Dine and Dance in West Orange

There aren’t many restaurants in north Jersey where you can have a luxurious steak dinner, enjoy a perfectly made pomegranate martini, and then dance the night away if you’re so inclined.

Sam Mickail’s CUT Steak House, specializing in dry-aged steaks, has redefined the steakhouse experience. I took part in a media dinner last month and got to see first hand the complete package that is CUT. Of course, you’ve got the requisite steakhouse fare, such as smoky, thick cut bacon, perfectly charred and lacquered with black honey and walnuts, and an impressive array of oysters, clams, and jumbo shrimp is offered at the raw bar. A few lovely fish, chicken, and pasta dishes are available, but let’s face it, you’re here for the steak. And this is where CUT shines. All their steaks are aged 28-32 days, but what I think makes them unique are the sauce combination accompaniments. For instance, I had the 18 oz Tomahawk steak with a black lava salt crust and served with creamy horseradish.  The Porterhouse is served with melted butter, sea salt, and cracked peppercorns. The nice thing about this steak is that it can be ordered for one or two people. Most steakhouses only offer the Porterhouse cut for two.  Additionally, CUT offers a14 oz Skirt, which is charred with Roquefort crust, and served with a chimichurri sauce, and roasted marrow. Hmmmmm! 

If steak isn’t your thing, try the delicious Double CUT Rack of Lamb, which is herb crusted, and served with goat cheese polenta crouton, braised red cabbage, and rosemary sauce.  Or, something you don’t see very often, Braised Organic Veal Cheeks, with grilled fresh corn salsa, Meyer lemon gremolata, with natural veal jus. I wish I had sampled this because it sounds divine.  Next time!

CUT is housed at 466 Prospect Avenue, also home to the 466 Club, which bills itself as a “state of the art mega night club.” So not only can you have a great dinner at CUT, but then you can join the fun in the club.  The club offers private bottle service, a sunken lounge, and a piano bar. But I think the real draw here is the club and restaurant’s capacity to host special events. With top DJs getting the party started, and the kitchen staff cooking up wonderfully inventive dishes, your private event will really be something to remember.

And just in time for summer, on June 4^th, CUT will open its 5,000 SF patio to enjoy small bites and cool drinks. Pretend you’re on South Beach in one of the dozen Miami-style cabanas surrounded by palm trees.  Sounds like the perfect place to unwind after work, as the patio will be open Tuesday through Friday from 5-7pm.

CUT Steakhouse and the 466 Club, perfect together.

Sam Mickail’s CUT Steakhouse

466 Prospect Avenue

West Orange, NJ

973-474-9896

Strip House, Livingston, NJ

Strip House Strip Steak

The Cook's Tour was recently invited to a media dinner at Strip House.  Think what you will of the name, as it conjures up all types of associations, however, the food, service, and ambience were all top drawer.


The restaurant is part of the Glazier Group,  which owns Strip House along with Twenty Four Fifth and Bridgewaters in Manhattan, and also offers full-service catering for all events and meetings at the Westminster Hotel.


The Westminster has recently undergone extensive renovations, including the upgraded business center, an outdoor Zen garden, a spa/fitness center, and free Wi-fi throughout the space. The hotel offers 15,000 square feet of state-of-the-art meeting and event space.

Westminster Hotel Lobby

I have been to the Westminster several times for corporate functions, however, I didn't know that the hotel is a AAA Four Diamond award winner for seven consecutive years, nor did I know that only 2% of all hotels in the US have that distinction (and only 5 in NJ). Quite impressive!

Every one of the hotel's 183 guest rooms features Hollandia sleep systems, bamboo-based linens and towels, and luxurious natural toiletries. 


All that touring made me hungry so the next stop was Strip House. Decorated in retro dark red, the restaurant has a seductive feel to it. 

Strip House Dining Room

Chef Bill Zucosky

There are currently six restaurants throughout the country, and the Livingston location is overseen by Executive Chef Bill Zucosky, who had the privilege of opening the restaurant and is still there eight years later. A New Jersey native, Bill brings a low-key confidence to the property. Previous experience includes stints at the famed Frog and the Peach in New Brunswick, and the Hamilton Park Hotel in Florham Park. Bill developed his passion for food and cooking at a young age. When he was a boy scout in the Linden troop, he won the cooking contest and just kept on going from there.  He graduated from the New York Restaurant School, but uses his Italian/Lithiuanian heritage to instill a homey feel to Strip House.


Everything at the restaurant is fresh, nothing is pre-processed. Their prime beef is all corn-fed and hand-picked from Nebraska to give the customer a melt in your mouth steak. The fish comes from the Fulton Fish Market in NY fresh each day.


So what did we eat? Well, obviously, steak was on the table. A 20 oz bone-in strip cooked to a perfect rare temperature and served very simply with a head of roast garlic on the side was sublime.

Crab Cake

Thick-cut Bacon

But to begin our meal, the Strip House Crab Cake with a Cajun remoulade bursting with fresh crab was in order.  And, as you know, bacon is on everybody's short list these days and Strip House is not to be outdone.  


Their thick-cut Bacon with Arugula and Russian Dressing was just the right mix of crunch and salt and pork. And I loved how it played against the slightly peppery arugula and the creamy dressing.


One of my dining companions raved about the simply grilled, sashimi grade, farm-raised Atlantic Salmon.  

Salmon

Like many classic steak houses, Strip House, offers many items on the side. We enjoyed their Ripped Potatoes, made by taking baked potatoes, "ripped" into bite sized chunks. The ripped potatoes are then crispy fried and tossed with grana padano cheese, chopped fresh parsley, and coarse sea salt. De-lish!

Plentiful sides!

Chocolate Cake!

The fried onions, sauteed mushrooms, and goose-fat potatoes were my faves.  I am not a creamed spinach fan, but the rest of the table loved them.

And if you're thinking we could not possibly have dessert after this feast, guess again!  Chef Bill sent out their signature Chocolate Cake, which seemed to be about 15 layers high of dark, rich moist  chocolate cake and frosting.  But did we stop there? No! 






Being the cheesecake fiend that I am, I had to taste their version. And it did not disappoint. 

Cheesecake

Light and luscious, made with a combination of mascarpone and cream cheese, with a lovely hint of lemon. 


But wait, there's more!  We also loved the Apple Pie with Streusel Crumbs and Cinnamon Ice Cream, drizzled with caramel; and finally, the Brownie with vanilla ice cream.

Apple Streusel Crumb

Brownie

If you are in the NJ/NY area, and feel the need for a classic steakhouse experience, make plans to visit Strip House. In fact, after a meal like this, you might not want to spoil that warm, satisfied feeling and deal with the stress of driving home. Lucky for you, there's a hotel attached to this steakhouse.  That's something other steakhouses can't boast.


Strip House
at Westminster Hotel
550 West Mt Pleasant Avenue
Livingston, NJ
973-548-0050