Recently in Hoboken Category

On my way home Saturday night, after bartending at Mikie's, I stopped in Junior's Papaya Grill for a late night snack.

It is a new business in town, and just starting to get their "legs". I tried the sliders last week, and they were very good, with a fresh bun, juicy burger and yummy sauteed onions. The french fries, with cheese, were a bust for being undercooked and bland.

When I walked in, I saw the employees in there and "A Someone".

I put "A Someone", because it was clear as soon as I walked in this had to be a manager or owner, just by the way they were acting. I ordered my food, sat down, and waited a bit, while I sat in the mostly empty lounge at 2am on Saturday night.

After watching the Someone, and seeing him pass by my table, I blurted out, "So, are you a manager or an owner?"

He turns and sheepishly says, "I'm the owner."

I started to chat with him a bit, asking if he read his reviews on Hoboken411, and the comments by the people. He said he had read the site, and asked if I owned it. I explained that I knew the owner, and I merely contributed some of my content from philly2hoboken.com to their site.

I asked if he knew about the negative comments about his french fries. I told him that the french fries were too inconsistent, some people said they got them well done and some said (like me) that they were undercooked. I told him that one of the most important things he needs to stress with his employees is having a consistent product - from hot dogs to burgers to french fries. I mentioned that people may dislike many things about McDonalds, but the consistency of their product is key to their growth.

He agreed, and asked what I ordered. I told him I got the sliders and cheese fries again, and he called back to his employees to make sure the fries were "well done".

We spoke a bit more, he explained that his business partners were "friendly" with the Grey's Papaya people in New York City, but it wasn't associated with them.

Also went on to tell me that they are thinking of doing a Saturday & Sunday brunch. I told him that ever since mid-town Diner shut down that the mid-town would love to have a greasy spoon kind of diner back again. I said that an idea he should think of is having breakfast available, along with the regular menu, on late-Friday and late-Saturday nights for the late night revelers.

The owner was nice enough to throw in a sample of his fried perogies, and gave me a cup to sample his fruit beverages (papaya, pina colada, orange cream). I thought the fruit beverages weren't bad at all, even if the papaya was a bit weak (he explained that someone must have mixed it wrong).

I thanked him for his time, and told him that I thought once the word got out there that he would draw a good late night crowd. I brought the perogies down to Mulligan's and had Tommy the bartender & his pals try them out, along with me. The perogies were a hit, and i'll probably order them next time I get over there.

Monday night, myself and other tenants from my condo gathered in our fitness room (which serves as our temporary conference room), to listen to Dean Marchetto (Architect) and representatives of Trammel Crow Residential (Developer) present their vision of developing land where the Neumann Leather Building is located at 300 Observer Highway.

If you haven't heard, they are In Contract. I decided to make this in a FAQ form, for easy understanding of what they told us, and what I can remember the residents asking. There were lots of questions and Mr. Marchetto and the representatives from TCR were extremely considerate, patient and forthcoming with their answers.

But I also added in a new element with The Spin Doctor, who will remain anonymous, contributing to my story. I planned to just write a FAQ, but the Spin Doctor, an avid reader of my site, saw it when I posted it and feared I was misled. So, I have the (Q)uestion, (A)nswer, and Spin Doctor (SD) comments. The answers were what the tenants were told at the meeting. The spin is what The Spin Doctor says about my answers (which are basically what TCR representatives Rich Murphy and Tricia Gutowski told me).

Spin Doctor: TCR and Marchetto are coming to Jefferson Trust seeking support because they are not getting it from inside the Neumann community or from key decision makers in the city. Many others who have seen the TCR proposal are against their plan to demolish the entire historic Neumann property, removing all buildings and existing uses in an unimaginative and destructive way. The Neumann Leather Tenants Association and Observer Highway Redevelopment Advisory Committee are working on plans to redevelop and revitalize Neumann Leather without destroying it.

Q: WHAT? The building is SOLD?!
A: Not sold yet, under contract. Under Contract means that TCR has made and offer and deposit on the property.
SD: Under contract also means if TCR can't come to a consensus on a plan to develop the site in whatever it considers a timely manner they can decide to take their losses and move on to the next project without paying the full purchase price for the Neumann Property.

Q: Oh great, another monstroustity is getting built? What are the details, man?
A: TCR claims it will be a 5 story building. They said that the building that's going up at the Municipal Garage, would dwarf this project. The city currently allows for larger buildings that line Observer Highway and they could have proposed "a 12 story design", but TCR was aware of the residental backlash against the urban sprawl currently going on in town and loves us, the people, so much.
SD: The city zoning code does NOT allow for 12 stories on the Neumann Leather property. 415 Newark was built through zoning variances, not current zoning. Neumann is currently zoned industrial, which allows buildings no higher than what you see there today. 12 stories is NOT currently allowed for the Neumann triangle.

Q: They are extending Clinton Street? That sucks!
A: TCR claims this is not correct and a "misperception of many residents". They aren't creating an "extension", it will be for pedestrians only and blocked for use by any vehicle traffic. Designed with cobblestones, trees and artisan street lamps, it will be more like a Italian plaza-esque design for the extension of the first floor commercial customers. It would be similar to what was done at 11th street at the Maxwell project.
SD: Do not fall for the line that Clinton Street will not be extended through the new project, because it will. TCR and Dean Marchetto can say they don't "plan" on it being a through street, but they know Hudson County is likely to insist on it if the city allows TCR to clear the entire Neumann property for development. Planners at the county and city level have been talking about connecting Newark and Observer via Clinton for decades. Newark and Observer are county roads and the type of redevelopment TCR is proposing at Neumann cannot be done without a county permit. When TCR applies for the permit, the county will tell them to drive the road through the property. Marchetto knows this, and this is why I believe he designed the project this way. One of the reasons given for the "need" to extend Clinton is to allow ambulances to get to Hoboken University Medical Center faster via a straight shot down Clinton. If it looks like a road, it's a road.

Q: That area is in a flood plain, anyone who buys there is so screwed.
A: That's true, it is in a flood plain and the architect and developers are well aware of this. First they plan to make a "Green" building, using many enviromentally friendly measures. The first floor will only have commericial zoning, or the garage. Dean Marchetto developed 300 Newark Street, which is across the street.
SD: Nearly all of Hoboken is in a flood plain. Lots of developers are saying they are building green buildings, but Dean Marchetto is also the architect of Dean Geibel's Metrostop building with all the "Think Green" ads you see. The truth is Metrostop is not even close to being a green building according to LEED standards. Don't just take a developer's word that they are building a "green" building. Ask for their LEED certification information.

Q: Are they condos or rentals? How many?
A: 275 Rentals. TCR is well aware of the current market and plans rental units. If the housing market changes, they may change that, too.
SD: This is what they say today, but as history shows us developers in Hoboken often start with plans that have a tendency to get bigger as the years go on.

Q: What will be on the first floor?
A: They have a (approx) 375 car garage, designed for 1.5 cars for every renter. They are fully aware that not every renter will own a car, but also very aware of the terrible parking situation in Hoboken, and are designing a building with easing street congestion.
SD: A 1.5 parking spot-per-renter ratio would be frowned upon by the city's planners. Besides, just because there are parking spots for every renter doesn't mean the new residents will use them. There are more than enough spots at the Archstone at 77 Park, but many renters balk at the $225 a month fee and just park on the street, adding to congestion.

Q: Wait! What if they have extra parking there? What will they do? Daily space rental? Monthly rental?
A: No definite plans with that action, but they were leaning against daily rentals.
SD: They will likely lease the parking to a contractor like Central Parking or Little Man, who will manage daily and monthly rental operations. Don't let them tell you otherwise. These are the economics of parking facilities in Hoboken.

Q: Any plans for a park or green space??
A: No plans for a park, but the rooftop will be a "green roof", with real grass rooftop. Neighbors looking down on the Neumann Leather building will see this.

Q: But Neumann Leather has STARVING ARTISTS!!! What of them?!
A: Actually, there is a plan to create a seperate building (it's located near the corner of Newark and Willow) which will be 5 stories and only house studio space for artists, which will be rented at below market costs.
SD: We are heaing TCR is reaching out to artists groups outside of Hoboken to supplant the artists who now have studios at Neumann. Their plan appears to be to remove everyone from their Neumann spaces, destroy the building and start anew. This will take several years, and people currently in Neumann may be unlikely to return if TCR turns the keys over to a "new" artists building to an outside group.

Q: What? That's bullshit, TCR wouldn't do that.
A: TCR reps made it very, very clear that the community angst was their main reason for the low building height, the artists studios (at below market prices to assist those current, real starving artists), the green building materials, and the Clinton Street pedestrian walkway.
SD: You were probably right the first time.

Q: What about the industrial people in Neumann Leather, what about them?
A: Sadly, there wasn't a plan to accomodate the industrial tenants.
SD: TCR has no plan to accommodate any existing tenants of Neumann Leather at this time, not just the light industrial tenants. No existing tenants have signed on with the TCR plan.

Q: What kind of commerical properties will TCR allow on the first floor? I don't want a McDonalds there! I don't want a nightclub/bar there! I don't want a restaurant with a liquor license there!
A: TCR stressed they were on the same page and weren't going to allow something like McDonalds, but would be amenable for something like a Starbucks (which I think is great). They would be interested in restaurants, but not interested in a liquor license variance. Maybe something like a gym could be located there (Wouldn't it be cool to have a Crunch Fitness located there? I think so. They wouldn't need a pool, they would have one instantly when it rains)
SD: If TCR says they are interested in providing space for restaurants there is nothing they can do to stop anyone from bringing a liquor license there. Any restaurateur who leases space in TCR's building could buy one of the available "pocket" liquor licenses and place it at Neumann. Hoboken has a 500 foot rule that bars restaurateurs from getting liquor licenses, but the next bar is far from Neumann Leather.

Q: If they allow commericial projects what about trash? We don't want litter all over the streets like Garden of Eden did on Bloomfield!
A: There are two internal loading docks designed in the building, unlike GoE which didn't have one. The one entrance will be on Willow between Newark and Observer Highway. The other will be on Newark, between Clinton and Grand. The design of the loading docks will be to minimize noise and parking issues that trucks create on such streets like Washington.

Q: TCR should just buy the land and make one big park!
A: TCR was farily blunt, but direct about their intentions. They aren't going to sugar coat it, they are a company that develops projects like this across the country. They designed this property with the intention of making most of the people happy, but realizing that not everyone in Hoboken is going to be happy. They are a company that, like any company in America, wants to realize a profit. They don't make money in litigation, they don't want to get tied up in a courtroom over this project. They want to make a project that will make their company money, and keep the surrounding residents content with their project.
SD: Which is why they are selling their project so hard to immediate neighbors, because it is not going over well with others in town.

Q: Couldn't you just keep the building intact and build rentals inside it like they did with other buildings in town?
A: Neumann Leather building is very old. It isn't up to current construction techniques that protects against earthquakes (yes, this is a law for our area). There's also enviromental contamination (asbestos, industrial chemicals that have been used there over the years), and when doing the demolition, they are very aware that they will be EXTREMELY careful about this. They won't implode the building, they have a plan for a controlled removal of the structure, to minimize dust and contamination.
SD: If an Earthquake hits Hoboken we are all in trouble. This is a non issue designed to obfuscate. As for environmental contamination, the extent of it is unknown at this point, but not considered to be significant. Neighbors would likely face greater jeopardy in the demolition of the site than they would from the rehabilitation of historic structures. This is a smokescreen.

Q: Do you have pictures?
A: They have pictures and floorplans. It isn't final yet, and I hope to get it up here soon.

Q: Who will manage the building?
A: TCR will have an on-site management company.

Q: Hoboken should stay like it did! Change is bad!
A: Yea, that's just not going to happen. TCR claimed that the city collects about $125,000 in taxes from the Neumann Leather site? With the new plan they project the city would collect about 10x in yearly taxes from the rentals and commerical customers. With our current fiscal situation in the city, this will contribute to helping Hoboken generate revenue.
SD: First of all, that $125k number does NOT come from the tenants. It comes from the property taxes paid by the owner of the property. The tenants themselves contribute millions to the Hoboken economy by employing people and being a part of the community they work and in many cases live in. These are your neighbors. As for the potential to bring in "ten times" the revenue to the city, studies have shown for every dollar in new residential ratable tax revenue gained, municipalities spend more than a dollar to provide essential services (trash/police/fire) for the new units.

Q: Why is TCR approaching the neighbors of this project? What's in it for them?
A: TCR is trying to learn from the mistakes of other developers and design a project that the majority of residents will find suitable, but also realizing that "you can't make all the people happy all the time". They want to create something that makes them a profit (This is America, folks), but also doesn't have the entire community up in arms over their project and trying to get it blocked (This is Hoboken, folks).
SD: That's a nice sounding story, but others believe they are approaching neighbors after receiving lackluster and negative responses to their plans from others who want to see the Neumann Leather complex fixed up and revitalized, not destroyed and replaced. The NLTA and OHRAC are working on alternative plans that they look forward to sharing with the residents of Jefferson Trust and the entire City of Hoboken.

Q: Why your condo building? How many people live in your condo?
A: We have 100 tenants (renters/owners) that live across the street at 300 Newark. TCR said they are meeting with neighbors about this, and had met Observer Place residents last week about it. In our building we had flyers put up in the hallways and at the elevators for days. About 15 residents showed up on Monday night at 7pm.

Q: Do they plan a similar public forum at City Hall?
A: We didn't ask this, but from the Spin Doctor, i'm sure they won't.

The owners of Mikie's decided that they will also throw another Halloween party for Wednesday October 31. It will be 1/2 priced well drinks and spooktacular beer special! Jello shots will be out again, and there will be a shot special. Hopefully there won't be a 6'6 cousin of Sasquatch in a Pirate outfit at the bar this time.

It was only a matter of time before he came back.

The man. The myth. The legend. Chris Schiraldi is back behind the taps, and here to serve the public.

You may remember Chris at Dipper's bar, serving you for years. He took a break from bartending, and it was like a scene from the Godfather: "Just when I thought I was out, they pull me back in..."

He's back, and if you may not have met Chris behind the sticks, you should.

Easily the quintessential Hoboken bartender, with service, personality and charm that exude from his persona, and now he is a bartender at O'Donohughes on 1st street between Garden and Park.

Available on Thursday nights, his specials are $1 Yuengling drafts and $2 Coors Light Bottles.

Let me repeat this.

ONE DOLLAR YUENGLING DRAFTS.

Hello? One buck? Where else in town, on a Thursday night, can you get a beer, a good BEER like a Yuengling for ONE DOLLAR?!

Come down to O'Donohughes, have a beer, watch some baseball and see Chris in action.

This was written by a friend of mine, who we will call "Trish". She asked to write this for my site...please just remember someone else is writing this...lol...:

I know I am selfish. I know that I can barely keep my cats and myself alive, so I have no business getting a dog, or having a baby. In fact, I am fairly certain at 29 that I will probably be too selfish to have a child of my own ever. Maybe someday I will grow up, but I am not counting on it. At least I am self aware.

Children do not belong in bars, crowded or otherwise. Be responsible as a parent, or risk losing your children period. Next time I see something like this, I am going to say something, and then I will consider contacting the authorities. Grow up, or do not have children.

I usually check the Philly Pretzel Factory website "locations" list every few weeks, trying to see if someone was smart and and steal my million dollar idea...

Just open up a Philly Pretzel Factory in Hoboken, approach every bar in town about buying a box for football Saturdays and Sundays and rake in your money.

I'm telling ya, it will be gangbusters.

Well imagine my surprise, but we have one coming to town, thanks for Dave and Chris Chalmers. I don't know them. The address says "2 Newark Street", but I know that address and isn't that at the end of the block between the post office and the cigar store? Would be a good location, but I just can't see it being there and think it was a temporary address (or I could be wrong...)

Anyhow, very much hope they open very soon!!

Hobokenites often lament that our town is losing its character and charm to every new chain store, bank and real estate office that seems to spring up on Washington Street every few months, but there are charming new businesses if you know where to look, like at 720 Monroe Street, home to The Cheese Store.

It is owned by Chung Park, whose passion for the dairy culinary arts began because of fate. This passion began with a job many years ago at specialty store, Todaro Bros, in New York City. He was assigned to the cheese department by the management, and where he started to learn his craft for over a year. Then, reading the New York Times one day, he saw an ad for a six month apprenticeship at a Goat Cheese Farm in Jeffersonville, New York, near the Catskills. It would not only enhance his knowledge, but it was free room & board, too. He jumped at the chance, and after learning what he could, he came back to New York City to work at Murray's for about five years. After Murray's, he worked for importers / wholesalers and would consult various businesses on what cheese they should buy - and why. Then Chung realized that he could be that business. He had the knowledge and the interest to start his own business in a field which he was an expert.

The long winding road brought Chung to Hoboken, where he offically became a cheesemonger on July 19th 2007, only 4 days after the birth of his first child.
He chose Hoboken, because of the people who live here, people who would be receptive to the variety and depth of his product. At his store, it isn't only about cheese - he has cured meats, olives, walnuts, dried apricots, pate, sausage, yogurt, milk and cultured butter, and baugettes.

But I do have to take a moment to mention the fresh sandwiches. Upon my visit to the store, I walked in, and looked at the ever present chalk board, which has the daily written specials. I chose a sandwich with French Ham, Gruyere, lettuce, dijon on a baugette from Baltazar's Bakery. It was simply, my friends, worth the walk alone. He tells me that the sandwiches change often, but has made a "signature sandwich" from mozzarella, roasted tomatoes, balsamic vinagrette and fresh basil leaves and it was also just as exquisite as the first.

After sampling that, Chung took the time to explain the various process of cheese to me, from understanding how you can have artisan, farmhouse, dairy and industrial cheese makers who all produce an enormous wide variety of cheese for the international consumers. Much like in the world of wine, you have specific vineyards who are renown for their wine, you also have specific cheesemakers who are renown for their cheese.

Chung is able to wade through the quagmire, to bring a great selection of cheeses, which he classifies as: Hard Ripened (those that age and become dense), Soft Ripened (those that age and become, well, soft), Washed Rind (rubbed with brine at a young age and allowed to age) and Bleu Cheese (those that age and have mould on the outside or inside). Some customers will walk in knowing exactly what they want, and others are curious.

Chung tells me that he has a motto: "Whatever they are curious about, I encourage them to taste."

He does so without hestiation, often using a cheese slicer on the hard cheeses, or a small spoon on the soft cheeses, to let the customers try what is behind the display case. Much like a sommilier, Chung can guide the consumers towards what may interest them. Unlike going to a wine store, where it is nearly impossible to sample a wine before opening it, the customers at The Cheese Store, are welcome to sample everything that strikes an interest.

My knowledge of cheese is very basic. At a young age, I knew only of swiss, cheddar and mozarella. As I got older, I was exposed to gouda, brie and havarti. There can just be a dizzying array of cheese out there, and Chung has an amazing selection. We tried Fromager D'Affinois, Humbolt Fog, Delice De Bourgogne, Foglie Di Noce (Tuscan pecorino wrapped in walnut leaves, and my favorite I think!), Abbaye De
Belloc. I found that upon tasting that I liked the hard ripened more, and didn't enjoy the briny taste of the Washed Rind as much. But I found myself learning and enjoying everything that Chung was teaching me about this experience.

What The Cheese Store has is exactly what is missing from other competing stores in Hoboken - someone like Chung Park. If you walk into Garden of Eden, certainly they have a large cheese selection. Who would you rather describe to you the cheese you are interested in, a teenage employee who is working there part-time or someone who has the experience of Chung Park? Will that store open the cheese up for you, and let you sample it? Are the prices as competitive as The Cheese Store? I doubt it.

I absolutely encourage everyone to expand their horizons. Go out there and try new things. Take an hour out of your day, and just try something new. Say hello to Chung, he is a great guy and so was his father Peter, who was helping behind the counter. We need more establishments in Hoboken like The Cheese Store, places that restore our faith that Hoboken isn't losing its personality, but gaining them, if you know where to look.

I was getting off the PATH train yesterday when a local restaurant had people handing out flyers & promoting 1/2 priced sushi on Monday nights. I cringed when I saw that. I knew full well never to order fish on a Monday.

There certainly are places you can dine that will have excellent fresh fish every day of the week, because they are taking the extra steps necessary. Restaurants that order "Day Boat" fish, are those boats that get the fish the same day and sell it to restaurants. There's also "Top Haul" which are the fish recently caught by non-day boat trawlers (for deeper sea varities like Tuna and Swordfish), and refers to those fish which sit at the top of the haul in the boats hold. Flash-freezing is a new technique by boats which they catch the fish, freeze it on the boat, and it keeps the fish fresher, longer. Only problem is that this is good for certain types of fish, and not great with others.

Usually there is a premium price tag associated with this, and would be found at the three to four star restaurants - not the restaurants selling sushi at half price.

Anthony Bourdain wrote In "Kitchen confidential", his tell-all memoir of working in NYC kitchens:

"You walk into a nice two-star place in Tribeca on a sleepy Monday evening and you see they're running a delicious-sounding special of Yellowfin Tuna, Braised Fennel, Confit Tomatoes and a Safron Sauce. Why not go for it? Here are the two words that should leap out at you when you navigate the menu: 'Monday' and 'Special'.

"Why doesn't he throw the left-over tuna out? The guy can get deliveries on Monday, right? Sure, he can ... but what is preventing his seafood purveyor from thinking exactly the same way? The seafood vendor is emptying out his refrigerator too! But the Fulton Street fish market is open on Monday morning, you say!! He can get fresh! I've been to the Fulton Street market at three o'clock on Monday morning, friends, and believe me, it does not inspire confidence."

Certainly refrigeration of fish is important, but Anthony also described how the fish is in a fridge that is packed with other foods over the weekend. The refrigerator is opened and closed countless times while the kitchen workers are grabbing items from it - which harms the fresh fish.

Even if a restaurant is getting a fresh fish delivery on Monday, you know that they are trying to get rid of old inventory over new inventory. I'd be very squeamish about ordering fish on a Monday in New York City, let alone Hoboken.

But for some people their wallets come ahead of their health.

What do you think? Would you order fish on a Monday in Hoboken?

Opening up last weekend at 157 First Street, was Premier Soccer Shop, catering to fans & players around Hoboken & northern New Jersey. I had a chance to stop by and speak to the owners, who told me that they will be the place to shop for everything soccer. They have videos/DVDs, soccer balls, turf shoes, bags, referee equipment, shorts, t-shirts, shinguards, outerwear, socks and any other accessories you may need. Featuring such brands as Adidas, Nike, Puma, Diadora, Lotto, Sells, Sondico, Umbro, and more. Premier Soccer Shop have team jerseys from the American to European leagues. Are you jonesing for that new Barcelona Thierry Henry jersey? Sorry Arsenal fans!

When I spoke to the owners, asking why open a soccer shop - it was simple really. While in college, studying for an MBA, they felt the demand was strong in our area for such a store. They first pointed out how far someone from our area had to travel to find a good soccer store. Secondly, the owners played in the Hoboken Adult Soccer Leage, which has 800 people alone, and doesn't include all the various schools, NJ leagues and enthusiasts who love soccer - and concluded that Hoboken was ready for such a store.

Where else would you build a soccer store (or should we say "football"?), but next to the best soccer bar in Hoboken - Mulligan's, which has plenty of fans watching various American and International Soccer. The owners of Premier Soccer Shop are partnered with the New York Red Bulls, and plan on having player appearances and cross promotions in the coming months.

The store is very large, bright and has a beautiful plasma TV showing GoalTV all the time. When I walked in I was greeted by employees wearing soccer jerseys, and asked a few questions, to which they were very helpful and interested in answering. I have to say that one of the grestest strengths of the success of any business are the owners AND the employees, and Premier Soccer Shop certainly will make you feel welcome no matter what skill or knowledge level you may have.

They have also partnered with Sound Soccer Academy, which develops soccer players of all skill levels, from recreational/intermural to ODP, College and perhaps even the future professional. The owners stressed that they really want to develop and encourage the love of the sport and hope that their store will become the one stop shop for everything soccer related. They can discuss team & league packages, and you can also inquire about how Premier Soccer Shop can be your club's official sponsor. They are always open for suggestions and comments, and can be contacted at info@premsoccershop.com.

In life there comes a moment when we all need a little help from our friends.

This is one of those moments.

No, I don't need a kidney. My heart is ticking just fine, thank you. I'm not in dire need of money, my cashflow is fine even with evil PSE&G taking $100 away from me per month.

What I need are bodies. Lots and lots of bodies.

Evil genetic experiments? No.

Porn shoot? I wish.

Stop the evil developers of Hoboken? Yep!

Yes folks, I need you to stop the sprawl. Developers in Hoboken are looking to make a seven story building at the corner of 1st and Clinton. It is currently the site of The Jefferson Trust Bank Building.

I'm all for the renovation of the bank building, and think there are lots of uses that the building can be used for, but we don't need more luxury condos in town. Developers are flooding the market to meet a supply that just isn't there.

A strong show of support against this would be a great way of helping me and my fellow residents of this neighborhood. How can you help?

Look, it's simple, i'm only asking for an hour of your time. There are two meetings:

June 12th at 7pm (Historic Preservation Committee) and June 19th at 7pm (Hoboken Planning Board) at City Hall.

Even if I can get 5, 10, 15 extra people to these meetings to show that we are against this development, it would be a huge help and I would absolutely appreciate it. You can email me for details or questions.

Thanks again.

Last Friday, I got off the PATH train, and was flagged down by Steve, sitting outside Texas Arizona and watching The Parade. It was Friday, I didn't have nuthin' to do, so I said, "Fuck it".

Sitting down, he introduces me to the 3 girls at table sitting next to him, Jen, Kelly and Carrie. Kelly and Carrie are new 24 year old transplants to Hoboken, and brimming with questions.

One question was, "Where can we go to DANCE?"

Steve and I collectively rolled our eyes and I laughed because it was such a 24 year old question of a girl to ask. Yes, I know the fairer sex likes to dance, but I have noticed that the desire to find a place to dance lessens over the years with Hoboken women (oh, if dancing is doing on - any woman of any age will partake, don't get me wrong).

My answer to their question was that i'd suggest Willie McBrides, Whiskey Bar or O'Donohughes for live music. I'd suggest The Madison or The Bar at 10th and Willow for a DJ.

They asked, "What about Black Bear - is that fun?"

Steve and I both groaned and gave a very similar answer, "Sure, its great when you are a 22 to 26 year old frat boy who likes to stand elbow to elbow in a packed bar. I stopped going there 10 years ago, but you are 24 so maybe you like that scene."

They asked, "How about Bahama Mama's?"

We answered, "You can't be seriously considering going there? They put the 'ass' in 'class'. We wouldn't be caught dead in that bar. Plenty of better bars to choose from."

Our suggestions were Green Rock or Black Bear, taking into consideration their age and what they were looking to do.

Then that got me to thinking. I have lived here quite some time and maybe I should add my .02 cents out there about what I think about local Hoboken bars, and what I think you can expect from going there. So, here's the Philly2Hoboken list of bars, and my commentary...

2007 - Hoboken Meetings

Combined
May 10, 2007 Planning Board Thursday Sub Committee
May 14, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
May 15, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor
May 16, 2007 City Council Wednesday Caucus at 6, Meeting at 7
May 22, 2007 Historic Preservation Tuesday caucus 6, meeting at 7

June 5, 2007 Planning Board Tuesday Regular Meeting 7:00
June 6, 2007 City Council Wednesday Caucus at 6, Meeting at 7
June 11, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
June 12, 2007 Historic Preservation Tuesday caucus 6, meeting at 7
June 14, 2007 Planning Board Thursday Sub Committee
June 19, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor
June 20, 2007 City Council Wednesday Caucus at 6, Meeting at 7

July 1, 2007 City Council Reorganization Meeting Wednesday Caucus at 6, Meeting at 7
July 3, 2007 Planning Board Tuesday Regular Meeting 7:00
July 9, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
July 10, 2007 Historic Preservation Tuesday caucus 6, meeting at 7
July 12, 2007 Planning Board Thursday Sub Committee
July 17, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor
July 18, 2007 City Council Wednesday Caucus at 6, Meeting at 7

August 7, 2007 Planning Board Tuesday Regular Meeting 7:00
August 8, 2007 City Council Wednesday Caucus at 6, Meeting at 7
August 9, 2007 Planning Board Thursday Sub Committee
August 13, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
August 14,2007 Historic Preservation Tuesday caucus 6, meeting at 7
August 21, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor

September 4, 2007 Planning Board Tuesday Regular Meeting 7:00
September 5, 2007 City Council Wednesday Caucus at 6, Meeting at 7
September 10, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
September 11, 2007 Historic Preservation Tuesday caucus 6, meeting at 7
September 13, 2007 Planning Board Thursday Sub Committee
September 18, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor
September 19, 2007 City Council Wednesday Caucus at 6, Meeting at 7

October 2, 2007 Planning Board Tuesday Regular Meeting 7:00
October 3, 2007 City Council Wednesday Caucus at 6, Meeting at 7
October 9, 2007 Historic Preservation Tuesday caucus 6, meeting at 7
October 11, 2007 Planning Board Thursday Sub Committee
October 15, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
October 16, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor
October 17, 2007 City Council Wednesday Caucus at 6, Meeting at 7

November 5, 2007 Planning Board Tuesday Regular Meeting 7:00
November 7, 2007 City Council Wednesday Caucus at 6, Meeting at 7
November 8, 2007 Planning Board Thursday Sub Committee
November 13, 2007 Historic Preservation Tuesday caucus 6, meeting at 7
November 19, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
November 20, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor
November 21, 2007 City Council Monday Caucus at 6, Meeting at 7

December 4, 2007 Planning Board Tuesday Regular Meeting 7:00
December 5, 2007 City Council Wednesday Caucus at 6, Meeting at 7
December 10, 2007 Shade Tree Commission Monday 7:00 Conference Room City Hall -ground floor
December 11, 2007 Historic Preservation Tuesday caucus 6, meeting at 7
December 13, 2007 Planning Board Thursday Sub Committee
December 18, 2007 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor
December 19, 2007 City Council Wednesday Caucus at 6, Meeting at 7

January 15, 2008 Zoning Board Tuesday 7:00 Conference Room City Hall -ground floor

With my move, I have decided to get out and explore a bit more. Two friends of mine suggested I try Fiore's Deli, located at 414 Adams St., saying how incredible their famous Roast Beef and Mozzarella heroes were.

But they warned me. First - They only sell this on Saturday. Second - I needed to be aware that they run out of this very fast, and I needed to be there early. Third, there could be lines outside the door. Fourth, they were very no-nonsense there and even likened them to the Seinfeld episode of "The Soup Nazi". I have to admit I wasn't that interested in going to a deli to get yelled at, but the prospect of this roast beef compelled a visit.

I got to the store at 11:30am on a Saturday. There were about 6 people in line ahead of me, and I casually looked around, trying to watch how others were ordering their food. It didn't seem very tense, and even the workers there were joking with what appeared to be "the regulars".

There was a tall blonde girl ahead of me, listening to music on her Ipod. I tapped her on the shoulder and said, "Ok, i'm new here what's the deal?"

She seemed to have no idea what I was talking about. I clarified.

"You know, the whole "ordering process" like The Soup Nazi. Do I have to do anything special when ordering, like have my money ready or shuffle left?"

She laughed, and so did an older italian couple to my left who were finishing up with their order.

The older italian man said, "I saw that episode last night!"

The girl replied, "No, it isn't that bad. Just first choose your bread - the hero or the roll - and go up and order what you want."

I was a bit relieved, this place seemed ok to me.

I grabbed a long, fresh italian bread from the dispenser and waited. I love the italian bread in Hoboken - is it the water? - something that Hoboken and Philly always did right was their bread. I only wish someone up here made Fresh Soft Pretzels (Whoop! Whoop! Million Dollar Idea - someone franchise a soft pretzel factory in Hoboken, make millions then thank me...could you imagine owning a place that that, approaching every bar in town on Football Sundays to see if they want an box to sell...trust me, it will sell...), like home.

I get up to the end of the line, and make my order quick, like I know what i'm talking about, "Roast Beef, Mutz, Light on Gravy..."

The guy listened to the point where I said "Roast Beef, Mutz..." and started to talk with a regular customer, so my "light on gravy" intertwined with their conversation. I wasn't sure if he heard me, and didn't want to push my luck by saying, "LIGHT ON GRAVY!" or something. I hate a mushy sandwich when the gravy soaks into the roll and ruins everything into a sloppy mess.

I turned waited to the right, and the worker, lead me to the side, so he could finish the order. That's where I decided to push my luck. I asked him if he could hold up the sandwich.

"What? You want something to remember it by?", he joked.

The old italian couple laughed at this.

I explained I wrote for a local website. I was going to write an article about "My day I went to Fiore's..."

He nodded, and reached into a pan, and quickly handed me a slice of fresh Mozzarella, saying "We have the best in town."

I tasted the slice of mutz, and felt the milky creaminess mixed with a salty brine, overtake my senses. It had a great consistency, not too firm and not too soft. I was already looking forward to my sandwich.

I scurried home, sandwich in hand and quickly realized something.

I may have ordered too much.

Hey, i'm an eater. I can wolf down lots of food, but my first mistake was picking a long italian hero. This was enough sandwich for two people (look at the picture!). I remember at the store they did ask me, "You want a whole italian hero?" and I was confused at the question and said, "Yes?"

I think they sort of knew I was biting off more than I could chew (no pun intended.....ok, maybe a little). In retrospect, I think they would have sliced the bread in half for me, if I asked.

The roast beef was on the rare side, the way I like it. When I was at the store the older italian lady did ask them for "Not-so-rare-roast-beef", so you can order that if you like, if they have it.

The gravy was added perfectly, there was a bit of "mush", but the buttery goodness of that roll, the mutz and the hero created a symphony of delight in my mouth. It was that rare time when i'm eating and thinking, "Man, this is so good."

I finished half of the sandwich and was DONE. I felt bad that I couldn't share it with someone else, but now I can. Get down to Fiore's this Saturday. Order the Roast Beef and Mozzarella. Remember the rules:

Then email me or post a comment about what YOU think. I have been in Hoboken for 12 years now. This is written for those people, like me, who need to get out and adventure, and try new places in our town.

I got this from a friend of mine, and I will be attending. Interested? Come along for a good cause.

Please join us for a night of wine, beer and dinner from local
Hoboken restaurants including:
Baja, 10th and Willow, Liberty, Quays, Garden of Eden, Lounge 11, Court
Street, Luca Brasi, Hudson Gourment, Biggies, El Flamboyan, Tutta Pasta,
Salad Works, Gas Light, Luca Brasi's, Ganache, It's Greek to me, Qdoba,
Dominoes, and Starbucks.

Come bid on auction items including....
Andre Aggasi signed ball and cap, Martha Stewart signed autographed
book, Hockey Puck by Devil's player #21 Brad Lukowich, a poster signed
by Jets John Vilma and Giants Eli Manning,Tiger Schulmann month of
classes and uniform, Club KO gift cert, one night stays from several
local hotels such as Sheraton, Marriott, Doubletree, and Candlewood
Suites.
Baskets by Good Kleen Fun, Flowers by Diane, Zip Car, Lucy's, Soley
Ours, United Media, and Starbucks. Symposium puppet show tickets,
dinner gift certs from Margheritas, 10th and Willow, Harbor Bar, Casual
Thai, Shannon Lounge, Sushi Lounge, Lolas, Carlos Bakery, Casual Thai,
and Panera. Makeovers and Clipp One Salon certs, Dr Brayton, and Zen
Touch.
Other sponsorsed items from Big Jeff Music, Rita's Ice, Johnnie Walker
Blue, Hoboken Golf, Budweiser, Inko Tea, Story Land, Botanical Design,
and Secret Chef.

Proceeds benefit Hoboken's Jubilee Center, a safe haven for children
from public housing to participate in tutoring, extra curricular
activity, and a daily meal.

Tickets $50 in advance / $60 at door
Purchase tickets through Shelly Ferguson at
Remax Gold Coast
56 Newark Street, Hoboken
or via email shelly@hobokenproperties.com (Shelly)
or caltberger@gmail.com (Cindy)

I'm relatively new to Hoboken (I've been here since last June). Things have pretty much settled down with my job and all, and I see that I have some free time a couple nights a week. Also, being completely self-sufficient in Hoboken at age 23 isn't financially easy. Couple those with the fact that I love bars, and I thought it'd be a good idea to pick up a couple of bartending shifts per week, not only for the cash but because it's something I enjoy (I've worked down the shore for years as a barback/bartender).

Obviously, this was much easier in my head than in practice. It's impossible to get a bartending job around here! How did you do it? Do you know someone, or did you get lucky, or what? I'd love to know, since this search is driving me nuts. Also, any suggestions would be much appreciated.

I got that letter in my gmail account, and figured that it would be a good thing to discuss on here, especially for other readers who were interested.

Even with experience, I think it is very hard to get a job bartending in Hoboken. I got my job due to my friend Joe. Dipper's was a new bar and Joe was going to manage the place and needed "guys that he could trust behind the bar".

That's the first rule of this service industry. Trust. The problem is that in our industry it is very easy for people to steal from the owners. Stealing by giving out too many free drinks, stealing money that should be going into the register by putting it in your tip jar (also known as "tipping the tills") and other nefarious ways. So if the owner or the manager sees a guy walking in off the street, and asking to bartend...that doesn't happen very often.

Also you have to consider that guys are a dime a dozen in bartending. The draw for most guys in a bar is their ability to keep the customer happy with good service or with good communication skills. They aren't there for their good looks.

Lots of women, on the other hand, are also very much judged on that special "third factor" - their looks. Quite simply, it helps the bars business to have a good looking woman behind the bar. A good looking female bartender will keep guys sitting at a bar for hours. Trust me, I have seen this first hand. I have seen guys walk in the bar, say, "Where's Susan?" and then spin around and leave when they find out that she isn't working that night. I know that the guy wasn't Susan's personal friend, he was a guy who simply liked to watch Susan work while he sipped his beer.

To get a job, i'd follow my old rules about Hoboken. Find a "local". A "local" is a local pub that you frequent at least once a week. My current local would probably be Court Street, since I go there for dinner about once a week. Moran's is also a local, but that was something I established years ago, and don't go there every week, but the bartenders all know me and we get along well enough. Mulligan's can be considered a local for me, because of my Eagles club.

Find a bar where you get to know the bartenders. Pubs are easier than some of those lounges in town. Find a bar where they don't have an entrenched staff - like people who have been working there for 10 years. Lots of "new" bars are opening up like "Four L's", for example. If I were in your shoes, i'd go there every Friday. Make yourself a regular. Get to know the owner and the staff. Tip well. Get a feel for who is working there. Is it the owner? Who are the bartenders? Maybe they need a barback or a waiter.

Get your foot in the door. Doesn't matter what you are doing. Just get the foot in there, and mention to the owner that you have bartending experience and would be happy to "fill in". "Fill in" is just as it sounds, you fill in if a bartender calls out sick or something. The owner knows he can call you last minute. Also i'd get a bar card, just in case. They cost $100 and last for 2 years. Then the owner will know that you can legally serve, too.

I simply got lucky over my job. I was fortunate enough to be a regular at Farside, and knew my friend Joe through the bartenders there. Joe and I became friends, and when the chance happened at Dipper's, I got my shot and never looked back. When Dipper's changed hands to Mikie's, the new owners re-interviewed everyone on the staff, including people off the street. I was the only person hired from the old employees at Dipper's. That's when the chances happen, if a new bar opens they interview staff. Established places already have their people and only luck or if you know someone will be the chance you get a job there.

Find a place as a local, preferably a newer place. At Mikie's we only have 2 people working there from the original 10 that started last year. I'm one of them. Turnover happens. People quit or get fired. The guys I have seen move into the ranks of bartending were either recommended by someone who worked there, and in some cases we took waiters & barbacks and turned them into bartenders.

Now that's my advice for guys. Women, a whole new rule set applies to them. Read on, if you dare...

At Club H, I took a spinning class on Wednesday. I didn't mean to take the class. I was at the gym, like normal, working out. I wanted to run for about 25 minutes, as part of my workout. But most of the treadmills were occupied. So, I decided to go into the spin room and just ride the bikes for a bit. After 10 minutes, a few people started to enter, including some very cute girls. I asked a guy next to me if a class was starting, and he told me that one was starting. He also said if this was my first time I better get a large bottle of water and a large towel from the locker room. He said that I will dehydrate really fast and sweat a lot.

I was cheerful about it, so I ran out and grabbed a water and a towel. I got back inside and more cute girls were in there and I was very aloof about the whole thing. I figured I had been working out for the last 3 years and wasn't terribly scared about the class. I figured it was going to be hard, but I would be able to keep up.

Did I mention i'm 35? Did I mention that I had fairly major leg surgery 2 years ago? Did I mention that my highschool yearbook pegged me as "Most likely to die from laziness"? I kid about the yearbook.

My friends, let me enlighten you. Spin class was first designed in 1818, by the Germans and lead by the aerobic instructor Karl von Drais. He was no pansy, folks. The dude knew how to whip those krauts into shape. Its true! I swear!

Not much has changed since then, and the class is basically sado-machoism on a stationary bike. They play music, the instructor I had was Robert from Club H. Has anyone seen the movie The Fifth Element? Remember the character played by Chris Tucker, "Ruby Rhod"? Ok, imagine a more fit, muscular version of him leading this class. I told Robert in the beginning of the class that I was new. I think he translated that into, "Fuck with the new guy".

I tried to keep up with them, but couldn't. I had to take a few breaks and I downed the entire liter of water. After the class I wasn't too bad, but wondering how sore I would be the next day.

My groin was killing me. My thighs were very tight. My lower back was a bit sore, but not too bad. My friend Tina laughed at me over email and told me that I was basically an idiot for taking the class and if I expected to take more, that I should get a gel seat cover for the bikes. It helps.

Thursday was a tough day at work. I was very sore. I tried stretching a few times, to the amusement of my co-workers. It really didn't help.

I had a gift certificate to Spa H. It was given to me by a friend for my birthday, and it was for an hour long massage. Perfect day to use it, I thought. I called the spa, and scheduled an appointment for Thursday night.

I have been to Spa H before, but it was 18 months ago. I really haven't been back, because of their prices. I usually go to Body Balance because it is cheaper, here's a comparison of prices with also the higher cost sports massage from Spa H, also:
30 minutes: Spa H: $60 (sport $65) / BB: $45
60 minutes: Spa H: $90 (sport $100) / BB: $75
90 minutes: Spa H: $125 (sport $130) / BB: $100
2 hours: Spa H: n/a / BB: $130

Even with my 10% discount from Club H, Body Balance is still cheaper. I reviewed Marma Day Spa, also. Marma was about the same price as Club H. Interestingly enough, and what I didn't know, is that Spa H charges more for deep tissue (sport) massages.

I get to Spa H, and it was just as I remembered. They did change a few things. Gone was the shower & changing room. Before, they had me change into a robe and go into the room. This time, I did my changing in the massage room. I found that rather clumsy, for such a steep price. I liked having a private changing room, rather than just dumping my clothes on a chair in the massage room.

The massage was really good. The massage therapist, Samantha, was a petite woman with a very good touch. I really enjoyed the massage and found myself dozing off a few times during the hour.

Once it was done, they didn't have (or offer) the shower to use. I missed that. So I put my clothes back on, and tipped Samantha $20 for the massage. She offered me a glass of water, and I drank it while I went outside to give them my gift card.

The receptionist rang up the card, and asked how I felt. I felt great.

The interest in my massage quickly turned to interest in my payment. The person at the desk informed me that there was a problem. She said that the person who bought the card for me paid for a 1 hour long swedish massage, not sports massage. The second problem was that the person was charged $81, not $90, based on the idea that since I was a member of Club H that she could get me a discount. According to the receptionist, this wasn't right.

So, I owed $20.

$9 extra for the difference of the 10% discount that was voided. And $10 more because it was a sports massage. Also taxes made the cost $107, but she was a bit frustrated with the whole thing and was like, "Oh just give me $20."

Now I didn't go to Spa H in the last 18 months because of the price. An hour long massage I saved $12.50 with Body Balance, which doesn't seem like a lot, but to me it is the principle. Now here I was, at Spa H again. Up until that point I was really impressed with everything (albeit slightly disappointed I couldn't have the post-massage shower, and walk home with moisturizer sticking to my clothes).

I wrote before that you never have a second chance to make a good first impression. This was my second time at Spa H. Their first impression was good, but not great. The prices were a bit of a put-off. I was back again, and after my experience with the receptionist (she could have been the owner), I don't think I will be back there anytime soon.

I think Spa H needs to do two things:

1. Lower their prices.
2. Learn the essential art of making a customer feel welcome.

I think they fail on both counts. In my humble opinion what she should have done was just say that a mistake was made, but not have me pay for it. The gift card was a BIRTHDAY GIFT. I certainly don't expect them to know that, but normally when someone is given a GIFT CARD, it was for something special. Like a birthday, an anniversary, for a job well done - or to get over something (like an accident, a breakup, a funeral).

Both jobs I have in my life, my Manhattan job and my bartending job, customer service is our #1 priority. Nothing gets under my skin more when I hear someone had a bad experience with a coworker of mine at either job. I take pride in my work. I take pride in where in work, also. I want people to either get off the phone with me or walk out of the bar with a good experience.

In the bar, I can give buybacks. If a customer didn't like their wine, i'll pop open a new bottle and of course not charge them for the first glass of wine they had. If a customer doesn't like the food, its going to be off their check. That's customer service. That is a lost art in today's day and age.

When I was leaving I asked them if they ever read my first review of their establishment, and they didn't know who I was or that I ever wrote anything about them. When i'm done with this, i'm going to email them both of my reviews. I figure that they should know what someone out here thinks of their spa.

Another year, another Arts Festival. This one was different in which a "real" band was booked (We love you Nancy Sinatra, really), The New York Dolls. Some may say that maybe if this were 1980, it would be more of a buzz, but if you ask me, they sounded fantastic on Sunday. After listening to them today, i'm definitely going to buy their CD. Some cool shots I got of the band, the naked cowboy and some other things that caught my eye:

I just wish that Hoboken would bring more HOBOKEN BANDS into the music festival. Just set up one stage for local talent, is that asking too much? I know plenty of bands that get denied each year to play by the powers that be. Very annoying.

Last night I was walking uptown on Washington Street, when I saw a familiar face. It was the red and white striped awning of a Rita's, serving their famous Italian Water Ices, Gelati and Custard.

If you aren't familiar with Rita's, let me introduce you. It was founded in 1984, by the Tumolo family in Bensalem, Pennsylvania. Bob Tumolo used his mother's recipie, to create a smooth and delicious "Italian Ice" (Or as those in Philly call it "Italian Water Ice". "Italian Ice" is a fruit flavored frozen treat, made with slushy water, real fruit and fruit flavoring. It was a huge hit around the Philadelphia and South Jersey area, and Rita's expanded their operations until they eventually franchised their name and were bought out by Pittsburgh-based McKnight Capital Partners in May 2005.

Today, Hoboken gets the 400th store in their chain, owned by brother and sister, Shereef and Laila Hammad. I met with them both last night and we talked for a good 30 minutes about their store and their excitement to be part of the Hoboken community.

Part of that excitement includes a Grand Opening Celebration on Wednesday, September 20th. The CEO of McKnight Capital Partners is arriving to kick off the opening, along with Mayor David Roberts and the store is hosting an Italian Ice Eating Contest at 11:30am! There will be 400 free Rita's shirts given out, along with 400 free Regular sized Italian ices.

Shereef and I talked about Hoboken411's article about Rita's about a week ago. I asked him about the high costs of renting on Washington street and would this be a major obstacle in his store making a profit. He said that certainly the costs are a concern, but he and his sister have many years of experience in operating their mother's Rita's store, and know exactly what they are getting into. He feels that his experience will be the difference in making this a successful venture.

Rita's is more than just water ice. They have old-fashioned frozen custard, which is so amazingly sinful and delicious. Try the frozen custard. Then try any ice cream store on Washington street. You will absolutely see how Rita's is so delicatable. Want the best of both worlds? They also have "Gelati", where they alternate layers of Italian ice and their custard and create a tasty frozen dessert. Maybe in the mood for a cool shake? They make "Misto Shakes" which is a blend of vanilla or chocolate frozen custard and your choice of Rita's Italian Ice or Cream Ice. Oh, what's "Cream Ice"? For those with lactose intolerance, this might be the treat for you. They use a non-dairy creamer to make a tasty treat "without that heavy feeling". Plus, they have a sugar-free Italan ice on the menu for those looking to moderate their caloric intake. They also have soft pretzels and bottled water, along with Rita's Squeezers - a 6 pack mixture of of the italian ice (Cherry or Mango) and creamy vanilla customer swirled together in a easy to eat package.

Shereef and Laila were interested to hear that I was from Philadelphia, and they expressed shock about how many Hobokenites weren't familar with their brand. I told them that was the same shock I had when I moved to Hoboken when people didn't know what a "Tastykake" or a "Hoagie" or a "Yuengling" were. Only over the last decade have Philadelphia-based foods and drinks have made inroads to Northern Jersey. There are a lot of ex-pat Philly natives around here who are very familiar with Rita's, but they certainly want to get the word out to those who aren't familiar with their product. I watched over the night as Shereef and Laila explained to each new customer their menu, and offering free samples to people.

I joked with Shereef that it was like the old anti-drug commerical from the 80's. "At first you give it our for free, and then they come back to buy more." We both laughed about that, because we know that once Hobokenites start getting hooked on this they will love it much like many Philadelphia natives loved growing up eating it, too.

If you haven't tried it, why not go down to the store today? It is located on 121 Washington Street, 201-880-1767. You can email them at ritas.hoboken@gmail.com.

Summertime brings out all sorts of new folk into Hoboken. Lots of them aren't locals, and you can tell this because most yuppies in town order 90% of the same drinks or beer: Jack and Coke, Stoli and Club Soda, Bud Light. Those are the standards. But, every once in a while you get the strange orders from customers, and they all fit into a stereotype. Here, for your pleasure, is the drink and stereotype list for Hoboken customers:

Budweiser: You are a teamster or belong to the local union. Have a strong preference to wearing flannel and rooting for the Jets.

Long Island Iced Tea: Still working on that GED, huh? Every person who orders this drink is on a quest to get as fucked up as quickly as possible.

Manhattan: 'Old Man River' will be the kind of guy who orders this. One drink and then off to watch some 'Matlock' at home, with a tall glass of prune juice.

Cosmopolitans: 'Sex and the City' is off the air, and you really shouldn't be ordering these anymore, honey.

Guinness: Anal, opinionated white people order this. The know-it-alls. They always tip exactly $1 per pint.

Sex On The Beach: People who order this drink are idiots. Airheaded girls or foreigners always order this drink. Yea, sure, it was popular sophomore year in college when you were making them at the Tri-Delt house.

Blue Moon: This is the "beer of the moment". Every beer goes through phases. When I first moved into town, like in 1995, Amstel Light was what everyone ordered. Then, Sam Adams. Then Yuengling. Then Stella. Now it's Blue Moon. I'm not saying its a bad beer, but its like EVERYONE orders it now.

Red Bull and Vodka: Your leased BMW is illegally parked, your "boys" are all at Lua or Lounge 11, you made sure you didn't wear your wedding ring and you are out of cocaine and need your fix.

Scotch, neat: The Alpha Alcoholics. All other drunks tremble in their presence. I pee in my pants a little when a customer orders it.

Martini, dry: International Law Of Bartenders declared in 1978 that anyone asking for it "Shaken, not stirred" is subject to a slap to the face and public humiliation. But anyone else who orders this is either over 40 years old or some jackass Gordon Gekko wanna be who works in a boileroom and wants to appear sophisticated in his $600 suit and $85 shoes.

Jim Beam: Beam drinkers are always the frat house guys. I'm not talking about Jack drinkers or Maker Mark drinkers, just Jim Beam. They are either in a frat, or when they order one - thinking about the days of Penn State and getting wrecked on Beam every weekend. Beam drinkers are fun people to hang out with.

Margaritas: These people are the same idiots who were ordering the Long Island Iced Tea 5 years ago and now want to get even more fucked up and ready for a fight. If you are a man and use Patron for a Margarita, you deserve to be kicked in the crotch, you prententious bastard. If you are a woman, you get punched in the breast. Yea, we all know that will be sore for days.

Frozen drinks: Chicks order frozen drinks. I thank God everyday I go to bartend that we have a frozen drink machine and not a blender. Thank you baby Jesus in Heaven.

Rob Roy: Never heard of a Rob Roy? You aren't alone. In 1908 Henry Ford created the Model T, which ran on gasoline and the Model R, which ran on the Rob Roy. Every once in a while you can find someone who still drinks this "alternative fuel" of the Ford Motor Company.

Vodka Cranberry: The 90's are over. Please let it go.

Gin and Tonic: There's a reason why Gin is called "Mother's Ruin", and just take a good look at the people drinking them. They might raise their glass and say, "It's medicinal!" while they quaff their 8th one of the afternoon while if you listen closely, you can hear their livers scream in agony.

Courvoisier: I have yet to meet a single white person who orders this. Those that do order it are horrible, horrible tippers. Oh, and don't forget - they will always look at the snifter and say, "Hey, that's it? Can you fill it up more?" When they get tired of Courvoisier, they order Heineken.

Corona: Two types of people drink Corona. Yuppies who put their cute limes in the drink or a bit of Bacardi Limon, and maybe a shot of "something fruity". The other people who order it are illegal immigrants who work in the kitchens of Hoboken. They drink it like water. Everytime I see a south american worker walk in I don't even have to ask what they want (and for the love of God don't insult them by giving them limes). If I ever had to enter the Chugging Olympics - i'd just go back into the kitchen and get Jose, Jose and Carlos on my team. I'd get a case of Corona, sip on 1 and let them handle the rest which will be gone in about 34.5 seconds.

White Wine Spritzer: Its usually the housewives or ultra conservative girls who order these. 3 drinks later and they are sloshed and have the same reactions of every drinker (horny, angry, silly) but since they are lightweights they are always much LOUDER about it. I love my job when I get to watch Miss Priss lay into her cuckholded boyfriend about how he doesn't love her enough. I'm just washing glasses and trying not to laugh.

Patron Tequila: 90% of these sullen drunks are either in a really bad relationship or just got out of one in the last 3 months. The other 10% get drunk, go home and sacrifice a puppy to their lord, Satan.

Coors Light: No one really will admit they like Coors Light. Much like no guy really admits they mastrubate to their girlfriend's girl friends. Enough said.

Screwdriver: I can honestly say I think I made this drink about 5 times in the last four years. I'm sure in 1978 this drink was huge at Studio 54.

Dewars, on the rocks or neat: Annoying people drink this Blended Scotch whisky. They were probably the hall-monitor in elementary school. Ran the projector in class. Would nark on everyone if they were cheating on a test. As an adult, they aren't much different. They are the kind of coworker that would email your boss if you got into an arguement with them at work, rather than handling it like a man. Easily slighted and can't be the "better man" in any arguement.

White Russian: Only the most clueless drinkers will drink MILK with ALCOHOL. You drink more than 3 of these, and I will guarantee that you will be puking all over my bathroom.

Captain and Coke: Suave, sophisticated and charming are these drinkers. Perhaps they have many extracurricular activities like running a Social Sports Club, blogging, and writing restaurant reviews, while fending off the multiple advances of women (and men!) in their lives. They also have a huge ego and a very good imagination, so keep the compliments coming.

Cuba Libre: Fuck you. No, seriously, FUCK YOU. Cuba Libre. Shut up, you asshole, and just order a Rum and Coke.

White Zinfandel: Lets be honest here. It should be renamed "White Trash". Everyone from Bayonne and Staten Island who somehow let lost and end up in Hoboken, and try to come off as sophisticated. You want to know a quick way to immediately scream "WHITE TRASH" - order wine and add ice to it.

Bartending over the years in Hoboken I have picked up on a few common "trueisms" about our town. Especially in the world of dating, mating and relating to the opposite sexes. Here are a few things that I have noticed about both sexes and you may agree, you may not agree, but I believe every one of them.

Just remember my golden rule: When I say "Women" or "Men" i'm talking about the majority. Most of them. Not all of them. Yes, there will always be the minority who read what I write and be dying to pipe up in the comments or an email to me. I'm just talking about the stereotypical here and remember, its all in fun don't take it personally.

1. There are two types of women in Hoboken - those looking for a career and those looking for a husband. If I had a nickel for every school teacher I met looking for a rich financial banker type i'd have a sack full of nickels.

2. There are two types of guys in Hoboken - bad boys & boring boys. The bad boys get laid all the time. The boring boys watch the bad boys get laid and wonder why they can't get laid.

3. 90% of all bad boys are really, well, bad. There isn't some nice heart in there, there is just a selfish prick who wants to get laid.

4. Most women love the bad boys from the ages of 21-25. Most grow out of it, after being burned time and time again by the bad boys. Some women luck out and find the bad boy with the heart of gold, but this is few and far between. I have personally witnessed it once, but the girl was a knockout & had a great personality and it makes sense that the bad boy treat her like gold.

5. "He's just not that into you" is a great book to read as a girl...or as a guy who wants to understand women better.

6. Understanding men is fairly basic, but most women cringe at it - if they don't understand it. What every guy wants is basically are all the good personality traits of their mother. If they had an italian mamma-mia mother who cooked & cleaned for them, they are gonna want that in their wife. If they had a fun & laid back mother - they are gonna want that, too. If they come from a broken home or had a really crappy mother, well they will be one of those confused motherfuckers who can't figure out what woman is good enough for them. If you are dating a guy and really dig him, figure out what kind of mom he had. Even if you don't want to be that chick that cooks and cleans (hey, I know some girls who dig that), even doing the little things are gonna get his attention (maybe like making him chocolate chip cookies...). Its not about changing who you are, but it is about finding out those things that make your man tick. What buttons you push that make him happy or make him mad are very important to learn early on in any relationship.

7. I'm convinced that every woman (and not just Hoboken women) is crazy to lesser or greater degrees. Now when I say "crazy", I mean that the are different than guys because they have a lot of factors that make them crazy. Hormones. Boys. Weight gain. Money problems. Parents. But the #1 reason: Baggage. You meet a girl at the right time in their life, everything is gravy. You meet a girl coming off a bad relationship where some guy completely fucked them up - you are gonna be the one to pay.

8. This doesn't mean men are any more normal than women. The problem with men in Hoboken is that its like a fucking buffet here. You meet one girl who is beautiful. Then you meet another who is beautiful and cool. Then you meet another who is beautiful, cool and extremely intelligent. Then you meet another who is beautiful, cool, extremely intelligent and has rich parents. Then maybe you meet a latin chick who is different than your caucasian girlfriend and now you dig her. Or maybe you are dating an awesome girl that every one of your guy friends think you will marry - but you now want to date a model. The amount of choices for men are insane around here. Also its not only a question of choices, but availability. Like I tell other people, "Why buy the cow when you can get the milk for free?" i.e. Why get married when you can get laid all the time? Lots of guys put off the whole idea of marriage because they are getting tail. They think they can keep getting it for a long time and have no real incentive to "settle down" with just one girl, especially the bad boys & the players. This is why you see people who marry around here at 35, not 25.

9. Hoboken is loaded with very shallow people. Its funny when I talk to girls at the bar. When they think i'm "just a bartender" they don't really appear that interested. As soon as I mention that I have a corporate job, you can see the ones who are shallow who get a LOT more interested in me. It makes me laugh. And no, I wouldn't date them. This happened with a few other bartenders I worked with, too.

10. Hoboken is a town of fair weather friends. Being a transient town, and if you live here more than 5 years and are single, you are probably going to do the #1 activity - drinking. You will go to bars. Meet new people. Make new friends. Maybe you get a shore house and meet people that way. Take alcohol into the situation and inevitably there will be some kind of drama that will rear its ugly head. It comes in so many forms. Who slept with who. Who gossiped about who. Ex-girlfriends and ex-boyfriends and who's side do you take. Cheap friends. Who gets the bigger shore house room. I have seen great "best friends forever" (BFF's) become horrible enemies over the smallest of things.

11. Men judge their self worth with 3 basic criteria. Money. Body. Intelligence. Here's the breakdown. If you are rich and have a great job, you feel like you are important because you drive nice cars and wear nice clothing. If you aren't rich, but have a great physique you feel important because you are in tip top shape and can kick the ass of any of those "homo yuppie bankers" around. If you are smart, but don't have a lot of money and are in poor shape, you feel above those "meatheads" and "frat boy yuppies" because of your Mensa degree. Or maybe you don't have money, a great body or are very smart and you are some hipster working out of Frozen Monkey who have great tattoos and a collection of AFI b-list songs that make you cool. I don't know. My point is that most of the Hoboken guys can be broken down into those 3 basic criteria on defining their self worth, and you also could be a combination of all 3. You could be a semi-wealthy guy, with a good body and a noodle for a brain. So you are maybe 50% money, 40% body and 10% intelligence. Or a tech guy with an I.T. job, with a terrible body, and some smarts, so you are 40%, 0%, 60%. For me? I think i'm fairly well rounded. I have a good job, an athletic body (stop laughing, really), and an above average intelligence (i'm not that smart, look at my grammar), so i'm like 33%, 33%, 34%. :)

12. For women, well its basically the same thing but much more complicated. The hot girls know they have something about them that's hot - so you could be a girl who is flat chested - but you have a hot face. Or you could be a girl who is overweight - but have great boobs or a round ass. You could be an overweight girl, with a homely looks - but you are a doctor and make more money than those vapid yuppies, so that makes you better than them. But if you meet another doctor then it becomes "Where did she go to school" to define who is better.

I was reading about how Hoboken was going to restore the bell tower at the Hoboken Terminal. When reading about the terminal, it talks about the Beaux-Arts architecture. You can read more of it here. I didn't even know that there was a bell tower at the terminal, so I started to dig around for pictures of what it used to look like. I found this old one:

I also found another drawing here:

Also was able to find a blueprint of the new tower, too:

Pretty interesting stuff, to me. I figured i'd share it with anyone else who liked this sort of thing.

Yesterday I shunned my favorite sushi restaurant and went to Ubu (205 Hudson St) for a quick bite.

I walked into the small restaurant and asked if they served beer. They didn't, so I ran up to Washington Street and bought my tall Sapporo and went back to try their sushi deluxe & edamame.

I thought the quality of the edamame was so-so. They steamed it nicely but I wished they used a kosher salt on the beans, rather than a table salt. Also there were lots of "bad" ones in there and I had to push those aside.

Trying the sushi deluxe I was presented with two tuna, salmon, yellow tail and halibut (I think, it was a white fish), along with 1 shrimp and a california roll. Not a huge fan of california rolls, I like it when sushi deluxes are served with a spicy tuna roll (which can nearly be the most common roll ordered at all sushi restaurants).

This brings up an interesting segue. Ever look at a sushi restaurants roll list. Check out how much a plain tuna roll costs versus a spicy tuna. The markup at some restaurants is incredible - and what are you getting with a spicy tuna roll? Mayonaise and spice? Some rolls I have seen a price difference of $1.50-2 a roll! Incredible!

They first served miso soup & a salad, which I only tried the miso soup. I like the miso soup at Maru better, but it was satisfactory.

Ok, so I thought the fish was fresh and tasty. The waitress asked before ordering if I liked my sushi spicy, I said I did and they added to the top of each fish a small drop of spicy mayo & soy. I didn't have to dip the fish into anything and I wolfed them down so fast that the chef remarked, "You certainly are hungry!"

The california roll was satisfying enough, and the total cost for the meal was a shade over $20. There were only 2 other people in the restaurant and the service was fast and attentive. The place only seats about 20 people, so I don't think i'd be very worried about slow service.

I'd go again, but i'd choose Maru over Ubu any day of the week. But i'd choose Ubu over the super expensive Sushi Lounge across the street. I'm still pissed that they serve Sapporo beer for like $7 a pint. You can BYOB to Maru or Ubu and it is $3.75 for a 20 ounce can of Sapporo at the Liquor Store on 2nd & Washington. I understand paying more at a restaurant or bar, but Sushi Lounge should be charging like $4.75 for a pint of Sapporo.

I got this from a friend of mine:

The American Cancer Society’s Relay For Life will be taking place in Hoboken on May 20th from 11 a.m. to midnight on Pier A. RFL is a community celebration where individuals and teams come together to camp out, barbecue and walk around “relay style” to honor cancer survivors and pay tribute to those who have lost their battles with the disease. Funds raised support cancer research, education, advocacy and patient services in Hoboken.

Cancer survivors are invited to celebrate their triumph over cancer by participating in an inspirational “Survivors’ Lap” to open the relay. Come nightfall, the Luminaria Ceremony will light up Pier A with hundreds of candles - each one purchased in honor or in memory of a loved one who has faced cancer.

Club H has also organized a simultaneous event called Spin For Line – a one-hour spin class that will be held at Sinatra Park. Classes will take place between 10 a.m – 4 p.m. for $25 per person.

Teams can still sign up to participate in either event, whether made up of friends and family, colleagues or community organizations.

The Young Professionals Committee of the ACS will also be hosting a happy hour at Tenth and Willow this Thursday, May 11. In the spirit of competition, the theme of the night will be baseball, as the Yankees take on the Red Sox and the Mets face the Phillies. The cover fee is $5, with total proceeds being matched by the bar and donated to the ACS. Drink specials will be also be available, including half price martinis and bottled beers. Festivities begin at 7:00.

For more information, contact Christina Attardo at clnyu78@hotmail.com or visit www.cancer.org.

I went to a meeting for Mikie Squared on Sunday. It was our first staff meeting.

We had the owners, the bar manager, the floor manager, the overall manager, and the employees all gathered in the newly renovated bar. It was a meet & greet time for everyone to say hello and fill out some paper work. The owners went over the rules & expectations of the staff.

Where do I start?

First, the bar is still the way everyone will remember it. But everything has been cleaned up & painted. The bar has been re-sanded & will be stained and sealed soon. The ceiling was removed and the original tin ceiling has been painted and restored. The area behind the bar has wine racks, instead of mirrors. Most of the TVs are gone and will be replaced by 3 large plasma TVs behind the bar. The dartbone is gone and will be replaced by a nice seating area in front by the bay windows. We have wonderful new comfortable chairs for sitting outside. They will be building an retractable awning to cover the sidewalk on rainy days.

Second, the bar is more upscale but not pretentious. The owners are really focusing on the simple idea of "the customer comes first" like the staff did at Dipper's. We want a professional but fun atmosphere. There will be a dress code for the employees (all black) & black polo shirts with "Mikie Squared". The food is going to be bar food, but the key will be FRESH. Fresh burgers, wings that are meaty, tasty ribs and delicious salads. Also there will be specialty drinks - mojitos, frozen margaritas & pina coladas, martinis and sangria. We will have an extensive wine list, great wines by the glass (with a vaccum system to keep it FRESH) and PORT wine. I told them to get Taylor Fladgate 20 Year Old Tawny for me.

Third, the name. In case you haven't heard the owner's name is Mike. His son is Mikie. The bar is Mikie...squared. It was "the best we could do on short notice" as Mike said. It is a trillion times better than working under the name "Dipper's". Maybe if we were serving ice cream Dipper's would have been a great name...

Lots of ideas are bouncing around. The owners are interested in all sorts of things to try. It was like when we first opened up Dipper's - everyone is involved and excited. I, myself, feel very happy to be working there only because both the owners have been extremely nice with me. They have been nice enough to let me keep working on Saturday nights (I might be doing some Fridays, too) and I might do some fill-in work during the week.

They expect to be open very soon. No official word yet, but if everything goes as planned, they hope to be open this weekend. After seeing the bar and the kitchen - I think the BAR could be open by the weekend, but the kitchen might need some work. Who knows? We certainly want the old regulars back to the bar along with a new crowd of people. I think Larry is getting his own monogrammed chair, along with a personalized Guinness glass.

I will keep you updated with the grand opening and get some pictures on the site when I can.

I was reading this thread on Hobokenchat, and it got me to thinking of the different levels of Men around Hoboken. I'm a product of my upbringing - LaSalle High School was a preppy school and Villanova was J. Crew's wet dream. I would guess i'm a Level 4 guy.

Level 1: This is your basic man who drinks only domestic beer, eats any meat from a 4 legged animal or has fins and thinks "carbs" refers to engines. Dresses in flannel and has 1 pair of jeans. Likes to hunt & fish. Has a scraggly beard. Uses motor oil as a cologne. Thinks all cats should die. Dog choices would be mutt or pit bull to protect his junkyard.

Level 2: A bit of a step up. Thinks wearing Professional Sports Team outerwear is fashionable. Sweatpants are what he wears around the house. Owns a sportcoat and 3 ties, one of those ties has beer cans or fish hooks on it. Has one bottle of cologne from 1987 which is 90% full, and he wears it on special occasions like NASCAR opening day. Owns a car outside his house that sits on cinder blocks and is his "weekend project". Has a subscription to Penthouse. Thinks mullets should make a comeback. Saving for a 401K is for wussies - Saving for Hockey season tickets are for men. Likes manly dogs like Rottweilers, German Sheppards and Dobermans.

Level 3: "The Regular Joe". Likes any form of beer, will even drink lite beer if it tastes good. Loves shots. Spends money on 3 things: His car, his good weed and porn. Likes cigars. Thinks white socks can be worn with anything. "Grooming" to him is going to the barber shop, never spending more than $20 on a haircut. Reads the sports section first of the paper. Doesn't understand why people go to the gym - "You are gonna die, too you healthy bastards!", he would think. Only subscribes to Sports Illustrated, Maxim and/or Playboy. His girlfriend or mom gets him nice clothes and the rest he just gets at a American Eagle store. When he turns his TV on or off, it is set on ESPN. Likes dogs you can "do stuff with" like retrievers or beagles or hound dogs.

Level 4: Joe Prep. The next level from the regular Joe is normally the guy who just happens to have more money to spend. He likes his Abercrombie & Fitch. Would be the kind of gu