Peter Luger Steakhouse (2001-2003)

[TrishCT]

Also, Thank you to Steven a/k/a Fat-Guy, for his comprehensive review of steak cuts. It was invaluable!

[tommy]

i've always been told that they don't have menus at Lugers. as this urban legend?

edit: ah, i see that that TONY blurb says that menus are rarely used. which means they do have them. ok. carry on.

Edited March 17, 2003 by tommy (log)

[Fresser]

Also, Thank you to Steven a/k/a Fat-Guy, for his comprehensive review of steak cuts.  It was invaluable!

Where did you find Fat Guy's Guide to Meat? Was it on the original fat-guy.com site or on eGullet?

[TrishCT]

Tommy.

You should have seen my face when our server just handed us the menus...I was in a kind of bemused shock, having read so much about it...

[rozrapp]

Also, Thank you to Steven a/k/a Fat-Guy, for his comprehensive review of steak cuts.  It was invaluable!

Where did you find Fat Guy's Guide to Meat? Was it on the original fat-guy.com site or on eGullet?

It's on this board in the "Best Steak in Manhattan" thread a few slots down from this thread. Here's the link:

http://forums.egullet.org/index.php?act=ST...ST&f=4&t=18281&

[Suzanne F]

Trish -- thanks for the impartial review. I have yet to get there myself, and so was grateful to hear from someone who is not so invested (yet ) in the issue. But damn, now I'm hungry for steak!!

[Jaymes]

Great review, Trish!

I've been waiting to hear how it went. I especially liked your overall summation. I am positive that even in the world's greatest restaurants, so long as they are staffed with fallible human beings, and serve food that has been grown via nature's sometimes uneven methods, there will be high spots and low spots.

But your overall and unbiased conclusion that this is a really good restaurant and that your steak was absolutely fabulous is remarkably enjoyable.

[TrishCT]

Thank you all for your nice comments. Sometimes things do indeed become urban legends. I like to keep an open mouth errr... mind on things and judge for myself .

[mrmeaty]

Ive been in the restaurant biz for over 15 years and what seems to amaze me more than anything is the hubris of some so-called critics whom after years of being overly critical to restaurants now have decided they have the right to criticize peoples opinions.

Just because you think or have heard lugars has the best meat, does that mean it is true. Or does all of the butter they pour on it hide the true flavor?

If they only picked the best meat, how would there be any lesser quality meat for mediums or wells.

Dont get me wrong I enjoy lugars but to dismiss these other restaurants so flippantly, is rude, esspecially when you dont know what you are talking about.

[Steve Plotnicki]

Just because you think or have heard lugars has the best meat, does that mean it is true. Or does all of the butter they pour on it hide the true flavor?

Yes. Wholesalers in the meat industry have told me that when they get a shipment of Prime short loins in, they call Lugar's and give them the first crack at them. Other people I know have been told the same thing by different wholesalers.

I have found it to be the case, that when one of my friends goes to Lugar;s and doesn't like it, or makes some outrageous claim like MarkJoseph is better then Lugar's, that on cross-examination, what I am able to educe is that they don't really know anything about steak. Of course that doesn't preclude there from being someone who honestly doesn't like the style of steak at Lugar's. But few people make that type of credible argument against it.

[tommy]

when did they change the name?

[macrosan]

Luger's for lunch, a trip I've been threatening for sveral months, and my first visit there for maybe three years.

Steak for two, on the rare side of medium rare, with fries and creamed spinach was the order, and I didn't even have to move my lips to order it But I did have to share the steak. The meat was just as perfect as I always remembered it to be, the fries were totally terrific, and the spinach (I hate spinach) was absolutely wonderful.

I'm not a frequent steak eater --- in the UK, you can't frequently eat steak if you know what a good steak tastes like --- and in any case I'm not a great "best of class" fan. But if there is a better steak out there it really must be something very special. The steak was perfectly cooked, with just enough fat to keep the meat moist, it was melt-in-the-mouth tender and just a wonderful flavor. This was certainly as good as any I've had.

The key lime pie I had for dessert was very good.

The atmosphere seemed a little low-key, but maybe that's what happens at lunchtime. Service was efficient and friendly, and we had to drag ourselves out at 4pm without even a polite hint from the servers.

I still have Sparks and whatsisname-the-basketball-player's place on my list, but I no longer expect them to be better than Luger's. If they can match it, they will have done a very good job.

[sammy]

Peter Luger's slammed in the NY Observer here.

[Lyle]

"We started with the shrimp cocktail for $21.95. Six large shrimp arrived lying on lettuce leaves like white slugs that had keeled over and expired after their midday feast. What do people see in shrimp cocktail?"

At least Hodgson shows some honesty here that no matter what this dish would not satisfy.

[Jason Perlow]

What a stupid git. How the hell did he manage to order his steak that it came out overcooked? If it was anything but rare or medium rare, he should have his head handed to him.

[Schneier]

It's sheer lunacy to write a new review of Peter Lugars. What's left to say? (It's the best steak you've ever eaten. Order the porterhouse for N and the traditional accompaniments: tomato and onion salad, creamed spinach, roast potatoes. Order it as rare as you can convince the rest of the table to. Ignore the rest of the menu. The wine list is forgettable. They only take cash. Yadda yadda yadda.)

But the website is a hoot. Some of the gems:

"The Brooklyn location is the original Peter Luger Steakhouse. Since 1887, we have been serving the discerning steak conniseur." A connoisseur should know how to spell "connoisseur"; don't you think?

"The restaurant features a fully-stocked bar. Don't expect any microbrews or trendy drinks... this is a true classical gentleman's bar." Two fingers of three-cents plain is classic, right?

"Timeless wood furnishings fill out the natural ambience and charm of the Brooklyn Peter Luger Steakhouse." That's beautiful prose for what are actually beat-up, ancient dining-hall tables and sawdust on the floors. The meat comes on sizzling trays by waiters even more ancient than the tables.

Bruce

[MatthewT]

don't forget the extra bright lighting in all the rooms so all the geriatrics can see if they want steak for one or steak for two (not a great "first date" place)

[dr_memory]

"Timeless wood furnishings fill out the natural ambience and charm of the Brooklyn Peter Luger Steakhouse."

Apparently roaring 22,000 BTU in-wall Fedders air conditioners are part of the ambience and charm. Who knew?

[Schneier]

Although honestly, I've always found the service to be professional and friendly.

Bruce

[dbrociner]

The meat comes on sizzling trays by waiters even more ancient than the tables.

If you made as much money as those waiters, you'd never leave either.

[steakas]

I was just informed that I'm going to Luger's tonight. I'm going with high hopes and expectations. I'm expecting nothing short of the best. I'm excited

Stand by...

[Schneier]

When the roast potatoes come, remember that the best bits are the burnt crunchy scrapings.

[Miguel Gierbolini]

Stand by...

So, how was it?

[Schneier]

Stand by...

So, how was it?

Maybe he's still there.

[steakas]

Stand by...

So, how was it?

Maybe he's still there.

LOL ... I wish I was still there!

I discovered I like the German potatoes, provided I saturate them with the steak juices.

Their quality of their porterhouse is unprecedented. However, they simply can't cook it the way I ask, black and blue. The steak was simply rare. I prefer steak with more charring. It looked better charred at MediumRare. Maybe I'll try MR next time? Either way the steak is fantastic.

Every time I go, I'm faced with a dilemma:

What should I have for dinner, bacon or Steak?

So far, I've always opted for the steak - I can't make it at home.

Edited December 4, 2003 by steakas (log)