Dinner at lunch? Why not? It is always better to eat a big meal early in the day. At lunchtime restaurants are usually less expensive, quieter, and it is easier to get a reservation. I was recently reminded about how much I enjoy a leisurely lunch, when I attended a press luncheon at The Strip House in Livingston. This venue would also be an impressive early afternoon date spot for someone looking to impress and it certainly also fills the bill for “ladies that lunch.”
Chef Bill Zucosky has launched a new lunch menu organized by Salads, Sandwiches and Signatures, with options from steaks, which The Strip House is famous for, to light choices such as grilled shrimp salad or Caesar salad where chicken, shrimp or salmon can be added. Want breakfast for lunch? Try the eggs served in a cast-iron skillet with fingerling potatoes, bacon and onion hash. Burgers are available and diners can build their own with beef or a chicken breast and add on any or all of the following: cheese, lettuce, tomato, pickle, grilled onions, sautéed mushrooms, bacon, and grilled jalapenos. The menu states, “choose many.” Herb fries, fried onions or half order of each come with this dish.
We started with a refreshing escarole salad with Parmesan dressing, cannellini beans and why-didn’t-I think-of-that fried capers that added zing and texture to the dish. Vermont cheddar cheese is used in the homey grilled cheese sandwich that is paired with the best tomato soup I can ever remember having. This dish evoked pleasant memories of childhood meals.
There were raves for the overstuffed French dip sandwich with warm roasted beef, Gruyere cheese, fried onions, horseradish aioli and beef jus; the four surf-and-turf tacos made with NY strip and grilled shrimp; and the Maine lobster roll on a toasted, buttered bun with crispy fingerling potato chips. However, I want to give a shout out about the rich, buttery, beefy, tender-sliced New York strip steak accompanied by black truffle-creamed spinach. Since the portion was generous I thought that I would bring some home to Lowell, an ardent steak lover, but not surprisingly, I kept cutting the steak and putting it in my mouth until there was none left. Of course, we shared lots of sides: goose-fat potatoes (there is nothing to say except they are a must-try); garlic-herb French fries (this is the first item we all went for); creamy truffle mac and cheese; and steamed asparagus topped with Parmesan cheese. Dessert was a Saferstein favorite that makes my Best-Dish list every year: a dramatic baked Alaska with a chocolate-fudge cake base, milk-chocolate ice cream on the outside, butter pecan ice cream in the middle and covered with an Italian meringue, sitting on vanilla creme anglaise and garnished with chopped, candied pecans. The gooey meringue peaks are browned with a torch creating a visually appealing dish that may remind you of an out-of-this-world chrysanthemum.
Note to self: Remind my favorite date that we are due for an afternoon delight at the Strip House.
Hours: Breakfast and dinner, daily; lunch, Monday through Friday.
Lobster salad with fingerling potato chips.
Sides of garlic herb french fries, asparagus topped with Parmesan cheese, truffle mac and cheese and goose-fat potatoes.
New York strip steak with creamed spinach.
Baked Alaska.
Photos courtesy of Rosalie Saferstein
Strip House
The Westminster Hotel
550 West Mount Pleasant Avenue
Livingston
973-548-0050
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