Egad! Change at Peter Luger!
How’d we miss this yesterday? Our compatriots at Grub Street report that — are you sitting down? — Peter Luger has changed its menu. (The south-Williamsburg beef temple does, by the way, officially have a menu, though one rarely actually sees, much less uses, one.) After 120 years of serving porterhouse, Luger has added the option of rib eye. Why the change? It seems there just isn’t enough good porterhouse in the city to meet the restaurant’s needs, so the only alternative was to start offering other cuts (or to, as the Grubbies say has recently happened, force some diners to eat fish). Grub Street is not displeased with this development: “Truly great porterhouses are hard to come by; they’re not marbled the way rib eyes are, and they don’t have the same depth of flavor.” Perhaps, but we won’t be eating them. You go to Luger for the experience as much as for the food, and the experience includes porterhouse. We could get a good rib eye without riding the J train.
After 120 Years, Peter Luger Introduces a New Steak [Grub Street]
And Adam Platt Saw the Beef, and It Was GoodNew York is teeming with big-deal new steakhouses these days, and New York’s venerable restaurant critic, Adam Platt, has been eating at most of them. Thinking of adding your own offering to the meaty mix? Absolutely free of charge, Platt tells you how to do it right. Over on Grub Street, it’s the Gobbler’s Nine Commandments of New York Steakhouses, running from the first course (“Thou shalt serve a crappy shrimp cocktail”) to the last (“Thou shalt serve very large, though tedious desserts”), with many stops along the way. What are the other seven commandments? Check them out on Grub Street.
The Nine Steakhouse Commandments [Grub Street]