the eminent domain complaint it would result in wasteful protracted litigation that would cost the Gateway Project critical time.”

Years in the making, the $16 billion Gateway program calls for building a new two-track rail tunnel under the Hudson River and rehabilitating the existing century-old tunnel that serves as a critical but congested artery for commuters into Manhattan.

“We are grateful for our co-counsel, Joe Basralian and Michael Stingone, for trusting us to represent their longtime client when the special need of eminent domain defense was necessary,” Heiart said.

The main warehouse of Dykes Lumber has been located at 1899 Park Avenue in Weehawken since 1947. The iconic yellow signage once stood alongside the Maxwell House coffee billboard and the lighted Malibu Diner sign, creating as good a welcome mat as one could find when entering the northern part of Hoboken. Dykes, the proverbial last man standing, is getting torn down as part of the regional Gateway Development Project. The lumber shop has now moved its Weehawken location to North Bergen as part of a legal settlement reached as part of the region’s Gateway Development. The purchase means that the entire Dykes property will be razed — and while the fate of the iconic signage is unconfirmed at this time, it’s likely it’ll suffer the same fate. Read on for more about the future of Dykes Lumber in Hudson County, NJ.

The Gateway Development is a regional project, supported by federal, state, and local governments, to improve rail infrastructure. Dozens of smaller projects make up the overall effort, some of which have focused on adding additional tracks, bridge improvements, and reinforcing existing infrastructure.

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The most significant project within the portfolio is the Hudson Tunnel Project, which will upgrade the rail infrastructure between Newark, New Jersey, and Manhattan’s Penn Station. Since Hudson County is the Jersey home base for the Hudson River railway crossings, a significant amount of work will be staged and/or take place here.

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Dykes was founded in 1909 and is a lumberyard that is the region’s go-to spot for moulding, cabinets, building materials, doors, and more. Professionals and DIY’ers love the wide selection. There are eight other Dykes locations throughout New Jersey, New York, and Pennsylvania. The Hudson County Dykes location is now at 6001 Tonnelle Avenue in North Bergen.

The Dykes property was identified in a 2021 study by the Federal Railroad Agency as geographically relevant location for staging materials and construction equipment for the Hudson Tunnel Project. The property is 2.4 acres in size and was purchased by Amtrak for $60 million, per a legal settlement with the business in July 2024.

A statement from the law firm Carlin, Ward, Ash & Heiart LLC, which represented Dykes, revealed that the transaction was most likely the largest eminent domain settlement in the New Jersey. The sale price came after experts demonstrated the true valuation of the lot for housing and other businesses. Part of the settlement allowed Dykes to remain in the Weehawken location until March 31st, 2025.

See More: 11 Amtrak Train Trips via Newark Under 4 Hours

The Hoboken Girl team has reached out to Dykes Lumber to learn more about the new location and will update this piece with any further comments.

Follow @thehobokengirl on Instagram + TikTok to stay in the know with all of the Hudson County news, sign up for our weekly newsletter here, and check out our events calendar.

Harrison, No. 13 in the NJ.com Top 20, came into its matchup against Weehawken on Friday with an undefeated record and looked to continue its hot start to the season.

The Blue Tide fell behind 1-0 to start the first set, and quickly rallied to take a 2-1 lead, which would end up ballooning to a 16-8 lead. Alaittim DeLeon led the way offensively, and setter Jeremy Rivera played a key role in the first set, which Harrison (10-0) took command almost the entire way.

Harrison took down Weehawken (6-4) in the first set by a final score of 25-12, and showed that its consistency and aggressiveness around the net is what sets it apart.

“We tell ourselves one day at a time, one match at a time, one set at a time,” explained Harrison head coach Anthony Sabia. “We are looking to improve on everything and become more aggressive with our serves. Also, we are looking to be more versatile with our blocking and diverse within our offense. Everything that we do well we are looking to be better at on a day-to-day basis.”

Harrison has lofty goals and expectations this season after completing a 26-5 campaign a season ago, which ended in a North Jersey, Group 1 final loss to West Caldwell Tech. This season, Harrison seems to be more focused and understands how to win games with a veteran led squad.

Weehawken surged to start off the second set, led by Adam Uryniuk, who answered the bell all day long in terms of creating and executing the offensive game plan for Weehawken.

Uryniuk had 13 kills and eight service points, and started off the second set with three consecutive aces, which helped Weehawken jump out to a 5-0 lead early on.

Harrison climbed back to get within one point, as the Weehawken lead was shortly trimmed to 6-5 before Harrison starting trading punches.

Weehawken eventually led 23-17, and it seemed like the match was destined for a deciding third set, before Harrison’s offense came to life.

Weehawken took a 24-23 lead and Harrison fought all the way back to score three unanswered points to win its tenth consecutive match to begin the season.

For Harrison, Rivera contributed three kills and a game-high 22 assists in the victory, and DeLeon added four kills and eight service points.

Outside hitter Ryan Manini had a team-high nine kills and added five service points.

Harrison has won 16 consecutive sets since dropping its first against Weehawken on April 2.

“We [Harrison] have been down in sets before and have found ways to climb back into games, Sabia added. ”The players are tough as nails and they always come through under pressure, and that comes with having a veteran squad. Most of the guys have been on varsity since last year, a lot of teams in the past would have packed it in and gotten ready for a third set, but not our players, there is no quit."

DeLeon and Rivera have been leaders on and off the floor for this Harrison team, but their influence and experience was on full display on Friday to execute a comeback victory to stay undefeated.

“We played this team earlier in the season, Rivera said. ”They have a few heavy hitters, so it was important for us to keep them off balance and force them out of their system. I feel like we did a really good job in the first set, and in the second set it was a slow start but we rallied with some positive momentum."

DeLeon added, “We picked each other up and we knew that it was going to be a tough finish in the second set. Obviously we had the faith that we were going to get it done, and in the end it was up to us to make it happen, I am proud of our guys.”

Weehawken has now dropped three of its last four matchups, and will look to get back on track after starting the season 5-1.

“I am proud of the resiliance of our team,” explained Weehawken head coach Tarik Sadik. “We didn’t have a lot of subs today unfortunately, but our guys battled and I felt like they gave really great effort out there.”

Tyler Duffy can be reached at tduffy@njadvancemedia.com

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Peter Candia

There are restaurants with a view, and then there’s Molos in Weehawken, which drapes over the Hudson River with a pristine sight of Manhattan. It is so close to the skyline that you can see the models of cars driving up and down the West Side Highway. Floor-to-ceiling windows envelop the dining room, ensuring the marvel is seen from anywhere within the restaurant.

By all means, the proximity to Manhattan is a part of Molos’ ethos—a key element of its design. As you dine on grilled fish and king prawns, you’ll fall into a trance watching the ferry go back and forth between Jersey and Manhattan. The skyline morphs as the sun sets and the moon’s glimmer intensifies on the water.

Molos is all about that, but it’s hardly the only thing the riverfront restaurant has going for it. Right in the dining room is a bounty of fresh seafood. Dover sole, lobster, king prawns and oysters—all displayed on ice for the guest to see. You get a first-hand view of what you’ll be eating before it ever hits a plate.

Molos is known for its seafood—specifically Greek-style seafood dishes—and they’ve been doing their thing in Weehawken for over a decade.

I recommend a glass of wine with your meal—specifically something of the Greek variety. Admittedly, I know little about Greek wines, so I just went for it. “Give me something from Greece that will drink well throughout the meal,” I said. Moments later, my server returns with a bottle of Assyrtiko, a dry white wine from Santorini. Vibrantly citrus-forward with a hint of lacquered honey and a finish that promotes hunger, it’s a perfect eating wine.

Then, it’s time for food.

Right away, get the ball rolling with some Greek specialties. A sesame-crusted square of feta is fried and doused in fig jam. A pile of crumbled pistachio lies on top. The crunchy exterior hides a warm—but still bouncy—center. It’s definitively sweet and salty, with a touch of funk from the feta. Something slightly sweet to awaken your palate is never a bad way to begin a meal.

Contrasting the richness of the fried cheese is a tomato salad that looks to do anything but reinvent the wheel. Ripe tomato, kalamata olives, red onion and peppers are plated on top of crisp pieces of torn bread. The bread slowly softens as it soaks in the juices that accumulate at the bottom of the plate. More feta—this time a barrel-aged variety that works to season the tomatoes and add a creamy nature to the plate. A glug of fresh olive oil is all this one needs to cement it as a must-order.

Char-grilled octopus is first slowly simmered to assure its tenderness. The tentacle comes sliced into pieces and piled on a bed of jet-black fava bean puree—colored (and flavored) by squid ink. Atop it, finely diced red onion and an herbaceous dill gremolata.

The octopus itself is without any chew and boasts a smoky flavor, thanks to a charred exterior that adds a necessary layer of depth. The smooth fava bean paints the pieces of octopus as you work your way through the plate and the gremolata cascades down it to make its presence known. Octopus is a litmus test for any seafood-focused restaurant. Molos aced it.

The fresh fish market is really what I came to Molos for. That display of fish in the dining room… yeah, it’s not just for show. An army of king prawns laid out on the ice was what immediately caught my eye. I had to have it.

The prawns are split down the middle and grilled flesh-side down on the charcoal. The buttery meat is easily separated from the shell with a fork. It’s sweet with a profound level of smoke—seasoned simply with salt and pepper and finished with lemon, olive oil and capers. This is simple cooking. A profoundly excellent piece of seafood, cooked with care and served in a way that doesn’t hide a thing. It’s unapologetically without frills. That’s what makes it so good.

For me, it’s not a true Greek meal without a whole grilled fish. Fagri—a white snapper that populates the Mediterranean—is the order. The fish is butterflied and grilled skin-side down. The hard sear flavors the fish, but the skin protects the firm white meat from drying out. It retains its moisture and succulence. Like the prawns, a simple dressing of lemon and olive oil is all this one needs.

The fish is carved tableside and divided among the table. It is, again, deliciously simple. I’m a sucker for charred fish skin and this especially flavored the meat near the belly. The fatty belly skin crisps up almost like a seafaring chicharrón—cut like a knife with a squeeze of lemon. This is what fish cookery is all about.

Fret not if seafood isn’t your favorite, because Molos does have options for those who prefer to stick to the land. The prime filet mignon is the obvious choice for meat eaters. Beautifully grilled on the outside with a warm mid-rare interior, the steak is sauced tableside with a bordelaise-like reduction made from Agiorgitiko wine. Red-veined sorrel and flavorful spears of asparagus bring some color to the plate. A silky-smooth puree of kolokasi, AKA taro root, sits beside the steak, bringing a nuttiness to the dish.

As your meal comes to a close, you’ll look up from the table to see that the skyline is still there. The moonlight still reflecting off the water. The dining room still front-row to it all. It’s a picture-perfect setting for a meal, and Molos capitalizes on it with expert service, pours of ice-cold Greek wine and perfectly executed pieces of seafood.

In the summertime, dine on their outdoor deck, which, like the dining room, hangs right over the Hudson. Or head upstairs to the second-floor dining room for an even larger view of the picturesque scenery.

Molos will lure you in with this very scenery—a front-row view to the greatest skyline in the universe—but they will keep you coming back with excellent food and concept. They’ve been doing it for over a decade for good reason, and with any luck, they’ll be doing it for decades to come.

Peter Candia is the Food + Drink Editor at New Jersey Digest. A graduate of The Culinary Institute of America, Peter found a passion for writing midway through school and never looked back. He is a former line cook, server and bartender at top-rated restaurants in the tri-state area. In addition to food, Peter enjoys politics, music, sports and anything New Jersey.