Fifty ounces is a lot of anything, and in one Woodbridge dining room, it is a single porterhouse steak. That alone could fill an article, but the story behind the plate is just as big.
The restaurant sits inside a building that once handled money instead of menus, and a few clues from those banking days still hide in plain view. The lights are low, the seats are velvet, and the owner often stops by tables to check on guests in person.
Families celebrate birthdays here, couples mark anniversaries, and some regulars return several times in a single week. Keep reading to learn where this Central Jersey steakhouse sits, what makes its old bank setting special, which dishes people keep ordering, and what to know about hours, costs, and reservations before you book a table.
A Former Bank on Main Street
The big reveal comes first. Strickland’s Steakhouse sits at 106 Main St, Woodbridge, NJ 07095, right in the middle of a classic New Jersey downtown.
From the street, the building looks modest. Inside, it turns out to be much larger and more impressive than the outside suggests.
The space was once a bank, and that history is part of the appeal. Servers sometimes share stories about the building with guests, which turns a dinner into a small history lesson.
Woodbridge is not a giant city, so the setting surprises people. Many describe a true big city feel tucked inside a quaint town, and some diners happily drive an hour to get here.
The location can feel a little off the beaten path for out-of-towners. That only adds to the sense of discovery once the doors open.
Main Street gives the restaurant a neighborly backdrop. Shops and local life surround it, so the steakhouse feels like part of the town rather than a stand-alone destination in a parking lot.
With the address settled, the next question is simple. What exactly happened to all that old bank space?
The Vault That Holds Steaks
Banks keep valuables in vaults. Strickland’s keeps steaks there instead, and honestly, that seems like a fair trade.
Toward the back of the main floor sits the so-called vault. It is a row of glass-front refrigerators filled with aged meats and salmon.
This display is the clearest nod to the building’s banking past. It also tells diners right away what the kitchen takes seriously, which is aged beef.
Guests often stop to look on their way to the table. The vault works as decor, conversation starter, and a preview of the menu all at once.
The restaurant calls itself an aged steakhouse, and the display backs that up. There is no guessing about where the beef has been resting before it reaches the grill.
Other parts of the building lean into the old bank theme too. Diners often mention how much they appreciate the way the interior embraces its history rather than hiding it.
For first-timers, it is worth asking a server about the vault and the building. Staff members are known for sharing the background, and the answers add real character to the evening.
So the steaks have a secure home. Now comes the star of the whole show.
Meet the 50-Ounce Porterhouse
Fifty ounces. That is more than three pounds of steak landing on one table, and it is the headliner at Strickland’s.
The porterhouse ranks among the most talked-about items here. Diners praise it as cooked to perfection, with plenty of flavor and tenderness.
Most tables treat it as a shared meal. Couples and families split it, which makes sense unless someone is training for a very specific competition.
Steaks can be finished with flavored butters. Options mentioned include a chili butter, and the butters that dress the steaks get steady praise.
Like any kitchen, this one is not flawless every night. A few diners note steaks arriving a shade rarer than ordered, so it helps to be clear when giving a temperature.
Leftovers are common with a cut this size. Some guests say the steak was still excellent the next day, which stretches the value a little further.
The porterhouse also suits celebrations. Ordering one big centerpiece for the table turns dinner into an event rather than a routine meal.
Big steaks deserve good company on the side. The supporting cast here has its own fans.
Beyond the Big Cut
Not everyone wants three pounds of beef. Luckily, the steak list goes well beyond the porterhouse.
The menu includes filet mignon, ribeye, a Kansas City steak, and tomahawk cuts. A Wagyu tomahawk is marketed as serving two, though hearty eaters may disagree.
Ribeyes earn especially strong praise. Some diners call theirs the best steak they have ever had, which is high praise in a state full of steakhouses.
Filets also come up often as being cooked just right. There is also a steak for two option for couples who want to share without going full porterhouse.
Aged beef is the house specialty. Because of that, cuts can vary, and an occasional diner has found a piece with more gristle than expected.
Seafood lovers are not left out. Lobster pasta, scallops, oysters, salmon, and black cod with sunchoke all appear on tables here.
There is even a burger for those who want something simpler. It gets compliments as well.
Gluten-free options are labeled on the menu. That small detail makes ordering easier for guests with dietary needs.
With the mains covered, it is time to talk about what comes first.
Bread Service With a Show
Most restaurants simply drop off a bread basket. At Strickland’s, the bread course comes with a little performance.
The butter is whipped and smoked, then seasoned right at the table. Servers handle the prep tableside, and guests tend to watch closely.
Plenty of diners admit they struggle not to finish the whole plate before appetizers arrive. Pacing yourself is wise, especially with a 50-ounce steak on the horizon.
The presentation sets the tone for the evening. It signals early that details matter in this dining room.
Staff members take pride in how dishes are brought out. Many guests mention that the delivery of plates feels polished and thoughtful.
That attention extends to explaining the menu. Servers often walk tables through options without rushing, which helps first-time visitors make smart choices.
Tableside touches like this make the meal feel interactive. They also give kids and adults something fun to talk about.
Bread is only the opening act, though. The appetizer list has a heavyweight of its own.
A Meatball Weighing a Pound
Sixteen ounces of beef shaped into a single meatball. Clearly, this kitchen does not believe in small numbers.
The aged beef meatball ranks among the most mentioned dishes at Strickland’s. Tables often share it, and it earns praise even from diners who had mixed feelings about other items.
Crab cakes are another popular starter. They show up again and again in conversations about the restaurant.
Octopus has a loyal following too. Calamari, including an Asian-style version, also gets strong marks.
Thick cut bacon is a favorite opener for many groups. It pairs naturally with the steakhouse theme.
Salads include a Caesar and a lettuce wrap salad, both described as excellent. They offer a lighter way to start.
Appetizers here are not tiny bites. Ordering a few for the table can easily fill people up before the main course.
Planning helps. A smart move is to share starters and save room for the steaks that brought you here.
Of course, a steak dinner is not complete without the side dishes.
Sides That Steal Attention
Creamed spinach is the most talked-about side at Strickland’s. It may not be the headline, but it sure gets a lot of fan mail.
Brussels sprouts follow close behind. They arrive with a light char and a generous dusting of Parmesan.
Truffle fries are a crowd favorite. Several diners name them as their top side of the night.
Garlic mashed potatoes also earn steady praise for being rich and flavorful. They are a natural match for the porterhouse.
Mac and cheese is on the menu too. Opinions on it are more mixed than on the others.
Sides are served steakhouse style, meant for sharing. Ordering two or three for the table usually works well.
Desserts include bread pudding, which comes up often. Some diners rave about sweets, while others feel they do not match the steaks.
On birthdays, staff may bring out a special treat. That gesture makes celebrations feel personal.
Food is only half of the story. The room itself plays a big role.
Velvet, Wood, and Low Light
Dark, classic, and a little industrial. That is the look Strickland’s goes for, and it pulls it off with style.
The interior features beautiful woodwork and elegant velvet seating. Many guests say it feels luxurious and upscale.
There are both upstairs and downstairs dining areas. Seats near the upstairs windows look down on Main Street.
An elevator connects both levels. That makes the space easier to reach for guests who prefer to skip stairs.
Tables are not packed tightly together. Some couples say the layout gives off speakeasy vibes, which suits a date night well.
The energy can be lively and festive. On busy nights, the dining area can get loud enough to make conversation harder.
Cleanliness gets regular compliments. Guests note the restaurant is spotless, right down to the well-kept restrooms.
Space connected to the building next door appears to host private events. Larger groups have a place to gather too.
A beautiful room is nice. The people working in it are what many guests remember most.
Hospitality With a Personal Touch
Mike Strickland does not hide in an office. The owner often visits tables personally to greet guests and check on their meals.
That hands-on approach sets the tone for the whole staff. Servers are frequently described as knowledgeable, patient, and attentive without hovering.
Many guests ask for their favorite servers by name on return trips. Some staff members even remember returning families.
The bar team has its own following. One regular says the bartenders make guests feel more like family than customers, which explains five visits in one week.
Chef Alex sometimes greets diners as well. Guests describe the chef as humble and welcoming.
Small courtesies add up. Hearing a cheerful my pleasure after every request leaves a strong impression.
No team is perfect. A few guests mention occasional language barriers with certain staff members.
Still, the general picture is clear. Hospitality is treated as a priority here, not an afterthought.
All that care makes this an easy pick for special occasions.
Built for Celebrations
Birthdays, anniversaries, and big group dinners fill the calendar at Strickland’s. The restaurant seems made for marking milestones.
Families bring parents and grandparents to celebrate. Staff members often go the extra step to make the guest of honor feel special.
Couples choose it for anniversaries. The spaced-out tables and moody lighting help create a private feel.
Large parties are handled well too. One group of 16 stayed from 5 PM until 9 PM and left happy.
Kids are welcome. There is a kids’ menu, and staff have been accommodating to families with young children.
A happy hour also draws a crowd. It offers a more casual way to enjoy the space.
The bar area works for solo diners and regulars. It has a warmer, neighborhood feel than the formal dining room.
Planning a group dinner takes some coordination, though. The next section covers the rules worth knowing.
Hours, Costs, and Booking Tips
Mondays are off the table. Strickland’s is closed every Monday.
Tuesday through Thursday, doors open from 12 PM to 10 PM. Friday and Saturday run from 12 PM to 11 PM, and Sunday hours are 12 PM to 9 PM.
Prices sit on the high end. Steaks have started around $80 for a filet, and a Wagyu tomahawk has been listed at $310.
Card payments come with a 3% non-cash fee. Paying cash avoids that extra charge.
Reservations are smart, especially on weekends. Weekday walk-ins have been seated in about ten minutes, but that is not guaranteed.
The whole party needs to arrive on time. Staff will not seat a group until everyone is present.
The restaurant can be loud at peak times. Booking earlier in the evening may suit guests who want quieter conversation.
Check the official website before going. Menus and prices can change.
With the details sorted, there is just one question left.
Worth the Withdrawal
A former bank now asks guests to make a withdrawal of their own. Fair enough, given what comes out of the kitchen.
Strickland’s holds a 4.6-star standing from nearly 1,300 diners. That kind of consistency is hard to ignore.
The 50-ounce porterhouse is the attention grabber. The meatball, creamed spinach, and tableside butter keep people talking long after.
The setting adds real charm. Velvet seats, rich wood, and a steak vault give the old bank a second life.
It is not an everyday dinner for most budgets. Many guests treat it as a splurge and plan accordingly.
Some evenings are not perfect, and a few diners have wished for more precise steak temperatures. Still, most leave planning their return.
For a celebration or a memorable night out in Central Jersey, it makes a strong case. Bring an appetite, bring friends, and maybe bring a to-go box plan.
Main Street in Woodbridge rarely looked this delicious on paper. It is well worth booking that table.
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