The historic Clam Broth House restaurant in Hoboken is open for business again, albeit in a new shell.
Six years after taking over the property on Newark Street, three blocks from the Hoboken train terminal, Hoboken born-and-raised Danny Tattoli, his wife Jolene, and his brother Vito have finally brought back what many thought may never come back.
“It was a destination point,” Danny Tattoli said of the famed seafood joint last week. “It brings the old feeling back to Hoboken.”
The original Clam Broth House opened in either 1899 or 1900 – records are inconsistent – and was originally patronized by the longshoremen who worked two blocks away on Hoboken’s docks.
“You don’t want to trample on history.” – Drew Cheben
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Bringing back the old feeling wasn’t easy, according to Tattoli. And it wasn’t cheap.
The family still has to add finishing touches, most importantly restoring the famous sign in the shape of a hand that hung above the entrance pointing the way to the establishment.
The entrance sign was damaged when the building was condemned and may cost upwards of $50,000 to refurbish.
No matter. It is of great importance to the Tattolis that the original icons be preserved.
Jolene Tattoli said, “Once that sign is in place, then it’s complete.”
Known far and wide
Over the decades, the building expanded and shifted, with various lounges and dining rooms. At one point, a separate room was added just for the ladies.
During World War I, President Woodrow Wilson stood on the second-floor balcony to wave goodbye to the troops who were embarking for Europe, and again greeted them upon return.
Luminaries such as Marlon Brando and Tony Bennett were customers, as were Hoboken residents Frank Sinatra and his mother, Dolly.
Jolene Tattoli said, “Everybody has a story about that place.”
The building was closed due to structural damage in 2003 and demolished in 2004. At the time, several tenants who were living above the eatery were bought out after a long, drawn out battle.
Tattoli bought the building in 2005 and made plans to restore its original use in a new building, but the former owner still had control of the liquor license.
Another public dispute ensued, and the license was finally sold to Tattoli in 2008.
The restaurant and bar re-opened last week.
From ‘gin rickeys’ to steamers
The modern building is much different than the historic one torn down in 2003. Tattoli said he made sure he tried to keep the same atmosphere; for instance, he used mahogany wood for the new bar.
They also found two old menus from the restaurant in the City Hall clerk’s office. One menu has no date, but appears to predate the 1950s with 25-cent gin rickeys and 30-cent corned beef sandwiches. The other menu is from the late 1980s.
Original favorites, like steamers (steamed clams in a pot of broth) and chipino (a seafood stew), are back, as is the bar menu that is available day and night.
“You don’t want to trample on history,” said manager Drew Cheben. “You want to preserve that, but we’ve brought it up to date.”
Although some menu items seem high-brow, like the lobster truffle mac and cheese, Cheben says he hopes families will come in for a meal.
“I want people to feel like on a hot summer day, they can come in in shorts and a t-shirt, get some good food, and feel welcome,” he said.
He said they plan to open a raw bar in the next few weeks – with several oyster varieties, clams, and shrimp cocktail – and possibly start brunch on the weekends.
All of their seafood is bought fresh from Hunts Point in the Bronx, they said.
The 15 dining room tables will also be expanded to 25 soon.
Other ventures
The Tattolis also own the bar Four L’s on Washington Street and plan to open a new steakhouse in the southwest corner of Hoboken, 61 Jackson St.
“There’s a lot of families down there,” Danny Tattoli said, “and there’s more coming.”
Timothy J. Carroll may be reached at tcarroll@hudsonreporter.com.