The NEW Clam Broth House

Clam Broth House sold to Biggie’s in Hoboken

3/12/2012 Update:

Clam Broth House sold – Biggie’s Clam Bar takes over.

Hoboken Clam Broth House opens to rave reviews!

6/11/2010 Update:

As a longtime Mile Square resident, this is exactly what is needed in the downtown neighborhood. It’s about time we had a restaurant that didn’t strive just to be the best at what it does in Hoboken, but steps up to compare with similar restaurants in the New York area and beyond.

The Clam Broth House Basics

The Clam Broth House, owned by Danny Tattoli – is open seven days a week for lunch and dinner. Bar menu is served all day and night, until last call (1:30am on weekdays, 2:30am on Fridays and Saturdays). Dinner is served from 4pm to 10:30pm (11pm on Fri & Sat).

Executive Chef Marcos Brito is well known in Hoboken, with stints at Elysian Cafe (when then reopened in 2004), Amanda’s and Four L’s. His culinary style focuses on the flavor of the premium main ingredients, with less emphasis on over-spicing and extra complicated dishes. They’re trying to be as close to the original Clam Broth House as possible – with a few modern twists.

Besides the every day menu items (SEE FULL MENU HERE) – daily specials include the Risotto of the Day (recent versions include sundried tomatoes and mushrooms), as well as the “Catch of the Day,” which was Branzio (European Seabass) at the time of this review.

Tattoli said that humongous hand that made the Clam Broth House a landmark (and part of the reason the old building fell apart in the first place) is currently being “restored.” Much work is being put into it, in order to preserve the exact same look, while making it stronger and lighter. He expects it back within three to five months.

A Hoboken Seafood force to be reckoned with… and more!

Finally, some real European-style seafood in Hoboken, as well as a great, truly late-night bar menu. All the dishes I sampled offered multi-layered flavors without being overbearing or complicated. They just worked.

The Pulled Pork sliders were well balanced and not sloppy. The fresh mini-brioche style rolls were the perfect bread to wrap around the lean, clean and flavorful pork. The sweet sauce that envelops the meat is not your typical Hoboken “out of the bottle” fare. The sauce is created in-house, and it shows. The crab cake sliders are similarly fresh and flavorful. No frozen crabcakes at the Clam Broth House. Each of the sliders is created with your shirt in mind, meaning it’s not so overloaded with sauce and meat that it ends up all over you.

The blackened Spiced Tuna Salad (pictured above) was seared to perfection. I like Sushi, and I like Tunafish sandwiches. I’m not big on seared Tuna because too many chefs don’t know good Tuna when they see it, or have no idea where to source it. Clearly not the case here, with surprisingly good “melt in your mouth” flavor with a cherry tomato relish that includes hints of lime and cilantro.

The Shellfish Cioppino entrée was a continental seafood lover’s dream. Lobster, shrimp, mussels and clams in a white wine saffron broth with cherry tomatoes and fennel. A signature plate for a restaurant with the history of the CBH done right.

Also had a chance to sample the Baked Lobster special (pictured above) – which is normally part of a more diverse dish which includes Rock Shrimp Marscapone Risotto and Roasted Tomato Confit. The crabmeat stuffing was out of this world.

The Fig and Goat Cheese Pizza was a marvelous delight. The pancetta married with the fresh fig to present a truly unique, yet authentic flavor. The crust was light and airy like you would be served in Italy.

In future trips I look forward to sampling the Lobster Truffle Mac N Cheese, Filet Mignon, and Guinness Fish and Chips.

The new Clam Broth House is the right restaurant for today’s Hoboken, nodding to a glorious past while offering what people here have been yearning for: a truly excellent, reasonably priced place for fresh seafood prepared with skill and style.

Clam Broth House Photo Gallery

See various photos of the establishment, as well as dishes mentioned in this exclusive Hoboken411 review – in the Flickr Photo Gallery below:

Welcome back to Hoboken, Clam Broth House!

See previous updates after the jump…

4/23/2010:

Clam Broth House hoping to open Summer 2010

Finally, some serious action over at the Clam Broth House Corporate Center building (36-42 Newark Street). Here’s a brief sneak preview of what’s coming…

Owner Danny Tattoli (who also owns Four L’s) – gave Hoboken411 a quick tour yesterday, and said that he’s trying his best to recreate the old Clam Broth House menu, look and feel. The nearly 7,000 square foot restaurant will feature two levels, ample seating (occupancy expected to be nearly 300 patrons), and rich detail throughout. From the hand-carved mahogany bar and crown moldings, to the stained glass walls – Tattoli is trying his best to make this a destination restaurant in Hoboken. Even the 48″ tables are a welcome touch, which will allow ample room for dishes and make the overall dining experience better for both customers as well as waiters.

More to come on this, and hopefully they’ll be in position to open before the summer ends! Good luck on the new venture, Danny!

Description: New Clam Broth House Restaurant
Address: 36-42 Newark Street, Hoboken, NJ 07030
Phone: 201-656-1111
Website: http://www.theclambrothhouse.com

53 Responses

  1. nbm3 says:

    The two neon signs on the front door are extremely tacky for a “finer” dining restaurant that this place is trying to be

    • homeworld says:

      I was thinking that, too. How did the Historical Commission approve those signs? And if they were not approved, why are they still up? [quote comment=”193532″]The two neon signs on the front door are extremely tacky for a “finer” dining restaurant that this place is trying to be[/quote]

  2. NorthKrissy says:

    My girlfriends and I had dinner there this past weekend, and we loved it.

    The Clam Broth House has raised the bar when it comes to restaurant quality in Hoboken so far, that it’s apparent that the commenter’s here on 411 have a personal grudge against the establishment.

    One thing you got from CBH is that they are passionate about the food they deliver to the table. No mediocre presentation whatsoever.

    Those that are griping about price, or NYC should stick to the Dollar Menu at McDonald’s. Either move to Manhattan, or Oklahoma. This is the real deal, and it’s in our very own city.

    And for anyone that compares Clam Broth House to Biggie’s must have a screw loose. Two entirely different entities. You cannot compare the two. Ever.

    The truth will surface about this place. Word of mouth will spread in a positive manner.

    Two big thumbs UP for CBH! :mrgreen:

    • yzass says:

      You know Krissy, all your post did was berate those of us you do not like the prices or who like Biggies. As you can see from my previous post, I do not eat from the dollar menu. All you said was their presentation was good. You did not tell us what you had and how it was. Pardon the pun but your post smells fishy. :roll:
      [quote comment=”193539″]My girlfriends and I had dinner there this past weekend, and we loved it. The Clam Broth House has raised the bar when it comes to restaurant quality in Hoboken so far, that it’s apparent that the commenter’s here on 411 have a personal grudge against the establishment.One thing you got from CBH is that they are passionate about the food they deliver to the table. No mediocre presentation whatsoever. Those that are griping about price, or NYC should stick to the Dollar Menu at McDonald’s. Either move to Manhattan, or Oklahoma. This is the real deal, and it’s in our very own city. And for anyone that compares Clam Broth House to Biggie’s must have a screw loose. Two entirely different entities. You cannot compare the two. Ever.The truth will surface about this place. Word of mouth will spread in a positive manner. Two big thumbs UP for CBH! [/quote]

  3. blaueaugen says:

    I ate dinner here Saturday nite. Here is my honest take. We sat at the bar, while we waited for a table to open. The bar staff was awesome! Very nice and attentive. I had a sidecar, which I was not crazy about. Once we sat down, we had our apps served. We had the mussels which we asked to be prepared like the clams, which were excellent! We also had the scallop and clam pizza, which was also great. I had the lamb chops for dinner, which were the most expensive on the menu. They were very very tasty and succulent. The fingerling potatoes were very over done though. The food here really is excellent, tastes delicious and nice presentation. My gripe is with the wait staff. I know it’s opening weekend and they’re prob working out the kinks, but it was really horrendous. They never gave us plates or dinnerware and had to ask multiple times! This should be the first thing on the table! Also didn’t give us water and had to also ask a bunch of times. These are simple things that should be the basis of service. I think they were really understaffed, our waiter was running around like a chicken with its head cut off. I think customer service should be #1 on a restaurant’s list. Also, it really is over priced. I doubt they adjust the prices, but if it’s going to be this pricey, the customer service better be top notch! The food really was excellent though, I will give them that! I’ll prob check them out again in the future.

  4. wiskeytango1 says:

    nothing will ever replace the former clam broth house…God Bless Arthur…He jumped off a ship in port at Hoboken became a dish washer and became the owner of the place.
    Before the health laws, they would slice roast beef corn beef in a cutting board,and im not a clam juice guy but gave u bottles of clam juice to take home..shells on the floor
    wow…this was in the late 50s and early 60s..That was the clam broth house..so many
    stories and good memories..nothing will replace mr arthur..bless him.

  5. plaintruthiness says:

    I took my parents here last night, excited to bring them to the reopened restaurant. It was a non-busy Tuesday, and unfortunately management still needs to get the front kinks worked out. Here’s a couple of my thoughts for it to succeed:

    – The bar section is so open and expansive that you feel like you walked into a sports bar instead of a linen table cloth restaurant. If your table was near the front, you’d really be eating in the bar watching the Yankees on multiple TVs. The restaurant tables and space lack intimacy. Separate the bar more from the restaurant.
    – Have the maitre d’ put the customer first. Instead of having customers wait stand around waiting, focus on getting them seated instead of conferencing with staff. There were lots of open tables.
    – Train the wait staff to hover better. After our main meal was served, the waiter came by only once to inquire how it was going. Never offered to fill our water or wine glasses.
    – Quicken the kitchen pace. It took 45 min-an hour to get our main course (all that we ordered), although the waiter apologized for the long wait. Rack of lamb shouldn’t take that long, and the restaurant wasn’t full. I can’t imagine what happens on a weekend.
    – Offer more fresh fish on the menu. For a seafood restaurant, the choice that night was a salmon filet or the fish & chips. This could have been Ruby Tuesdays. The catch of the day was lobster, not fish! We were disappointed it wasn’t the branzino that H411 mentioned.
    – $30 for rack of lamb was the most expensive entree on the menu. It was expertly cooked to our request, but the lack of seasoning left it maybe 3 of 5 stars. The roasted fingerling potatoes were overcooked. Same as the roasted artichoke as a vegetable for the salmon. Maybe the kitchen should pull their roastings out earlier.

    A plus: The wine list was good, fairly priced, and represented a wide range (varietals, places, prices).

    I’d probably go back for the bar as it looked like a great gathering place. There are other restaurants in Hoboken (and NYC) to try before returning here for dinner.

  6. plywood says:

    Well I took the plunge and stopped by to belly up to the bar at about 10:30. Server, “Rory”, was energetic, on top of it and -are you sitting down- professional. Actually was asked if I wanted to see a menu, as far as I know this is unheard of in Hoboken, where ordering food after about 9:45 is considered a favor in most establishments. Anyway, I got the steamed clams with a wine sauce. Awesome, just give them a try. Service prompt anticipatory and courteous. I am so in love with the idea that there is a place that isn’t fast food that has a decent late night bar menu.

    Post 31 in this thread by descarga is spot-on.

    It was eerie sitting in basically the same place I would sit 20 years ago to get an order of steamers or coquille or zuppa de clams in a banged up, burned old metal pot (damn was that stuff good). Little styro cups of free clam broth. I can still remember hearing the regular guys at the bar talking politics and scandals and Hoboken politics. The closest I can get you to understanding the old Clam Broth House is it was kind of like Arthur’s but seafood based. Time warp- I am now the townie at the bar talking shop (and twenty pounds heavier), the prices have tripled but the place has all the earmarks of a Hoboken landmark. It ain’t your dad’s old Clam Broth House, but it is a very viable seafood venue, which are scarce as hen’s teeth in Hoboken. But it isn’t true “formal dining” despite the rate card. But I think the prices are reasonable from what I could tell on a first visit. Seafood is hardly a thing to try to economize on.

    I have to agree with plaintruthiness, there needs to be more separation between the bar and the dining area. The layout of this place is just plain odd, but since I am usually looking for a “bar that serves food” this place works for me but is probably the wrong venue for “mom and dad in town for dinner”. However, if your dad is into power drinking and the Yankees, it is probably a good place to take him since he will probably insist on picking up the sizable tab you will run up.

    While this is not the same old Clam Broth House, I’ll take it. IMO if you are comparing this dollar to dollar for venues in the city you are missing the point. With a nod to the old school, this is freakin’ Hoboken. I like this place.

    • hobo5525 says:

      Never one to post, but here is my 2 cent review of the Clam Broth house after dining here tonight…After arriving we were told it would be about 10 minutes for our table to be ready and we could have a seat at the bar (no complaints about that)….I ordered a beer and my wife ordered a water..I was charged $4.00 ( no problem)..I gave the bartender (balding guy..Just stating that for description purposes) my credit card and he told me it would be a $15.00 minimum..I told him we were waiting for a table…He didn’t seem to care..I then asked him if he could transfer our check to our table..He replied by pointing and stating “there is an ATM machine right there”….Well that was our introduction to the Calm Broth House..It was a nice dining room and we had a great waiter…Our food was average/good…Amuses me how the title of this article reads “Hoboken Clam Broth House Opens to Rave Reviews’…Thats a strong statement..Can Hoboken411 please advise the source of the Restaurant Critics who gave it these “Rave reviews”? I cannot seem to find these “Rave Reviews” in any publication posted either online or elsewhere..Thanks![quote comment=”193704″]Well I took the plunge and stopped by to belly up to the bar at about 10:30. Server, “Rory”, was energetic, on top of it and -are you sitting down- professional. Actually was asked if I wanted to see a menu, as far as I know this is unheard of in Hoboken, where ordering food after about 9:45 is considered a favor in most establishments. Anyway, I got the steamed clams with a wine sauce. Awesome, just give them a try. Service prompt anticipatory and courteous. I am so in love with the idea that there is a place that isn’t fast food that has a decent late night bar menu.Post 31 in this thread by descarga is spot-on.It was eerie sitting in basically the same place I would sit 20 years ago to get an order of steamers or coquille or zuppa de clams in a banged up, burned old metal pot (damn was that stuff good). Little styro cups of free clam broth. I can still remember hearing the regular guys at the bar talking politics and scandals and Hoboken politics. The closest I can get you to understanding the old Clam Broth House is it was kind of like Arthur’s but seafood based. Time warp- I am now the townie at the bar talking shop (and twenty pounds heavier), the prices have tripled but the place has all the earmarks of a Hoboken landmark. It ain’t your dad’s old Clam Broth House, but it is a very viable seafood venue, which are scarce as hen’s teeth in Hoboken. But it isn’t true “formal dining” despite the rate card. But I think the prices are reasonable from what I could tell on a first visit. Seafood is hardly a thing to try to economize on.I have to agree with plaintruthiness, there needs to be more separation between the bar and the dining area. The layout of this place is just plain odd, but since I am usually looking for a “bar that serves food” this place works for me but is probably the wrong venue for “mom and dad in town for dinner”. However, if your dad is into power drinking and the Yankees, it is probably a good place to take him since he will probably insist on picking up the sizable tab you will run up.While this is not the same old Clam Broth House, I’ll take it. IMO if you are comparing this dollar to dollar for venues in the city you are missing the point. With a nod to the old school, this is freakin’ Hoboken. I like this place.[/quote]

  7. boston1 says:

    Has anyone been here lately? is it any better?

  8. truthbetold says:

    My husband and I came to eat at this place that just recently opened.. The bar is ok, nothing new or exciting but the food…… Please take caution when eating at this place, my husband took 1 bite of their stuffed clams and had to run to the bathroom to spit it out… he warned me NOT to eat it as it was bad… bad meaning the clams were spoiled before they were cooked…

    We waited about 30 minutes for our appetizers to arrive….. then another 45 minutes for our entrees to arrive and probably about 20 minutes for our drinks….. all in all, the wait staff is friendly but kitchen staff/ management – needs a major change.

    I would beware in dining here….

  9. whineanddineinhob says:

    I enjoyed and had a good time there too. Dan Tattoli did a great job on the place too.

  10. Chetr says:

    Happy to see the Clam Broth House is back. I moved to California 34 years ago but from 1962 to 1978 the Clam Broth House was my second home, being a seaman with American Export Isbrandtsen Lines, which was just across the street, we all lived there! When the Stag Bar was open (no women) the hot free clam broth hit the spot on cold winter days and my mouth still waters for the Zuppa da clams in the dented up old pots that it was cooked it. One night I looked up from my food and saw three guys dressed in cowboy clothes ride through the restaurant on three horses to one of the “Special Party Rooms”.
    I glad I lived through those disappeared days.

    • klaatu says:

      It’s gone again. It’s now a Biggie’s.[quote comment=”215356″]Happy to see the Clam Broth House is back. I moved to California 34 years ago but from 1962 to 1978 the Clam Broth House was my second home, being a seaman with American Export Isbrandtsen Lines, which was just across the street, we all lived there! When the Stag Bar was open (no women) the hot free clam broth hit the spot on cold winter days and my mouth still waters for the Zuppa da clams in the dented up old pots that it was cooked it. One night I looked up from my food and saw three guys dressed in cowboy clothes ride through the restaurant on three horses to one of the “Special Party Rooms”. I glad I lived through those disappeared days.[/quote]

      • Chetr says:

        Klaatu: “Octa barrada nickto” If you know what that means. Thanks for the reply. Seems as if my dream of returning to the Clam Broth House is gone….again.[quote comment=”215358″]It’s gone again. It’s now a Biggie’s.[/quote]

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