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Better than Peter Luger's?

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starving Feb 21, 2012 09:11 AM

Is there any other steak house in Manhattan or Brooklyn better than PL's?

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  1. n
    nmprisons RE: starving Feb 21, 2012 10:10 AM

    Depends on what you are looking for. What are you looking for?

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      thegforceny RE: starving Feb 21, 2012 10:24 AM

      This topic is brought up regularly on the NYC boards. (Unfortunately, never to the point of exhaustion.) Thus, you'll see many, cheeky and argumentative comments. You may wish to use the search function on the board (top right hand corner of this page.)

      Take a look at Keen's and Wolfgang's.

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      Keens
      72 West 36th St., New York, NY 10018

      Wolfgang's
      4 Park Ave, New York, NY 10016

      1. Wilfrid RE: starving Feb 21, 2012 11:47 AM

        Steakhouse? No. Restaurants serving steaks as good or better? Arguably one or two: the rib eye at Minetta Tavern, for example.

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        Minetta Tavern
        113 MacDougal St, New York, NY 10012

        8 Replies
        1. re: Wilfrid
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          nmprisons RE: Wilfrid Feb 21, 2012 11:56 AM

          The dry-aged steaks at Craft are superior as well.

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          Craft
          43 E. 19th St., New York, NY 10003

          1. re: nmprisons
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            detroit1010 RE: nmprisons Feb 22, 2012 11:47 AM

            The steak for 2 at Craft is remarkably good. Better than Luger's, better than Minetta, better than Keens (if you ask me).

          2. re: Wilfrid
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            Alan Henderson RE: Wilfrid Feb 21, 2012 04:50 PM

            I had the Cote de Boeuf at Minetta the other day and found it to be less satisfying than the porterhouse for two at Luger's by quite a margin. It was indeed a very nicely aged, really rich tasting steak, cooked exactly to order at medium rare, but it just was not as enjoyable to me as the classic at Luger's. At nearly twice the price and the 5:30 availability time with people standing over your shoulders waiting for your coveted bar seats, I continue to prefer the schlep to Brooklyn. To each his own though, it is certainly a good steak.

            1. re: Alan Henderson
              Miss Needle RE: Alan Henderson Feb 21, 2012 08:17 PM

              I agree with you on every single point -- though it is kind of like comparing apples to oranges as the cuts are different.

            2. re: Wilfrid
              Bob Martinez RE: Wilfrid Feb 21, 2012 09:26 PM

              There's always Sammy's Roumanian.

              :joke:

              1. re: Bob Martinez
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                fondaddict RE: Bob Martinez Feb 22, 2012 10:17 PM

                I actually want to try Sammy's, I've heard a lot about it. I have never been to Peter Luger but also heard they have the best porterhouse in New York.

                1. re: fondaddict
                  Bob Martinez RE: fondaddict Feb 23, 2012 09:12 AM

                  Sammmy's is awful. Mediocre steaks at best but the pricing is stratospheric.

                2. re: Bob Martinez
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                  foodwhisperer RE: Bob Martinez Aug 3, 2012 03:04 PM

                  and Tad's

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                foodwhisperer RE: starving Feb 22, 2012 10:19 PM

                I have had steak at Wolfgang that rivaled Peter Luger.

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                  indiefoodie RE: starving Aug 3, 2012 12:40 PM

                  I guess comparing places specializing in different cuts is hard but if you were to pick one, just one place purely for the quality of the steak so no points for the atmosphere or service or anything else, what would you pick - Luger, Wolfgangs, Strip House, Craft, Minetta, BLT Prime and I'll add one that doesn't get a lot of love on the board - Del Frisco's :) Thanks!

                  3 Replies
                  1. re: indiefoodie
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                    Sneakeater RE: indiefoodie Aug 3, 2012 01:08 PM

                    Luger

                    1. re: Sneakeater
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                      irvingk RE: Sneakeater Aug 3, 2012 01:26 PM

                      Luger.

                    2. re: indiefoodie
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                      donovt RE: indiefoodie Aug 4, 2012 09:56 AM

                      Luger.

                    3. k
                      knucklesandwich RE: starving Aug 3, 2012 04:57 PM

                      This might not fit your definition of a steakhouse, but the beef-centric restaurant I'd choose would be Takashi on Hudson street. It's a japanese grill with a serious focus on the whole cow. They do the familiar steak-y parts, but it's their grilled offal that makes them unique.

                      The menu is fascinatingly thorough, and worth a look in and of itself.

                      3 Replies
                      1. re: knucklesandwich
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                        dlgc809 RE: knucklesandwich Aug 4, 2012 06:29 AM

                        Just had dinner at Wolfgangs this week with a group of Luger lovers. They thought the steak, a porterhouse, was as good as Luger and the sides better! Their chocolate cake was outstanding.

                        1. re: dlgc809
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                          addictedtolunch RE: dlgc809 Aug 4, 2012 06:36 AM

                          Surprising-been to both many times, and but for the convenience of Wolfgangs I would give the nod to Luger's 80% of the time.

                          1. re: addictedtolunch
                            a
                            arepo RE: addictedtolunch Aug 4, 2012 08:26 AM

                            Luger's is riding on its past reputation. Today it's more like the emperor without any clothes.
                            Try Keens.

                      2. s
                        sushiman RE: starving Aug 4, 2012 01:24 PM

                        There is no ONE best steak in NYC. There are numerous BEST steaks. Luger's specializes in one particular cut and one preparation. Maybe you do not want a Porterhouse? Maybe you want grass fed beef?

                        There are numerous choices. Palm for NY Strip. Raoul's for steak au poivre. St. Anselm for the ax handle bone in rib eye. Balthazar for steak tartare. Landmarc for the skirt steak. And on and on. There are twenty best steaks in NYC, if not more. Cut, preparation, cooking method and grass/corn make for tons of combinations of best.

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