Frankie & Johnnie’s

[411 note: This entry is now closed to comments, since it changed to Dino & Harry’s. Please go to that new entry to comment on the restaurant going forward.]

7/17/2008 Reader Mail Update:

Now that Dino & Harry’s is on it’s way, a female Hoboken411 reader is offering up some pretty good advice.

Petite menu?

“Not everyone wants a huge 40oz steak….it would be nice if they could add the following ‘smaller’ menu items like at Del Friscos (my FAVORITE) (mine too). Women would be very HAPPY!!

Such as:

  • Sliced Steak Salad sliced strip steak over mixed greens
  • Filet Mignon 6 oz with chateau potatoes

What do you think? If you’re a woman, would you be more inclined to eat there if they offered similar selections?

7/3/2008 Update:

As you already know, Frankie & Johnnie’s name is changing. But if you were planning on eating there soon, please note that it’s closed until July 14th.


6/19/2008 Update:

Here’s a Hoboken411 reader email that’s both an update about Frankie & Johnnie’s (and one of the many “thank you” notes I receive each week! Golly-gee, I’m blushing!)

Frankie, Johnnie, Dino & Harry

“Dear Hoboken411,

Thank you so much for all that you do to make the community of Hoboken even stronger. My husband and I really appreciate your website – it allows us to keep informed about the “goings on” around town. It is very apparent how much you sacrifice of yourself to provide such an amazing resource. Thank you so much! Please know how much your work is appreciated.

I wanted to give you a quick scoop that you may already have heard about: Frankie and Johnnie’s will be changing its name to Dino and Harry’s! I guess there has been a legal battle among the Frankie and Johnnie’s “cousin” owners. Dino, the long-term owner and manager of F&J’s Hoboken will become the sole owner of this part of the chain. In order to keep control of the place, he needs to change the name, hence Dino and Harry’s. I have been assured by the bartender that nothing will change (staff, menu, music, decor, etc.) He believed that this was a change in name only, and that things could only improve at the restaurant.

I hope that this helps. Keep up all of the good work!”

How does that change the “historical” landscape of Hoboken?

See previous updates after the jump…

7/23/2007 Update:

Exterior Makeover.


Description – Fine Restaurant & Piano Bar.Fine dining. See website for menu. Zagat rated. Entrée price range $21-$37.
Services – Restaurant – Salads, pasta, Steak, Seafood
Website –
Address – 163 14th St, Hoboken, New Jersey ( NJ ) 07030-4452
Telephone – (201) 659-6202, Fax – (201) 659 3389

Frankie and Johnnies.JPG

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A normal filet at Morton’s is 12oz (they do have a petite version that is 8 oz.). So, you (or the restaurant owner/chef/etc.) cut one normal 12 oz filet into two and VOILA! A 6 oz. “ultra-petite” filet. But no more meat for the rest of the day for you! 😉


Chrisjur, typically the butchering of portions is done on site, not before the meat arrives. Thus, in the case of the fillet they could cut six, eight or ten ounce portions from the same primal cut. A small portion that you can still charge a nice price for is a restaurant owner’s dream. Obviously you would start out with only a limited number of portions and gauge demand by tracking the item’s sale.

strand tramp
strand tramp

siren, you can take one bite that is more than 3oz.


3oz is a serving of protein according the the Department of Agriculture and about 5 oz is the max a normal person should eat of meat in a day. If going for portion control, a 6 oz filet still wouldn’t fit the bill. The sliced steak salad would maybe do that, however.


The idea to have a small cut may not be a bad one. No matter what anyone argues, I do believe that there are some people this will appeal to.

The question, however, is how many people will actually order it? It may not make any economical sense at all for a steakhouse like this to stock 6 oz. filet when only a few people may order it in an evening. There may be nights where it all gets eaten, there may be nights when it all goes unused.

If I’m the restaurant manager, my attitude would be that the people who want a 6oz cut could just order the standard filet (what is it 8oz or 10oz, anyway?…it’s not like we are talking about 3lbs of meat). After all does anyone ever skip a restaurant because they think the portions are too BIG? Rarely in this fat country…