Crispy, Stacked & Made to Order.
Started as a fryer in a Bayonne garage in 2016. Same oil, same slicer, two kitchens now on Marin Boulevard: smash burgers and buttermilk tenders, plus subs, wraps and cookies. Order both in one cart.
The dishes people reorder.
Four plates that leave the kitchens more than any others, straight from the live menu data.
One hub. Two kitchens. Zero freezers.
Eden Marsh started in 2016 with a two-basket fryer in a Bayonne garage, selling buttermilk tenders through a garage door that closed when the tenders ran out. The deli counter next door was a card table with a borrowed slicer. Today both kitchens run under one hood on Marin Boulevard, shared oil schedule, separate crafts, one checkout.
The chicken kitchen
Two-brine, hand-breaded tenders and smash burgers fried in small batches, nothing ever sits under a lamp, and the honey drizzle is a decision, not an afterthought.
The deli counter
Subs sliced to order, wraps rolled to order, and the Chickpea & Roasted Pepper is the sleeper hit of the whole menu.
The cookie counter
Chocolate chip, oatmeal raisin and cheesecake cookies baked in small trays through the day, the reason checkout has a snacks problem.
Three rules, both kitchens.
Cooked to order, always
Nothing sits under a lamp. Fried in small batches, built the second you order, the crunch is the whole point.
One standard, both sides of the hood
One recipe card per dish, shared by both kitchens. A smash burger downtown tastes like a smash burger over the river.
Add-ons, honestly priced
Extra tenders +$3, honey drizzle +$1, bacon +$4, ranch side +$2, the customize screen shows every add-on price before you add it.
From one fryer to a food hub.
Straight out of the oven.
What the regulars keep saying.
Feeding an office, party or game night?
Party orders from 10 to 200 people, wing buckets, sub platters, tenders trays and a dozen cookies from the counter. Menu set with the kitchens, cooked fresh against your slot, delivered or picked up hot.
Party combos from $12/person
Mixed tiers across both kitchens, portioned for real appetites, packed for travel.
24-hour lead time
Slot confirmed over a quick call with the kitchen directly, no middlemen, no surprises.
Two kitchens, one hub.
Questions we get daily.
Where do you deliver, and is it free?
Jersey City neighborhoods first, lower Manhattan across the river (ZIP check at checkout). Delivery is $3, free on orders of $50 and above. Pickup from either kitchen is always free.
How long does an order take?
Cooked to order, never pre-made: typically 25-30 minutes from confirmation to your door, and you can watch every stage on the live tracking page.
Can I pay cash?
Yes, Cash on Delivery and pickup cash both work. Online payment runs through the demo card/wallet gateway.
How spicy is the spicy stuff?
The hot wings run medium, the jalapeño chips run hotter than they look. Every order box has a kitchen-notes field, "less spicy, extra crunch" is a request we actually follow.
Do you take party orders?
Yes, 10-200 people with 24 hours’ notice, set the menu with the kitchens and we confirm your slot.