Includes 4 tickets on a NY Waterway cruise and $300 for dinner at the fabulous Arthur’s Landing in Weehawken.

The first and last thing to note about Arthur’s Landing is the view. Or, more aptly, The View.

Perched on the Weehawken waterfront, just south of the ferry complex built by Arthur E. Imperatore, the restaurant’s namesake and founder, the Landing offers Manhattan as living wallpaper. The towers of Midtown gleam placidly through its glass front wall, their reflections shimmering in the Hudson. While window tables are the prize catch, there isn’t a bad one in the 220-seat house: no matter where you sit, the great city looms so close you can watch the traffic lights changing on 48th Street.

Arthur's offers a convenient way to enjoy the city without the hassle, whether you just want to gaze at it from afar or walk down Broadway after a top-flight meal in New Jersey.

NY Waterway’s City Lights Cruise is the perfect appetizer for your night out on the town or the ultimate way to end your day of sightseeing before you retire to the comfort of your hotel room.

Experience the magic of "the city" at sundown as you gracefully cruise past the most famous city in the world as it comes to life with thousands of lights illuminating the iconic skyline. As the sun sets, the Manhattan skyline is transformed into a romantic and vibrant visual display you will not soon forget.

Last spring, Michael Haimowitz signed on as Executive Chef at Arthur’s Landing in Weehaken, New Jersey.

A New Jersey native who first cut his culinary “teeth” at several central Jersey restaurants, Michael set out 15 years ago to hone his skills and acquire the knowledge and expertise that he now brings to the table at Arthur’s Landing.

In 1992, he enrolled at the Culinary Institute of America.  By applying the knowledge he had already gained before attending school to the lessons he was taught there, Michael’s career began to flourish. Taking a leap of faith, Michael left his home state and headed West, landing at The Lark Creek Inn in Northern California, where he worked with Bradley Ogden.  

Next, he moved on to Southern California, working at Wolfgang Puck’s Granita (Malibu).  Rising through the ranks to the position of tournant, Michael honed skills and continued to develop his own personal style of cooking.

After several years, Michael packed his bags and headed for Chicago, securing the position of tournant at the acclaimed restaurant, Trio, where  an intense focus on quality and presentation further helped hone and define Michael’s abilities and talent. In 1996, he returned to New York City, landing the position of sous chef at the landmark Harry’s at Hanover Square, followed by a two-year stint at the newly opened Globe. 

In 1999, Michael took over as top toque for the opening of The Morrell Wine Bar and Café in the heart of Rockefeller Center.  Taking advantage of the Morrell ties to the international wine community, Michael was able to travel and study under Michelin star chefs in France and Italy.

One more stop to round out his national tour landed Michael in Boston as Executive Chef for Bambara Restaurant at the Hotel Marlowe.

Now at Arthur’s Landing—where he executes a Contemporary American seafood menu designed to highlight seasonal produce and fresh local fish— Michael’s food has received raves from New Jersey Monthly magazine, The Record, Star-Ledger and New York Times.

Paired with an outstanding wine list, two beautiful dining rooms, a cool new River View Bar and an incomparable view of New York City, it’s a match made in heaven.  “After 15 years of travel, it’s good to be home,” says Michael of his return to New Jersey—to the very state where his culinary journey began.