Great Uncle Peter's(Luger)=Carl Von Luger Steakhouse

See Update at End of 2nd page.

Sounds like a great alternative for people going that way or living close by.

Thanks for sharing, Joe!

If you just showed the picture of the dining room, and took a poll as to the type of food people think is served in that restaurant, I bet not too many would say a big ol' Porterhouse.

I would have guessed pancakes, preserves, pies, etc. (if I did not see the big glass of wine, on the table). Interesting.

Looks good!

Good looking (but sliced for you????) steak!!!!

quote:

Originally posted by leethebard

Good looking (but sliced for you????) steak!!!!

That was a subject into itself on RF not long ago. I forget why they do that. Joe?

Looks delicious, I can see why Jason is smiling with that bottle of wine nearby.

quote:

Originally posted by leethebard

Good looking (but sliced for you????) steak!!!!

Lee,

Go to Peter Luger's, and tell the waiter that you don't approve of them slicing the steak. Just tell them that you don't approve. You know better.

quote:

Originally posted by leethebard

Good looking (but sliced for you????) steak!!!!

It is not sliced for YOU. It is sliced in a restaurant because it is a very LARGE PORTION, (usually for sharing) and comes out of the kitchen on a smokin' hot platter, from an oven that may be cranking upward in the area of 1800 degrees.

So, it is often sliced for the table of guests, so a designated slicer does not have to be hacking away, at this expensive & sizzling cut of meat, for the entire table. For those who wish to gnaw at the bone, maybe ask for it to be wrapped, if you are sharing the dinner entree and/or dinner space with others, at a restaurant. Or, you can pick up a Porterhouse from the Supermarket, and do as you wish, in the privacy of your own home.

CCinNJ, That's exactly what this place used to be. A little Mom & Pop breakfast and lunch place.

leethebard, It's all in the presentation. The waiter puts the sizzlin' hot plate on the table. Then grabs a piece of meat with his tongs, and asks if you approve of the temperature.

You probably heard all the TV chefs telling you to let the meat sit or the juices will run out. I can assure you this meat was as moist as can be. Buffetbuster's AR trip had a simular presentation at Doe's Restaurant and I know Peter Luger's does the same.

John A I brought that wine over from Italy myself. Like everything in Italy, this wine has history. Bricco dell uccellone translates to "Big Bird on the Hill". It is dedicated to a man who lives on a hill, who is very much loved by women.

MiamiDon ,

CCinNJ, It's amazing how perfect the steak is cut. You are right about not wanting to cut it yourself. Hot, Hot, Hot. They bring your plates out with the steak. The plates are hotter than he** also.

Restaurant vision for $1000, Alex.

Oh, a Daily Double.

I will wager all of my money. Trying to avoid the dreaded English Literature catagory.

My God, Joe, that steak! Jeez! I haven't had a steak like that in years! My question to you about something on the appetizer list: A bacon slab with sauce? I want to know if people sit and eat a slab of bacon by itself for an appetizer, and what sort of sauce a slab of bacon would need. I'm openminded. It just kind of makes me feel queasy thinking about that for an appetizer.

But the rest looks fantastic, and I love the unpretentious look of the place.

That steak looks wonderful. Charred rare - just the way I always order it.

Looks delicious! BTW, snazzy shirt there Joe!

quote:

Originally posted by harriet1954

My God, Joe, that steak! Jeez! I haven't had a steak like that in years! My question to you about something on the appetizer list: A bacon slab with sauce? I want to know if people sit and eat a slab of bacon by itself for an appetizer, and what sort of sauce a slab of bacon would need. I'm openminded. It just kind of makes me feel queasy thinking about that for an appetizer.

But the rest looks fantastic, and I love the unpretentious look of the place.

Harriet I guess the bacon slab is a Peter Luger tradition. check out the pic here http://roadfood.com/Reviews/Overview.aspx?RefID=533

The sauce I would guess is the house steak sauce. Not something I would order.

quote:

Originally posted by jeepguy

Looks delicious! BTW, snazzy shirt there Joe!

That's not me, it's Jason again. I think Jackie Chan wore the same shirt in Rush Hour 3.

quote:

Originally posted by harriet1954

[teal]My God, Joe, that steak! Jeez! I haven't had a steak like that in years! My question to you about something on the appetizer list: A bacon slab with sauce?

Hey, hang out with me more, Harriet, and you'll be see lots more of those sizzling steaks!

I hear you regarding that SLAB of BACON....ironically, when my sis and I were "inspecting" a lunch buffet at the Wynn Casino for lunch last month, we were wondering "Just what is that guy carving???"
From far away, it looked like a possible pastrami sighting, but it was a SLAB of real crispy BACON.... we thought that was a little odd for lunch...espescially cause that was the only thing they were carving..

Hey, JOE ROGO, that place is real close to where you live, right?
Scranton area, huh? (you are lucky!)
I appreciate the report, as I WAS one of those people who could'nt get in Peter Lugers/NYC...I went there by subway and was turned away.

And Joe, your SIZZLING STEAK looked real good, and your business partner Jason is SIZZLING CUTE , as well!!
Something about a guy smiling behind a MISSILE of Italian wine just does it for me!!!

Joe-
The old geography teacher in me has to issue a correction about BB's trip. Arkansas is AR not AK (Alaska).

I agree that steak looks really fine !!

Thanks Joe, I've been meaning to try GUP's for a couple years now. But we're at the lower end of Luzerne County, and for a meal like that, the Mrs will choose The Alberdeen.

ellen4641, 20 mile ride on a nice country road. Most of it along the Susquehanna River.

Not to worry. Pretty soon you will be able to take the train right into Scranton.

We call that his Sh*tty Grin. Good guy, just watch out for his Mojo.
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Good eye Mayor, I'll fix that.[/img]

JohnA - you are absolutely right. This was a topic of discussion (heated) before..Luger's slicing the steak and bringing it to the table that way. If you can watch Paradise - Steakhouses on the Travel Channel, here's what I think I saw. Some clarified butter was put on a broiler platter, the porterhouse was seasoned and put onto it and placed in an upright broiler (they are not char broilers) that they said was cooking the meat at 800 degrees.

Lee. I don't remember if you commented on that post about the sliceing and I am not about to go back and find it anyway. Are you just kidding around about the subject again? Or, is this the first time you are realizing that Luger's does this?

Anyway, getting back to what I saw - At some time during that broiling process, the steak was pulled out by the broiler guy, quickly sliced up in these rather thick slices and put back together around the bone like a puzzle and placed back under the broiler once more until finished. Then the commentator said that the waiters had to get that steak to the table within two minutes of it being removed from the broiler.

This was the same show that said they served an outrageous amount of beef each week; Everybody asked did I hear wrong. No, I've seen the show twice more since and guess what? The lady said the same thing! I don't even remember anymore what the hell the amount was and don't want to start that all over again anyway....but I posted on that several months ago.

This show is constantly repeated on the Travel Channel. Has anyone seen it besides me? Just watch the cooking process in the Luger's kitchen and see what you think. They spend quite a bit of the special on Luger's. Personally, I think they slice it to make sure they get the doneness correctly, but maybe it is strictly for display? Ease of service? Maybe because the steaks are so thick, it cooks them faster? Those waiters must make a good living....

Joe - that steak looks great. Thanks for the pictures.

As I sit here with my glass of two buck chuck, I am envious of that 3 liter bottle of fine Italian wine. Did you two business partners need help finishing it?? If not, I'd hate to be your first customer the next morning...


Been to Peter Lugers, once, but my local (I work in NYC) fave has always been Sparks, even before the "rub outs" made it famous.

quote:

Originally posted by Baah Ben

JohnA - you are absolutely right. This was a topic of discussion (heated) before..Luger's slicing the steak and bringing it to the table that way. If you can watch Paradise - Steakhouses on the Travel Channel, here's what I think I saw. Some clarified butter was put on a broiler platter, the porterhouse was seasoned and put onto it and placed in an upright broiler (they are not char broilers) that they said was cooking the meat at 800 degrees.

Lee. I don't remember if you commented on that post about the sliceing and I am not about to go back and find it anyway. Are you just kidding around about the subject again? Or, is this the first time you are realizing that Luger's does this?

Anyway, getting back to what I saw - At some time during that broiling process, the steak was pulled out by the broiler guy, quickly sliced up in these rather thick slices and put back together around the bone like a puzzle and placed back under the broiler once more until finished. Then the commentator said that the waiters had to get that steak to the table within two minutes of it being removed from the broiler.

This was the same show that said they served an outrageous amount of beef each week; Everybody asked did I hear wrong. No, I've seen the show twice more since and guess what? The lady said the same thing! I don't even remember anymore what the hell the amount was and don't want to start that all over again anyway....but I posted on that several months ago.

This show is constantly repeated on the Travel Channel. Has anyone seen it besides me? Just watch the cooking process in the Luger's kitchen and see what you think. They spend quite a bit of the special on Luger's. Personally, I think they slice it to make sure they get the doneness correctly, but maybe it is strictly for display? Ease of service? Maybe because the steaks are so thick, it cooks them faster? Those waiters must make a good living....

Joe - that steak looks great. Thanks for the pictures.

Yes,I remember the long thread about Luger's slicing steak...just my attempt at bringing back a little by-gone humor!!

Wow!! That looks amazing. I'm always telling the server that I want my steak still "mooing", so that looks damn tasty!!!

Whats the proximity to Philly? I've always wanted to do the whole Luger's deal, but I understand that it's easier to book a flight to the moon than to secure a reservation there at times. Seems it's kept in the family, and if there's one thing I seem to understand it's that the Luger's know a steak.

Time to clear up my drool before the laptop electrocutes me!

Just spotted the Heinz ketchup on the table...

Joe, here's the pic from Bruce Bilmes' and Sue Boyle's trip to Peter Luger's:



I wonder what the special sauce is at Great Uncle Peter's?

quote:

Originally posted by MiamiDon

Joe, here's the pic from Bruce Bilmes' and Sue Boyle's trip to Peter Luger's:



I wonder what the special sauce is at Great Uncle Peter's?

Ketchup and Mayonnaise, what's the secret sauce at Bronco Burger?

j/k.....from Fast Times at Ridgemont High........

That slab of bacon looks mighty good to me

quote:

Originally posted by ken8038

As I sit here with my glass of two buck chuck, I am envious of that 3 liter bottle of fine Italian wine. Did you two business partners need help finishing it?? If not, I'd hate to be your first customer the next morning...


Been to Peter Lugers, once, but my local (I work in NYC) fave has always been Sparks, even before the "rub outs" made it famous.

ken8038, There were six of us at dinner. We did some damage, even had to order a bottle from the wine list.

If you think that 3-liter is nice, you should meet his big brother Mr. 12-liter.

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quote:

Originally posted by MiamiDon

Just spotted the Heinz ketchup on the table...

What are you saying Don, you don't put ketchup on your prime, aged beef?

I was surprised that they brought it to the table without anyone even asking for it. It was for the fries I would guess, but nobody used it. The fries were fresh cut, fried and seasoned perfectly.

GUP has their own "Special Sauce". We didn't try it but it looks like a cross between a steak sauce and a bar-b-que sauce. http://greatunclepeterssteakhouse.com/products.html

callmeryan, Very easy trip. Take the Northeast extension of the PA Turnpike (476) North. The highway ends in Clarks Summit, then it's just 2 miles to GUP's.

You call that stuff bacon..?






I am surprised at the sparse atmosphere.

mark