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Peter Lugers

PAUL Jul 31, 2006 10:00 PM

[moved from Boston board]

Peter Lugers......ANOTHER NY myth. What is that tableside carving all about? I stopped needing to have my meat cut up when I was 4 years old. When I order a Porterhouse I want it served on a plate bone and all. The Creamed Spinach was very good. The steak was no better that many others I have had and not as good as some. Very little if any of the Funky flavor dry aged beef should have.

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  1. d
    dcardoni RE: PAUL Jul 31, 2006 11:00 PM

    At least go to the restaurant before you bash it. Peter Lugers doesn't carve the meat tableside.

    1. l
      Larry Brooks RE: PAUL Jul 31, 2006 11:06 PM

      Tableside carving? at Lugers? You've obviously never been there.

      1. BrookBoy RE: PAUL Aug 1, 2006 05:48 PM

        Well, as pointed out by other posters here, your description of your Peter Luger's meal is at odds with the way it's done and has been done for many a year. Luger's cuts the huge porterhouse into smaller slabs on the serving platter, has done it that way since the beginning of time. The waiter angles the serving platter so he can scoop the juices and drizzle them over the steak as he serves each diner. That's part of their shtick, and if you don't care for it then head for a different steak house.

        The poor quality of the steak is another matter. There have been reports here in recent years of a decline in quality, but not everyone agrees. For many years Peter Luger set the standard. There not only was no better steak, there really wasn't any equal, at least in my experience.

        But times change and industries and restaurants evolve. I know that the long time beef buyer for Peter Luger (a woman named Marsha Forman) died a few years back, and perhaps her successor(s) don't have the same eye or talent for picking beef.

        The first time I went to Peter Luger's was perhaps 25 years ago, and I was convinced that Luger's then was mostly hype. I had been a meat and potatoes guy all my life and I thought I knew steak. I still remember being astonished at how good I found Luger's steak to be. I also remember taking friends there for their first visits and seeing their astonishment.

        I don't go to Luger's very often anymore but my wife and I are thinking about a vist in August. I'll have to see for myself if things have slipped.

        I'll be sure to post my thoughts then...

        1. s
          Schveinhund RE: PAUL Aug 2, 2006 03:27 AM

          Seriously, why would you say such things about Peter Luger? The presentation is genius and the meat is the best I or anyone I know have ever had anywhere.

          1. b
            baconstrip RE: PAUL Aug 2, 2006 04:06 AM

            and their bacon is SOOOOOOO good...

            1. b
              bel886 RE: PAUL Aug 22, 2006 02:50 AM

              My wife, son, and I had a fabulous meal at PL's tonight. Steak for 3 medium rare, tomato and onion salad, hash browns, creamed spinach, and a few cold beers. Nirvana! I've been there perhaps 20 times and the steak was better tonight than ever before. Service was great; presentation was top notch. Price was $205 including tax and tip. Best steak house in NYC, no doubt!

              1. k
                kenito799 RE: PAUL Aug 22, 2006 03:50 PM

                Yep, there last week, porterhouse for two medium rare, creamed spinach, potatoes. The meat and fat crisped on the outside and buttery tender, packed with pure flavor, no seasoning required. Perfect with the cheapest cabernet on the menu. I can't imagine a more perfect porterhouse. The spinach is a great foil, so fresh and light. And they pile buttery over-whipped cream onto the fudge sundae...regular whipped cream just wouldn't be opulent enough after that steak...felt like it was the best sundae of my life.

                Don't feel much need for any other steakhouses, but maybe someday I'll try Strip House or Keen's just to compare.

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