Sun-Thu, noon-10:30pm; Fri-Sat, noon-11:30pm
1 at Franklin St.
American Express, Discover, MasterCard, Visa
Chambers St. to Canal St., Varick St. to West Side Hwy.
Brooklyn steak auteur Peter Luger has spawned more sequels than Rocky and Harry Potter combined; former headwaiter Wolfgang Zwiener offered one of the first with his Park Avenue restaurant, a blockbuster beef palace that soon begat its own Tribeca follow-up. With a street-smart waitstaff apparently right out of central casting, the dramatic dining room resembles a prototypical NYC steakhouse stage set, complete with mahogany paneling, exposed brick, and arched ceilings adorned with mosaic tiles (a nod to the Guastavino work at the Park Avenue original). A parade of sizzling platters boast the menu’s star players, butter-drenched porterhouses in servings meant for two or more. But other cuts, like the tender, well-marbled rib eye and a 3˝ pound lobster, deserve equally enthusiastic reviews. Supporting players don’t stray too far from the original script, either: Start with a piece of the thick, chewy bacon, with tasty cameos by creamed spinach and German hash-browned potatoes. Desserts like the slightly tart key lime pie blanketed with the signature schlag (dense, German–style whipped cream) guarantee a walloping good, if cholesterol-drunk, finish.Recommended Dishes
Porterhouse steak for two, $93.90; rib eye, $49.95; bacon, $4.95; key lime pie, $10.95