Chef Paul Beaugard, who opened Bogie Hoagie’s, a nondescript deli in Hawthorne after wowing diners and critics alike at his eponymous fine-dine restaurant in Dumont, has closed the 12-year-old sub shop famous for its chicken cutlet sandwich and generous portions.
The restaurant announced its closing on social media on Oct. 21. :
“The past year and a half has been very difficult for everyone and the Bogie’s family is no exception,” its post read. “The pandemic hit us hard, but we did everything we could to keep our doors open to serve the best community around. Unfortunately, the past few months have been extremely difficult for us. We have been working for the past few weeks to figure some things out but we have made the very, very difficult decision to close our doors.”
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Beaugard, who hadn’t known where Hawthorne was before he opened his deli but lived above it ever since, could not be reached for comment.
A graduate of the prestigious Culinary Institute of America, Beaugard worked at Michelin-starred restaurants in Italy and top-notch French and Italian restaurants in New York City. He brought his exacting skills, undeniable talent and high standards to Bogie’s. He made the chicken broth from scratch, hand cut the fries, smoked the brisket and hand-rolled ravioli.
“I use every bit of my training here,” he once told The Record. “I make everything from scratch. Everything that we can make we make.” Adding: “If you have passion and you care, you’re going to give your food your all, no matter what you’re making or where you’re working.”
In a review of informal restaurants, The Record deemed Bogie’s “worth the drive from anywhere in North Jersey.”
Beaugard, who grew up in Leonia, dropped out of high school — “I was a wild kid,” he said — and joined the Navy. He served for four years. At age 27, he attended and then graduated from the Culinary Institute of America. Two days later, he flew to Italy, where he spent two years working at a small Michelin two-star restaurant. The red sauce he made at Bogie’s is the same sauce he learned to make in that small restaurant.
He worked at fine-dine restaurants Palio, La Reserve and Le Regene, all in New York City, all now closed. In 1990, he opened Beaugard’s in Dumont.
“Beaugard was my ‘Field of Dreams,’ he said. “I thought that if you build it, they would come. But we didn’t make money. The restaurant business is tough.”
More:What’s a fine-dine chef doing in a Hawthorne sub shop?
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Esther Davidowitz is the food editor for NorthJersey.com. For more on where to dine and drink, please subscribe today and sign up for our North Jersey Eats newsletter.
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