I love a good steak. Especially a buttery soft Shell steak and the best place to get great steak is a steak house. Be it Mortons, Ruth's Chris, Del Friscos, or other famous premium steak house, they do steak right.

Peter Lugars in New York has two such places. One, the original in Williamsburg, Brooklyn has been around for over 100 years. Last night I took my family to their Manhassat, Long Island restaurant, just because it is easier for us to get to. Same great steaks though.

We were seated at a large wooden table. No tablecloth to stain with beef juices.

A basket of fresh breads and rolls awaited us, and Ivan, our waiter promptly took our drink order. Martinis were on tap only for me as my wife is a tea totaler, my DIL drinks Sprite and my son was the DD. At 2-years-old my granddaughter prefers water from her sippy cup.

We looked at the menu, but I had made up my mind back in February (that's when one of my sons sent me a gift certificate for the restaurant) as to what dinner was to be. My son and his wife started with Jumbo Shrimp Cocktails while MrsDoc and I shared a platter of Beefsteak Tomato and Bermuda Onion (topped with Peter Lugars Sauce which tastes like shrimp cocktail sauce).

Martini time...

Dinner was to be Steak for 4, two HUGE Porterhouse steaks cooked medium rare with side orders of creamed spinich, broccoli and the house signature home fries.

The steaks did not disappoint. They were grilled perfectly and sliced in the kitchen but served with the bone. Ivan carefully placed 2 slices on everyones plate and placed a little beef juice on top. Even my little granddaughter had a piece (but she preferred a peanutbutter and jelly sandwich as prepared by her mom)

The steaks were just as expected, soft and tender, juicy and delicious.

Nothing was left, save the bones which were dutifully placed in a takehome bag for my sons Siberian Huskies to fight over later in the evening.

Dessert: I have been to Peter Lugars on numerous occasions and I have always enjoyed their desserts just as much as dinner and this too was decided a month ago. Apple Strudel mit Schlag, a huge pile of freshly whipped cream on the side for me and my DIL..

MrsDoc opted for Cheesecake, which is among the best in New York, and my son took the Key Lime Pie. There are other desserts, available as well. Coffee accompanied this, of course.

A snifter of Hennessy XO for me topped off the evening.

Peter Lugars does NOT accept credit cards. Cash or Peter Lugars charge are the only way to go. Figure about $100.00 per person, more if you are all drinking or ordering a bottle of wine.

As with all restaurants in New York, there is no smoking anywhere in the restaurant.

My rating ****

Wow, that sound good. That payment thing is a little odd to me, I wouldn't think to carry 5 or 6 hundred bucks in cash to a resturant. I guess that's why you check things out first.

Doc,

It sounds as if you had a wonderful evening. I enjoyed your review and will have to partake of this restaurant the next time I am close. I especially enjoyed how you were able to work a bit of humor into the review.

Someday your Granddaughter will begin to develop the taste for a fine steak instead of PB&J.

Thank you Doc for a great review. It will be worth my taking a drive from CT. There is nothing like steakhouse creamed spinich. I would try the Beefsteak Tomato and Bermuda Onion.

How long is the wait for reservations.

You must have a special granddaughter to sit patiently through a relaxind dinner like that one, even with a PB&J. You did a good job raising your son and he is doing the same with his daughter

I have been told its a great place!

The original Lugers is packed all day and night. If you want to eat at a normal dinner hour, plan way ahead. If you try and make a reservation a week or two in advance, you will likely be eating dinner while the sun is still up.

Lugers is really a no frills joint. Minimal as you can get in the decor department. I've always found the service decent, but rather lacking compared to some of the old school steakhouses in NYC, like the old Palm for example. The steaks at Lugers can range from sublime, to nearly burnt. Lugers is really high volume because of their popularity and sometimes the steaks are not prepared as well as they could be. I'm also not a fan of the pre-cut steak thing....though it tastes the same.

Lugers also hand selects and ages all their meat. They probably have the best meat of any steakhouse in America.

I look forward to heading back to NYC each spring to catch a Yankee/Bosox game at the Stadium and a meal at Peter Luger. I agree about Luger being the best steakhouse in the country, at least from the many I have been to. If you ever have a chance, go ahead and also order their lobster, giving you an unbelievable surf and turf combination.

I used to make the trek out to Brooklyn fairly often. That was before Wolfgang's opened in Manhattan. It is owned by a former Luger's chef and the menu is identical, as is the quality. Now I only have to cross 1 river to get that great bacon appetizer and porterhouse.

When did Wolfgang's open and where is it located?.....Bobby Van's (in midtown Manhattan) porterhouse is also good and where I go when I do not feel like schlepping over to Brooklyn.

The one on Park Ave opened several years ago. I havent tried the one in Tribeca yet. Here is a url for their site: Wolfgang's Steakhouse

BTW, Bobby Vans is very good. I go to the one in Bridgehampton often, but the steak here, and at Lugers is better IMHO.

I like Lugers but for an out-of-towner, Williamsburg can seem a little scary at night (at least, compared to the mean streets of Scranton). I always tended toward Gallagher's and Ben Benson's instead, but I can't say I've ever had a bad meal at Lugers.

Hey Doc...is the cigar bar still open next to Luger's?

Nice review, Doc.........
I'll be sure to stop there if I ever make it back to NY........

The best steak I have had to date came from Cattleman's in Oklahoma City.........

Give Me a Morton's any day of the week. Lugars yes it is nice once that is it.
1)It is hard to get to if you do not live in the city

2) No Credit Cards (and the meal is not cheap)

3)With so many other steak houses out there in the New York Metro Area Go there like I said if you need to have that I been there done that then go. But as the old saing goes there are other fish in the sea.

If I'm not mistaken, Velvet Cigars is right next door. Careful with your lingo there, though - they're a retail cigar shop, not a bar. They just happen to sell outstanding beer and wine and be open til 4 AM.

Velvet Cigars, that's the place! Glad to hear they're still open. From what I remember, they only sell bundle cigars there, and expensive ones at that. Not that I'm complaining...it's a great cigar store.

Peter Luger does have a 2nd location on Long Island (Great Neck). Took me 2 or 3 visits before I finally admitted the steak is just as good here as in the original Brooklyn location....you can sign up for a Peter Luger credit card by going to their web site or calling them.

Sounds like a great meal. Anybody ever tried Papas Brothers in Dallas? Great steak, great lobster, cigars welcomed, at least the last time I was there.

I still rather eat at "Paul's", I marinate the 2" Boneless Angus Ribeye Steak with Dale's Seasoning and coat it with minced garlic. Grill it for 3:30 minutes on each side and it is better than Burn's, Ruth Christ's or Fleming's.

If you're too afraid to travel to Brooklyn, try Ben and Jacks on the East Side in the 40's...two former Lugar waiters got it going...very similar porterhouse, but more varied menu, better wine list and they take credit cards. I've always like S&W and Sparks. Ben Benson's is way overated.

Morton's and Ruth's Chris are overpriced chain joints, IMHO.

Just getting back from NY....unfortunately, didn't have a chance to make it over to Luger (either Brooklyn or the one in Great Neck which is closer to mom's); however, I did have a porterhouse at Bobby Van's and--as noted above--have to say this is as close as it gets to Luger--IMHO and with reference to the porterhouse, which is the signature cut at both establishments (cannot speak for other cuts). Also, a great cold seafood platter complete with lobster....I chose the location on E. 54th because it is less than a 10 minute walk to Club Macanudo. Speaking of which, for those you who may have been turned away from Club Mac in the past because of their dress code, I am now pleased to report that they will let you in with jeans (provided they are not ripped)--only things still taboo are sneakers and collarless shirts.