  Americans love their steak, and the trend today is to make steakhouses bigger and better, which too often means bigger and more expensive. Library IV in Williamstown has been at it for over thirty years and while it did get bigger and better, it’s still one of the most affordable steakhouses on the East Coast, and remains a local favorite. The Library IV is an independent, chef-driven restaurant run by one of the best owners in Brian O’Keeney. The dining experience here is casual and flexible. The emphasis is on the hand-cut steaks by the ounce, but the prime rib, seafood, chicken and veal dishes are equally great. And that 30-foot salad bar will always be a house favorite. When it comes to quality, you won’t find better than their hand-cut, tender, corn-fed Western beef. | Particulars Price Range:
$31.95 and under
Credit Cards:
All major cards
Parking:
Ample parking in restaurant lot
Dress Code:
Casual
Reservations:
Walk-ins are welcome
Signature Dishes
Samplings:
SASHIMI TUNA
Pepper-crusted tuna, pan-seared rare, with a ginger-orange Asian vegetable medley, pickled ginger and wasabi.
Entrees:
FILET MIGNON by the ounce.
Hand cut, the most tender corn-fed western beef. 8 oz. minimum.
EXTRA CUT PRIME RIB
Thick, juicy and tender if you think you can handle it!
CHICKEN STEFANO
Medallions of chicken, pounded thin and sautéed in white wine with mushrooms and jumbo lump crab meat.
VEAL ALEXANDER
Medallions of milk-fed veal, with artichoke hearts, mushrooms and black olives, sautéed in white wine, topped with jumbo lump crab meat and Hollandaise sauce.
SURF & TURF
A 7oz petite filet with a 6 oz. cold-water lobster tail.
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