About this project
Boyle's Thirty Acres was a large wooden bowl arena in Jersey City, New Jersey. It was built specifically for the world heavyweight championship bout between Jack Dempsey of the United States and Georges Carpentier of France on July 2, 1921. It held approximately 80,000 fans and was built at a cost of $250,000. It was situated around Montgomery Street and Cornelison Avenue, on a plot of marshland owned by John P. Boyle.
Thirty Acres is a restaurant looking to showcase all that New Jersey has to offer. Everything from produce to meat to fish to beer and more. This is, afterall, the Garden State and Thirty Acres will bring the garden to Jersey City.
We hope to not only join a community of Jersey City restaurants and shops but to continue in the development of this great city by providing for our neighborhood locally grown and prepared products.
We invite our fellow Jersey City residents to be a part of our success.
FAQ
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149
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$18,176
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Funding Successful
This project successfully raised its funding goal on January 26.
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dinner for one plus drinks and dessert
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chef's 3-course menu for two
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chef's 3-course menu for two, including drinks
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chef's 3-course menu for two, including drinks, two times in a year
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chef's 3-course menu for four, including drinks
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chef's 5-course tasting menu for four, including beverage pairings per course (in addition to unlimited drinks)
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chef's 5-course tasting menu for four, including beverage pairings, four times in a year
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dinner for two, once a month for three years
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dinner for two, including drinks, four times per year, FOREVER
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UNLIMITED dinner for two including drinks, plus a customized Thirty Acres fitted hat and a t-shirt
Project By
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Kevin and Alex Pemoulie, who met in 2007 working for the same NYC restaurant group, got married in 2011 in Jersey City, the same city they have settled down in and the same city which their restaurant Thirty Acres lives.
Kevin got started early in his life working in restaurants. Upon his start at the French Culinary Institute, he got hired at Craftbar where he worked for 3 years working his way to a sous chef position. From here he moved on to Momofuku Noodle Bar, ultimately becoming chef de cuisine, a stint lasting 5 years.
Alex also got started early in the industry, working through her youth at Redmill Burgers in Seattle, WA. Alex also worked as a waiter in Paris while studying abroad at the University of Chicago eventually landing in NYC where she also joined team Momofuku becoming the controller for the company while simultaneously getting her MBA from NYU's Stern.
This is the first venture for the Pemoulies on their own.
