Not surprisingly for a restaurant with a 110-year history, everyone at the Clam Broth House strives to give you a spectacular experience — from the food, the service to our extensive selection of wines, and whiskeys.
Below you’ll find a little more background about the Clam Broth House’s proprietors, Danny & Jolene Tattoli, its General Manager Drew Cheben as well as Executive Chef Gerardo Leal.
Meet Executive Chef Gerardo Leal
For the past 10 years, Gerardo Leal, better known as Chef G, was Executive Chef of Dino & Harry’s Steakhouse in Hoboken, NJ . While at Dino & Harry’s, Zagat awarded his food 27 points — making this restaurant the #1 steakhouse in the State of New Jersey (Zagat, 2011).
In July 2011, Chef G became Executive Chef at Hoboken’s iconic Clam Broth House.
As a self-taught Chef, Gerardo Leal has impressed and inspired a following for his style of food that is simple yet refined.
Trained by well known chefs in New York such as his friend and mentor Scott Bryan (Indigo, Veritas and now Chef of Apiary Restaurant in New York), Scott Hebert (now Chef/Owner of Troquet Restaurant in Boston), the talented Paul Liebrandt (Atlas) and Mark Ladner (Lupa) — his kitchen has not only offered prime cuts of meats to his guests, he also surprises with a variety of creative and unique dishes.
The presentation and quality of his food travels from France to Italy, it passes through Mexico and lands in Hoboken as a mixture of ideas that results in total harmony.
Chef G is proud of his roots and the country of his birth, Mexico. He credits his respect for food to his mother — his idol and inspiration.
It is no wonder he can experiment with a variety of dishes to great success such as foie-gras with a peach compote and gastrique, even a grilled shrimp salad with a jalapeño-lime vinaigrette, avocado, arugula, and crispy tortillas.
There is no doubt that Chef G’s perseverance, integrity and respect for his work is clearly reflected in his food.
Danny and Jolene Tattoli
Husband and wife team Danny and Jolene Tattoli purchased the legendary Clam Broth House back in 2003 with a firm intention to restore the timeless restaurant to its iconic status. Battling structural damage, the Tattoli’s set out to rebuild the entire building from the ground up, which they completed in 2010.
During that 7-year period, Danny and Jolene (never tired of a new challenge), opened their sister bar, The Four L’s, providing a casual environment where locals and tourists alike mingle and enjoy good food and drinks.
Now with the new Clam Broth House open, the Tattolis continue to provide their philosophy of using fresh ingredients from top notch vendors while bringing their patrons warm service.
Drew Cheben
The Clam Broth House’s General Manager Drew Cheben began working for the Tattoli family upon their opening of The Four L’s Bar and Restaurant at the age of 23.
After several years managing the Four L’s, Drew shifted gears to take over the legendary Clam Broth House in June 2010.
With a passion for good food and drink, Drew set out to provide a restaurant that Hoboken was longing for in the downtown area.
