Ten’s Cabaret admits guests aged 21 or older. Valid government-issued photo ID, every time, no exceptions. If you are under 21, please close this page.
Everything on this site, on one page, in order, with no 3D and nothing moving. Hours, the address, the whole kitchen menu with its prices, the nights, the forms. If you want the room instead, the full version is one link away.
This page carries no clock, so instead of guessing, here is the rule it would be reading from. Doors open at 5:00 PM and last call is 4:00 AM, every night of the week, New York time. If it is between those two hours in New York, the room is open. The only window it is shut is 4 AM to 5 PM.
The full version of the site works this out against your device clock and says so on every page. If you want a person instead, the phone answers from five: +1 347-630-7077.
2945 Arthur Kill Road, Staten Island, NY 10309.
2945 Arthur Kill Road, Staten Island, NY 10309. It is on the south-west shore of the island, north-east of the Outerbridge Crossing.
Come over the Outerbridge Crossing onto Staten Island, pick up Arthur Kill Road and follow it north-east. The club says it’s about five minutes. You want 2945.
The five minutes is the house’s own estimate, published on their site and repeated here in their voice. We have not timed it, and we are not going to tell you what traffic on Arthur Kill Road will do at midnight.
Private parking on site. You do not have to circle Arthur Kill Road looking for a space, and you are not paying a garage on the way home.
The lot is the one fact the house publishes about arriving. Anything else you have heard about it — cost, valet, capacity — we have not confirmed, so we are not printing it.
A round elevated stage with a floor-to-ceiling pole and a steel hoop rigged above it. A long bar with a lit bottle wall. Low black leather along the walls, triangular fixtures down the back, and a red ceiling with the truss left showing. There is no second room to be seated in and forgotten.
Three rules, because three are what the house publishes. If you have been told about a dress code, a camera policy or anything else, we have not been able to confirm it and will not print it as though the door enforces it. Ask on +1 347-630-7077.
The house’s own instruction, and it is the right one: for a large party, call. A table for twelve is a conversation about where in the room you sit and what time you arrive, and a conversation is faster than a form.
This composes an email in your own mail app and sends it to the club directly. There is no form server, no queue and no third party in the middle — which is also why nothing here is stored, tracked or seen by anyone but the house.
No captcha, no analytics, no tracking pixel — there is no endpoint here to protect and nothing to measure.
The visit page on the full site carries the same address, the same phone number and the same hours, with a drawn map of the approach.
A schematic, not a survey — not to scale, and no cross street on it is named. It answers the one question worth answering before you set off: which side of the bridge. For turn-by-turn, use the directions links. Those two directions links are the only thing on this page that leaves the site, and they only leave when you click them. Nothing here loads a map, a font, a tracker or a script from anywhere else.
5:00 PM – 4:00 AM · Sunday through Saturday
These are the hours the house publishes, identical all seven nights. Holiday nights can differ — call +1 347-630-7077 ahead if you are driving in for one.
The same seven nights a week, including Sunday. The kitchen runs late because the room does; the house publishes club hours rather than kitchen hours, so call +1 347-630-7077 if you are coming for food after midnight.
21+ with valid photo ID. Ladies and couples always welcome.
35 dishes across 8 sections, plus 8 category-priced choices. Every price below is the kitchen’s own, transcribed from the printed menu in the room.
The venue’s spellings are its own and are reproduced exactly — The Fcked Up Pretzel, Sweet Chilli, Naked (Plain), Ten’s Entrees. They are not typos on our part and they have not been “corrected”.
The table starts here. Wings come five ways.
| Dish | Price |
|---|---|
| Mozzarella Frita | $12 |
| Frisky Tenders | $12 |
| The Fcked Up Pretzel | $10 |
| Sexy WingsChoice of: Buffalo · BBQ · Sweet Chilli · Lemon Pepper · Naked (Plain) | $16 |
| BBQ Pork Ribs | $18 |
| Tipsy TacosChoice of: Shredded Chicken · Crispy Chicken · Beef | $16 |
| QuesadillasChoice of: Chicken · Beef | $16 |
On a roll, with a side.
| Dish | Price |
|---|---|
| Chicken Parmigiana | $16 |
| Meat Ball | $16 |
| Philly Cheese Steak | $16 |
| Shrimp Parmigiana | $18 |
| Tuna | $16 |
| Ten’s Cheese Burger | $15 |
| Ten’s PizzaChoice of: Buffalo Chicken · Vodka · Pepperoni · Plain | $18 |
Every side is $8.
Twelve dollars each. Add chicken, meat, salmon or shrimps.
| Dish | Price |
|---|---|
| ChickenProtein, added to any salad | $6 |
| MeatProtein, added to any salad | $8 |
| SalmonProtein, added to any salad | $10 |
| ShrimpsProtein, added to any salad | $10 |
| House Soup | $12 |
The Staten Island cheese steak is the one people order twice.
| Dish | Price |
|---|---|
| Buffalo ChickenChicken Cutlet, Hot Sauce, Lettuce, Mozzarella | $16 |
| Grilled ChickenLettuce, Tomatoes, Onions, Balsamic | $16 |
| Chipotle ChickenLettuce, Mozzarella, Chipotle Mayo | $16 |
| Crispy ChickenChicken Cutlet, Lettuce, Tomatoes, Mayo | $16 |
| Staten Island Cheese SteakPeppers, Onions, Cheddar Cheese | $17 |
Twenty-four across the board. Chicken cutlet on the vodka and the alfredo, grilled or breaded.
| Dish | Price |
|---|---|
| Penne VodkaChicken Cutlet, Grilled or Breaded | $24 |
| Fettuccini AlfredoChicken Cutlet, Grilled or Breaded | $24 |
| Spaghetti MarinaraMeat Ball | $24 |
Choice of side. Ask the server what the kitchen is proud of tonight.
| Dish | Price |
|---|---|
| Creamy Mushroom Chicken | $22 |
| The Sassy SalmonMashed Potatoes or Mixed Vegetables | $24 |
| Smokey Orange ChickenMashed Potatoes or Mixed Vegetables | $24 |
| Topless Skirt SteakMashed Potatoes, White Wine Sauce | $26 |
| Margarita ChickenMozzarella, White Wine Sauce, Fresh Tomatoes | $24 |
| Chicken FranceseLemon Sauce, White Wine | $24 |
Two of them, eight dollars, and that is the whole list.
| Dish | Price |
|---|---|
| Flan | $8 |
| Brownies & Ice Cream | $8 |
Every price here is the kitchen’s own, off the printed menu. 21+ room.
Tell your server about any allergy before you order. The kitchen is a shared space and cannot guarantee an allergen-free preparation.
Call 347-630-7077 to check the kitchen is still serving.
The kitchen menu on the full site carries the same dishes and the same prices, set in the room.
Nothing in this section is published by the house. It is a sample list, written to show the shape of the bar rather than its contents, and it carries no prices at all. Call +1 347-630-7077 and ask what is actually pouring.
A sample list. Ask the bar what they’re actually pouring tonight.
What is the house’s own statement: cocktails are served, bottle service exists, and there are VIP tables and VIP suites. Those four facts are theirs. The ten drinks below are ours.
| Drink | Price |
|---|---|
| Arthur KillRye, sweet vermouth, orange bitters, one big cube. | On request — Price on request — call the host |
| The OuterbridgeGin, lime, cucumber, soda, long and cold. | On request — Price on request — call the host |
| The RiggingMezcal, grapefruit, agave, salt on half the rim. | On request — Price on request — call the host |
| House LightsTequila blanco, blood orange, lime, chilli tincture. | On request — Price on request — call the host |
| Drink | Price |
|---|---|
| Four A.M.Espresso, vodka, amaro. The one that gets you to close. | On request — Price on request — call the host |
| Last CallBourbon, black cherry, bitters, no soda, no argument. | On request — Price on request — call the host |
| Stage-SideChampagne, cognac, sugar cube, lemon twist. | On request — Price on request — call the host |
| Drink | Price |
|---|---|
| The BeamVodka, passionfruit, prosecco float. | On request — Price on request — call the host |
| Drink | Price |
|---|---|
| The Cold PourGrapefruit, lime, soda, salt. No alcohol. | On request — Price on request — call the host |
| House TonicBitters, tonic, orange. No alcohol. | On request — Price on request — call the host |
21 and over with valid photo ID. The bar reserves the right to refuse service. Please arrange a ride home — the lot is private, and it is a long way to the bridge.
Please drink responsibly and arrange a ride home.
The bar on the full site — same list, same disclosure.
Nothing in this section is published by the house either. The tiers below are named after where you sit, which is how the room actually sells them, and none of them carries a number. Bottle pricing at Ten’s moves with the night, the table and what is on the shelf. Rather than publish a figure that is wrong by Friday, the host quotes you when you book.
4 tiers, from a floor table to a private suite. Every one of them is quoted by the host; none of them carries a number here.
Styles only. No distillery, no label, no brand — naming one would assert that the house stocks it, and the house has published nothing.
| Style | Size | Price |
|---|---|---|
| Prestige Cuvée Champagne | 750 ml | On request — Price on request — call the host |
| Champagne, magnum | 1.5 L | On request — Price on request — call the host |
| Brut Prosecco | 750 ml | On request — Price on request — call the host |
| Premium Vodka | 750 ml | On request — Price on request — call the host |
| Blanco Tequila | 750 ml | On request — Price on request — call the host |
| Reposado Tequila | 750 ml | On request — Price on request — call the host |
| Artisanal Mezcal | 750 ml | On request — Price on request — call the host |
| XO Cognac | 750 ml | On request — Price on request — call the host |
| Single Malt Whisky | 750 ml | On request — Price on request — call the host |
| Small-Batch Bourbon | 750 ml | On request — Price on request — call the host |
| Aged Rum | 750 ml | On request — Price on request — call the host |
| London Dry Gin | 750 ml | On request — Price on request — call the host |
Bottle service on the full site · request a table · or call +1 347-630-7077 and the host will quote you.
The formats and the DJs are the club’s own. The recurring dates below are our reconstruction from the nights they have published — call 347-630-7077 to confirm before you travel.
Seven nights a week, and 3 nights that have their own names. This page prints the rule rather than a list of dates, on purpose: it carries no clock, and a date baked into a page that is served for weeks is how a live room ends up looking closed. The calendar on the full site works the next eight nights out against your own device clock — that is the one thing in this tree that a page with no JavaScript genuinely cannot do, and it is stated rather than quietly dropped.
The biggest room of the week. Renegade and Yamosa take the decks at 8 and hold them to close, the full cast is on, and the floor around the stage does not empty out until the lights come up. Ask for a table if you want one — Fridays are the night people find out we take requests.
On the decks: DJ Renegade and DJ Yamosa.
The guest list closes 2 hours before doors — that is our house rule for this build, not a policy the club publishes. After that, call +1 347-630-7077 and ask.
A pole competition on the round stage, judged in the room, with the house voting on the floor. Competitors come in from off the island for it. When it is scheduled it goes on the calendar and out to the list first — the room fills early and stays full.
On the decks: DJ Renegade.
The guest list closes 4 hours before doors — that is our house rule for this build, not a policy the club publishes. After that, call +1 347-630-7077 and ask.
The game is on and the bar is priced down from 5 to 8, which is the three hours nobody expects a room like this to be worth going to. Kitchen runs the whole time. It is the most relaxed the floor gets all week and, quietly, the best night to bring someone who has never been.
Published promotion: Reduced drinks, 5 PM – 8 PM.
Runs September to February. The season window is our reconstruction, not the house’s published policy.
The guest list closes 2 hours before doors — that is our house rule for this build, not a policy the club publishes. After that, call +1 347-630-7077 and ask.
These are the nine services the club lists on its own contact page, in its own words.
That list is the venue’s own, from their contact page. What a given package costs, what a minimum spend is, and how far ahead a Saturday needs booking are not published anywhere — the host will tell you on the call.
A party of any size is arranged the same way: call +1 347-630-7077 or email the house and say the date, the head count and what the night is for.
Coming tonight, after doors? Call +1 347-630-7077. A phone call is always faster than a form, and somebody is on the door from five.
Tell the host the night, the size of the party and where you want to sit. It takes about ninety seconds and it reaches a person, not a queue.
This page cannot send anything. There is no booking system behind it. It writes your request out in full and hands it to your own mail app — or to your phone. Nothing is held until the club calls you back.
There is no form on this page, and there is none anywhere in the reading edition. This tree runs no JavaScript at all, and a request form that cannot compose a message is a decoration. Everything the form on the full site asks is listed below; the same answers in an email to tenscabaret@hotmail.com, or on the phone to +1 347-630-7077, reach the same host by the same route.
Everything below goes into one plain-text message you can read before it leaves your hands.
Pick the closest. The host will tell you what is actually free on the night.
Doors 5 PM, last call 4 AM, seven nights. Requests run about four months out. Or pick one of the next three weeks. Including you. One to 40.
A rough time is fine. Times after midnight belong to the following morning and are labelled that way.
Nothing you type here is stored on a server, because there is no server. A working draft is kept in this browser tab for six hours and disappears when you close it. This page stores nothing at all.
Optional. Leave it and the host places you.
The shape of the room is reconstructed from the club’s own photographs — the round stage, the pole, the hoop rigging, the long bar and the banquettes are all in those frames. Where the tables sit and how many each seats is our drawing, not the club’s plan. The three-dimensional view is that same drawing, extruded and lit: a reconstruction, not a photograph, and not a table held for you. The host places you on the night.
These are the nights the club already runs.
Preferences only — never an order, and never a quote. Bottle pricing at Ten’s moves with the night, the table and what is on the shelf. Rather than publish a figure that is wrong by Friday, the host quotes you when you book.
Ten’s publishes food prices and does not publish a bottle list. The styles above were written for this build, so treat them as a shape rather than a shelf. The host confirms what is actually open when you sit down.
This is a request, not a table. Nothing is held until the host comes back to you, so wait for the call before you drive over. If you need an answer tonight, call +1 347-630-7077 — that line is real and it is answered from five.
Corporate nights, bachelor and bachelorette parties, birthdays, VIP parties. VIP suites and VIP tables, bottle service to any of them, and the kitchen running the whole time. Tell the host the number in your party and the host builds the night around it.
Parties over 40 are past what this form can carry. Call +1 347-630-7077 and skip it — that is a conversation, not a text box.
Membership at Ten’s is by invitation from a current member, or by application. That is the club’s own arrangement and it is the whole of it — there is no third door, and there is no price on this page.
Members get the private nights — the ones that never reach the public calendar. Smaller rooms, invited guests, and a bill put together for the people in it rather than for a Friday crowd. The rest of the year it means a host who knows your name before you have given it.
The calendar you can see is not the whole calendar.
These three are the club’s own words, from its own membership and events pages.
The club has never published any of these. They are what a membership at a room this size would reasonably carry, written for this design study. Nothing here is a promise the club has made, and benefits are confirmed with you before any card is issued.
Ten’s runs membership by invitation and by application. The tier structure below was written for this design study — the club sets the real terms when they call you, and it has never published a fee, a level or a benefit list of its own.
The list at the door.
Fee: By arrangement
The entry card. Written for this study.
A table that’s already yours.
Fee: By arrangement
The middle card. Written for this study.
The room, on your terms.
Fee: By arrangement
The top card. Written for this study.
No number on this page is the club’s. If you want to know what membership actually costs, that is a question for +1 347-630-7077, and it is a fair one to ask before you apply.
Applying is not joining. The house reads every application and takes some of them. Membership is not for sale, and there is no price on this page for that reason.
If a current member sent you, put their name and code in — it is the fastest route in. If nobody sent you, that is fine too; say what brings you to the room. Either way it goes to the same inbox and the same person reads it.
Codes are checked by hand when we call you. We can’t confirm one here, and this page will not pretend to.
These nine are the services the club itself publishes. They are listed under what the room hosts, below.
There is no application form in the reading edition: this tree runs no JavaScript, and a form that cannot compose a message is a decoration. Everything the application asks — who you are, how often you are in, which card you are asking about, and what brings you in — goes in an email to tenscabaret@hotmail.com, or you can say it on the phone to +1 347-630-7077. The membership page on the full site carries the form itself.
Ten’s publishes no membership FAQ, and we are not going to write one and put their name on it. Nothing here is published yet. Call +1 347-630-7077 and ask directly — whoever picks up knows more about the arrangement than this page ever will.
Membership is not required to visit. The room is open seven nights from 5 PM, the door takes walk-ins, and a table can be held with a phone call.
Entertainers, bar, security, DJs, kitchen and live musicians.
The stage is the visible part. A working night here also needs a bar that can pour under pressure, a door that reads a room correctly, a kitchen still turning out entrées at 2 AM, and a booth that can hold a floor for eight hours. Every one of those is a job.
21 and over, every role, without exception — it is a licensing condition, not a preference. Doors are 5 PM and close is 4 AM, seven nights.
Ten’s advertises for entertainers, and only for entertainers. Everything else below is a room like this one obviously running a bar, a door, a kitchen and a booth — so we have listed those too, marked as ours rather than theirs, so a bartender or a door supervisor knows they can write in.
Cards marked Inferred are roles we have listed, not vacancies the club has posted. Nothing here is a confirmed opening. Call +1 347-630-7077 and ask what is actually open this month.
The round stage, the pole, the running order. Nights are built around a bill that changes, so no two are the same shift.
What the job asks
Ten’s recruits for this role directly, on its own site.
There is a steel hoop rigged above the round stage and it is in regular use. Rigging and apparatus work, on a bill with other acts.
What the job asks
The hoop and its rigging are visible in the club’s own photographs. The role is not advertised.
The club books live players onto the stage alongside the bill — a saxophonist works this room. Horns, keys, percussion.
What the job asks
A working saxophonist appears on Ten’s own stage in their photographs. The role is not advertised.
Eight hours, one floor, and a bill to work around. Residency or one-off. The club’s named residents are Renegade and Yamosa.
What the job asks
DJs Renegade and Yamosa are named on Ten’s own events page. Openings are not advertised.
A long bar with a lit bottle wall, bottle service running to tables, and a kitchen ticket rail that does not stop at midnight.
What the job asks
The bar and its bottle wall are visible in the club’s own photographs. The role is not advertised.
Ice, glass, kegs, restock, and the reason the bar can pour at 1 AM without stopping. Often the way in to a bar shift.
What the job asks
Inferred from the size of the bar. The role is not advertised.
The floor and the tables. Bottle service arrives through you, and so does most of what a table remembers.
What the job asks
Bottle service and dining are on the club’s published service list. The role is not advertised.
The first thirty seconds of the night. Names, tables, coats, and the judgement to keep a queue calm.
What the job asks
Inferred from the room’s table service. The role is not advertised.
A licensed 21-and-over room that runs to 4 AM. Reading a room correctly, early, is the whole job.
What the job asks
Inferred from the venue’s licence and hours. The role is not advertised.
A full menu that is still going out at 2 AM — steak, pasta, wings, the fried pickles. Line, prep and expo.
What the job asks
The club publishes a full food menu. The role is not advertised.
The dressing room, the running order, and the person everyone on the bill goes to first. A senior role.
What the job asks
Inferred from the size of the bill. The role is not advertised.
Three accounts, a room that looks extraordinary on camera, and a schedule that runs at night. Shooting, cutting, posting.
What the job asks
The club runs three social accounts. The role is not advertised.
If you can see a job here that we have not listed, write in and name it. Somebody reads all of these.
What the job asks
An open door, not a vacancy.
Three sentences below are Ten’s own, from their own careers page. We have kept them because they are useful and because they are theirs. What we cannot do is confirm them for you — so they are set as quotations, and the note under each one is us, not them.
No experience is necessary. We have training programs for new entertainers.
The club’s claim. Quotation 1 of 3. Ten’s Cabaret, in their own words.
That is the club’s own claim about the club, and it is the single most useful thing on their careers page. Ask them what the programme actually covers when they call you — a good answer to that question tells you a lot about a room.
To become an entertainer here you must be 21 or older, and have a professional presentation that aligns with the elegant and sophisticated atmosphere of the cabaret.
The club’s claim. Quotation 2 of 3. Ten’s Cabaret, in their own words.
The 21 is licensing and it is not negotiable anywhere in New York. The rest is the club describing the standard it holds its floor to.
Versatility and adaptability are key — various music styles, show themes, and last-minute changes.
The club’s claim. Quotation 3 of 3. Ten’s Cabaret, in their own words.
Take this one literally. The bill moves, the theme moves, and the running order can change while you are in the dressing room.
One thing we will say flatly, because it is ours to say: a training programme is a reasonable question to ask about before you commit an evening to an audition, and any room worth working will answer it plainly.
Your application goes straight from your device to the club’s own inbox. It is not saved on this website, it is not stored in a database, and it is not sent to anyone else. Nothing you type here is kept if you close the tab — so finish it in one sitting, and keep your own copy if you would like one. There is a button for that at the end.
No pictures of you, no measurements, no date of birth, no home address, no ID numbers. There is no way to attach a file to this page at all. If someone asks you for any of those before an in-person conversation, that is not us.
Said honestly: we cannot encrypt this for you. It travels as an ordinary email from your own mail app, with whatever protection your provider gives it. If you would rather not put something in writing, call +1 347-630-7077 and ask for management. How we handle what you send.
There is no application form in the reading edition — this tree runs no JavaScript, and a form that cannot compose a message is a decoration. Write to tenscabaret@hotmail.com with the role you want and when you can come in, or call +1 347-630-7077 and ask for management, or use the form on the full site. All three reach the same people.
You must be 21 or over.
What the form asks you to confirm, in its own words: “I am 21 years of age or older. I understand Ten’s is a 21-and-over licensed venue and that I’ll need to prove my age before I can work there.” and “I’m happy for Ten’s to contact me about this application using the details above.”
Two separate boxes, neither ticked for you, because they are two separate things. There is no marketing list on this site to add you to.
Ten’s hires without regard to race, colour, religion, sex, national origin or disability, and the 21 floor is a licensing condition rather than an age preference. That sentence is ours, not theirs — the club publishes no equal-opportunity statement. It is the right commitment for a room like this one to make, and it is worth asking them to confirm it.
11 photographs of the room and the work. Each one is described in full below it, so the page reads the same whether or not the images load.
The club’s own site notes that its images are for illustrative purposes and posed by models. We’ve kept their photographs and their note.
The same plates, larger and under the room’s own light, are on the stage page’s plate archive, where each one opens full size.
Questions the phone answers faster
Four of those seven answers are marked because the house does not publish the answer. We would rather say so than make one up: anything not answered here, +1 347-630-7077 answers.
Anything not answered here, the phone answers: +1 347-630-7077.
Privacy policy · Terms of service · Accessibility statement
Elsewhere: Instagram · X · Facebook. The club’s Facebook page is still under its former name, Allure Staten Island.
This page carries every price and every night the site has. It is generated from the same data files as the full version, so the two cannot disagree.