The best of both worlds now exist at Schnackenberg's Luncheonette on Washington Street in Hoboken. Eugene and Joyce Flinn has brought life back to the luncheonette with a beautiful renovation: and Mark Novak of the Schnackenberg family, still makes the chocolates downstairs in the new bakery area. (As a trained baker, I was drooling over this new edition.)
Now, the "Old Hoboken" and "Newbies" can rub elbows together at the counter, and "Schnack" on a piece of Carrot or Chocolate Cake. Or they can have a Portabella and Goat Cheese Burger with French Fries, like yours truly Boston Scarlette did. It was creamy and delish. Either way, it all goes good with a traditional Schnackenberg Shake. There are the traditional "Schnackie" menu items and new gluten free options. Hoboken Mommies is sure to love this! And kids will soon get their own "Schnackie Man" rewards card.
After my meal, the manager took me on a tour. He explained all the details and history. He pointed out the huge back window still exist, but now with Eugene's touch of a glass bottle collection. Then we went down to the basement, where I met Eugene. We shook hands and he would'nt let go: until, I gave the proper hand shake. Schnackenberg's has always been about the shake, so of course this shake was no different. But what was the proper hand shake? It was firm and pronounced. Once I got it, Eugene said he now felt like he knew me. And that is exactly how you feel about Schnackenberg's: once you sit down, have a shake, meet the people, enjoy the food and absorb the history. I always say every culture and generation has something to bring to the table: Schnackenberg's brings us all to the counter.
The manager explained, that Schnackenberg's was past down from Schnackenberg to Schnackenberg, and now last September to Eugene and Joyce. Maybe one day, it will be from Flinn to Flinn. Until then: a picture of Dora Novak hangs on the wall behind the shake counter, the German Schnackenberg Chocolate molds still are used, and the Penny tiled floors still ground the original booths and tables. Changes made were subtle and have a sophisticated nod to the past.
It is behind the scenes, where upgrades were made: a new kitchen, refrigerators and heating/cooling system. Mark Novak explained that this was the most exponential change: it now allows him to make chocolate all year round. Before Schnackenberg's could only make chocolate during the Fall and Winter Seasons: because it would not temper correctly when the weather got too hot. Mark is excited to see what new molds he can use for the year round holidays. He mentioned possibly a Statue of Liberty for the Fourth of July. For now, he still makes the "Zepplin" and other family heirloom molds. He pointed out a "politically incorrect" chocolate mold, where Santa is pulling the kids ear. He still makes it despite, the supposed controversy: which I think is great. It shows spunk and that both worlds of Hoboken are just going to have to deal with each others culture, and what better way than to do so over chocolate! Now reopened, I hope this joint can temper the two mind sets over a great dish or piece of his chocolate.
Note: Besides shaking things up at the counter upstairs: I noticed that Mark shakes the molds in the process of chocolate making. This leaves behind a shell in the shape of the mold, otherwise it would be solid. Mark Novak is truly a chocolate craftsman. It was very evident that he loves making chocolate, his family and the traditions.
Now, the "Old Hoboken" and "Newbies" can rub elbows together at the counter, and "Schnack" on a piece of Carrot or Chocolate Cake. Or they can have a Portabella and Goat Cheese Burger with French Fries, like yours truly Boston Scarlette did. It was creamy and delish. Either way, it all goes good with a traditional Schnackenberg Shake. There are the traditional "Schnackie" menu items and new gluten free options. Hoboken Mommies is sure to love this! And kids will soon get their own "Schnackie Man" rewards card.
After my meal, the manager took me on a tour. He explained all the details and history. He pointed out the huge back window still exist, but now with Eugene's touch of a glass bottle collection. Then we went down to the basement, where I met Eugene. We shook hands and he would'nt let go: until, I gave the proper hand shake. Schnackenberg's has always been about the shake, so of course this shake was no different. But what was the proper hand shake? It was firm and pronounced. Once I got it, Eugene said he now felt like he knew me. And that is exactly how you feel about Schnackenberg's: once you sit down, have a shake, meet the people, enjoy the food and absorb the history. I always say every culture and generation has something to bring to the table: Schnackenberg's brings us all to the counter.
The manager explained, that Schnackenberg's was past down from Schnackenberg to Schnackenberg, and now last September to Eugene and Joyce. Maybe one day, it will be from Flinn to Flinn. Until then: a picture of Dora Novak hangs on the wall behind the shake counter, the German Schnackenberg Chocolate molds still are used, and the Penny tiled floors still ground the original booths and tables. Changes made were subtle and have a sophisticated nod to the past.
It is behind the scenes, where upgrades were made: a new kitchen, refrigerators and heating/cooling system. Mark Novak explained that this was the most exponential change: it now allows him to make chocolate all year round. Before Schnackenberg's could only make chocolate during the Fall and Winter Seasons: because it would not temper correctly when the weather got too hot. Mark is excited to see what new molds he can use for the year round holidays. He mentioned possibly a Statue of Liberty for the Fourth of July. For now, he still makes the "Zepplin" and other family heirloom molds. He pointed out a "politically incorrect" chocolate mold, where Santa is pulling the kids ear. He still makes it despite, the supposed controversy: which I think is great. It shows spunk and that both worlds of Hoboken are just going to have to deal with each others culture, and what better way than to do so over chocolate! Now reopened, I hope this joint can temper the two mind sets over a great dish or piece of his chocolate.
Note: Besides shaking things up at the counter upstairs: I noticed that Mark shakes the molds in the process of chocolate making. This leaves behind a shell in the shape of the mold, otherwise it would be solid. Mark Novak is truly a chocolate craftsman. It was very evident that he loves making chocolate, his family and the traditions.
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