Peter Lugers?

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mikez629
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Peter Lugers? - Wed, 03/26/08 12:18 PM
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Is it really worth going to PL's steak house in NYC. My wife is begging me to go. The waiting period for reservation is long,and every time I see a story on PL's there seems to be no women in the place (is it tabo to bring a woman).

Greymo
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RE: Peter Lugers? - Wed, 03/26/08 12:37 PM
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Peter Lugers is great. I have been there several times and there are always plenty of women there. It is a fun experience andI am sure that you and your wife would both enjoy it very much. Be sure to bring cash as they do not accept credit cards.

fabulousoyster
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RE: Peter Lugers? - Wed, 03/26/08 12:42 PM
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In NYC?
I thought its only in Brooklyn and Great Neck.
I love the steak sauce.

KOK
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RE: Peter Lugers? - Wed, 03/26/08 12:47 PM
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quote:
Originally posted by fabulousoyster
In NYC? I thought its only in Brooklyn and Great Neck. I love the steak sauce.
Brooklyn and Queens are two of the five boroughs in NYC. But you may have been making a joke.

Definitely go to Peter Luger!

Kevin

Pigiron
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RE: Peter Lugers? - Wed, 03/26/08 2:06 PM
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quote:
Originally posted by fabulousoyster

In NYC?
I thought its only in Brooklyn and Great Neck.
I love the steak sauce.


Brooklyn is in New York City. It's been that way for over a hundred years.

Great Neck is in Nassau County (Long Island)


quote:
Is it really worth going to PL's steak house in NYC. My wife is begging me to go. The waiting period for reservation is long,and every time I see a story on PL's there seems to be no women in the place (is it tabo to bring a woman).


Peter Lugers is absolutely worth a visit, as it is one of the finest steakhouses in the world. The idea that there are no women in the place is preposterous.

fabulousoyster
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RE: Peter Lugers? - Wed, 03/26/08 2:11 PM
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I meant Manhattan.

Baah Ben
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RE: Peter Lugers? - Wed, 03/26/08 2:33 PM
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I think they have their own In-House credit card...Make sure you like the porterhouse cut of steak..that's what they serve. There are lots of great steakhouses in NYC..I suggest you check them all out on the Internet before making this expensive decision. If you like a NY Strip Steak, Lugers is not for you. If you want a fancier atmosphere, there are others to consider, too.

KOK
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RE: Peter Lugers? - Wed, 03/26/08 3:26 PM
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quote:
Originally posted by Baah Ben
I think they have their own In-House credit card...Make sure you like the porterhouse cut of steak..that's what they serve. There are lots of great steakhouses in NYC..I suggest you check them all out on the Internet before making this expensive decision. If you like a NY Strip Steak, Lugers is not for you. If you want a fancier atmosphere, there are others to consider, too.
You are right about the in-house credit card. And while it is almost exclusively porterhouse, there is a rib steak and a couple of other choices. And truly it's NOT upscale, though every steak lover should try to go at least once (IMO)

Demerit to me for forgetting Great Neck is just outside of Queens.

Kevin

http://www.peterluger.com/menu-bklyn.cfm

RubyRose
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RE: Peter Lugers? - Wed, 03/26/08 6:39 PM
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Peter Luger's serves steak that I will be able to taste in my memory until the day I die.

tommyeats
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RE: Peter Lugers? - Wed, 03/26/08 9:14 PM
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luger's accepts debit cards, although they don't publicize that fact. they also accept woman. those stories are from the 70's.

if you appreciate dry-aged porterhouse then Luger's is for you. if you don't care for dry-aged steak or can't generally discern between dry-aged/wet-aged/not-aged then you might not see what all the fuss is about.

if you go please don't put the "steak sauce" on anything but your bread and shrimp cocktail.

JBarry713
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RE: Peter Lugers? - Thu, 03/27/08 12:58 PM
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quote:
Originally posted by tommyeats

luger's accepts debit cards, although they don't publicize that fact. they also accept woman. those stories are from the 70's.

if you appreciate dry-aged porterhouse then Luger's is for you. if you don't care for dry-aged steak or can't generally discern between dry-aged/wet-aged/not-aged then you might not see what all the fuss is about.

if you go please don't put the "steak sauce" on anything but your bread and shrimp cocktail.



Right on with the last comment, Luger's Porterhouse needs no sauce.

If you want a bit fancier atmosphere, go to the original Wolfgang's. Very similar food/menu (plus it's in Manhattan). My second favorite steak after Luger's.

Wolfgang's as reviewed on this site and their website:

http://www.roadfood.com/Reviews/Overview.aspx?RefID=3445

http://www.wolfgangssteakhouse.com/

divefl
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RE: Peter Lugers? - Thu, 03/27/08 1:02 PM
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quote:
Originally posted by tommyeats

luger's accepts debit cards, although they don't publicize that fact. they also accept woman. those stories are from the 70's.



Their owner was just on Travel Channel's Steak paradises saying no credit cards other than their in house one. More than a storie from the 70s.

hatteras04
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RE: Peter Lugers? - Thu, 03/27/08 1:38 PM
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This may be a dumb question but how does the meat stay juicy when they slice it before it is served? Does it rest for long enough before they slice it that the juices have re-distributed and don't run out? I have always wondered about this.

billyboy
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RE: Peter Lugers? - Thu, 03/27/08 3:55 PM
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The juice is on the uber hot serving plate and your waiter will spoon it over your meat as he serves it on to your plate.


tommyeats, you just brought up a subject I have been wondering about ever since I went there. Are there two sauces, one for the tomato and onion salad/shrimp cocktail and another one for the steak? Or is there just the one "steak sauce" that is used for both. It seemed there was just the one and it tasted to me like it had horseradish in it which threw me off when trying it on the steak. Of course I didn't douse the steak in it. I tasted the meat by itself first, then lightly dipped a subsequent piece in the sauce on the side of my plate. In all honesty, I don't know much about the differences between wet vs. dry aging and how that is supposed to come across on the palate, so Luger's may have been lost on me. I wasn't crazy about it.

divefl
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RE: Peter Lugers? - Thu, 03/27/08 3:57 PM
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It is one sauce but they would prefer you kept in on their salads and not on the meat. They should have called it salad sauce.

The Travelin Man
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RE: Peter Lugers? - Thu, 03/27/08 4:22 PM
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I use the "steak" sauce on something besides the bread and shrimp cocktail (come to think of it, I have never had the shrimp cocktail).

Order the tomato and onion appetizer and a slice of bacon. Slice the tomato and onion into bite size portions. Add a small piece of the bacon and a touch of the sauce. It is the perfect combination of flavors. I also sometimes use a small dollop of sauce on the burger served at lunch, but the burger doesn't need it at all.

And, for those who say that there are BETTER steak houses than Luger's, please tell me where they are. I have a pretty impressive list of steak houses that I have visited over time - great independent steak houses - but, I have yet to find one that is BETTER than Luger's, and I am not sure that I have found one that is AS GOOD AS Luger's.

Some examples include...

Ringside - Portland, OR
Vito's Chop House - Orlando, FL
Drinkwater's - Scottsdale, AZ
Metropolitan Grill - Seattle, WA
Johnny's Cafe - Omaha, NE
Angus Barn - Raleigh, NC
Smith and Wollensky
Morton's
The Palm
Ruth's Chris...and many, many more. Understand, I like these places a lot - but, they don't compare to Luger's.

Greymo
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RE: Peter Lugers? - Thu, 03/27/08 4:42 PM
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quote:
Originally posted by The Travelin Man

And, for those who say that there are BETTER steak houses than Luger's, please tell me where they are. I have a pretty impressive list of steak houses that I have visited over time - great independent steak houses - but, I have yet to find one that is BETTER than Luger's, and I am not sure that I have found one that is AS GOOD AS Luger's.






I agree with you. Peter Lugers is a wonderful experience; quite unlike any "upper end" steahouse that you have even been. My favorite steakhouse is Bern Steakhouse in Tampa, Fl, but for a most wonderful steak and atmosphere, I would go to Peter Luger's any day of the week.

The Travelin Man
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RE: Peter Lugers? - Thu, 03/27/08 4:52 PM
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I haven't yet been to Bern's (and living in Florida for nearly 20 years, it even surprises me!), but Tampa is not usually on my route for upscale dining. I need to make an effort to do it.

tommyeats
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RE: Peter Lugers? - Thu, 03/27/08 9:30 PM
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quote:
Originally posted by divefl

quote:
Originally posted by tommyeats

luger's accepts debit cards, although they don't publicize that fact. they also accept woman. those stories are from the 70's.



Their owner was just on Travel Channel's Steak paradises saying no credit cards other than their in house one. More than a storie from the 70s.

i guess i've eaten there for free, then, since they obviously didn't run my debit card through. but hey, it was on TV, so it must be true.

as far as the stories from the 70's go, i was referring to the "no women" point. unless the guy also said that they frown upon women entering their restaurant, which I'm guessing he didn't.

billyboy, i think there's just one sauce. i could be wrong though, as i don't pay much attention to the sauce.

tommyeats
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RE: Peter Lugers? - Thu, 03/27/08 9:34 PM
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quote:
Originally posted by hatteras04

This may be a dumb question but how does the meat stay juicy when they slice it before it is served? Does it rest for long enough before they slice it that the juices have re-distributed and don't run out? I have always wondered about this.

they actually slice it during cooking, and then they throw it back under the blazing heat. it then sits in a super hot plate (and continues cooking on your table to some extent). this process essentially spits in the face of the widely accepted theory that you have to let meat rest.

I think you have to let meat rest when it cooks for a long time. however, when you order a steak medium rare, the middle isn't going to be gushing fat and juice any more than an uncooked piece of steak will. and the pool of clarified butter they serve the steak with doesn't hurt, either.

Slim Strummer
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RE: Peter Lugers? - Fri, 03/28/08 5:55 PM
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Peter Luger is a must see and eat, plain and simple. Even if you don't like it afterwards. It has been well over 12 years since I went, but I would definitely go again.

Russ Jackson
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RE: Peter Lugers? - Fri, 03/28/08 6:08 PM
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YES ...Russ

sk bob
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RE: Peter Lugers? - Sat, 03/29/08 9:07 PM
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it is peter lugars "sauce" NOT steak sauce.

tommyeats
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RE: Peter Lugers? - Sun, 03/30/08 10:07 AM
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quote:
Originally posted by sk bob

it is peter lugars "sauce" NOT steak sauce.

you can see on this link that peter luger's does not necessarily agree with your assertion: http://peterluger.com/petlugsauc.cfm

although they seem to be as confused as anyone else.

the bottom line is that they give every table that sauce regardless of what you order and i've never heard a waiter say "don't put that on your steak for god's sake". they promote its use merely by placing it on every table.

Baah Ben
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RE: Peter Lugers? - Sun, 03/30/08 11:23 AM
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Travelin Man..Just a point. I do not think Metro in Seattle serves prime beef. I'm pretty sure about that. I've been there and yes, I was not impressed with their NY strip steak, either. I know the Capital Grille doesn't serve prime grade either. Perhaps some others on that list of your's may not either?

I feel this is a very important distinction in making a comparison and touting Peter Luger's as the "Best Steakhouse" in America. You are pretty firm on that. But, it has to be an "apples to apples" comparison right? That should take into account the cut of meat, the grade and I firmly believe price. Especially the price. Anyone can serve the best quality, if you charge enough for it. Show me a place that serves a great steak at a fair price and that place would be on any list I'd put together.

Hey, I'd love to have tried many of the places you are mentioning that "do not compare" to Luger's, but frankly I never had a business expense account. I'm retired and there are choices in life we all make. I never could deal with NYC steakhouse prices on any type of frequent basis. My visits were usually "event driven." I've been to Luger's several times, Bern's, The Old Homestead, Ruth Chris, Metropolitan and a few others. My point is more about "lists" or "Best". Hey, I'm an offender, too. I contend Bob Cat Bite is the best burger in the USA. Many also agree. But, it is easier to compare a burger..There are no grades, cuts, etc. Apples to apples..That's all I'm saying here.

I noticed you had very, very few NYC restaurants on your list. Luger's steak is a porterhouse..that's how they've made their bones. Contrary to another poster, who mentions they have a "few" other cuts. When you go to Lugers folks, you order "steak for 2, 3, 4." That brings out a porterhouse to the table every time..

Perhaps the comparison should be a porterhouse from Luger's to say a porterhouse from someplace like Doe's in Mississippi? I'd think a comparison should also take into account the price. Anybody want to chime in on this? Please feel free. THIS POST IS NOT MEANT TO START AN ARGUMENT!

I've been to Luger's and loved the steak...Parts of it, that is. No, I do not like a porterhouse steak and would never order one, if I had a choice. I happen to like a Kansas City Strip Steak, a NY Strip Steak...Call it what you will. It's from the short loin and I like the texture much better. It is a much firmer, meatier taste IMHO. No, you'll not get a combination of textures that you'll get with a porterhouse.

Travlin Man, I don't think you've compared apples to apples so while we can all appreciate that it gets your vote as The Best Steakhouse in the country, I think that may not be correct. It may be the oldest, the most traditional looking and most famous....I'll grant you that. And, it may serve the best prime grade "porthouse" steak in the country..It was the best I've ever had, too. But, I never got to Doe's in Mississippi through the state (my bad!). Anyone been to Lugers and Doe's? Boy, I'd love to hear from them. Compare the price, not atmosphere, of course. Just the steak.

As for me, I would love to hear from other roadfoodies as to who they think serves the best Prime Grade "Strip Loin" in the country? If this has already been done, just refer me and forget duplicating the same post. We've had enough "I'm Starting a Restaurant" and "Harold's" posts for a lifetime already.

Roadfoodies..What about a NY strip from Spark's, Del Frisco's, The Homestead, or a KC Strip from a palce in Nebraska, Kansas or Colorado?.....Thanks and no disrespect to The Travlin Man.

Baah Ben
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RE: Peter Lugers? - Sun, 03/30/08 11:34 AM
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Tommyeats..I know they put clarified butter on the steak before it reaches the customer and they use radiant upright broilers..there is no charcoal taste to their meat. Extremely high BTU burners. Use to be specially made for them by Franklin Chef..I have no idea who makes them now, but they do not last that long with the volume that place does.

I had no idea they cut up the broiled porterhouse and then return it to the broiler. Very interesting. Avoids having customer returns though doesn't it...At the heat those broilers are generating, it would work. There is no way you can duplicate that process at home no matter how great a piece of meat you buy. Well, there was a poster who filled up his apartment with smoke trying..That was fantastic! He showed us pictures, etc.

I also saw on FoodTV or the Travel Channel the women who own the place go to the market a few times a week before dawn and get first dibs on the meat they want. They have a stamp fopr each piece of meat so the suppier cannot make any mistakes on which they deliver. Then they dry age it, etc. There's a lot of shrinkage (weight) and waste and that's one of the reasons a dry aged steak is more $$.

jimsock9
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RE: Peter Lugers? - Sun, 03/30/08 11:54 AM
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I find this thread to be interesting and bizarre. If I go somewhere and get my food I'll use whatever sauces I want on anything I want it on, and if anybody cut up my steak for me I'd send it back or jam my fork in their eyesocket.

tommyeats
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RE: Peter Lugers? - Sun, 03/30/08 12:10 PM
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quote:
Originally posted by Baah Ben
I've been to Luger's and loved the steak...Parts of it, that is. No, I do not like a porterhouse steak and would never order one, if I had a choice. I happen to like a Kansas City Strip Steak, a NY Strip Steak...Call it what you will. It's from the short loin and I like the texture much better. It is a much firmer, meatier taste IMHO. No, you'll not get a combination of textures that you'll get with a porterhouse.

Baah Ben, is the strip that is commonly called Kansas City Strip or NY strip different from the strip in the porterhouse?

i'm a strip guy too, and turn up my nose at tenderloin. however, when those two pieces of meat are dry-aged on the porterhouse, i just love it. in fact i'm not afraid to say that i often enjoy the tenderloin side more, if only because it seems to take to the aging much more, and tastes funkier than the strip side.

NebGuy
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RE: Peter Lugers? - Sun, 03/30/08 12:30 PM
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quote:
Originally posted by tommyeats

is the strip that is commonly called Kansas City Strip or NY strip different from the strip in the porterhouse?

Nope.

porkbeaks
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RE: Peter Lugers? - Sun, 03/30/08 12:34 PM
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quote:
Originally posted by jimsock9

I find this thread to be interesting and bizarre. If I go somewhere and get my food I'll use whatever sauces I want on anything I want it on, and if anybody cut up my steak for me I'd send it back or jam my fork in their eyesocket.



Baah Ben
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RE: Peter Lugers? - Sun, 03/30/08 2:33 PM
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Tommy eats...No..KC and NY are the same. The part I do not like of the porterhouse is the tenderloin. So, I'd seek out the slices of what would be the strip portion if it was butchered differently. The tenderloin part, at $45 or more per person, is something that definitely tastes and "feels" different when you are eating it. Just not for me. But, I do like a filet. They serve the steak, sort of put back together, like a puzzle,at Luger's. So, I stayed away from the tenderloin.

If you get a center cut rib pork chop vs a center cut pork loin chop (costs more!)the same exact thing is evident. In a center cut pork chop, there is a portion of the tenderloiin on the opposite side of the loin portion..It's darker meat and tastes completely different. ust like if you brought a whole pork tenderloin; that meat is much darker and has a different texture than the meat from what you could call the loin.

The pork tenderloin is very tender, tastes different and has a different texture..Don't like them either when part of a center cut rib chop, but I do like the tenderloin, if served by itself. Go figure.

tommyeats
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RE: Peter Lugers? - Sun, 03/30/08 2:41 PM
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ah. just like the rest of the animal, the strip changes from back to front, so i thought maybe the strip you like comes more from the front of the short loin, as opposed to the back (where the porterhouse comes from).

i am puzzled that you like tenderloin, but only on its own. tenderloin for me is only good when it's been dry-aged and is attached to the strip.

i'll tell you what, we can go to lugers, you can have (most) of the strip side, and i'll take care of that funky tenderloin side for you.

Baah Ben
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RE: Peter Lugers? - Sun, 03/30/08 3:30 PM
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Sounds like a plan....I like my strip steak smack from the middle of the shell...I do not like that end cut! Do you ever by the entire shell and have them cut it up in steaks for you?

The Travelin Man
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RE: Peter Lugers? - Sun, 03/30/08 3:33 PM
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quote:
Originally posted by Baah Ben

Travelin Man..Just a point. I do not think Metro in Seattle serves prime beef. I'm pretty sure about that. I've been there....Perhaps some others on that list of your's may not either?


I can only tell you that it is sometimes hard to hear the rest of an argument when you start out on the wrong foot. The Met most certainly serves prime grade beef. Their menu can be found here: http://www.themetropolitangrill.com/food.cfm I didn't choose to pull up the web site for every place I mentioned, but here is the Ringside, too: http://www.ringsidesteakhouse.com/ I guess you have to navigate that one yourself, as it does not link directly to the menu. However, I went back and re-read my post and I never claimed that the Met or anywhere else serves prime beef. I only listed a number of steakhouses so as to lend some kind of credence to my praise of Luger's. I hate when threads offer irrefutable "bests" based on one visit - for instance, "The best philly cheesesteak in the world is at...." when they have only been to two or three places on all of one visit to Philadelphia.

quote:
Originally posted by Baah Ben

I feel this is a very important distinction in making a comparison and touting Peter Luger's as the "Best Steakhouse" in America. You are pretty firm on that.


I am? Again, though, re-reading my previous post, I didn't say that Peter Luger is "the "Best Steakhouse" in America." I said that I have been to no place BETTER. However, I also haven't been to Tea Steakhouse in SD or Doe's or any number of other places.

quote:
Originally posted by Baah Ben

But, it has to be an "apples to apples" comparison right? That should take into account the cut of meat, the grade and I firmly believe price. Especially the price. Anyone can serve the best quality, if you charge enough for it.


It HAS to be an "apples to apples" comparison? Ummm...no. I said that I have been to no place BETTER. I never claimed what the criteria for my comparison were - and, other than giving some reference to the places that I am comparing, I don't know that my statement is one that could be disagreed with. If YOU think that *I* have been to some place better, please let me know. If you would like to only take the cut of meat and the price into account, go for it. For me, intangible things like service, ambiance, history, etc. most certainly play a part in the whole experience that is dining out. A lot of people think that service and ambiance are THE MOST IMPORTANT criteria - as evidenced by the number of frou frou type restaurants that thrive, that aren't really my thing.

quote:
Originally posted by Baah Ben

Hey, I'd love to have tried many of the places you are mentioning that "do not compare" to Luger's, but frankly I never had a business expense account. I'm retired and there are choices in life we all make. I never could deal with NYC steakhouse prices on any type of frequent basis. My visits were usually "event driven." I've been to Luger's several times, Bern's, The Old Homestead, Ruth Chris, Metropolitan and a few others.


I am not going to apologize for having a job that keeps me away from my friends and family for about six months out of the year (like you said - we all make choices) and also picks up a portion of my restaurant bills. I am a single guy (which, honestly, has allowed me far more opportunity to travel than my job ever did) with low personal expenses, too. My "expense account" is a per diem that I get when I am on the road for work. It is all of $45/day (and has been for five years). Yes, anyone can easily eat for $45/day at home - but, there is a reason why Rachael Ray did a show called "$40 a Day" - because it is not easy to do when you are eating out on the road. To go to a place like Ringside, the Met or Peter Luger's means that I either need to supplement my per diem or eat significantly cheaper on other meals during my travel period. It is a supplement - but, don't think I am eating high off the hog on the corporate dime.

quote:
Originally posted by Baah Ben

I noticed you had very, very few NYC restaurants on your list.


Yes, when I am in NY, and I want a steak, I usually just go to Luger's. I have also been to Major's on Long Island, which is good, but also not in the same class. A lot of the places in NYC are just Luger clones anyway - Wolfgang's, for example - if I am going to do the "Luger-style" - why not go to Luger? Of course, you may not be able to get a table at Luger on short notice - so, that could be a reason to go some place else.

quote:
Originally posted by Baah Ben

Perhaps the comparison should be a porterhouse from Luger's to say a porterhouse from someplace like Doe's in Mississippi? I'd think a comparison should also take into account the price.


If a steakhouse in Mississippi cannot provide a quality meal at a lower price than a restaurant in NYC, then there is another problem. I would think that the real estate costs in MS are significantly less than NYC, so if you are big on comparing apples to apples, I don't know that this is going to work, either. Besides, if you are in NY, you are going to have a hard time eating at Doe's - and, besides the people who frequent this site, I don't know too many people who plan their vacations around which steakhouses are available.

quote:
Originally posted by Baah Ben

Travlin Man, I don't think you've compared apples to apples so while we can all appreciate that it gets your vote as The Best Steakhouse in the country, I think that may not be correct.


Facts are either correct or incorrect; opinions belong to those that express them - and, by definition, cannot be wrong. The only fact that I stated is that I have never been to any steakhouse better than Luger's.

quote:
Originally posted by Baah Ben

Anyone been to Lugers and Doe's? Boy, I'd love to hear from them. Compare the price, not atmosphere, of course. Just the steak.


Just to clarify, I also never said anything about Peter Luger serving the best steak (or one that is better than the steak served anywhere else). As a matter of fact, I never even discussed the steak at all. I mentioned the bacon, the sauce, the tomato and onion appetizer and the famous Luger Burger.

And, as silly as I think Top 10 lists are, I think head-to-head comparisons are just as ridiculous. I know of few people whose decision on where they will eat on any given day would include the choices of Luger's and Doe's on that same day. "What do you think, honey, should we go to Brooklyn or Mississippi tonight for dinner?" No. If you want to compare Pat's and Geno's, go ahead. If you want to compare Katz's and Carnegie, fine. But, Doe's and Luger's just makes no sense to me.

quote:
Originally posted by Baah Ben

We've had enough .... "Harold's" posts for a lifetime already.


This is the second time that you mentioned this in a week. For those of us that get out of the house, travel, take pictures, and then write up what we found, it's a little insulting - especially coming from someone who has a few posts and hasn't posted a single trip report. Yes, there are other ways to contribute to this web site, and I don't mean that people who post trips are any more important than anyone else - but, in a variation of the old adage, it seems that those who cannot - just criticize. In my previous post, one of the things that I *DID* write was for someone to offer a steakhouse that *is* better than Luger's. I couldn't find your response anywhere in your otherwise lengthy response.

quote:
Originally posted by Baah Ben

Thanks and no disrespect to The Travlin Man.


None taken...I hope you feel the same way.

Sundancer7
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RE: Peter Lugers? - Sun, 03/30/08 6:42 PM
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Traveling Man: I wish you had been on my debating team in high school. We would have done much better.

Paul E. Smith
knoxville, TN

ann peeples
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RE: Peter Lugers? - Sun, 03/30/08 7:28 PM
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I have never been to Peter Lugers.Yet I will stand by my opinion that the best steak I have had,THUS FAR, is a place called 5 O'Clock Club here in Milwaukee.I would compare it to the best around the country.Looking forward to trying PL or Does.Until then, as Travelin Man seems to be saying-the best HE has had...

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RE: Peter Lugers? - Sun, 03/30/08 7:44 PM
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This thread makes me wonder about a place in Scranton called Great Uncle Peter's.

http://www.greatunclepeters.com/aboutus.html

I think I need to eat there and see what I think. maybe I'll hit the lotto...?

Baah Ben
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RE: Peter Lugers? - Sun, 03/30/08 9:09 PM
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My error on Metro in Seattle. Yes, I thought it was a choice grade steak that I'd been served. They sure fooled me didn't they.

You said you'd been to lots of places and eaten at lots of steakhouses and we should "show you a better steakhouse." I thought you were really quite definitive about Peter Lugers actually. No, it never dawned on me you were talking about their tomato and onion and bacon sides. the over-all experience rather than the meat. My comments were all about the meat. I say they made sense..You disagree. Fine. But, when someone posts "Show me a better steakhouse" I think that can evoke challenges and comments...Don't you? I made what I thought were some good points .... You felt otherwise. End of story. Let the readers digest and comment as they wish.

But, getting back to my Trip Reports "deficiencies"..Please know I make it a point to always thank each and every person whose report I've gotten to see. If that's not sufficient, I don't know what else to say.



<this is a discussion about Peter Luger..stay on topic please>

Russ Jackson
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RE: Peter Lugers? - Sun, 03/30/08 9:23 PM
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Peter Lugers has by far The BEST BAY CORN in the country...Russ

sizz
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RE: Peter Lugers? - Mon, 03/31/08 11:06 PM
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you guys have 5 days to jump on this Peter Luger mug.... good luckthe best part is that this mug was made by Hall China

http://cgi.ebay.com/Hall-China-Mug-Peter-Luger_W0QQitemZ200212240511QQihZ010QQcategoryZ450QQssPageNameZWDVWQQrdZ1QQcmdZViewItem

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RE: Peter Lugers? - Tue, 04/1/08 4:58 PM
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Been to PL's so many times, I can't count that high but I have only been to Peter Luger's a few times WITHOUT a female. Definitely a place to take a woman who can appreciate the atmosphere and food.

swirsk53
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RE: Peter Lugers? - Fri, 04/4/08 5:25 PM
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Lugers rules:

The "Steak Sauce" is NOT for the steak.
The "steak sauce" IS for the tomatoes and onions.

Brooklyn is the "real original" and more Lugeresque than Great Neck.

Great Neck is great for business lunches on Long Island, especially if you are having a business lunch who eats.

The Porterhouse for 2,3, etc is the way to go, but you need to make sure everyone else wants it rare too.

Ordering anything but Porterhouse is like the scene in Annie Hall where Diane Keaton orders pastrami on white with lettuce and tomato at the Carnegie--SACRILEGE.

The onion rings and fries are sleepers. They are great and usaully an afterthought.


tommyeats
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RE: Peter Lugers? - Fri, 04/4/08 10:43 PM
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quote:
Originally posted by swirsk53

Lugers rules:

The "Steak Sauce" is NOT for the steak.
The "steak sauce" IS for the tomatoes and onions.


just as a matter of clarification, are these your rules for Luger's, or are they "Luger's rules".

kozel
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RE: Peter Lugers? - Sat, 04/5/08 12:38 PM
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We've been to Great Neck but we all agree that Brooklyn is better. Somehow, even the Porterhouse tasted better. I agree with swirsk53 that you pass on the fries and rings but we always enjoy the home fries and creamed spinach. I disagree that you only order porterhouse; my son always orders the lamb chops. They are served as an individual serving and after he's knocked those off, he turns his attention to the porterhouse that's served family style. I guess you'd call that a mixed grill.

Last time we were there we witnessed a comedic scene at the next table. The waiter was reverently holding a bottle of A1 steak sauce while explaining how lucky they were as it was their very last bottle. I think they missed the sarcasm.

swirsk53
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RE: Peter Lugers? - Sat, 04/5/08 1:15 PM
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quote:
Originally posted by tommyeats

quote:
Originally posted by swirsk53

Lugers rules:

The "Steak Sauce" is NOT for the steak.
The "steak sauce" IS for the tomatoes and onions.


just as a matter of clarification, are these your rules for Luger's, or are they "Luger's rules".


not really rules at all. just my preferences. to each their own.

ces1948
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RE: Peter Lugers? - Sat, 04/5/08 5:47 PM
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How much does a meal cost at Lugers?

kozel
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RE: Peter Lugers? - Sat, 04/5/08 6:36 PM
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Depending, a rough estimate is about $50 per person minimum (liquor extra). Everything is a la carte.

NYC2SoCal
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RE: Peter Lugers? - Tue, 04/22/08 2:26 AM
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Sorry for the late add.. I come to this site maybe once a year. But I have to echo Travellin Mans assessment. I personally have not found a steakhouse in the USA better than Peter Lugers. I have been to 43 states, and have eaten at many many steakhouses. Granted most if not all of them were in the large cities of those states. When I go into a steakhouse, I order what the steakhouse is known for (except if it's filet mignon). I order it medium rare, and sometimes, if in the mood, rare. Over the years, there have been shifts in my "rankings", but Peter Lugers has always remained in my top slot, at least for the last 15 or so years. My "current" rankings are:

1. Peter Lugers; Brooklyn, NY
2. Berns; Tampa, FL
3. McKendricks; Atlanta, GA

Sorry, I have not been to Doe's.. MS is actually one of the 7 states I have never been to.

Other things about Lugers, as others have mentioned, the sauce is great with the tomatoes and onions. I always order a Porterhouse for 2. If we have a party of 8, I would order 4 doubles (4 porterhouses for 2) vs, 2 porterhouses for 4. I believe the Great Neck one has salads. The Brooklyn one doesn't.. If you want greens, they have an awesome creamed spinach. That brings a story, I had a lady friend once ask what kind of salad they had (newbie). The waiter responded with "what are you a rabbit?". I was on the floor.. I love those waiters! :) Actually, it looks like they did add a salad to the Brooklyn menu. Oh, another thing, you have to ask for a menu.. Maybe they could just tell I've been there before, but I think I only got a menu once in the 20+ times I've been there.

NYC2SoCal
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RE: Peter Lugers? - Tue, 04/22/08 2:31 AM
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Hmm.. $50 is a little "tight".. When I go to Lugers, a party of 2 usually runs just under 200. The covers Shrimp Cocktail, Tomato and Onion, Porterhouse for 2, Creamed Spinach, German Fried Potatoes and a bottle of cabernet. Oh, and a coffee at the end.. Dessert if I'm crazy (that schlag is awesome) ;)

The Travelin Man
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RE: Peter Lugers? - Tue, 04/22/08 6:33 PM
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quote:
Originally posted by NYC2SoCal

Hmm.. $50 is a little "tight".. When I go to Lugers, a party of 2 usually runs just under 200. The covers Shrimp Cocktail, Tomato and Onion, Porterhouse for 2, Creamed Spinach, German Fried Potatoes and a bottle of cabernet. Oh, and a coffee at the end.. Dessert if I'm crazy (that schlag is awesome) ;)


I agree with you - $50 does seem a little tight, but it could probably be done. My last dinner meal at Luger's was in a party of three, we had the tomato and onion appetizer (for two), bacon appetizer (three slices), steak for three, German potatoes (which I still call home fries), creamed spinach, broccoli, one of their inexpensive bottles of red (~$40/bottle, IIRC), and one dessert split three ways (cheesecake?). The total bill came to $270, including the tip ($90/pp) - but, admittedly, that did include wine.

As far as the cost goes, everything is relative. I spent about $85/pp at Smith and Wollensky on Miami Beach - the wait was too long at Joe's ! - and it wasn't half as good as the meal at Luger's.

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RE: Peter Lugers? - Tue, 04/22/08 6:47 PM
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quote:
Originally posted by mikez629

Is it really worth going to PL's steak house in NYC. My wife is begging me to go. The waiting period for reservation is long,and every time I see a story on PL's there seems to be no women in the place (is it tabo to bring a woman).


Peter Luger's has for some time now been owned by a female, so feel free to bring a hungry one.

Cash only. Go to your ATM for $80/plate for food & tip; add accordingly for booze.

Enjoy! This is a landmark joint which truly lives up to its reputation. It has the best meat North of B.A.!

kozel
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RE: Peter Lugers? - Wed, 04/23/08 2:29 PM
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quote:
Originally posted by NYC2SoCal

Hmm.. $50 is a little "tight".. When I go to Lugers, a party of 2 usually runs just under 200. The covers Shrimp Cocktail, Tomato and Onion, Porterhouse for 2, Creamed Spinach, German Fried Potatoes and a bottle of cabernet. Oh, and a coffee at the end.. Dessert if I'm crazy (that schlag is awesome) ;)

Sorry for not being clear; but I think the porterhouse is about $50 per person and everything is a la carte. I didn't mean to imply that only the bar bill was extra.

BarbaraCt
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RE: Peter Lugers? - Wed, 04/23/08 2:59 PM
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Has anybody here been to Joseph's in Bridgeport,Ct.? The chef/owner supposedly worked at Peter Luger's. We are going there this weekend. Any suggestions?

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RE: Peter Lugers? - Fri, 06/13/08 8:00 PM
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YES !!!

uncledaveyo
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RE: Peter Lugers? - Sun, 07/20/08 10:42 PM
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quote:
Originally posted by The Travelin Man

I use the "steak" sauce on something besides the bread and shrimp cocktail (come to think of it, I have never had the shrimp cocktail).

Order the tomato and onion appetizer and a slice of bacon. Slice the tomato and onion into bite size portions. Add a small piece of the bacon and a touch of the sauce. It is the perfect combination of flavors. I also sometimes use a small dollop of sauce on the burger served at lunch, but the burger doesn't need it at all.

And, for those who say that there are BETTER steak houses than Luger's, please tell me where they are. I have a pretty impressive list of steak houses that I have visited over time - great independent steak houses - but, I have yet to find one that is BETTER than Luger's, and I am not sure that I have found one that is AS GOOD AS Luger's.

Some examples include...

Ringside - Portland, OR
Vito's Chop House - Orlando, FL
Drinkwater's - Scottsdale, AZ
Metropolitan Grill - Seattle, WA
Johnny's Cafe - Omaha, NE
Angus Barn - Raleigh, NC
Smith and Wollensky
Morton's
The Palm
Ruth's Chris...and many, many more. Understand, I like these places a lot - but, they don't compare to Luger's.


Totally agree: something completely unique and special about Luger's

CCinNJ
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RE: Peter Lugers? - Sun, 07/27/08 12:47 AM
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Peter Luger's does not accept "mainstream credit cards".

However, they do have a Peter Luger credit card.

I am happy to report (as a woman) not only will they let me eat there, I am a "card carrying member" since 2006. LOL

tommyeats
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RE: Peter Lugers? - Thu, 07/31/08 7:27 PM
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quote:
Originally posted by CCinNJ

Peter Luger's does not accept "mainstream credit cards".


again, this is not accurate based on what I've experienced, heard, and read. they have accepted debit cards, and I have no reason to believe they wouldn't do the same right at this moment.

CCinNJ
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RE: Peter Lugers? - Sun, 08/3/08 5:26 AM
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quote:
Originally posted by tommyeats

quote:
Originally posted by CCinNJ

Peter Luger's does not accept "mainstream credit cards".


again, this is not accurate based on what I've experienced, heard, and read. they have accepted debit cards, and I have no reason to believe they wouldn't do the same right at this moment.


As per Peter Luger's website

http://www.peterluger.com/carap.cfm

I have read (on blogs) that Peter Luger's has a secret debit card acceptance policy. I always err on the side of caution. I would never take the chance of walking into the place with just a debit card, without cash or the PL card. The secret policy is not so secret anymore, and PL can change their unadvertised acceptance, at any time, without any warning.

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RE: Peter Lugers? - Sun, 08/3/08 6:26 AM
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When you Noo Yok types are in vicinity of Southwest Fla and are missing Lugers try Andre's in Naples. He does his best to duplicate Luger's and he does'nt miss to far!

tommyeats
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RE: Peter Lugers? - Sun, 08/3/08 9:27 AM
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quote:
Originally posted by CCinNJ

quote:
Originally posted by tommyeats

quote:
Originally posted by CCinNJ

Peter Luger's does not accept "mainstream credit cards".


again, this is not accurate based on what I've experienced, heard, and read. they have accepted debit cards, and I have no reason to believe they wouldn't do the same right at this moment.


As per Peter Luger's website

http://www.peterluger.com/carap.cfm

I have read (on blogs) that Peter Luger's has a secret debit card acceptance policy.

i'm glad to see we agree.

for everyone's reference, there's an ATM right outside of the restaurant, just in case.

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