Restaurant News

Today, read about our dinner at The Strip House in Livingston and the cuisine of chef Bill Zucosky, who has worked at different locations of the restaurant since January 2003.

It was birthday time and the Safersteins and my brother and sister in law headed for the Strip House in Livingston where chef Bill Zucosky has never disappointed. We were raised on steak; it is our comfort food, and our father was a butcher. As always, our dinner here left us sighing with pleasure, the food was exemplary, the service exceptional.

We started off with an appetizer—meant for sharing—which was outrageously decadent and luxurious: warm oblong slices of toasted garlic bread with a Gorgonzola fondue. We could smell the garlic as the bread was placed on the table and, without missing a beat, stopped all conversation, spooned the rich cheese sauce over the bread and started munching. Cheese was also present in the iceberg salad jazzed up with marinated carrots, bacon and tomatoes dressed with stilton cheese vinaigrette, and in a Caesar with shaved Parmesan; both were refreshing.

This was the first time we had a porterhouse here and thanks to chef Zucosky for perfectly cooking our 40-ounce prime hunk of meat. Not only was it extremely tender, but it had a charred crust and a rich, beefy, juicy interior. It does not get any better than this, and we enjoyed the leftovers and the bone the next day. Filet mignon was another entrée choice that was exceptionally flavorful and lush. Sides, big enough for four to share, were a humongous sweet potato served with cinnamon butter and al dente string beans with garlic. Since we were collecting calories and it was a birthday celebration, we did not skimp on desserts either. Our favorites were ordered: the lofty 24-layer chocolate cake and deeply gratifying baked Alaska sitting on vanilla crème anglaise and garnished with chopped candied pecans. This unforgettable dessert is created with milk chocolate ice cream on the outside and butter-pecan ice cream in the middle and covered with an Italian meringue. If you prefer something lighter, the warm, tart apple pie can be recommended.

Fish and chicken are on the menu and a vegetarian entrée can be created from all of the sides. Consider having lunch here also. Some options, in addition to steak are lobster roll, grilled cheese and tomato soup, Cobb salad and burgers.

Strip House is open for breakfast daily, lunch Monday through Friday and dinner daily.

Strip House
Westminster Hotel
550 West Mount Pleasant Avenue

Strip House Bake Alaska
Photo courtesy of Lowell Saferstein

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