Stage Left Steak, New Brunswick, NJ:
A Restaurant Review

Stage Left Restaurant, New Brunswick, NJ. A dining review

Stage Left Steak: A Culinary Gem in New Brunswick’s Theatre District



Stage Left Steak
5 Livingston Ave.
New Brunswick, NJ

Best NJ Restaurant

Prestigious "Best Restaurant" Recognition
Awarded to establishments earning 3 stars or higher for culinary excellence, service, and overall dining experience.

Stage Left Steak: Restaurant Highlights

Fare:  New American

Price: Very Expensive

Food Quality: Serves excellent, well executed dry-aged USDA Prime Angus beef, and Japanese Wagyu steaks. Uses fresh "farm to table" local ingredients and sustainable produce.

Service: Professional, well trained, though a bit pretentious.

Decor: Romantic, softly lit atmosphere

Overall Rating: 3 Stars

Note: Four star Rating System from
1/2 Star  = poor to Four stars = Best in Class

Noise Level: Moderate

Dress: Upscale Casual

Recommended For: Diners who enjoy high end steaks with "fresh farm to table ingredients" and fine dining amenities

Not Recommended For: Budget conscious diners who enjoy casual family dining and comfort food.

Recommended dishes: When available, The 45 Day Dry Aged Prime Tomahawk Chop; The Wagyu Strip Steak; and for lighter fare The Stage Left Burger with grass-fed and dry-aged beef from the wood burning grill.

Liquor:  Full service bar service with an exceptional wine list --- Bar scene is vibrant

Nestled in the vibrant heart of New Brunswick’s theatre district, Stage Left Steak stands as a premier dining destination, co-owned and operated by Mark Pascal and Francis Schott.

At the helm of the kitchen is Executive Chef Ricky Stevens, an Institute of Culinary Education (ICE) alum who refined his craft at New Jersey’s esteemed Metuchen Inn and Mulberry Street Grill before joining the restaurant in 2008.

Chef Stevens’ menu showcases a commitment to quality, featuring fresh, locally sourced “farm-to-table” ingredients and sustainable practices.

Renowned for its expertly prepared proteins, Stage Left Steak excels with dry-aged USDA Prime Angus beef, domestic and Japanese Wagyu, tender lamb, and Berkshire pork—all grilled to perfection over wood-fired flames for a smoky, char-kissed finish.

A standout is the acclaimed Stage Left Burger: an 11-ounce Angus patty smoked with apple wood, delivering a juicy, subtly smoky bite that ranks among Central Jersey’s finest.

The restaurant’s romantic, softly lit dining rooms offer an inviting yet bustling atmosphere, though closely spaced tables may challenge privacy.

Service is polished and attentive, with a slightly formal edge.

Guests enjoy a full bar and an expansive international wine list, complemented by a versatile wine cellar ideal for private events.

Stage Left Steak caters to gatherings of all sizes with four distinct spaces:

The Wine Cellar: An intimate, rustic setting for up to 20 guests.

The Cloud Room: Whimsical cloud murals adorn this room, accommodating 28.

The Wine Library: A vintage-inspired library ambiance for groups of 38.

The Gallery Room: Art-adorned barnwood walls set the scene for 45 guests.
Combine The Gallery and Cloud Rooms for larger events up to 75.

Sidewalk seating provides a charming al fresco option.

In addition to its steakhouse fare, Stage Left offers an Italian menu from its sister restaurant, Catherine Lombardi, available both upstairs and in the main dining room. Open for dinner six days a week (closed Sundays).

Limited street parking is available; guests are encouraged to use the adjacent New Brunswick Performing Arts Parking Deck (entrance on Bayard Street).

Updated February 2025

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