Tony Boloney’s is not your typical pizza and sub place: their menu is probably what your cardiologist would NOT recommend. Known for its taco pizza that I did not get a chance to try, it is the right place for food decadence. Want a lobster roll? Theirs, the Lobsta Trap, is made with steamed lobster, aioli and bayou butter. Nothing too unusual you would say. Well, they lay the lobster on a bed of fresh and smoked mozzarella (lots of it)! This is not for the faint of the heart and you better get a bunch of napkins because it is very messy to eat, but so good. I thought that with all these ingredients the lobster would be overshadowed, but it was not the case. With the perfectly cooked lobster, each bite was a festival of flavor and worked well together, making it one of my favorite lobster rolls.

Their version of cheesesteak, the Ole sub was also something: it is made with mezcal marinated ribeye mixed with fried onions, lettuce, tomato, cilantro and Mexican string cheese, drenched in chipotle sauce. A bit different from the original and also quite messy to eat, it is spectacular.

I should mention that these subs are big, so not need to order anything else and, for some of them, like the Ole, they propose a vegan version. If you are vegetarian or vegan, they have also salads, like the pueblito that can be made with mushrooms rather than chicken or steak (it has romaine, spicy mole and pickled jalapeño crema dressing- you can get a different dressing if you do not eat spicy-, roasted corn, black beans, grape tomatoes, string cheese, tortilla chips and smashed avocado) or the Tuk-Tuk salad with satay cauliflower, romaine, green papaya slaw, cilantro and roasted peanuts. Know that their menu changes from time to time and I do not think they have this one anymore, but it gives you an idea.

Their pizza is also quite phenomenal with slices starting at $6. My favorite is the Burrrrrata, where each slice has a whole burrata that is siting on vodka sauce and made with dry aged mozzarella (I did not know it was a thing), pecorino, basil and chili oil (this is not spicy). Then, I love their Ay Dios Mio Mac that is their version of Mexican Mac and cheese pizza, made with chipotle Mac and cheese, dry aged mozzarella, queso Oaxaca string cheese and cilantro. I wish it was creamier, but still, this is really good. We also tried their magic mushroom as Jodi loves mushrooms and I thought at first that I loved it, the nice portion of cremini mushrooms being well prepared (I hate when sometimes it is undercooked from a can), and with lots of cheese (fresh and dry aged mozzarella), but the truffle cream was overpowering and coated my mouth. Overall, the pizza crust is crispy, with a nice char, but for sure the pizza can be a bit greasy that is fine by me.

So, for sure, Tony Boloney’s is unusual and the kind of place where you want to indulge in food that is comforting, but crazy. I definitely recommend it!
Enjoy (I did)!
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Tony Boloney’s -

Crazy food at Tony Boloney’s in Hoboken, NJ

I Just Want To Eat!