Zylo, the swanky, contemporary restaurant to Hoboken’s novel hotel, the W, is full of young professionals, singles, tourists, and regulars all enjoying the classy-chic atmosphere. With modern jazz playing overhead, my guest Krista Kelly, a resident hMAG photographer, and I are seated at a table labeled “Welcome NJ Media”. With a warm hello from Zylo’s staff, we order the restaurant’s signature drinks, “The Margarita Siciliana” and the “Pinontese Sangria”, to start. Ready to be introduced to Hoboken’s hot new chef, Seadon Shouse, Krista and I look over the pre-fixed menu prepared especially for us. With a clink of our glasses, the two of us ladies, resembling the fab Sam and Carrie of Sex and The City, take a sip and cheers to the nine-course tasting coming up!

With his baby blue eyes and vibrant personality, head chef, Seadon Shouse, graces us with his presence. He comes with gifts – laying down our first dish, the Fluke Crudo (pickled rams, chilies, cilantro, and sunchoke chips).  Light and diligent, this dish holds great contrast of texture with the smooth taste of crudo and crunch of the sunchoke chips. The fresh summery addition of cilantro leaves you wanting another forkful. This is a great pick for an appetizer before having a heavier entrée.

Out comes our second and third dishes: Roasted Octopus (Yukon gold potatoes, olives, tomato, and oregano) and Watermelon Salad (smoked pancetta, arugula, ricotta salata, and balsamic). With our mouths watering, we dive right into the beautifully displayed servings. Happy as larks, we grin and agree that these two should be ordered together. “The octopus is cooked to perfection,” Krista says immediately after the first bite, “and the balsamic in the watermelon salad has a slight citrus flavor to it. I love it." As I continued to eat, I began to get a sense of Seadon’s cooking style. When asked what his favorite type of food to cook was, he explained that summer dishes are always more pleasurable for chefs because of the greater amount of produce available by distributors. In the winter, although cooking for comfort is a fave of Seadon’s, he expresses that the choices are limited and more challenging. But he is a man up for a challenge. Having only been at Zylo for three months now, he has created a positive buzz around the Mile Square. Shaking hands with residents of the W,  Seadon Shouse is obviously well liked for his character and his talent.

Dishes four and five arrive. Showcasing the chef’s classical French and Italian training, he offers us Cavatelli (fennel-pork sausage, escarole, garlic, and chilies) and Veal Agnolotti (sage butter, veal jus, and parmigiano). Without hesitation, accommodations for Krista’s vegetarian diet were granted, “what a mouthful of comfort!” The garlic butter is a delicious touch. “Just the right amount.” The pasta is superb! My Italiana grandmother would be impressed! I would defiantly recommend the Cavatelli dish if you are craving something hearty, yet light. Seadon has an authentic European way of cooking where when you finish the dish your tongue is satisfied, but your belly is the right kind of full.

Before dessert is brought out to us, we have dishes six and seven. Seadon, having grown up in Nova Scotia, Canada, has a nack for cooking seafood. These dishes showcase the chef’s ability to grill and season fish to the perfect temperature. We were given Halibut (smoked tomato citronette, and summer panzanella salad) and Sea Scallops (lobster corn fregola, and citrus gremolata). If you like a little spice in your meal, the halibut delivers it. The dried tomatoes gave it originality. The sea scallops is my second favorite dish of the night. If you aren’t going to try the roasted octopus, try your fork at scallops. Proving to me that this chef knows how to complement fish, he brings back his signature citrus flavor that held as a motif throughout the menu. The addition to this scallop dish is the lobster corn fregola. Fregola is a type of pasta from Sardinia similar to Israeli couscous. Seadon has a great way of preparing dishes with familiar tastes, but gives each meal it’s own uniqueness.

Finishing up our night, bellies happy, Bombolini (brioche donuts, with trio of passion fruit, chocolate, and coconut rum sauces) is brought out to us.  Nervous not to devour the entire dessert, Krista and I enjoy the ability to pick at the tiny donuts. They are generously dressed in brown sugar, but light and not doughy on the inside. We both agreed that the coconut rum sauce was our favorite dipping choice. We also agreed that whether on a lady’s night out or a date, this desert is great for two!

Originally not wanting to become a chef, but a pilot instead, two weeks before heading out to aero training, Seadon decided his calling was to be in the food industry. Cooking throughout high school, he was praised for his skill and creativity. Taking time to master his craft, Seadon than went to the Culinary Institute of Canada. Today, he and his wife live in New York City, but often stroll along the riverfront of Hoboken, enjoying the ease of this urban neighborhood environment. Don’t hesitate to request a hello from the friendly chef next time you visit Zylo!

Photography by Krista Kelly.