Peter Luger ... Backstage

Post
wheregreggeats.com
Filet Mignon
2008/12/26 00:02:17
http://www.nytimes.com/interactive/2008/12/22/nyregion/20081222-rooms-pano.html
... If you like dry aged ... put this on full screen.

The Travelin Man
Filet Mignon
Re:Peter Luger ... Backstage 2008/12/26 00:13:31
I ate there for lunch one day and was leaving as they were unloading the meat delivery.  All I could think about was whether anything/how much ever "fell off the truck?"
MiamiDon
Filet Mignon
Re:Peter Luger ... Backstage 2008/12/26 05:44:53
Wow, Gregg!

Anyone up for steak?
edwmax
Double Chili Cheeseburger
Re:Peter Luger ... Backstage 2008/12/26 06:10:11
The Travelin Man

I ate there for lunch one day and was leaving as they were unloading the meat delivery.  All I could think about was whether anything/how much ever "fell off the truck?"


The trucks are delivering fresh meat. In the photo the "Dry-aged" or aging steaks are dark/black.  But heck, them fresh streaks would still be great too.
The Travelin Man
Filet Mignon
Re:Peter Luger ... Backstage 2008/12/26 10:21:46
Actually, I was at the Great Neck location.  I cannot say for sure whether the steaks were fresh or aged, but I don't think the aging is done on-site in Great Neck.
sk bob
Double Chili Cheeseburger
Re:Peter Luger ... Backstage 2008/12/28 18:48:17
in the grunts of Tim Allen : RRRRRRR UURRRUUUUGGGG. Lets eat
badbyron722
Cheeseburger
Re:Peter Luger ... Backstage 2009/09/05 19:51:44
SWEET BABY JESUS!
enginecapt
Filet Mignon
Re:Peter Luger ... Backstage 2009/09/05 20:31:33
That floor doesn't look dry-aged.
sunnyside up
Cheeseburger
Re:Peter Luger ... Backstage 2009/09/05 22:11:51
Well the ceiling certainly looks "dry aged". With that level of mold building up on the ceiling it causes me to wonder what other sanitary issues they might have? Peter Luger needs to do a good bit of housekeeping in their cooler.
madison
Junior Burger
Re:Peter Luger ... Backstage 2010/03/13 14:48:24
 
Alot of the steaks pictured look like more grissle and fat than prime meat, is the ceiling mold and dirty floor where the flavor comes from???
saps
Double Chili Cheeseburger
Re:Peter Luger ... Backstage 2010/03/13 16:52:16
Madison, you must be a steak expert.  Peter Luger's is famous because of their gristle and fat.  Obviously, you know quite a bit about aging as well.  Ever heard of Peter Luger's?
Twinwillow
Sirloin
Re:Peter Luger ... Backstage 2010/03/13 18:16:32
It's a carnivore's whore house!
mayor al
Fire Safety Admin
Re:Peter Luger ... Backstage 2010/03/14 22:11:25
I don't know why this happens, but when I open the link, I can open the article (text) but when I click on the interactive video, it show that it is opening, then says done and nothing happens. I waited over 5 minutes one time and still it didn't "open". I can click on the start and stop slideshow buttons and get a reaction but no followup with any visuals.

I hate being semi-literate with these machines.
madison
Junior Burger
Re:Peter Luger ... Backstage 2010/03/15 11:30:14
 
saps, yes i have heard of it, saw it on steak lovers paradise. i guess i can't see paying that much money for a plate of grissle and fat, when i go for a good steak i realize that is where the flavor comes from, but from the pics it seems extremely fatty and not worth it to me. maybe if you treat i might go..........
billyboy
Double Chili Cheeseburger
Re:Peter Luger ... Backstage 2010/03/15 11:57:35
Madison, when you mention having seem the pics, are you referring to the gristle and fat before they are cooked OR after?  The steak there is quite flavorful and the fat in the steaks plays a HUGE part in that.  I'm not down with gristle being a big part of the end result.  I didn't like it the first time I tried it as the group I was sharing the steak with likes their cow still "mooing" and that was just too rare for my taste.
wallhd
Cheeseburger
Re:Peter Luger ... Backstage 2010/03/15 12:01:49
To my eye, all of the meat sure has the look of prime beef.

All of the fat and marbling is, among other things, what makes this meat prime beef.

Can't wait to visit again.

Wally
tiki
Filet Mignon
Re:Peter Luger ... Backstage 2010/03/15 16:59:59
Madison--trust me on this--those pictures show whole sections of un prepared pieces of beef for aging---there's a lot of trimming done before it ever hits the flame and there is no gristle in your steak at Peter Lugers.
Twinwillow
Sirloin
Re:Peter Luger ... Backstage 2010/03/15 18:00:05
mayor al

I don't know why this happens, but when I open the link, I can open the article (text) but when I click on the interactive video, it show that it is opening, then says done and nothing happens. I waited over 5 minutes one time and still it didn't "open". I can click on the start and stop slideshow buttons and get a reaction but no followup with any visuals.

I hate being semi-literate with these machines.


Al, I'll try and mail you the link "open" from my other computer in about 10 minutes. Don't click on the video because it opens on it's own about 10 seconds or less after you've clicked on and, opened the link.


russ2304
Cheeseburger
Re:Peter Luger ... Backstage 2010/03/16 00:36:03
tiki

Madison--trust me on this--those pictures show whole sections of un prepared pieces of beef for aging---there's a lot of trimming done before it ever hits the flame and there is no gristle in your steak at Peter Lugers.


Madison------tiki knows from whence he speaks---those are aging WHOLE short loins and ribeyes--------they will be carved and trimmed to perfection before they hit the broiler---------------have downed my fair share over the years and they are as close to perfection as it gets.
 
Russ                   
 
 
 
MiamiDon
Filet Mignon
Re:Peter Luger ... Backstage 2010/03/16 12:01:41
Maybe some don't like the way this looks:
 
 

russ2304
Cheeseburger
Re:Peter Luger ... Backstage 2010/03/16 16:15:58
MiamiDon

Maybe some don't like the way this looks:
 
 



Hey Don-------what a beauteous thing to behold-------? is this a picture from Lugers----if not from which emporia of bovine goodies is this from!
 
Thanks and all best-------------Russ
MiamiDon
Filet Mignon
Re:Peter Luger ... Backstage 2010/03/16 16:49:51
Hi Russ,
 
It's from the Official Roadfood.com review of Peter Luger.
 
Here's a link:
 
http://www.roadfood.com/Restaurant/Reviews/533/peter-luger
post edited by MiamiDon - 2010/03/16 16:51:42
madison
Junior Burger
Re:Peter Luger ... Backstage 2010/03/21 13:20:38
 
fellow carnivores, i apologize, i got the wrong impression from the cooler pics..........will try to get there one day.
DocChuck
Hamburger
Re:Peter Luger ... Backstage 2010/03/21 13:52:34
Seems to me that it would be very difficult NOT to like the looks of those magnificent steaks, apparently PERFECTLY cooked and presented.
Kenny Joe
Cheeseburger
Re:Peter Luger ... Backstage 2010/03/21 14:57:37
I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.
Greymo
Filet Mignon
Re:Peter Luger ... Backstage 2010/03/21 21:08:17
Whatever!
russ2304
Cheeseburger
Re:Peter Luger ... Backstage 2010/03/21 23:15:35
Kenny Joe

I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.
 
 
aging them for "more than 100 years"----------Kenny---------from whence does this fable come??????
 
Russ

Foodbme
Porterhouse
Re:Peter Luger ... Backstage 2010/03/22 00:24:55
russ2304

Kenny Joe

I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.
 
 
aging them for "more than 100 years"----------Kenny---------from whence does this fable come??????
 
Russ


Obvious Copywriting Error.  They've been in Business that long. Grow Up!
russ2304
Cheeseburger
Re:Peter Luger ... Backstage 2010/03/22 11:41:13
Foodbme

russ2304

Kenny Joe

I am sure the steaks are excellent and perhaps even the best in NYC, but aging them for "more than 100 years" seems a little extreme.
 
 
aging them for "more than 100 years"----------Kenny---------from whence does this fable come??????
 
Russ


Obvious Copywriting Error.  They've been in Business that long. Grow Up!

 
Obvious to whom? Am grown up-----------don't need your sage and snide advice-------------love that the "smiley" icon you use is (sneaky)----sounds rather ungrown up to me.
Russ
enginecapt
Filet Mignon
Re:Peter Luger ... Backstage 2010/03/22 12:11:17
Now ladies.
paulde
Hamburger
Re:Peter Luger ... Backstage 2010/03/22 16:10:04
I don’t get the pre-sliced thing at Luger.  When I order a Porterhouse I would like the whole steak to be served bone and all. I have only been once and found the steak to be good but not great.  When dealing with beef I know it is impossible to maintain consistency. I would love to return again and see if I have better luck.
Greymo
Filet Mignon
Re:Peter Luger ... Backstage 2010/03/22 17:00:59
I love it served like that.  They cut it to perfection and it is just a wonderful meal.  I cannot wait to go again.



Foodbme
Porterhouse
Re:Peter Luger ... Backstage 2010/03/29 03:30:37
madison

 
saps, yes i have heard of it, saw it on steak lovers paradise. i guess i can't see paying that much money for a plate of grissle and fat, when i go for a good steak i realize that is where the flavor comes from, but from the pics it seems extremely fatty and not worth it to me. maybe if you treat i might go..........


If you watched Steak Lovers Paradise, then you should know that a large amount of that exterior fat & gristle is trimmed off. If you knew anything about meat buying, cutting and preparation, you would know Lugers paid for that meat based on Gross Weight. They lose about 40-45% of the Gross Weight once that streak is properly thimmed down to Net Weight. That's one of the factors that goes into the price you pay for a Good Properly Aged Prime Steak. You would also know that the only beef they buy is "USDA PRIME". What makes it "Prime" is the marbling in the meat. Duh!
I suggest you stick with McDonalds. They use "USDA Cutter" AND PROCESS THE HELL OUT OF IT!
post edited by Foodbme - 2010/03/29 03:51:31
Foodbme
Porterhouse
Re:Peter Luger ... Backstage 2010/03/29 03:59:23
madison

 
Alot of the steaks pictured look like more grissle and fat than prime meat, is the ceiling mold and dirty floor where the flavor comes from???


If you knew anything about Back House Restaurant Operations, you would know that Aging Room is very clean based on the thousands of pounds of meat that go thru there daily. I'm sure the floor gets cleaned everyday.
DocChuck
Hamburger
Re:Peter Luger ... Backstage 2010/03/29 06:17:38
Well, when I have to accompany my wife to New Yawk City on business (not my favorite place to visit, obviously), we sometimes eat at Peter Luger's.  I have never had a complaint about the food -- it is outstanding.  Of course, at those prices, we should expect no less.

However, the attitudes of some of the staff members leave a WHOLE LOT to be desired.  As Southern folks, we are NOT impressed with the condescending BS, even if  BAD MANNERS  is supposedly part of the yankee 'shtick' 
post edited by DocChuck - 2010/03/29 09:31:48
Greymo
Filet Mignon
Re:Peter Luger ... Backstage 2010/03/29 09:49:00
I have eaten at Peter Luger at least 5 times in recent years and have never had a waiter be in the least condesending.We have always enjoyed talking to them, and they have been excellent and gracious servers.
 
In fact, the last time we went, we had 3 small children with us and they were treated like royalty.............even to an extra serving of creamed spinach being brought out to them,  as well as  hot fudge sundaes for dessert  because  "Every well behaved child deserves dessert."
Foodbme
Porterhouse
Re:Peter Luger ... Backstage 2010/03/29 14:46:32
DocChuck

Well, when I have to accompany my wife to New Yawk City on business (not my favorite place to visit, obviously), we sometimes eat at Peter Luger's.  I have never had a complaint about the food -- it is outstanding.  Of course, at those prices, we should expect no less.

However, the attitudes of some of the staff members leave a WHOLE LOT to be desired.  As Southern folks, we are NOT impressed with the condescending BS, even if  BAD MANNERS  is supposedly part of the yankee 'shtick' 


If you thought you were treated badly at Peter Luger's, then you definitely don't want to go to Durgin Park in Boston!
 http://www.roadfood.com/Restaurant/Review/320-320/durginpark
cgpublic
Junior Burger
Re:Peter Luger ... Backstage 2010/04/18 21:36:16
Luger's? Best steakhouse experience in NYC.

Our party of four, two adults and two children, enjoyed an outstanding dinner last evening at the original location. Shrimp cocktail and tomato/onion for starters, a perfect Porterhouse for three cooked medium rare, German potatoes and broccoli for the main course, apple strudel with plenty of fresh schlag and ice cream sundaes for dessert.

Service was excellent - the waiters sang a very nice rendition of Happy Birthday to my wife, and showered the children with gold chocolate coins.

Even better was the steak - if there's a better tasting steak in America, I've haven't had one, and I've had plenty all over this country.
Twinwillow
Sirloin
Re:Peter Luger ... Backstage 2010/04/18 22:59:00
Greymo

I have eaten at Peter Luger at least 5 times in recent years and have never had a waiter be in the least condesending.We have always enjoyed talking to them, and they have been excellent and gracious servers.
 
In fact, the last time we went, we had 3 small children with us and they were treated like royalty.............even to an extra serving of creamed spinach being brought out to them,  as well as  hot fudge sundaes for dessert  because  "Every well behaved child deserves dessert."
 

Hmm, maybe "DocChuck" wasn't a very well behaved child.


mayor al
Fire Safety Admin
Re:Peter Luger ... Backstage 2010/04/25 12:15:04
Michael,
   I would put money on the validity of your comment. However, We will not be entertained by his irrational comments any longer.

I have never been to Peter Lugars, but have been impressed with the supporting write-ups here on this site, and the many visual tours on various food shows on TV. While Doe's Eat Place (Both the Greenville, MS and the Paducah, KY stores) lack the upper-class ambience of the NYC steak emporium, The beef one gets in the homey environment adds a flavor all it's own to the steak-eater experience. I vote a Big PLUS for both versions of a steak Restaurant!