Hobokenpix: Busker’s

12/18/2008:

[Continuing the Hoboken411 “Photo of the Day” series…]

Hoboken Photo of the Day – 12/18/2008

Busker’s (1st and Bloomfield – SW corner) is one of those bars that are nice to be in during the cold season. Something about the interior is very warm and appealing. (Not to mention the yummy Guinness beer!)

But Busker’s now has new ownership and management – and is on the radar for an updated review! Keep your eyes open in the upcoming weeks!

hoboken-buskers-bar-interior.jpg

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31 Comments on "Hobokenpix: Busker’s"

mooshu
Member
mooshu

[quote comment=”126275″]Buskers has become a much better place to go, since the new ownership. The menu has new items, and the foods has become much better since the changing of the guard.
Buskers even donated food for a Connors School fundraiser.
I would recommend going to Buskers.[/quote]

Stop twisting my arm! :mrgreen:

Stpaddygirl
Member

I would be willing to give the place another try as nothing could be worse than the last time I ate there. Thanks for the info local joe

local Joe
Member
local Joe

Buskers has become a much better place to go, since the new ownership. The menu has new items, and the foods has become much better since the changing of the guard.
Buskers even donated food for a Connors School fundraiser.
I would recommend going to Buskers.

Furey
Member
[quote comment=”123692″][quote comment=”123664″]If I were the owner here i’d just make a serious steakhouse. Keep it no nonsense. You can have Seafood – Swordfish, Wild Salmon, Yellowfin Tuna, Jumbo Lobster. Steak & Chops (USDA Prime, Dry Aged – in on site aging box) – Porterhouse, Filet Mignon, Sirloin, Rib Eye, Lamb Chop. Keep the sides like you get at any steakhouse, Potatoes, Asparagus, Broccili, Creamed Spinach. Get a decent dessert menu, a great cappu machine and this place can be a hit. Is it really that hard? :mrgreen:[/quote] Great Idea??? Busy Friday-Saturday and watch the tumble weed roll in Sunday-Thursday.. All high priced items (Wild Salmon $30-$38.00 menu price) and thats if you are busy most nights you would get killed on all other costs from food to labor.. Steakhouse Chef $75K-$100K w/benefits Sous Chef $45K-$50K General Manager $65-$80K Manager $45K Bar Manager $35K Line Cooks 3-4 guys total $80K-$100K Rent $120K Food $600K Liquor $250K Total without some major items listed Roughly 1.4 Million before you as the owner see a dime and we have not even talked PSEG bill yet based on a $3000/month Never will work there with that occupancy[/quote] I think you are taking my idea to the extreme, which is common when I suggest things. I would look to make something not on the standards of a four star NYC steakhouse, but certainly far superior to Hoboken standards. Think of a happy medium. A steakhouse on the same quality as Outback Steakhouse. Is Outback like… Read more »
MorrisCK
Member
MorrisCK

[quote comment=”123699″][quote comment=”123692″][quote comment=”123664″][/quote]
you left out a bunch of stuff. First of all, you have to grease
the local politicians…
for the sudden zoning problems
that always come up.
Then there’s the kickbacks
to the carpenters. And if you plan on using
any cement in this building…
I’m sure the teamsters
would like to have…a little chat with you,
and that’ll cost you.
Don’t forget a little something
for the building inspectors. There’s the long-term costs,
such as waste disposal.
I don’t know if you’re familiar
with who runs that business…
but I assure you
it’s not the boy scouts.[/quote]

Whoever *did* write this doesn’t know the first thing about Kurt Vonnegut!
:mrgreen:

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