Dino & Harry’s Steakhouse, Hoboken
PRIME PLATES, TIMELESS SETTING
For more than three decades, Dino & Harry’s has defined the Hoboken steakhouse experience—in a 19th century saloon that feels as relevant today as it did when it first opened.
By Judy Grover
Dino & Harry’s Steakhouse has remained a constant in Hoboken since February 1991 when it opened its doors—an enduring destination where classic steakhouse tradition meets Italian influence, and where hospitality is practiced with intention. Step inside and the outside world softens into dim lighting, red walls, the glow of a cherry wood bar, and a dining room that knows how to take care of people.
Where it All Began
Owned by Constantine “Dino” Panopoulos and his mother, Mary Panopoulos, Dino & Harry’s is rooted in a family history that began long before they opened their restaurant in Hoboken. Dino’s father, Harry, immigrated from Greece in 1951 and went
on to open a series of dining establishments throughout New York City—Italian, seafood, and steakhouses—where Dino grew up immersed in the rhythms of the business. When the Hoboken location came into view, the vision was immediate: it would be
a steakhouse, and it would feel timeless.
More than 30 years later, that instinct continues to guide Dino, who not only manages the day-to-day operations and cultivates the restaurant’s extensive wine list, he remains a constant presence on the floor—greeting guests, checking tables, and maintaining the standards that have shaped the restaurant since day one.
Constantine “Dino” Panopoulos enjoys a good martini.
A Steakhouse with an Italian Soul
While prime steaks anchor the menu, it’s only fitting that in the city known as the birthplace of Ol’ Blue Eyes, Dino & Harry’s menu has a long list of Italian dishes that keep guests coming back just as faithfully. Chicken and veal chop parm—prepared with either classic Italian or vodka sauce—and perennial favorites, such as eggplant rollatini and a tender chicken piccata you can cut with your fork. If it’s not on the menu, ask, as some dishes aren’t always listed but may be available thanks to requests from longtime regulars, particularly for buffet-style parties and special occasions.
The steak lineup reads like a who’s who of classic cuts: dry-aged porterhouses in generous 16-, 32-, and 48-ounce portions; prime aged rib eye; dry-aged sirloin; and filet mignon served with sautéed mushrooms—all prepared with precision and an old-school respect for beef. Regulars also savor a Tomahawk for two and tender petit filets, reinforcing why the restaurant’s steaks are a Hoboken benchmark.
The kitchen is led by Head Chef Wilber Luna, who has been with Dino & Harry’s for more than 15 years. He oversees the dry-aging of the steaks, engineers daily specials, and ensures consistency across a menu that balances tradition with subtle refinement. Many of the Italian recipes trace their roots back to the family’s former restaurant, the 37th Street Hideaway in New York City, where Dino spent much of his childhood. Today, Chef Wilber honors those foundations while giving them a modern sensibility.
Seasonal seafood, rotating salads, and signature sides—from three-cheese truffle gnocchi and corn crème brûlée to lobster mac and cheese—round out the experience. And for guests in the know, requests like lamb chops, chicken paillard, or branzino Greek-style are often accommodated when possible.
The bar program leans confidently into tradition. The wine list is extensive, with more than 200 selections carefully balancing old-world favorites with current tastes. And then there are the martinis—filled to the rim and always served on skates by bartenders known for both their precision and acumen.
Classic by Design
The dining room itself is as much a part of the experience as the menu. The ambience is unmistakably classic steakhouse—the aforementioned red walls, low lighting, and a cherry wood bar that anchors the space—but also original tile floors. The tile was once an industry standard in turn-of-the-century dining rooms and felt so emblematic of the space that it ultimately inspired the restaurant’s logo.
A grand piano commands attention in the bar area, setting the vibe with live music from Tuesday through Saturday evenings beginning around 6:30pm. Enjoy sipping
a cocktail listening to cool jazz or big band, and classic rock, with Sinatra standards
a familiar refrain.
One small detail, barely noticeable to first-time guests, carries decades of lore:
a bullet hole preserved from the building’s earlier days, said to date back to a longshoremen-era dispute recounted to Dino years later by a neighboring restaurateur. It’s a quiet reminder that the walls have seen more than a few stories.
On quieter weekday evenings, the pace allows for conversation, lingering tables, and easy familiarity. From Thursday through Sunday, the energy shifts. The dining room moves faster, and timing matters. Orders are taken together, punctuality is essential, and the restaurant runs as a well-oiled machine—guests, servers, and kitchen working in sync to keep the experience flowing seamlessly. These are the times when there’s a two-hour limit at the bar.
Porterhouse Steak
Grilled Salmon
Veal Cutlet Parmigiana
Brussels Sprouts
The People Behind the Room
Much of what defines Dino & Harry’s can be traced to the people who bring the room to life night after night. Michael Mangafas, the restaurant’s longtime manager, has been with Dino & Harry’s for 35 years and is widely regarded as the backbone of daily operations—keeping the front of the house and kitchen moving in step. Nick Megdanis, who joined the team in 2019, manages the waitstaff and hostesses, greeting guests and serving as a familiar face at the door. Assistant Manager Ruben Pino, who came aboard in 2018 as an experienced bartender, now supports all managerial responsibilities.
Behind the scenes, Sharon Panopoulos plays an essential role as Dino’s sounding board and décor consultant, contributing her writing skills to the restaurant’s marketing platforms and managing the ledger.
Staff longevity is a point of pride for Dino. Servers and bartenders such as Charlotte Rizzolo (30 years), Luis Garcia (20 years), Steve Aloi (18 years), Flora Anzovino (14 years), Michelle Aleksieva (12 years), and Clicerio “Chaiyo” Lopez (20 years) form the backbone of the dining room—many of them as familiar to regulars as the menu itself.
Where Stories Gather
Over the years, Dino & Harry’s has drawn a wide cast of familiar faces. Hall of Famers like Yogi Berra, Walter Payton, Cal Ripken Jr., and the Manning brothers have dined here, alongside Jackie Mason and Jersey’s own Joe Piscopo and Danny Aiello. At one point, even the Stanley Cup made an appearance.
The restaurant has served as a backdrop for classic film and television projects, including the On the Waterfront with Marlon Brando, City Hall, The Trial of the Chicago Seven—as well as numerous well-known commercial shoots.
But the most meaningful stories are often the personal ones. Dino met his wife at the restaurant on Valentine’s Day in 2014, and over the years, countless other relationships have taken root at its tables, stories he says he loves sharing.
Also, these: “Funny story about Nancy Sinatra, Frank and Nancy’s daughter,” Dino recounts. “She was having dinner with her daughter and granddaughter. My hostess calls me over and tells me Nancy Sinatra is on the phone. Confused, I pick up the phone and say why are you calling me from your table, to which I hear, ‘No, this is THE Nancy Sinatra, that’s my daughter having dinner, and I want to pick up the bill.’ I was shocked and honored to speak to a Hoboken legend!” He continues, “One of the many times Yogi Berra was there, he said, ‘Hey, Dino, what’s the largest glass you have?’ I responded, ‘The pint glass, it’s 16 ounces.’ He said, ‘Good, fill it up with vodka. My doctor told me I can have only one drink a day.’”
The steaks may draw you in, but the stories—past, present, and still unfolding—keep Dino & Harry’s at the heart of Hoboken.