Rudolph’s Steakhouse is a Welcome Addition to Bernardsville

We were invited to this historic tavern, and had a lovely dinner in the gorgeous stone-and-brick-walled dining room.

Rudolph’s Steakhouse, has opened in the location that was previously Caballo and before that Equus. We were invited to this historic tavern during the soft opening and had a lovely dinner in the gorgeous stone- and-brick-walled dining room, which had eye-catching chandeliers and a wine storage area that can be reached with a rolling library ladder. The tables are set with white linens as well as a Himalayan salt candle.

Opening menu items include: tuna tartare with spicy ginger sauce; Maine mussels in a coconut-curry broth; 16- or 28-ounce prime dry-aged rib eye; prime, dry-aged 40-ounce porterhouse for 2; osso bucco with chickpeas, black olive, lemon gremolata; roasted whole bronzino with lemon, garlic, thyme and cauliflower; roasted half chicken with rosemary, garlic and potatoes; pappardelle Bolognese; and linguini with one and a half-pound lobster, tomato, lobster broth, mint, basil and tarragon.

Our dinner consisted of roasted seasonal vegetable salad with onions, fennel, red peppers, olives and feta cheese; a Mediterranean delight. Crisp chilled iceberg lettuce with a hard-boiled egg was laden with blue cheese dressing, blue cheese cubes and a whole slice of hot, crispy smoked bacon. It was appropriately served on a cold plate. Crispy crab cakes were all the better with spicy coleslaw and ethereal seafood dumplings were well matched with a lobster sauce. A perfectly cooked, tender 16-ounce rib eye was shared along with sides of roasted spicy cauliflower and creamy potato puree with gruyere. The sides were served in large soup bowls so plan on sharing. Additionally, the steak was rich and more than enough for the two. You do not want to miss dessert. A warm chocolate soufflé cake was oozing chocolate and a coconut lime custard with grilled pineapple was light and refreshing.

Rudolph’s Steakhouse
1 Mill Street
Full bar

Rudolph’s dining room

Wedge of lettuce, with egg, bacon and blue cheese dressing.
Photos courtesy of Lowell Saferstein

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