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Steaks, seafood & a salad bar at comfy spot with bookshelves, colorful hanging lamps & fireplaces.
Address and Contact Information
Address: 1030 N Black Horse Pike, Williamstown, NJ 08094
Phone: (856) 728-8064
Website: https://www.libraryiv.com/
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Order and Reservations
Reservations: libraryiv.com
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Library IV
Library IV located in Williamstown, New Jersey offers quality prepared food and friendly service. We serve hand-cut steaks by the ounce, prime rib, seafood, …
Library IV Restaurant – Williamstown, NJ – OpenTable
Warm, comfortable and lively, Library IV is described as a casual-elegant steakhouse with an “old country pub” charm. Expect dark wood, stained- …
Library IV restaurant | Williamstown NJ – Facebook
Details ; . 3 Reviews ; . Closed now ; . 1030 North Black Horse Pike , Williamstown, NJ, United States, 08094 …
Reviews
Nader Kameli
I really enjoyed this visit. We are new to the area and are less than 10 minutes from this place. We went in to try and see how it compares to other restaurants in the area. To my surprise it was great. The atmosphere has an old feel with wood everywhere and occasional bookshelves that creates the library feel.
Our stakes were done well, but the quality of meat was also good. Salad bar comes with all meals and is a great addition. I would go there just for the salad bar. The prices are also decent which makes it more attractive for casual dining.
Our waitress was great and took care of everything. Overall it was a good experience. For sure one of my favorites in the area and offers a great value.
… moreOur stakes were done well, but the quality of meat was also good. Salad bar comes with all meals and is a great addition. I would go there just for the salad bar. The prices are also decent which makes it more attractive for casual dining.
Our waitress was great and took care of everything. Overall it was a good experience. For sure one of my favorites in the area and offers a great value.
Dr. Ashmon GetFit Movement Dr.Trifinia Ashmon
Dr. Ashmon GetFit Movement | Master Google Reviewer | Level 10 | 89+ Million Views
I visited Library IV recently and unfortunately was not impressed with the overall experience.
Although we had reservations, the restaurant appeared overbooked. Two tables who arrived after us were served before we were, which was disappointing. Attention to seating flow and guest management could improve the experience significantly.
I requested pan-seared vegetables and clearly stated that I do not eat meat. The vegetables were served overly cooked and soaked in brown gravy, which was not what I requested. For those with dietary preferences or restrictions, clearer communication and execution are important.
The salad bar was open and not as fresh as I prefer. I also observed a guest handling bread directly from the basket, which raised some concerns regarding sanitation practices.
To be fair, my guest enjoyed his meal, and the ambiance itself has a warm, traditional feel.
Overall, I hope management reviews service consistency, food preparation accuracy, and food safety presentation. With some adjustments, this could be a stronger dining experience.
… moreI visited Library IV recently and unfortunately was not impressed with the overall experience.
Although we had reservations, the restaurant appeared overbooked. Two tables who arrived after us were served before we were, which was disappointing. Attention to seating flow and guest management could improve the experience significantly.
I requested pan-seared vegetables and clearly stated that I do not eat meat. The vegetables were served overly cooked and soaked in brown gravy, which was not what I requested. For those with dietary preferences or restrictions, clearer communication and execution are important.
The salad bar was open and not as fresh as I prefer. I also observed a guest handling bread directly from the basket, which raised some concerns regarding sanitation practices.
To be fair, my guest enjoyed his meal, and the ambiance itself has a warm, traditional feel.
Overall, I hope management reviews service consistency, food preparation accuracy, and food safety presentation. With some adjustments, this could be a stronger dining experience.
Dan Currie
Went here on May 15 2025. Salad bar was good with lots of options. The drinks were strong and good. The food was just ok. My Steak was cooked perfectly but very flavorless as compared to other steakhouses. My Wife had the surf and turf and said the same about hers. Service was ok just a little slow since it wasn’t that busy. Not a bad experience but with the other options in South Jersey or Philadelphia I wouldn’t plan on returning.
… moreBrenda Brandley
Short and sweet we had the best sandwiches we’ve had out at the RT 73 Library. Decided to go for a quick dinner day at the bar. Fish tacos choice was salmon or shrimp kind of weird. Decided on chicken piccata not a usual that I ordered but was wishing for a salad. Salad bar was very good. Piccata had no capers….I guess she forgot to ask if I wanted them ..no biggie but here’s my gripe 6.95 for a sweet potato because it’s premium WHAT….. Guess at that point I should have read the menu a bit better. So my review is just that about a potato haha.
… morem A
As an executive chef at a well-established restaurant in Philadelphia, I make it a point to experience the local dining scene whenever possible. This evening was my first visit to Library IV, as I am a local to the area and have long been familiar with its reputation.
We held a 7:00 p.m. reservation and arrived at 6:45 p.m., understanding that weekends are typically high-volume service periods. However, we were not seated until approximately 7:30 p.m. A 30-minute delay beyond a confirmed reservation time, particularly in a high-turnover steakhouse concept, signals an issue with reservation pacing and table management. The waiting area is modest in size, and as service volume increased, congestion became uncomfortable and disorganized.
From an operational standpoint, this appears to be a timing and capacity issue rather than a staffing one. During peak hours, implementing a structured 90-minute dining window for standard two- and four-top reservations would dramatically improve flow. Once a check has been settled, gentle but firm table turnover procedures should be in place. Reservations must be honored within a reasonable window; otherwise, the value of booking in advance diminishes for guests.
Once seated, we visited the complimentary salad bar. The presence of gloves is understandable given that the bar is open-air. I appreciated the attempt at sanitation control. However, the inconsistency in guest compliance — with many patrons not using gloves — undermines the purpose of having them available. Clear signage or staff oversight would reinforce standards and prevent confusion.
Our server was the highlight of the evening. She handled a clearly strained service with professionalism and sincerity, apologizing for the delay and informing us that the kitchen was significantly backed up. Transparent communication is always appreciated and reflects well on front-of-house training.
Our entrées arrived approximately 30–45 minutes after ordering. While that timing can be acceptable during a rush, the execution suggested the kitchen was expediting under pressure. My calamari appetizer was inadvertently omitted, and the dishes that did arrive were lukewarm. Temperature control is non-negotiable — especially in steakhouse-style dining where timing and heat retention are paramount. My wife did enjoy her steak, which was properly cooked. However, my mother’s dish lacked seasoning depth and required additional salt at the table, which should rarely be necessary in a professionally seasoned kitchen.
Constructive Suggestions:
• Tighten reservation pacing and table-turn strategy during peak hours.
• Consider a visible host-led waitlist management system to reduce lobby congestion.
• Assign a staff member to monitor the salad bar during peak periods to ensure compliance and cleanliness.
• Improve kitchen communication between expo and line cooks to prevent missed items.
• Reinforce plate temperature standards and pass timing — hot food must leave the kitchen hot.
• Conduct periodic seasoning calibration tastings during service to maintain flavor consistency.
There is clearly an established customer base here, and the foundation for a strong operation exists. With improved service flow and tighter kitchen execution, this restaurant has the potential to provide a far more polished and memorable experience.
I offer these observations with respect for the challenges of running a high-volume establishment. I sincerely hope to return and see refinements implemented, as there is promise here.
— A local executive chef
… moreWe held a 7:00 p.m. reservation and arrived at 6:45 p.m., understanding that weekends are typically high-volume service periods. However, we were not seated until approximately 7:30 p.m. A 30-minute delay beyond a confirmed reservation time, particularly in a high-turnover steakhouse concept, signals an issue with reservation pacing and table management. The waiting area is modest in size, and as service volume increased, congestion became uncomfortable and disorganized.
From an operational standpoint, this appears to be a timing and capacity issue rather than a staffing one. During peak hours, implementing a structured 90-minute dining window for standard two- and four-top reservations would dramatically improve flow. Once a check has been settled, gentle but firm table turnover procedures should be in place. Reservations must be honored within a reasonable window; otherwise, the value of booking in advance diminishes for guests.
Once seated, we visited the complimentary salad bar. The presence of gloves is understandable given that the bar is open-air. I appreciated the attempt at sanitation control. However, the inconsistency in guest compliance — with many patrons not using gloves — undermines the purpose of having them available. Clear signage or staff oversight would reinforce standards and prevent confusion.
Our server was the highlight of the evening. She handled a clearly strained service with professionalism and sincerity, apologizing for the delay and informing us that the kitchen was significantly backed up. Transparent communication is always appreciated and reflects well on front-of-house training.
Our entrées arrived approximately 30–45 minutes after ordering. While that timing can be acceptable during a rush, the execution suggested the kitchen was expediting under pressure. My calamari appetizer was inadvertently omitted, and the dishes that did arrive were lukewarm. Temperature control is non-negotiable — especially in steakhouse-style dining where timing and heat retention are paramount. My wife did enjoy her steak, which was properly cooked. However, my mother’s dish lacked seasoning depth and required additional salt at the table, which should rarely be necessary in a professionally seasoned kitchen.
Constructive Suggestions:
• Tighten reservation pacing and table-turn strategy during peak hours.
• Consider a visible host-led waitlist management system to reduce lobby congestion.
• Assign a staff member to monitor the salad bar during peak periods to ensure compliance and cleanliness.
• Improve kitchen communication between expo and line cooks to prevent missed items.
• Reinforce plate temperature standards and pass timing — hot food must leave the kitchen hot.
• Conduct periodic seasoning calibration tastings during service to maintain flavor consistency.
There is clearly an established customer base here, and the foundation for a strong operation exists. With improved service flow and tighter kitchen execution, this restaurant has the potential to provide a far more polished and memorable experience.
I offer these observations with respect for the challenges of running a high-volume establishment. I sincerely hope to return and see refinements implemented, as there is promise here.
— A local executive chef
David Dye
Went with my wife for the first time. I had the rack of lamb with rice. She had the shrimp scampi. The lamb was great, the seasoning and flavor was really good. There is a salad bar with a lot of selections that comes with the dinner entrees which was really good too. Michael was our server. Nice young man, very attentive, kind, has a bright future, I’m sure.
… moreCarolyn Rizzi
Salad bar delicious, bread average, steak average, not the quality it should be for the price. The prices on menu on the wall by the salad bar are significantly lower than the prices on the menu. Service was good. It’s a shame that this restaurant is not as good as it once was. At one time, it was a solid go to for a nice dinner.
… moreAmy Lance
It was a cold rainy night and I was visiting my 95 year old Dad. He mentioned he would like to eat at the Library IV which I had never been to before. We did not have a dinner reservation, but the hostess graciously found a seat for us. My dad had the pork chop special and he said it was the most delicious meal he has had in a very long time. Our waiter was a real gentleman and he served us with great attentiveness and efficiency. I am glad I could treat my dad to such a splendid dinner as I don’t know how much time he has left on this earth.
… moreEdward Vlaszac
First, we ordered as an appetizer Clams Casino and asked them to be minted… When they arrived half of the 25 were in whole pieces and the other half I could not find any clams at all!!! we then ordered prime rib for three of us. Two of the pieces were very nice big pieces and the one I received was about half the size of theirs. I told our waitress I am the biggest one here and I got the smallest piece of prime rib. Something just doesn’t seem right so she did exchange mine for a better piece, but it still was not as big as theirs. I do believe that if the same item is being delivered to the same table, they should all be the same size and overall our experience was OK but not great!!!!
… moreVy H.
Came here Sunday for an early dinner with friends—overall this place was okay. The restaurant has an old and rustic vibe, with lots of old-looking books throughout as decor.
Food was average, nothing exceptional. For appetizers, the Stuffed Mushrooms was a bit bland, but loaded with a lot of crab meat! Wasn’t a fan of the Clams Casino. The Salad Bar is included with any entree order—variety of mixed greens, toppings and sauces with bread too. For entrees, the Rib Eye Steak was good—meat was tender and decently flavored. The New York Strip was mediocre. Our Vodka Soda cocktails were watered down and barely had any alcohol until I made a comment to the server and our second round was much better.
Prices here are reasonable and I’d have to say the portions are good for the price.
… moreFood was average, nothing exceptional. For appetizers, the Stuffed Mushrooms was a bit bland, but loaded with a lot of crab meat! Wasn’t a fan of the Clams Casino. The Salad Bar is included with any entree order—variety of mixed greens, toppings and sauces with bread too. For entrees, the Rib Eye Steak was good—meat was tender and decently flavored. The New York Strip was mediocre. Our Vodka Soda cocktails were watered down and barely had any alcohol until I made a comment to the server and our second round was much better.
Prices here are reasonable and I’d have to say the portions are good for the price.