dining out
A Classic
Steakhouse
No need to travel to New York City for a great selection of steaks
WRITTEN BY JOYCE VENEZIA SUSS PHOTOGRAPHY BY MITSU YASUKAWA
RIB-EYE STEAK
T
he owners of a new
steakhouse in Riverdale
are banking on the
experience of a chef
and staff who honed
their skills in New York
City, hoping to keep New Jersey resi-
dents from traveling to the city for a
great steak. After dining at Black Bull
Steakhouse & Seafood, it’s a safe bet
that many locals are already saving
on gas — and enjoying fine dining —
by turning into the driveway just past
the giant black bull on the restau-
rant’s front lawn.
36
FALL 2017 WAYNE MAGAZINE
The atmosphere
calamari and stuffed
inside is subtly ele- Riverdale
mushroom caps
gant, without
topped with creamy
being fussy. My
Gorgonzola. Others
mother dressed up
are worth savoring
a bit for dinner,
solo, especially the
but my niece wore 88 NEWARK POMPTON TURNPIKE golden lump crab
(973) 831-2825
jeans and was not
cake with very little
BLACKBULLSTEAKHOUSE.COM
out of place. We
filler, and decadent
perused the menu
“bacon steak” served
while nibbling on complimentary
with a tangy house steak sauce.
warm bread, chunks of Parmigiano-
The extensive entrée list includes
Reggiano cheese, olives and hot pep-
USDA Prime steaks and chops aged
pers. Many appetizers are sharable,
in-house. Indulge in a well-marbled
including a platter of crispy fried
rib eye or T-bone steak — both 22
BLACK BULL
STEAKHOUSE
& SEAFOOD
>