Tony Boloney’s Boken-Boy
I travel for standup shows a fair amount of the time and I like to scout out places for this foodblog and just in general (I mean, I am not driving hours to eat at McDonald’s. As my Dad used to say on vacation “shut up, we can eat that at home”). When I had a show in Hoboken a little while back at The Shannon Bar, I decided to visit the Hoboken home of my favorite place to eat in Atlantic City: Tony Boloney’s. If you aren’t familiar, Tony Boloney’s is Mike Hauke’s amazing Pizza and Sandwich place, 3 blocks for the ocean in AC (2 blocks from the old Revel, 300 Oriental ave. You can’t miss it. Go there. You’ll thank me.). They make their own everything (and use some amazing bread from AC) and they bill themselves as “Indigienous Atlantic City Grub”. I call it “F-ing Ridiculous”.
I googlemapped the Hoboken outpost and made my way there. They have great fountain area set up with no mass produced beverages, and another little fridge selling homemade mozzarella (Oh yeah, did I mention they also do that? Because they do. 12 kinds. Along with pizza that will knock your socks off.). I have a hard time making decisions in general (I’m a Libra, if you are into those kinds of things) and I was pretty hungry from driving for almost 2 hours so I saw and ordered the first thing that grabbed me…
The Boken-Boy: hand breaded chicken cutlet, garlic aioli, soppressata, baby arugula, sweet smoked mutz, lemon, evoo.
I know what you are thinking. “Chicken Cutlet Sandwich with cheese, big deal.”. But no! It is a big deal! I can safely say this is the best sandwich I have had in a year. Not in a calendar year but IN THE LAST 12 MONTHS.
Let me count the ways.
- Super soft and chewy roll that never fell apart nor ripped my teeth out. It held everything perfectly. In fact, only one piece of chicken fell out and that was my fault for taking a giant bite at one point and twisting my hand in a weird way. If you look at the photos, this thing was stuffed and the roll did the job. There was no after sandwich cleanup on Aisle Plate afterwards.
- The Chicken Cutlet was fried perfectly: not over greasy, not kind of overcooked or god forbid, burned.
- The cutlet was thick. It wasn’t some paper thin wisp of a piece of chicken that was smashed to death. This was juicy piece of nice chicken.
- The Cutlet was sliced into strips. Normally, Cutlet sammys have the whole Cutlet and everything piled on top of it. With this sandwich, the chicken is able to be single and mingle with it’s party guests.
- The Garlic Aioli was subtle and not a punch in the face of garlic. I had a show and was afraid I would smell like an old man with some garlic on his belt (as was the style at the time), and low and behold, I did not. Don’t get me wrong, there is a time and a place for stinkin’ up the joint, this just wasn’t it.
- The Wild Card: Soppressata. What’s this piece of meat doing on this Sammy? I’ll tell you what: It’s being awesome and adding some salt and texture. It also cuts right thru all the mild flavors to mix it up. It’s the card trick at the party, you didn’t know it was coming and it’s delighting the guests.
- The Baby Arugula and Mozz. The baby arugula added a little bit of peppery goodness to the Sammy (along with giving me the idea that *something* on this thing would be good for me, my mom would be proud), and the mozz was exactly what it sounded like: a little sweet, a little smokey and all amazing.
- Lemon and EVOO. Talk about a nice thing to pull it all together! The lemon mingles with the whole party and the EVOO is the buttery hug that pulls the whole thing together.
I cannot say enough good things about this sandwich: besides #1-#8, it was fresh, hot and mind blowing. If you are anywhere around this shop, stop in and pick this sandwich up. Ridiculous. Also, I had a Puck’s Black Cherry soda that was pretty on point! Puck’s makes soda with actual sugar and with no artificial colors or preservatives and uses natural extracts and essential oils. Absolutely delightful!
TONY BOLONEY’S HOBOKEN
263 1st St, Hoboken, NJ 07030
(201) 222 – 8669
Su-W 11am – 11pm
Th 11am – 2am
Fri-S 11am – 4am