For seven decades, Biggie’s Clam Bar has served up sandwiches, salads, soups, and seafood at 318 Madison St., a small red brick building with two outdoor picnic tables and several tables inside. Family photos hang on the white walls. This much-loved eatery closed permanently on Oct. 3. But not to worry. Owners Steven and Michael Ranuro moved operations to the newer Newark Street site.
“This building is 120 years old, and it’s been through Hurricane Irene and Sandy,” Michael said.
The brothers also cited parking problems at the Madison Street location, particularly since the bike lane was put in.
Hoboken was a blue collar waterfront town in the 1940s when Joseph Yaccarino, “Joe Biggie,” an immigrant from Naples, went corner to corner shucking raw clams from pails to patrons.
Eventually he operated a pushcart, selling clams on the half shell for a nickel apiece. Biggie recruited his son Michael Yaccarino into the business, and in 1946 father and son opened Biggie’s Clam Bar at 318 Madison.
The Ranuros are Michael Yaccarino’s grandsons.
In April of 2012, Biggie’s opened its second Hoboken location on the former site of the legendary Clam Broth House, at 36-42 Newark St.
“We don’t want to forget where we came from,” Michael said. “Is it going to be different and sad that a place closes? Yes, but we are hoping that it’s a positive.”
“We are not closing; we are just moving,” said Steven. “We have a very dedicated client base who have been coming here for a very long time, and I don’t want them to feel that we are closing up shop.”
While residents and regulars will still be able to get their favorite foods, they will also be introduced to new menu items, including pasta dishes, thin crust pizzas, and seafood from the raw bar.
In September, there was a celebration marking the 70th anniversary of the Madison Street restaurant.
Michael pulled a picture off the wall of Biggie’s original eatery and pointed at a young boy in the image.
“That’s me, here, behind the counter, when I was probably 10 years old,” he said. “It’s a type of place where a father takes his son, and he takes his son. It’s generational, and we make sure that this continues.”
Michael said, “Simple things like welcoming people, being sure to serve fresh and quality seafood, looking into somebody’s eye and shaking their hand — we want to get across that those aren’t just Madison Street values. Those are Biggie’s values.”—Marilyn Baer