Founded in 1931 on Washington Street in Hoboken, Schnackenberg’s shines as brightly today as when it first opened, over 80 years ago. With almost 100 years at the same location, Schnackenberg’s is a Hoboken—and New Jersey—institution. Beloved for their sumptuous breakfasts and decadent homemade donuts, it is wise to come here hungry, and even wiser to plan on bringing home some of those donuts to have for breakfast the following morning.
With options like an oatmeal sundae, which consists of oatmeal, fresh berries and vanilla ice cream or the vegetable omelette, with spinach, tomatoes, broccoli, mushrooms and onions, breakfast decisions suddenly become very difficult. Keep in mind that among the decadence that Schnackenberg’s Culinary Institute of America-trained chef whips up, there also exists such dreaminess as a Nutella coffee milkshake and a café mocha milkshake that this author, gentle reader, is too intimidated to try, for fear of never leaving Schnackenberg’s.
Eugene and Joyce Flynn are the owners of Schnackenberg’s, 
having purchased it from the daughter of the founders. They run several restaurants in Hoboken, and have become known for excellence with each establishment.
“We are of the mindset that lowbrow food requires the same care and quality as haute cuisine,” says Joyce. “Everything is fresh and made from scratch including our awesome donuts.” The proof is in the pudding, or in this case the bacon, egg, and cheese sandwich, and we would certainly vouch that Schnackenberg’s strikes a perfect balance between traditional comfort food and innovative and exciting inventions.
Joyce mentions one of the must-try items is the Eggstzel: herbed scrambled eggs in a pretzel crust in the shape of a hand-held bun. Joyce goes on, “And then there are the four-layer coconut and chocolate cakes…”
With strong offerings on each menu, the hardest decision is what not to order. Schnackenberg’s is best enjoyed with at least one other person so you can share plates. So come very hungry, and prepare to have one of the most satisfying eating experiences of your life.
Taking a tour of the grounds with Conner in their state-of-the-art tour bus was the highlight of my trip. Conner shares family history about the origins of the cranberry bogs and the town of Whitesbog, which was founded in the 1700s (but is now a part of the Brendan Byrne State Forest). With 28 structures that have been restored, it’s a window into the past of what it was like hundreds of years ago when the iron, glass, and cranberry industries were in full swing.
Legendary baker 
Wine lovers of every varietal (ha!) will enjoy this rare opportunity to sample wines under the direction of New York Times chief wine critic 
James Beard Award-winning author 
“Excellent food.”
When our pasta dishes arrived, that’s when the excellence of Porcini’s magic hit me. The pasta was homemade. All of it! Nowhere on the menu was that even mentioned; yet here they were, surprising our taste buds with homemade treats. There’s just something about homemade pasta that makes what would be a normal dish completely extraordinary. The time, the effort, and let’s be honest, the love that goes into making pasta is transferred directly into the dish. Just one bite of farfalle was like getting a big hug from an Italian grandmother. Except, behind the kitchen door there’s no Italian grandmother.
“This is how we eat at home,” says co-owner Alexandria Mahon when I later spoke with her about what makes Porcini pop. “Simple, really flavorful dinners with candles. We’re a restaurant that’s small and intimate. We want you to feel like you’re dining with us at home.”
Other highlights of the menu include the mushroom fettuccine, crab cakes, and the pork osso buco, which Mahon says on a Saturday night, is not surprising to see on every table.
Junior’s love of cooking started at an early age when he was shucking oysters and clams at Doris and Ed’s in the Highlands at age 15. Working his way through the restaurant business, Junior learned from the best, cooking at Jamian’s Food and Drink, Dive Coastal Bar, Charley’s and the Orange Lawn, and Tennis Club in South Orange.
As for the pièce de résistance—it was everything you would expect an organic, locally raised suckling pig would taste like in the hands of a talented chef. Unlike a lot of “pork dishes,” where the flavor of the sauce does its best to conceal the true pork flavor, Junior presented a pig that tasted just like pork. It was fatty, meaty, and perfectly cooked (not to mention the skin was on point in the crispy department). Brined for 24 hours then smoked for two and a half hours, it finally came together roasting in the oven in… duck fat for another two hours. With a recipe like that, you can bet the meat was full of flavor.
