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Wayne Steak House-Anyone been yet?

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  • RayP Mar 17, 2011 04:55 PM
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Has anyone been to this new Steakhouse yet?

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  1. I have not been but I'm hoping someone will report back soon.

    According to this restaurant's web site and some other on-line information, Wayne Steak House is operated by a former waiter at Peter Luger's. In addition, the chef spent seventeen years working in Luger's kitchen (I suppose that could mean just about anything). The restaurant is said to offer 28-day dry aged prime steaks purchased from the same distributor as Luger's. As you'd expect, the place ain't inexpensive!

    http://www.waynesteakhouse.com/

    6 Replies
    1. re: ambrose

      Per Tommy's lesson, it seems that this place does NOT use USDA PRIME beef for its steaks...

      1. re: menton1

        Me? Where did I suggest that? I've never been here or even looked at the menu.

        I don't give lessons. I share experiences and knowledge. Everyone is welcome to listen or ignore. In fact I prefer to be ignored.

        1. re: tommy

          Tommy, having read some of your comments in other threads, it seems you have been to many of the better steakhouses in both NJ and NYC. How about checking out this place and reporting back?

          1. re: tommy

            The " lesson" was about the grade of beef in general used for steak. I didn't know to look for "USDA Prime aged" specifically. Now I will.

            1. re: menton1

              Look for "dry-aged" if that's what you want. "Aged" can mean that it came out of the Cryovac the day it was delivered.

              This place is boasting USDA Prime dry-aged beef. Since they're a Luger clone, I suspect they are dry-aging the usual suspects. Hopefully they are also doing the butter/beef tallow routine, which to my mind is where most of the dry-aged flavor is coming from at Luger.

            2. re: tommy

              the website clearly states they serve Prime Dry Aged Steaks.....just more bad information on this site.

        2. It's no Luger but they're doing a good job. Not as much dry-aged flavor in the steak or the buttery sauce, but a great piece of meat.

          3 Replies
          1. re: tommy

            Ate there first time, Excellent steaks for the suburbs, probably alittle pricey for suburbs, especially if you're used to the Outback or Charlie Brown's but much much better quality beef. The steaks were dry and aged and not over salted or super- seasoned like the chain places. Service could be better but I think they were overwhelmed as every table was full and there was a wait. Waiters were professional and because of a slight delay they gave us an extra side of delicious fried onions. As a bring your own you can save money on wine and the sides were reasonably priced. Definite keeper

            1. re: JimmyPete

              I've never noticed chain places over-salting their steaks as a rule. I haven't had many, granted.

              A piece of meat like a steak needs a lot of salt. The notion of over-salting at chains seems to be an easy way to criticize a chain, but to me it seems baseless.

              1. re: tommy

                My wife cooks relatively low salt , Doc's orders for me. When I go to Outback etc. I notice that they heavily salt , or use some type of topping that is salted [I notice because I'm thirsty all night. If you've ever had a real good steak New York City or Chicago , the meat doesn't need much seasoning at all. Chain's are ok but like I said my beef days are restricted so I'd rather spend the bucks when I go off the reservation. Wayne Steakhouse was worth it.

          2. A few friends went -- they enjoyed it and will go back.

            Thanks for the info everyone.

            1. I think often we look at price as a comparison, but to some that might be different than value. My point is that we are still talking about Northern NJ, the cost of doing business (all costs), etc. Comparing a place to Luger's vis a vis the steak is, to some, just not fair. It's Luger's!!! LOL. Comparing a place to Luger's vis a vis prices and what you are getting for it is also somewhat fallacious. As stated, the food might not compare and there are many variables as to the pricing.

              Sure, I think it's a natural tendency, but at the same time, stacking it up may not be a measurement of how much I enjoy, the experience, etc. I get everyone's points though and they are good points. Thanks.

              2 Replies
              1. re: ELA

                How is a comparison of the food to that of Lugers "fallacious" when the place itself is essentially doing that? If the food doesn't compare, and you're paying the same price, what does that say about the restaurant?

                Regardless, I'd hope it's just more than "enjoyable" at those prices and with those aspirations.

                1. re: tommy

                  I meant that to compare it on price only is somewhat myopic. Nothing wrong with it, but as with anything, we all have different ways of thinking, opinions, etc. If I know the food will not compare for whatever reason, I am not going to compare price, because for me, it's not a choice on a particular night to go to one or the other. Just my thinking.

                  I also think that, again, being in Northern NJ, it cannot be that much cheaper than a Luger's. I can still enjoy the meal, food, experience, etc. and pay the same price as I pay at Luger's, even if the food isn't as good. It might be close. It might be convenience. It might be many things. If it's far worse, that's another story of course. LOL.