FAMILY OWNED AND OPERATED SINCE 1922

Lorenzo's was started by Peter Lorenzo, the great uncle of the current proprietor of this restaurant. At the turn of the century, Pete Lorenzo was a Trenton police officer at a time when Trenton was in its industrial prime.  During this same time Pete Lorenzo also lead the local Italian American democratic committee. With the onset of Prohibition in the early nineteen twenties, Pete opened his first restaurant two blocks from this location and served a menu of only steaks, lobster, pasta, and spirits of course.

Lorenzo's was the place where all politicians who enjoyed a good steak, smoke and a drink felt comfortable during those uneasy years. With the abolishment of Prohibition, Pete Lorenzo was offered two locations to choose from for relocation of his business. He chose an old hotel across from the Trenton train station. This is where future generations would carry on the Lorenzo's legacy.

To this day, Lorenzo's restaurant continues to be the place where politicians and celebrities choose to relax, dine and socialize. Lorenzo's is the blueprint that many local restaurants have imitated and attempted to duplicate without success. You will see photographs of Pete Lorenzo around the restaurant as well as photographs of this building and the city of Trenton at the turn of the century.

Lorenzo's warning!
is Imitation the Most Sincere Form of Flattery?

With the recent trend of meat purveyors aging beef in their meat production factories, many area eateries now boast that they are known for or have dry aged prime sirloin. In actuality, they receive their product pre cut and vacuumed sealed, much like your local supermarket steak. These eateries do not know the quality of the beef they serve before it is aged, how long it was aged, and (in most cases) how the aging process even works!  At Lorenzo's, we order only the best prime beef short loins available. We then inspect each one thoroughly upon its arrival.  If a short loin meets our standards, it is then aged on the premises in a process that has been handed down over eighty years to three generations of Pete Lorenzo's descendants. After removing the short loins from our custom-made dry aging box at precisely the correct time, they are cut and weighed daily, on the premises in our cutting room. All of our chops and filets also go through the same thorough inspection procedures; although they are not aged, they are then cut daily on the premises as well. There is only one restaurant famous for, or, for that matter - even known for aged sirloin, great chops and the best filets between New York and Philadelphia!  Lorenzo's!

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