HOBOKEN CHEESE STEAK KING IN NEW DIGS AT OLD CLAMBROTH HOUSE
By Sally Deering
Back in the day when I was a cub reporter at a local Hoboken weekly, the publisher would woo the crew to work on Saturday’s with one promise: Free takeout from Biggie’s. And it worked. Work would come to a screeching halt when our takeout orders arrived in a cardboard box packed with Biggie’s Cheese Steak subs, tender strips of beef under a thick slab of gooey melted provolone cheese smothered in smoky, fried onions encased in a long sub roll.
Biggie’s has been a Hoboken tradition since 1946 when Joseph “Biggie” Yaccarino sold clams from a pushcart to the longshoremen who imbibed in the bars along the waterfront. He eventually opened Biggie’s on Madison Street and the business has been family-owned and operated ever since. In 2010, Biggie’s opened another location in Carlstadt on Rt. 17 and in 2011, just a few months before taking over the Clam Broth House; the family opened a Biggie’s in Tennessee.