You know a steakhouse means business when they lock the meat inside an old bank vault.
A massive steel door once guarded cash and now guards perfectly aged beef.
The building dates back to the 1920s, with marble floors and ceilings so high you feel like a tiny customer with a big appetite.
Walking in feels like robbing a delicious heist, no mask required.
New Jersey took a sleepy old bank and turned it into a temple for meat lovers.
Can you imagine eating your dinner where tellers once counted twenties?
The steaks rest quietly where money used to sleep.
That is creative reuse at its most mouthwatering.
Just follow the smell of butter and sizzle past the teller window.
The Historic 1920s Bank Building That Became a Steakhouse
Walking up to this building for the first time feels like stepping into a different era entirely.
The structure dates back to the early 1900s when it operated as Woodbridge National Bank, and the bones of that original architecture are very much alive today.
Massive arched windows line the facade, and the exposed brick gives the whole place a weight and permanence you rarely feel at a modern restaurant.
What makes it even more personal is that a family connection runs deep here. The owner’s great-great-uncle actually installed the clock that still hangs outside the building from its banking days.
That kind of generational tie to a place adds a layer of meaning that no interior designer can manufacture.
The building opened its doors as Strickland’s Steakhouse on September 8, 2023, following a soft opening the month before. From the outside in, every detail feels intentional, honoring the past while creating something genuinely exciting for the present.
History and hospitality rarely blend this well.
The Original Bank Vault Now Dry-Ages Premium Steaks
Here is the detail that stops every first-time visitor mid-sentence: the original bank vault is still on the premises, and it is now used to dry-age premium meats and seafood.
Instead of storing cash and valuables, that thick steel chamber now cradles some of the finest cuts you will find in New Jersey.
The collection is called the “106 Vault Collection,” named after the restaurant’s address on Main Street.
Dry-aging is a process that requires precise temperature, humidity, and airflow over an extended period. The result is a steak with concentrated flavor and a tenderness that simply cannot be replicated by conventional methods.
Having a century-old vault handle that process is both practical and poetic.
Guests can actually see the dry-aged selections displayed at the back of the restaurant, which turns the whole experience into something theatrical. You are not just ordering from a menu.
You are choosing something that was carefully and patiently prepared inside a piece of local history. That is a story worth tasting.
Art Deco Interior Design That Pays Tribute to the Building’s Past
Jessica Strickland oversaw the interior design, and the result is a space that feels layered and thoughtful rather than themed or overdone.
Art Deco-inspired chandeliers cast a warm glow over leather banquettes, and the original brick walls provide texture that no amount of wallpaper could ever imitate.
The dim lighting gives the whole room a moody, almost cinematic quality that makes every dinner feel like a proper occasion.
Historical murals and portraits of infamous bank robbers hang in the lounge area, which adds a playful wink to the building’s financial past. It is a clever design choice that keeps the atmosphere from feeling stuffy or overly serious.
The combination of elegance and edge is genuinely fun to absorb.
Two floors of dining space mean the energy shifts depending on where you sit. Upstairs feels a bit more intimate, while the ground floor hums with a livelier crowd.
Either way, the setting does a lot of the work before your food even arrives, creating an atmosphere that guests consistently describe as stunning and impossible to forget.
Signature Appetizers That Set the Tone Before the Main Event
Starting a meal at Strickland’s with an appetizer is practically a requirement. The chorizo scallops arrive smoky and buttery, perfectly seared with a caramelized crust that disappears way too fast.
The meatballs have earned a devoted following of their own, described by more than one guest as melt-in-your-mouth good, which is high praise in a room full of serious steak lovers.
Crab cakes are another crowd favorite, and regulars often order them on every visit with extra sauce on the side. The Asian calamari offers a slightly different flavor profile, crispy and well-seasoned with enough personality to stand apart from a standard calamari dish.
Even the complimentary bread with oil and bourbon butter makes an impression before anything else hits the table.
Oysters have also developed a quiet reputation as a must-order, with guests urging newcomers to try them without hesitation. The appetizer program here is not just a warm-up.
It is a genuine preview of the kitchen’s range and confidence. Each small plate tells you exactly what kind of meal you are about to have.
The Dry-Aged Steaks That Make the Drive Completely Worth It
The steaks at Strickland’s are the main event, full stop. The ribeye consistently earns top marks, with guests describing it as tender, flavorful, and cooked with the kind of precision that makes you question every steak you have eaten before.
The Kansas City strip is another heavy hitter, seasoned perfectly and arriving at the table with the kind of confidence that only comes from a kitchen that really knows what it is doing.
The Tomahawk is an experience unto itself, particularly when the chef comes out tableside to carve it in front of you. That moment turns dinner into something closer to a performance, and guests tend to remember it long after the meal is over.
The dry-aging process concentrates the beef’s natural flavors in a way that makes every bite taste intentional and deeply satisfying.
Chimichurri is available as an accompaniment, and it complements the rich, funky notes of the aged beef without overwhelming them. For anyone who takes steak seriously, this kitchen delivers at a level that justifies every bit of the hype.
The vault is not just a gimmick. It genuinely changes the final product.
Side Dishes That Are Far Too Good to Treat as an Afterthought
At most steakhouses, the sides are an obligation. Here they are genuinely worth the conversation.
The Brussels sprouts have converted more than a few self-proclaimed Brussels sprouts skeptics, arriving perfectly prepared with enough caramelization and seasoning to make them the surprise favorite of the evening.
That is a bold claim, but the feedback backs it up repeatedly.
Mac and cheese comes balanced and rich without crossing into overwhelming territory, which is a harder achievement than it sounds.
The wild mushrooms add an earthy depth to the table that pairs beautifully with the dry-aged beef.
Mashed potatoes arrive creamy and full of flavor, the kind of comfort food that reminds you why classic preparations endure.
Creamed spinach, house fries, and creme brulee sweet potatoes round out a side menu that has clearly been given the same attention as the main courses. Ordering three or four sides for the table is not excessive here.
It is practically encouraged. The kitchen treats every component of the meal as an opportunity to impress, and the sides are no exception to that standard.
Seafood Options That Hold Their Own in a Steak-Forward Menu
Not everyone at the table wants a steak, and Strickland’s handles that reality with genuine skill. The whole red snapper has been called a class of its own by guests who ordered it almost as an afterthought and ended up talking about it for days afterward.
Scallops appear both as an appetizer and as a main course option, and the kitchen treats them with the same care reserved for the dry-aged beef.
Oysters are fresh and well-sourced, the kind of oysters that make you want to order another round before you have finished the first.
Salmon is another popular choice, prepared with enough technique to satisfy guests who might otherwise feel like they are settling for the non-steak option.
The kitchen’s confidence with seafood is a genuine differentiator.
The 106 Vault Collection also includes dry-aged seafood, which is not something you encounter at many restaurants.
That willingness to apply a labor-intensive process to fish as well as beef speaks to how seriously the kitchen takes its sourcing and preparation.
Seafood lovers are not an afterthought here. They are very well taken care of.
Desserts That Close Out the Night on a High Note
Dessert at Strickland’s is not a formality tacked onto the end of a good meal. It is a proper finale.
The cheesecake has been described as smooth and decadent, the kind of slice that arrives looking almost too good to eat before you immediately eat all of it anyway.
The seasonal pumpkin cheesecake variation earns particular enthusiasm from guests who visit in the fall.
Chocolate hazelnut cake is rich but somehow manages to feel light, which is the kind of pastry magic that keeps people ordering it even when they insist they are too full.
Warm banana cake with vanilla ice cream is another dessert that guests remember specifically, describing it as a genuinely satisfying way to end an already memorable evening.
Bread pudding rounds out a dessert menu that covers classic comfort territory with obvious skill. The homemade quality comes through in every bite, and guests consistently rank the dessert program as a standout part of the overall experience.
Skipping dessert here would be a genuine mistake, and most guests seem to figure that out on their first visit.
Planning Your Visit to Strickland’s Steakhouse in Woodbridge
Getting a table at Strickland’s is worth planning ahead, especially on weekends when the dining room fills up quickly on both floors.
The restaurant is open Tuesday through Thursday from noon to 10 PM, Friday and Saturday from noon to 11 PM, and Sunday from noon to 9 PM.
Monday is the one day the kitchen takes a breath, so plan accordingly.
Parking is available in a lot directly behind the building, along with street parking nearby. Valet service is also offered, which is a thoughtful touch for a destination dining experience.
Strickland’s is also expanding into the adjacent building to add a banquet hall and party room, making it an even more versatile option for special events and celebrations.
Whether it is a birthday, anniversary, or a Tuesday night when you simply deserve a great meal, this place rises to the occasion every time.
Address: 106 Main St, Woodbridge, NJ
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