Execution at Strip House in Livingston

by Melody Kettle

Lounge at Strip HouseIt’s the setting for a scandalous affair - dim lighting, crimson banquets, red velour sofas, and black and white photos of sultry stars.  The Strip House, in the Westminster Hotel,  smacks of refined bordello chic, and tastes as decadent as its décor implies.

The menu at The Strip House boasts the usual steak house offerings, Iceberg salad, oysters, potatoes prepared a variety of ways, crispy onions, and steaks with bones big enough to take home to the dog! In the era of New American cuisine, a steak house runs the risk of becoming staid and dare I say, boring. But under the direction of Executive Chef, Bill Zucosky, flawless execution and dedication to highest level of quality and service, has distinguished the Strip House from the steak house herd.

Photo credit: Frank DiazBut before the bones, let’s have a cocktail!  In addition to all the classic cocktails, the team of mixologists at the Strip House designed eight specialty seasonal cocktails.  I sipped a Blueberry Mojito ($12), which exhibited outstanding fresh fruit on the nose, and was mixed with Citron, fresh lemon, simple syrup, grapefruit juice and St. Germain.  Mr. Hot, enjoyed the capsaicin-packing Strip House Sombrero (recipe follows).  Forget Kahlua, you’ve never had a sombrero like this before!  The Strip House Sombrero is awesomely hot, mixed with Blanco Tequila, muddled cucumber, jalapeno and lime.  One sip scorches the lips and keeps you sipping for more. Before you know it, you’re likely to order a second, and don a Sombrero in the middle of Livingston!

Lingering at the Strip House bar or lounge is a very enticing option. Not only are the libations gratifying and atmosphere seducing, the Bar Bites menu offers a variety of cocktail friendly nosh at $7, including clams casino, oysters Rockefeller, and sirloin sliders.

In the dining room, service is prompt, intuitive, and personable, in short, flawless. I began my meal with New England Sea Scallops with black truffle butter and corn broth. Seared and sweet, the scallops were complimented by a colorful and mellow edamame succotash.  Mr. Hot, who is also a major lover of pork products, opted for the Strip House Applewood Roasted Bacon salad with baby arugula. He was kind enough to share a piece of pork with me.  So unctuous, tender and satisfying was this thick slab of bacon that, I resumed my scallop course with a healthy dose of bacon envy.

Bone-in filet mignonFor our entrees, Mr. Hot opted for the Bone-In Rib Eye, which was perfectly prepared with a depth of flavor.  I opted for the Cut of the Night, an unusual bone in filet mignon.  But, wait! Isn’t filet mignon boneless? The bone-in filet mignon is a rare cut of beef achieved by cutting a Porterhouse steak in half through the bone. One side becomes a boneless Strip Steak, and the other, a bone-in filet, rich with all the tenderness of a filet mignon and flavor that only a bone can impart.


The sides at the Strip House are just as serious as their proteins.  The Black Truffle Creamed Spinach was my personal favorite side, and the Fried Onions are a must.  The Ripped potatoes (not on the menu, but ask for them) and the goose fat potatoes are creative sides that allowed for the proteins to shine

Baked AlaskaEverything at the Strip House is a bit over-the-top, and the desserts are no exception.  The Strip House Chocolate Cake is designated as a table-share dessert, and rightfully so, the 24-layer chocolate cake is as decadent as your wildest fantasy. The Baked Alaska with butter pecan and milk chocolate ice cream features a bruleed meringue that evokes a Disney-esq sea creature, likely found in Finding Nemo.  My favorite among the desserts was a smooth caramelized banana tart with sugared pecans and vanilla ice cream.

Whether it’s a special occasion, or a hankering for a fine piece of beef (or bacon!), the Strip House is that special place that will not disappoint.  

Visit the Gallery for more pics.

Strip House Sombrero


3 Wedges of Lime

1 Slice Cucumber

1 Slice of Jalapeño – seeded

1 ounce Simple Syrup



2.5 ounces of Blanco Tequila


MUDDLE TOGETHER lime, cucumber, jalapeño and simple syrup.

Add ice, then the tequila.

Shake and serve.

Strip House
The Westminster Hotel
550 West Mount Pleasant Ave.
Livingston, NJ 07039
Google Map

Phone: (973) 548-0050