New Brunswick isn’t exactly short on places to grab a quick bite, but Stuff Yer Face is different. It’s an institution. If you’ve spent any time at Rutgers University since the late seventies, you’ve likely found yourself sitting at one of those wooden tables, staring down a Stromboli the size of a small infant. It isn't just about the food, though the food is why people come back. It's the vibe. It’s that rare breed of restaurant that manages to feel like a dive bar, a family spot, and a historical landmark all at once.
Most people think "Stromboli" and imagine a rolled-up pizza. Stuff Yer Face changed that narrative back in 1977.
Bill Peterson, the man behind the madness, didn't just open a restaurant; he created a category. While the rest of the world was argues over thin crust versus deep dish, Peterson was perfecting the "Boli." Honestly, it’s a stroke of genius. You take high-quality dough, stuff it with literally anything—from traditional meats to honey mustard chicken—and bake it until it’s a golden-brown weapon of mass satisfaction.
The Boli Hierarchy: What You Actually Need to Order
Let's get one thing straight. You don't just walk into Stuff Yer Face and order "a Boli." That’s like walking into a car dealership and asking for "a vehicle." There is a system. There is a logic.
First, you have the sizes. Baby, Large, and Huge. Don't let the name "Baby" fool you. It’s plenty for a normal human being. If you order the Huge, you’re either feeding a small army or you’ve made some very ambitious life choices for your afternoon.
The menu is a sprawling roadmap of internal organs' nightmares and dreams. The Famous Number 1 is the classic—pepperoni, onions, peppers, mushrooms, and meat sauce. It’s the baseline. But the real pros often veer toward the more eclectic options. The Potenza brings in eggplant and broccoli for those pretending to be healthy, while the Chicken Stir Fry Boli exists for reasons that remain a delicious mystery to everyone.
It’s Not Just About the Dough
While the Bolis get the billboard space, the beer list is the unsung hero of the operation. They were doing craft beer before "craft beer" was a marketing term that added five dollars to your tab.
The "Beer Loft" at Stuff Yer Face is legendary. They carry a massive selection of international brews and local gems. They’ve long been known for their "Beer Around the World" club. You get a card. You drink different beers. You get your name on a plaque or a t-shirt. It sounds simple because it is, but it’s a rite of passage for Rutgers seniors.
The Mario Batali Connection
You can't talk about Stuff Yer Face without mentioning the red-ponytail-wearing elephant in the room. Before he was a Food Network star and before his subsequent fall from grace, Mario Batali was a dishwasher and cook here.
He’s gone on record multiple times saying that Stuff Yer Face was where he actually learned the speed and intensity of a real kitchen. It wasn't a culinary school in France; it was a Stromboli shop in New Jersey. That tells you something about the volume this place pushes. They aren't delicately plating microgreens. They are moving dough. Fast.
Why the Atmosphere Matters More Than Ever
In an era of "fast-casual" chains that feel like they were designed by a corporate committee in a windowless boardroom, Stuff Yer Face feels lived-in. The walls have character. The air smells like toasted yeast and nostalgia.
It’s one of the few places where you’ll see a table of frat brothers sitting next to a family with toddlers, who are sitting next to a professor emeritus nursing a Belgian Tripel. New Brunswick has changed massively over the last four decades. Luxury condos have shot up. High-end "concept" restaurants have come and gone. But the Boli remains.
The Survival of the Independent Restaurant
How does a place stay open for nearly 50 years in a college town?
- Consistency. A Pepperoni Boli in 1995 tastes remarkably like one in 2026.
- Price point. It’s still affordable enough for a student on a budget but high-quality enough for an alum coming back for a visit.
- Adaptability. They’ve managed to include vegan and vegetarian options without losing their soul.
Honestly, the vegan Bolis are surprisingly good. Using soy-based proteins and dairy-free cheeses, they’ve managed to capture that same greasy-spoon magic for a crowd that usually has to settle for a sad salad at other pubs.
The Technical Art of the Boli
Making these isn't as easy as it looks. If the dough is too thick, it’s gummy. If it’s too thin, the grease from the pepperoni breaches the hull like a sinking ship.
The cooks at Stuff Yer Face have it down to a science. They use a specific type of high-gluten flour that allows the dough to stretch incredibly thin without tearing. This creates that characteristic "crunch" on the outside while the inside remains soft and steamed by the ingredients.
Then there’s the sauce. Most places just give you a side of marinara. Here, the meat sauce is a dense, savory accompaniment that’s almost a meal on its own. It’s heavy on the oregano, slightly sweet, and served hot enough to melt glass. You’ve been warned.
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What Most People Get Wrong About Stuff Yer Face
A common misconception is that this is "just" a college bar. If you go on a Friday night, sure, it’s loud. But the lunch crowd is a completely different animal. It’s a business lunch spot. It’s a place for parents to take kids before a show at the State Theatre.
Another mistake? Skipping the appetizers.
The fried zucchini and the nachos are legitimately great, but let’s be real: you’re here for the Boli. If you fill up on nachos, you’re disrespecting the main event. It’s like eating the bread basket at a five-star steakhouse. Don’t do that to yourself.
The Practical Logistics: If You're Going
If you’re planning a trip to New Brunswick specifically for a Boli, timing is everything.
Parking is a nightmare. This is Easton Avenue. Accept it. There is a parking deck nearby (the Gateway Garage), or you can hunt for street parking if you have the patience of a saint.
Peak hours are real. Thursday through Saturday nights are the busiest. If you want a quiet meal, hit them up on a Tuesday at 2:00 PM. You’ll have the place to yourself, and the service will be lightning-fast.
The Patio. If the weather is even remotely nice, sit outside. The patio is one of the best people-watching spots in the city. You get the full energy of the Rutgers campus passing by while you tackle your food.
Actionable Steps for the Ultimate Experience
To truly "Stuff Yer Face" the right way, follow this blueprint:
- Join the Club: If you live within 20 miles, start the beer club. It gives you a reason to try things outside your comfort zone.
- The Dipping Rule: Always order an extra side of sauce. One is never enough for a Large Boli.
- The Leftover Strategy: A Boli might be better the next day. Reheat it in an air fryer at 350 degrees for 4 minutes. Do NOT use a microwave unless you want a soggy mess.
- Explore the Menu: Force yourself to try a "Gourmet Boli" like the Eggplant Parm or the Barbeque Chicken. The classics are great, but the kitchen knows what they're doing with the weird stuff too.
- Check the Specials: They often have seasonal beers and experimental Bolis that aren't on the permanent laminated menu.
Stuff Yer Face represents a disappearing era of American dining—the independent, quirky, high-volume eatery that prioritizes flavor and tradition over corporate scaling. Whether you're a Rutgers freshman or a nostalgic local, it remains a mandatory stop in the New Jersey food scene.