
Glimpsing a Ferry Terminal's Faded Grandeur Before Beauty Is Restored
More than 50,000 commuters stream through Hoboken's train terminal on a typical weekday without catching so much as a glimpse of its long-hidden beauty.
Perched for more than 115 years on piers in the Hudson River, the terminal is one of the larger and busier transit hubs in the United States. Suburban commuters shuffle off trains there and catch ferry boats, PATH trains, light rail or buses to get to their jobs in New York City or along the western riverfront.
Most of these people never step inside the large waiting hall on the building's ground floor, where a Tiffany stained-glass skylight and bronze chandeliers evoke a glamorous era of rail travel. And virtually none have seen the giant space upstairs that once held a 250-seat restaurant with mahogany woodwork, French gilt fixtures and a balcony over the water.
That upper level is a revelation: an enclosed space nearly 500 feet long and 30 feet high with views of New York City that extend from the harbor to the George Washington Bridge and beyond.
While almost every acre of the adjacent waterfront has been redeveloped, this prime spot has sat, shuttered and crumbling, for decades. A rare glimpse came in the music video for Eric Clapton's 1996 version of the song 'Change the World.'
Nearly 30 years later, the inside of the ferry concourse looked pretty much the same last week as New Jersey Transit officials led a tour of it. They were offering a last look before work begins to restore the space as a venue for live music and other forms of entertainment.
The renovation is part of a project being developed by New Jersey Transit, which owns the terminal, and LCOR, a real estate investment company. The project, Hoboken Connect, also includes the construction of a 27-story apartment building, which began in January.
'There's nothing like this,' said Brian Barry, a senior vice president at LCOR, as he walked through the concourse describing its scale and lavishness. 'You wouldn't build this again today.'
What eventually becomes of the space is still to be decided. New Jersey Transit plans to seek bids for a venue operator by the summer, according to Gagandeep Singh, a senior adviser at the agency.
Sean Massey, a development executive at the agency, said the goal was to create a 'contemporary event and exhibition space' that could serve as an anchor for the community. It could be, he said, 'a destination for everything from marquee events to weddings and office parties.'
The developers plan to spend about two years overhauling the upper level, once the concourse for passengers getting on and off ferries from lines identified by where they landed in Manhattan. Above one gate, a well-preserved sign reads, 'Barclay St. Boat.'
The terminal was one of five along the North Jersey waterfront at the end of railroad lines in the early 20th century, before there was a rail tunnel under the Hudson. It was built by and for the Delaware, Lackawanna and Western Railroad, which ran from Hoboken to Buffalo.
The Erie, Pennsylvania and New York Central railroads and the Central Railroad of New Jersey also had terminals that connected trains to ferries at the river's edge.
The competition for passengers drove the railroads to erect grand structures with architectural flourishes and modern amenities like telephone booths.
The terminal that stands in Hoboken today was not the first to be built there. Its precursors all burned down, so Kenneth Murchison, the architect hired by the railroad, took steps to make the building fireproof. The five-inch-thick walls were made of concrete, according to the construction engineer, Charles C. Hurlbut.
He covered the facade in copper that has long since taken on a bright green patina that matches the Statue of Liberty. Light was brought in through skylights and stained-glass windows. Some skylights remain obscured by blackout paint applied during World War II.
'It was designed with a flair and a panache and a swagger that's more common to far bigger terminals,' the journalist Robert Klara wrote of the terminal in a 2002 American Heritage magazine article.
LCOR plans to restore those distinctive elements and take full advantage of the terminal's location by replacing the cinder-block north wall with floor-to-ceiling glass, Mr. Barry said.
The $150 million restoration involves the terminal's lower level as well. The area, which was flooded during Hurricane Sandy in 2012 and is now closed off, could house services that appeal to Hoboken residents, like a farmer's market, Mr. Singh said.
He said that New Jersey Transit envisioned the lower level as an extension of the park that runs along Hoboken's waterfront.
The renovated upper level is not expected to appeal as much to regular commuters as it is to a new crowd with money to spend enjoying meals, drinks and entertainment on the waterfront, Mr. Singh said.
'We have to make money on this space to maintain this space,' he said
Hashtags

Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Yahoo
18 minutes ago
- Yahoo
British Netflix series Adolescence to be shown in French schools, says minister of education
Following UK Prime Minister Keir Starmer welcoming plans to air Netflix's hit show Adolescence in secondary schools, France is following suit, with French Minister of Education Élisabeth Borne stating yesterday that the mini-series will be screened from secondary school level upwards. In an interview for LCI news channel, Borne explained that the producer of the series 'gave us the rights' and that the Ministry of Education was therefore going to 'offer five educational sequences for young people based on this series'.These extracts from Adolescence, which have already been shown in British schools to stimulate debate and try to 'prevent young boys from being dragged into a whirlpool of hatred and misogyny,' are 'very representative of the violence that can exist among young people', according to Borne. The aim is to help raise awareness of the problem of 'overexposure to screens and the trivialisation of violence on these social networks,' as well as the spread of masculinist theories and misogyny, argues Borne. The four-part series follows how a father deals with the fallout of his 13-year-old son being suspected of stabbing one of his classmates to death. Beyond the spot-on acting, the show has felt like a cultural wake-up call, as it has prompted a wider discussion about toxic masculinity and the devastating influence of the so-called 'manosphere' on young minds who are faced with websites and online forums promoting misogyny and ultra-conservative models of masculinity that flirt with far-right ideologies. When it was confirmed that Netflix would be making the series available to all UK secondary schools, former British Prime Minister Boris Johnson wrote a column for the Daily Mail saying that he didn't see the good in the initiative, calling the show 'tosh'. He wrote: 'In making this announcement with full prime ministerial authority amid the ancient solemnity of the cabinet room, Keir Starmer has perfectly encapsulated the fundamental flatulence of the government, and its emetic finger-wagging mixture of humbug and wokery.' Johnson went on to say that he believes the move to show the series in school time demonstrates the government's 'cruel indifference to the real educational needs of children today,' adding: 'In case you haven't watched Adolescence I can save you the bother. It's tosh - well-acted tosh.' Predictably, Johnson also introduced race to his argument, saying that 'unlike the teenage couple in this drama, the victims and perpetrators are disproportionately young black males.' The show's co-creator Jack Thorne has already spoken out on this theory, saying, 'It's absurd to say that (knife crime) is only committed by black boys. It's not true and history shows a lot of cases of kids from all races committing these crimes.' Thorne also stated that the goal of the show was not about 'making a point about race' but to make a point 'about masculinity.' 'We're trying to get inside a problem,' he added. 'We're not saying this is one thing or another, we're saying that this is about boys.' The decision to show the series in French schools comes after Laëtitia Curetti, who has a 13-year-old son, wrote to Borne and launched an online petition to have the series shown in secondary schools across France. Curetti stated she believes the series could be an 'excellent educational tool' to raise awareness of the dangers of social networking, sexism, bullying and violence in schools. The discussion surrounding knife crime has increased since the success of the series in France. It has been further amplified after a 16-year-old stabbed a high school student to death and injured three other fellow students at the lycée Notre-Dame de Toutes Aides in Nantes on 24 April. "My thoughts go out first to the teenager who lost her life, to the three students who were injured, and I want to express all my support and solidarity to these victims, their families and their loved ones," declared Borne at the school, before paying tribute to the "establishment staff who intervened and neutralized the attacker." French Interior Minister Bruno Retailleau spoke of "a tragedy that rocks us." He said he was "appalled" and "shocked" by "the violence that has been unleashed," before adding that the tragic incident was "not a mere news item but a societal issue."

Business Insider
an hour ago
- Business Insider
An AI startup raised $24M to help media companies make high-quality video faster and cheaper. Here's its pitch deck.
Moments Lab is part of a growing number of AI startups raising money to reshape Hollywood and related fields. Moments Lab provides tools that index video libraries and create new videos from raw footage. The company recently raised $24 million in Series B funding from Oxx, with participation from Orange Ventures, Kadmos, Supernova Invest, and Elaia Partners. It plans to use the funding to build on its existing tech and roll out an agentic AI tool. To date, it's raised $37.4 million. Paris-based Moments Lab was founded by twin brothers Fred and Philippe Petitpont in 2016. Philippe was a product manager for French media company TF1 Group, while Fred was a tech lead at French ad holding company Havas' BETC Digital. They say they saw a need for media and entertainment companies to produce more video at a lower cost to feed the growing streaming ecosystem. Their clients include Warner Bros. Discovery, Banijay Entertainment, Fullwell Entertainment, Hearst, Thomson Reuters, Sinclair, and Amazon Ads. Moments Lab's core tool, MXT-2, breaks down and indexes video footage into components, like people who are on screen and what they're doing, and generates descriptions of them. Its key pitch is that it saves users time and money. Philippe Petitpont said the tech can identify soundbites for clips for social media and things like trailers and highlight reels about seven times as fast as an employee could, citing internal research. He also said some clients have reported making twice as much revenue from social media using the product. "For them, it's a way to create new revenue streams," Petitpont told Business Insider, referring to revenue from social media. "Before now, it was very complicated for production companies to create a revenue stream because there was a huge need for humans — it's a very tedious task." Moments Lab's newer agentic AI tool, which it says Hearst is among those testing, takes raw video material and turns it into rough cuts using written prompts. Petitpont said the AI agent can do this at a fraction of the time it takes people to do the work. He said its most promising application so far is in reality TV. Scripted TV is still a work in progress. Petitpont said Moments Lab has gained momentum with Hollywood companies since the beginning of the year, as they face pressure to make more shows at lower costs. He said it's signed a big studio as a client, though he wouldn't name it. "The demand from Netflix, Amazon's Prime Video, Peacock, is so strong that production companies need to produce more content than ever before, and they don't have more money to produce a show," he said. "Being able to produce at lower cost is more important than ever. That's where they're interested in using new approaches." AI tools are widely used in Hollywood to make production processes more efficient and, for now, generate short videos from text. But Hollywood is highly protective of its intellectual property, which is a barrier to adoption. Another is its labor unions, which worry that AI will replace their members. Petitpont said one of the most time-consuming parts of the sales process is assuring companies' legal teams that it won't use their IP to train its model. Moments Lab says its model is trained on a dataset of 1.5 billion assets that it describes as a mix of open-source content and content from partners that are part of its research program (a consortium of research labs, media rights owners, and tech companies). The company doesn't shy away from the idea that automating work done by assistant editors and others can reduce the need for human workers. Petitpont said one US financial media client told him it expects to use fewer editors as a result of using its tech. "The big question is: Will the assistant start to be the senior editor, or will the job disappear?" he said. "We don't know yet." One thing there seems to be broad agreement on in the industry is that AI usage will grow — not only to save time on pre- and post-production functions, but make high-quality original video fast. Other startups that tackle film editing functions include Runway, Filmustage, and Imaginario. Petitpont said the ability for media companies to use AI to help make full-length documentaries based on their video libraries is only several months off, imagining a company building a film on the history of America using decades of news footage. In a year, he expects Moments Lab to be able to provide predictive modeling tools that will let editors maximize the audience a given video will get. "That's what we believe will be the next thing, and we're not very far from that because audience data is very easily available on YouTube," he said. "The tech is not the issue, it's more the rights." Check out key slides from the pitch deck Moments Lab used to raise its Series B, with some confidential information removed. Its clients are in sports, media, and consumer brands Moments Lab Moments Lab lists some of its clients, including Hearst, LVMH, Banijay Entertainment, and Brut. It also gives proof points: 15,000 users 250,000 hours of video 50 enterprise customers 3,000 hours of video processed daily The company touts its expertise and awards Moments Lab It's working to make rough cuts from raw footage It cuts the time it takes to sift through raw footage Moments Lab Moments Lab's key employees and investors Moments Lab


Eater
an hour ago
- Eater
The Team From Kingfield's ‘Midwest French' Bistro Is Still Digesting Its James Beard Nomination
Jeanie Janas Ritter and Adam Ritter first found out that their Kingfield bistro, Bûcheron, was a finalist for the James Beard Award for Best New Restaurant in a text from their former boss, Minneapolis culinary icon Gavin Kaysen. The husband-and-wife duo had made a name for themselves working at Kaysen's celebrated restaurants — including Spoon and Stable, Demi, and the soon-to-be-revived Bellecour — before opening Bûcheron just over a year ago. The intimate restaurant quickly earned a devoted following for its refined, French fare. 'We were stunned. It was a couple of crazy days of people emailing and texting us,' says Jeanie, the restaurant's hospitality director. 'One of my favorite moments was when we shared it in our team group chat because of the genuine excitement and pride. It was clear to me that it's everybody's recognition.' Bûcheron is one of 10 nominees in the category and the only restaurant from the Midwest and Great Lakes regions. (The only other Minnesota restaurant ever nominated in the category was Owamni, which brought home the award in 2022.) This year, they will be joined by a cadre of other Minnesotans for Best Chef: Midwest nominees, including Shigeyuki Furukawa of Kado no Mise, Diane Moua of Diane's Place, and Karyn Tomlinson of Myriel. Bar Brava is a finalist for its notable wine program. Jeanie sees a common thread among the Twin Cities restaurants that are garnering national attention. 'I think that Minnesota cuisine is defined by the ingredients rather than the technique,' says Jeanie. 'And when you think about the most exciting restaurants in Minneapolis that people are talking about, the techniques at each of those places are pretty dramatically different, but I think there's a similar thread of ingredients that you start to find.' The menu at Bûcheron is often described as a Midwestern interpretation of the French bistronomy movement, which seems in line with the clear-eyed vision for the restaurant. 'We approach [the food] as 'Midwest French.' Like using a French technique for a Midwestern dish or a French dish with Midwestern ingredients,' says chef Adam Ritter. 'A lot of places you go nowadays, it's like a hodgepodge of different cuisines. So we try to stay in that lane.' Adam isn't interested in over-manipulating components or disguising their origins. He says that guests and other chefs were pleasantly surprised when he served celery root tortellini in an acorn broth earlier this year. At a dinner last June, he fashioned a tiny frozen tree out of a dolgo crab apple and lilac bushes to mimic a photo in a book by local artist Mary Jo Hoffman. Ingredients from local producers embed a sense of place into Bûcheron's menu — wild rice from the Indigenous Food Lab, beef from Fellers Ranch, and jam from Adam's uncle's raspberry bushes. To keep ingredients as local as possible — Adam insists Minnesota chanterelles are better than those on the West Coast — his team freezes local produce at peak ripeness to serve year-round. 'Everything needs to taste like what it is, so if a carrot is on the plate, it should taste like a carrot,' says Adam. 'I want to make it delicate to where you can taste everything that's in the dish harmoniously.' The Ritters' decision to open a restaurant was motivated by both the needs of their growing family and their passion for excellent food and hospitality. The couple, who have two toddlers, wanted to create a positive work environment for their family and employees. 'We were on a walk with our baby right before I went back from maternity leave,' says Jeanie. 'Being in the restaurant business with young children is really hard, there's a lot of nights solo parenting. We knew if we wanted to do this and make it work, we needed to do it on our own terms.' Being independent restaurant owners has allowed the owners to have more control over their schedules and realize their vision for the menu. The Ritters made time for their family by hiring a team of trusted and familiar faces — both in the kitchen and front of house — that hold the same high culinary standards that they have. A few of Adam's former Demi colleagues joined the Ritters at Bûcheron, including chef de cuisine Cory Western and general manager Tyler McLeod. And thanks to years of developing relationships with the Twin Cities' most discerning diners, the Bûcheron team enjoys the company of many old friends throughout the week. One of the ways their community comes together is through bimonthly tasting dinners, some centered on the cuisines of regions in Spain or France, and others based on a fellow chef's memoir or a book of photography, like Hoffman's. 'We've built up a really good community of guests at other restaurants over the last eight years,' says Jeanie. 'We've gotten so close with so many of our regulars that when we have a hog roast for our team twice a year, a lot of them come.' With the James Beard spotlight now shining on Bûcheron, the Ritters remain committed to improving the day-to-day experience of running a neighborhood bistro. Reservations are booking out faster than ever, though they're quick to note that the bar is always open for walk-ins. Amid the buzz, the Ritters are still focused on the fundamentals: improving building operations, deepening relationships with local producers, and chipping away at their SBA loan. While staffed by many industry veterans, the Bûcheron team is still learning the day-to-day realities of overseeing a small neighborhood bistro. It's housed in an older building, and while guests might admire the ambiance by Christian Dean Architecture, behind the scenes, much of the first year has been spent steadily making improvements. Each season brings its own challenges — freezing temperatures, spring rain, and blazing sun which means problem-solving so the patio tables aren't baking hot. Recognition is exciting, but success still looks like hard work, smart decisions, and dishes that taste like home. Sign up for our newsletter.