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Peter Luger Steak House
Posted by Anonymous on 12/18/2006
My husband come here every year to celebrate his birthday. We are never disappointed. The bacon is to die for. The german potatoes are crisp and delicious. The porterhouse is like butta, and I am not a meat eater, this I can eat (devour)! The shrimp are huge, and the creamed spinach is the best. The drinks are strong and the service was great! The house sauce is awesome and so are the dinner rolls! We took home the leftover meat and the rolls and made little sandwiches for lunch. Pricey? Yes. But sooo worth it.
Posted by Anonymous on 12/03/2006
The high expectations of this classic steakhouse were offset by merely average food. I will begin with the tomato and onion which was nothing special and couldn't be saved by the imfamous Peter Lugers sauce. I then ate the two best parts of the meal, the canadian bacon which was succulent and melted in my mouth. The shrimp had a delicate taste and were of the overaverage size. What happened next was nothing more than pure disappointment. The sides, with an exception to the creamed spinach, could be compared to an average diner. The steak was a mystery with different taste accompanying every bite; therefore, not allowing for a solid groove associated with a brilliantly prepared steak. Overall, im happy I attended and experienced; however; it was all hype.
Posted by Thegreatone on 11/21/2006
Ate at Peter Luger in Great Neck this past weekend. I have to agree with BrittM that the quality of the meat is not what it used to be. I'm hoping it was an off week and that the food will be back up to standard the next time I go.
Posted by BrittM on 11/02/2006
This restaurant is completely overrated. We made the reservations two months in advance, and were really looking forward to the best steak of our lives. Not the case. Very average, required lots of salt. Not a lot of flavor. Their "special sauce" tasted like it belonged on shrimp, not steak. I've had better meat at nice Italian restaurants. No one thanked us on our way out for dropping almost $200 on mediocrity.
Posted by BrooklynDiner on 08/31/2006
Here's the low down: As a completely objective lover of food and atmosphere, there is absolutely nothing I would change about Peter Luger’s. Despite our anticipation of waiting an hour or more past reservation for a table, we were seated only 15 minutes after our 7:45 reservation. In the meantime we did our best to stay out of the busy servers’ way (quite a feat considering the place was packed to the gills). No problem, there, though- the bar is prime and I had the best martini of my life ($11) while we were waiting. The table where we were seated was quite cozy for 6 people and the overall atmosphere is reminiscent of an old, worn, and well loved bierhaus. Yes, it’s loud and crowded, but the sound of many people enjoying their food and their company adds to the charm of the place. It was a refreshing change from the stuffy propriety of most upscale Manhattan steakhouses, clearly appreciated by the elderly man at the table next to ours as he eagerly gnawed at what remained of his steak bones. Needless to say I was ready to order and see what all the fuss was about. Our server was very amiable and willing to help us make the right choices for our party of 6. We ordered the “basics”: Tomatoes and Onion ($5.95), Creamed Spinach ($5.95), German Potatoes ($5.95), Steak for Two ($77.95), and of course the bread was complimentary and Peter Luger Sauce delicious. Really, the only high prices on this menu are for the top grade meat. Their wine list is very reasonable and fairly extensive and we got a lovely bottle of Oregon Cabernet ($65). The steak is really where it’s at, however. I have never eaten such tender, juicy, buttery, meat. Truly the Luger dry aging secret is worth keeping because I will absolutely return and eat exactly the same meal again, despite the price (which is hefty for anyone’s pocket). In comparison, their lunch menu is very reasonably priced and I look forward to trying their burger (8.95 w/fries) which is made from the cuttings.
Posted by Mike D on 08/12/2006
My wife and I are ritualistic steak eaters. We've been to Ben&Jacks. BLT steak, Wolfgang's, Rockmans, Blair Perones, etc: but had not yet been to Luger's which as we were told, was the king of them all. We had been looking forward to our dinner there for quite some time but ended up very dissapointed. Being frequent nyc restaurant diners, we are used to service that is aloof but attentive, so do not take my comment as naive, the waitstaff/management was downright subpar. After getting our bacon, (which was very good) we got our steak for two. The steak was not very good, not to say it wasn't prepared well. When you pay $80 for a steak, the last thing you expect is to cut into your first piece and have it taste like that.
Posted by Hungry Gourmande on 07/11/2006
Peter Luger's Steak House is the model. They offer the BEST porterhouse around.- always buttery, smooth, juicy, tender, complex and extremely satisfying. Some say it's the long aging process, some say it's the centuries old oven, some say it's the pound of butter they rub on the steak. Whatever the case, this is heaven. Luger's also offers an excellent menu to accompany your porterhouse (although I've never actually seen the menu). For those with the appetite and cash, I suggest: the canadian bacon, shrimp cocktail, tomato and onion, creamed spinach , home fried potatoes, and apple strudel (comes with their homemade whipped cream "shlaq"). A respectable alternative for dessert would be the pecan pie, or less respectably, the holy cow sundae (just a big, simple vanilla sundae, hot fudge, etc.). If you want to skip something, the shrimp cocktail would be it....everything else is almost a must. Now, the accompaniments are excellent, but not on par with the steak. The tomato and onion is probably the most misunderstood dish here. The only prep on the two ingredients is cleaning and slicing. Those ordering it after hearing rave reviews but not understanding what they are actually going to get...may be...confused. Also,the tomatoes although never mealy, are not sweet and flavorful. These are not meant to be eaten alone!. The Peter Luger sauce is what provides the flavor for this dish - heap it on. In fact, this is all I use the sauce for, though you may wish to use it for the home fries (which may be overly crisp, but need to be burnt a little f or the right flavor). And yes, they do serve the porterhouse a shade rarer than ordered. This is done so that at MOST the pieces are cooked to medium done. The steak is served on very hot plates so that you can cook the rarer cuts to your preference on the rim. Please DO NOT ask for anything past medium, I doubt they'd serve it,. Still you don't want to risk wasting a perfectly good steak, now do you?