By Marchie2003 on 10/1/2003
So you want to experience what a steak in New York is all about…well then go to Peter Lugers. Hands down, no questions asked, the best steaks in NY. With it’s simple formula; age the steaks till the mold gets nice and thick, then cook them to perfection, they can do no wrong. I was once told by a waiter that if I saw what that meat looked like hanging in the back, I wouldn’t be drooling over it as he placed it down on the table. There is no special décor, or snotty wait staff. Its classic food at it’s best. I’m not big on the creamed spinach, even though I am told it is out of this world. What I do love is a nice piece of steak with some golden and crisp fries along side. It’s a great place to be noisy and eat till your blue in the face. I think both may actually be encouraged at this place. Great for large groups because you can get steaks for 2, 3, 4 etc and they arrive sliced and ready to go at the table. A true NYC landmark.
By sahw on 5/11/2003
Steak just melts in your mouth. Waiters, a species unto themselves with their wise-cracking witticisms. Worth the trip across the Williamsburg Bridge for a great steak dinner. Don't forget the tomato and onion salad,the creamed spinach, and the hash browns.
By battousai on 4/20/2003
All must bow to the great purveyor of the best Porterhouse you will ever have in your life. No one can come close to this Valhalla of beef. Poor wine list, but it is the only game in town if you are a steak lover, and shame on you if you've never been!
By fendi on 4/2/2003
THe food was delicious. The steak was medium rare with flowing juices. It tasted like butter. THe creamed spinach was incredible. I practically ate the whole bowl by myself. Tried the other Peter Luger in Great Neck. Less crowded and did not feel rush. Food was still amazing. Would go back but may go back to Great Neck instead. THe only reservations in Brooklyn are 5:45 or 10:00. Great Neck I got 9.
By bresler1 on 3/25/2003
You cannot eat a Better steak that has been AGED and cooked to PERFECTION!
By jmtnyc on 3/14/2003
I am very particular about my meat consumption, as there is nothing better than a thick steak grilled to perfection - yet nice and rare in the middle!! As a native New Yorker, I have eaten in nearly every steakhouse throughout the 5 boroughs and beyond. No one compars to Lugers. Always imitated but never duplicated, Lugers sets the standard that all others must look up to.
By rothsteg on 3/14/2003
I've been going to Luger's for 45 years or so and the steaks, hash browns and fries are always top of the heap. (creamed spinach doesn't do anything for me). In addition to high quality meat, perfectly prepared, its great virtue is consistency; I've never been disappointed in a meal at Luger's. Its signature "steak for one, two etc." turns out to be a money saver when you're with the kids or small eaters. Order for the amount of steak you're going to eat, rather than the number of people in the party. The legendary gruffness of the waiters has eluded me over the year; yet another urban legend methinks. I find good service with varying degrees of personality.
By stephanieelise on 3/14/2003
I went for the steak, but I go back for the creamed spinach. As good as the meat is (the best in the city), the sides somehow manage to hold there own. The tomotoes are mysteriously perfect at every time of year, the bacon is sinful, the shrimp are a big crowd pleaser, and strawberries are worth breaking the "I'm too full" barrier.
By trick on 3/14/2003
It's all been said before... if you love steak, this is heaven. Some people may not know about the bacon appetizer - it's so over-the-top it's a must! Sides get mixed reviews from the pundits, but I love them, the hashed browns and the creamed spinach, that is. Service is always bashed and it can be gruff, but the past few times I've been there the waiters have been lovely gentlemen who clearly know their trade. Don't go there too hungry because you'll almost certainly wait at the bar from 20-30 minutes, but do go.
By ShelleyCasey on 3/12/2003
Went to Peter Luger for the first time on a Monday in February and returned on Friday. The first bite of steak took us back to the 70's when meat was really meat. The creamed spinach was a perfect accompaniment. And our waiter accommodated our wish for half well-done and half rare!