Joseph Yaccarino emigrated from Naples, Italy, with his parents and 11 siblings at the turn of the century. He was just an infant at the time, allowing him to build nearly his entire life on North American soil. Joe's first professional endeavor was on stage, where he established himself as a comedian dubbed "Biggie." However, it wasn't long before he decided to lend his charisma—and nickname—to a different arena, one in which he'd never go hungry. Joe entered the food industry, starting by selling clams door to door.
The modest mobile business grew increasingly popular, and Joe eventually decided to apply his passion for mollusks toward opening a full restaurant in Hoboken. Three generations later, the original red brick location still thrives, as do three other locations that maintain the same family atmosphere and sea-bound smells of fresh raw oysters on the half shell. Warm italian sandwiches with fillings such as meatballs and sausage with peppers round out the menu.
Fresh herbs and local greens, aged parmesan, and handmade pasta. Chefs in Tuscany Flame's kitchen staff draws these items together when crafting dishes from scratch for a menu of Italian cuisine. Forks twirl in plates of pasta doused in housemade sauces with cognac and dill or white wine and lemon. For the steaks, chefs cut aged beef from the Midwest by hand, and an open flame sears chops and chicken and burns secret agents’ bad poetry. Diners enjoy the handcrafted fare in the burgundy-carpeted dining room or outside at umbrella-shaded tables.
Recently renovated, Assembly Steahouse's?well-reviewed on NorthJesery.com?interior still retains the classic steakhouse look, with burgundy carpet and wood tables, and the menu still offers a good balance of surf and turf. The restaurant's old standbys such as miso-glazed beef and shrimp kabobs, grilled orange-ginger salmon, and prime new york strip steak are all the more flavorful. To pair with menu selections, the bar shakes up 15 specialty martinis, such as the Basic Naked?just gin and olives?or the Bikinitini, made with Malibu rum and pineapple juice and garnished with a bandeau top.
The Fieldhouse Pub beckons to visitors with the inviting smell of American-steakhouse fare mixing with that of Italian, French, and German cuisine. Head Chef Hans Jurgen Stender loads the tables with saucy veal schnitzels, spinach- and ricotta-cheese-stuffed capon, sauce-laden pastas, and juicy blackened steaks. Like 2001: A Beer Odyssey, his pub menu explores beer's longtime on-and-off relationship with burgers, overstuffed wraps, and shareable finger food.
Hanging plants hold court alongside a sun-friendly, greenhouse-style glass wall in the dining area. Upstairs, grainy timber accents define a bar that features a jukebox and stools clad in billiard-table-green leather. DIRECTV sports packages keep guests entertained with the glory of games, and occasional karaoke and all-ages stand-up routines keep them in stitches over the antics of professional comedians or amazed and terrified at human Auto-Tune impersonations.
South America meets the Iberian Peninsula at Bohemia Restaurant, where meals of tapas and wine fuse Latin and European influences. Vivid yellow and red walls surround guests as they dine on ceviche flavored with a Peruvian red-pepper sauce, empanadas, or skirt steak with chimichurri sauce. Bartenders concoct sangria, mojitos, and caipirinhas, only adding to diners' confusion that they might actually be on the coast of Spain. Bohemia also offers wine by the glass or the bottle, with the list featuring different varietals such as garnacha, rioja, and cava.
After Ithaka’s seven-year stint as the best Greek restaurant in Greenwich Village according to Gayot, chef Harry Hatziparaskevas decided it was time for a change of scenery. Northeastward he went, to Ithaka’s current location on the Upper East Side. He brought with him the same authentic menu, which Time Out New York praises for offering “perfectly prepared traditional Greek dishes," such as moussaka, kapamas, and kalamari scharas—whole marinated squid charbroiled with lemon and olive oil. The new locale is roomy and rustic, with exposed ceiling beams, brick floors, and dreamlike paintings of Mediterranean destinations hanging from white, textured walls.