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The River Palm Terrace

Map & Directions
(3 Reviews)

41 S Broadway, Fair Lawn, NJ 07410

(201) 703-3500

Today: 11:30 am - 10:00 pm
Tomorrow: 11:30 am - 10:00 pm
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General Info
The River Palm Terrace is a full-service restaurant that specializes in steak items. Established in 1983, the restaurant features hard wood interiors. Its menu includes a variety of lunch and dinner items. The restaurant serves crab cakes, grilled tuna sandwiches, broiled salmon, lamb chops, shrimp and lobster. Its entrees are served with rice, potatoes and baked vegetables. The restaurant also offers catering services for anniversaries, birthday parties and corporate events. Its wine list features cabernet sauvignon, pinot noir, chardonnay and zinfandel. The River Palm Terrace, with a location in Fair Lawn, N.J., also has locations in Mahwah and Edgewater, N.J.
BBB Rating
BBB Rating and Accreditation information may be delayed up to a week.

Regular Hours

Extra Phones

Phone: (201) 224-2013

Fax: (201) 797-3511

Payment method
cash, all major credit cards, amex, discover, master card, visa
Price Range

River Palm Terrace-Fair Lawn

Steak Houses, American Restaurants, Seafood Restaurants, Japanese Restaurants, Sushi Bars, Restaurants
Other Information

Cuisines: Japanese, Asian, American, Sushi, Steakhouse, Seafood

Price Range : Above Average

Parking: Valet

Wi-Fi: No

Bike Parking: No

Takes Reservations: Yes

Outdoor Seating: No


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Kay M.



Really great fine food. Steak is delicious. Lobster is divine. Best atmosphere and food in town.

James D.


Wanna Be

I've been to many of the top steakhouses in NYC and when I went here I saw the prices were similar, so I hoped the food quality would also measure up. It did not. The t-bone for had many tough, fatty, inedible pieces. The place was empty (not surprising) and all aspects of the appetizers and sides were mediocre at best.



Provided by Citysearch - 
Inferior Cut

On a recent visit to the River Palm Terrace in Fair Lawn, we ordered the porterhouse steak, for two. When it arrived, we were surprised to find that they had had served us a T-bone steak with a separate piece of fillet mignon on the side. The difference between a T-bone and porterhouse cut is in the amount of the filet mignon (tenderloin) side of the bone.

When I complained about this to the manager, she curtly replied that I was wrong. She further stated that all restaurants do this and that we should be pleased that they included the extra piece of fillet mignon.

They will not have another opportunity to pawn off a T-bone cut as a porterhouse at our expense as we will never return to this restaurant.

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