I suppose there's not too much to say - pretty straight-forward place with great steaks...but what's the attire? Anything NOT to miss? How's the cheesecake?
Any tips appreciated!
___________________ Santa Cabilla...patron saint of Quericæstan. VIVE COULTER (not Ann)! VIVE CPD! Some cause happiness wherever they go; others, whenever they go...(Oscar Wilde)
Posts: 10726 | Location: Avenida de las Nalgas, Quericæstan | Registered: May 02, 2002
Long pants and that's basically it for attire (as though you have any choice in Brooklym during the winter).....start off with the jumbo shrimp cocktail for your appetizer (perfectly cleaned and de-veined); be sure to split open your onion roll bread and pour the house steak sauce inside (that's known as the "Peter Luger Jellyroll); order the porterhouse with creamed spinach and the German potatoes. Be patient and let your waiter spoon the food on your plate--including the juice and grease from the steak. If you want to splurge, skip the jumbo shrimp appetizer (unless you are real hungry) and create the ultimate surf n turf by ordering a lobster to compliment your porterhouse. Forget the cheesecake--the dessert of preference is the streudel with schlag.
Only thing to keep in mind is cash only. There is such a thing as a Peter Luger credit card, but this sounds as though it is your first time. Depending upon how far out you are going, I suppose you can always call or go to their web site and apply for a credit card. THE best steakhouse in the country, bar none. They have a 2nd location on Long Island (Great Neck).....Enjoy, this is a fantastic meal...get there a little bit early and develop comraderie with the bartenders--old school at its best.
Posts: 1293 | Location: Miramar, La Habana, Cuba | Registered: May 07, 2002
Roy hit it perfect...the waiters will ask you how you want your steak, and then hand you a menu with a sneer if you say you're not sure what you want...Another good appetizer to go for is the grilled bacon...I like the crab cocktail as well...Luger's sauce can substitute for cocktail sauce...don't expect a Wine Spectator type wine list, the wines are good, but selection is somewhat limited...decor is pretty basic, the waiters are 50 something men wearing aprons, dress is casual...have fun! PS, the neighborhood, although improved, can still be pretty sketchy after dark.
The risk of kicking butt is you get some crap on your shoe
ryj7x47, where have you been? Funny thing about Luger is that when people say "I've never tasted a steak like it," they're right. Luger's steaks have a very unique taste to them that you either love or hate, and it has to do with their seasoning and ovens. After having the lamb chops and steak in the same sitting, I found that both chops carry that unique Luger taste. Appetizers: I never would've ordered the tomato, onion and steak sauce dish on my own, but when the group I was with ordered them for the table last time I was there, I must say I was impressed and could not get enough. Steak: Get the Porterhouse. It's primarily what they serve anyway and their signature cut. Get it. Seating: They have a new section that feels like makeshift auxiliary seating (behind the bar). Try to avoid that and get seated in the beer garden for a true feel of the place. Cheese Cake: By the time I have desert, I'm eating on automatic pilot as per too many glasses of Cabernet and Scotch, so I cannot comment too critically. Cigars: There's a cigar bar right next door called Velvet if you like a stogie after a steak. I'd love to hear your report back. Cheers, Greg
Wherever I've been, it hasn't been NYC, unfortunately. But heading out at an ungodly hour in the morning.
Thanks for the recommendations and tips! And Greg...I've been there before (automatic pilot) and it does throw you off. I'll TRY to behave, and will report.
In tow...a Monte Robusto EL from the initial release; a specially made pyramid; a Boli PC; and an Esplendido...all from years ago. I HOPE they hold me over!
___________________ Santa Cabilla...patron saint of Quericæstan. VIVE COULTER (not Ann)! VIVE CPD! Some cause happiness wherever they go; others, whenever they go...(Oscar Wilde)
Posts: 10726 | Location: Avenida de las Nalgas, Quericæstan | Registered: May 02, 2002
Great place!! After dinner, went to Velvet next door. Nice place - with some excellent after dinner choices. BUT...you cannot smoke inside any more. I was relegated to a little patio out front where we watched the world go by. It was about 20 degrees, but they had a strong heater for the patio, so it was quite nice.
I smoked a Cohiba Esplendido from 1996 that was out of this world...! Doesn't get much better.
For dinner, did the porterhouse (naturally), with the spinach, fries, and tomato/onion salad...and their sauce. Incredible meal. For a place like that, my bar choice was a Tanqueray and tonic.
Earlier in the day, hooked up with an old friend at this little cigar club in Little Italy that was a TON of fun!! Had a Monte Robusto EL (from the original release...first run) and it was also an amazing cigar.
What a town! Wish I had more time. Then again, if I did, I'd probably have to get an entirely new wardrobe because it's no place for a diet!
___________________ Santa Cabilla...patron saint of Quericæstan. VIVE COULTER (not Ann)! VIVE CPD! Some cause happiness wherever they go; others, whenever they go...(Oscar Wilde)
Posts: 10726 | Location: Avenida de las Nalgas, Quericæstan | Registered: May 02, 2002
The Boli PC...had that walking around the Times Square area after deli...very nice little cigar. The pyramid?? Was hugged one too many times with it in my shirt pocket so the wrapper is destroyed! Time to do one of those tests to see how much influence the wrapper really does have. Cigar is an old custom pyramid...I wonder what it will be like with a wrapper from the DR.
___________________ Santa Cabilla...patron saint of Quericæstan. VIVE COULTER (not Ann)! VIVE CPD! Some cause happiness wherever they go; others, whenever they go...(Oscar Wilde)
Posts: 10726 | Location: Avenida de las Nalgas, Quericæstan | Registered: May 02, 2002
Gregory Mottola Tasting Coordinator, Cigar Aficionado Member Picture of Gregory Mottola
Posted January 20, 2009 01:45 PM Funny thing about Luger is that when people say "I've never tasted a steak like it," they're right. Luger's steaks have a very unique taste to them that you either love or hate, and it has to do with their seasoning and ovens.
On the contrary Peter Luger steaks taste so unique, because they are hand picked choice beef. Keep in mind only 5% of the beef produced in this country falls into that category. The sides of beef are then dry aged by them in temp humidity controlled walk in boxes for up to eight weeks.
This gives the meat a very beefy almost green taste. Also this controlled rotting produces a very tender juicy steak. Something that cannot be archived with over the counter super market beef. I use a German butcher that still ages his prime beef in this fashion. One month its Rib eye next Porterhouse next shell. The cost varies between $19-$23 a pound. I only eat steak twice a month so for me its not a big deal. However for many that eat red meat every night it is cost prohibitive.
Luger's is great, but I've had too many poorly cooked steaks from there to make it worth the hassle to get there. The overbooking and sheer volume of customers really makes it hit or miss. Also, I'm not a big fan of how they cut up the meat and put it back in the broiler to finish.
Gregory Mottola Tasting Coordinator, Cigar Aficionado Member Picture of Gregory Mottola
Posted January 20, 2009 01:45 PM Funny thing about Luger is that when people say "I've never tasted a steak like it," they're right. Luger's steaks have a very unique taste to them that you either love or hate, and it has to do with their seasoning and ovens.
On the contrary Peter Luger steaks taste so unique, because they are hand picked choice beef. Keep in mind only 5% of the beef produced in this country falls into that category. The sides of beef are then dry aged by them in temp humidity controlled walk in boxes for up to eight weeks.
This gives the meat a very beefy almost green taste. Also this controlled rotting produces a very tender juicy steak. Something that cannot be archived with over the counter super market beef. I use a German butcher that still ages his prime beef in this fashion. One month its Rib eye next Porterhouse next shell. The cost varies between $19-$23 a pound. I only eat steak twice a month so for me its not a big deal. However for many that eat red meat every night it is cost prohibitive.
Well,Reservoir, I cannot agree with you, as the dry-aging does not make Luger's steaks unique, among most high-end steakhouses (and granted, this is relatively a small number anyway). Most age their beef. And there are many farms in which to customize your cattle: ie. what it ate, how it lived, and its pedigree, etc. Believe it or not, an unstressed bovine tastes different than a stressed one. But for Luger this is neither here nor there, because the flavors that come from dry-aging and how the cattle was raised can be canceled out if not cooked properly. The reason I say that the unique "Luger" taste comes from the seasoning and cooking process is because that same unique taste recurs in the lamb, but the lamb is not treated the same way the beef is before cooking. This supports my argument. It's a signature taste that has less to do with the dry aging and more to do with their process. If you don't believe me about the cooking process, Reservoir, order one of their steaks raw. Look on their site. They ship them. Cook it yourself and see if tastes anything like what you get at the restaurant. As for supermarket steaks, to this point I agree with you...it is all factory meat. Overfed grain-stuffed cattle bloated with growth hormones, with no consideration given to pedigree, jammed horn to hide on small ranches until the day of slaughter. You can taste their misery.
Originally posted by Gregory Mottola: as the dry-aging does not make Luger's steaks unique, among most high-end steakhouses (and granted, this is relatively a small number anyway).
Actually, only one or two steakhouses in the country age the same way Luger does. The only other difference is Luger's will cut the meet halfway through cooking, which violates the resting rule.
It was explained to me by a waiter at Luger's that a major reason why their steaks taste better than elsewhere is because they age their meats for a longer period of time than most other restaurants. The longer aging process--which involves additional storage expenses--allows for a greater marbling process in which the fat blends in more with the meat allowing for a tastier product.
Posts: 1293 | Location: Miramar, La Habana, Cuba | Registered: May 07, 2002
Well,Reservoir, I cannot agree with you, as the dry-aging does not make Luger's steaks unique, among most high-end steakhouses (and granted, this is relatively a small number anyway). Most age their beef. And there are many farms in which to customize your cattle: ie. what it ate, how it lived, and its pedigree, etc. Believe it or not, an unstressed bovine tastes different than a stressed one. But for Luger this is neither here nor there, because the flavors that come from dry-aging and how the cattle was raised can be canceled out if not cooked properly. The reason I say that the unique "Luger" taste comes from the seasoning and cooking process is because that same unique taste recurs in the lamb, but the lamb is not treated the same way the beef is before cooking. This supports my argument. It's a signature taste that has less to do with the dry aging and more to do with their process. If you don't believe me about the cooking process, Reservoir, order one of their steaks raw. Look on their site. They ship them. Cook it yourself and see if tastes anything like what you get at the restaurant. As for supermarket steaks, to this point I agree with you...it is all factory meat. Overfed grain-stuffed cattle bloated with growth hormones, with no consideration given to pedigree, jammed horn to hide on small ranches until the day of slaughter. You can taste their misery.
Its your opinion and you are supporting it Greg. But what i have said here is not theory nor conjecture. While you as many are free to state and have your own opinion. I have stated fact My grand father grew up with butchered meat and my father eventually hand picked the steers that Luger's had slaughtered for their restaurants. But that was many years ago today its all different.
But the dry aging process is the key. In fact their steaks are only seasoned with some kosher salt then placed under a 900 degree broiler. If you had a commercial broiler like theirs and used some kosher salt your steak purchased from them would taste the same. As for the cows breed into misery they all are that is not why the meat tastes that way. It is the lack of dry aging supermarket beef is wet aged.It Soaks in a cryo vac bag in its own blood for 7=21 days. That's why they place a pamper under the package of meat to soak up the blood after the steaks are cut and packaged. That and the fact that supermarkets do not carry Prime beef. I know beef just as well as you know cigars. Please take no offense to this comment as it is not intended so.
I know beef just as well as you know cigars. Please take no offense to this comment as it is not intended so.
No offense taken, but surely you know that dry-aging is not a unique process to Luger's, and surely you know that the way cattle is treated, what it eats, and what the ranch puts out in terms of volume all affects the meat's flavor. In the case of supermarket meat, its lack of dry aging is only a minor reason as to why the steaks are so lousy. Yes, dry aging breaks down proteins and this amounts to more flavor, but you can dry-age a piece of supermarket meat all you want, it won't make a substantial difference. Another point I beg to differ with you is on the ovens. It takes years and years to season an oven, and that will affect the taste of whatever is cooked in it. Luger's ovens impart a taste to the meat, do they not?
Originally posted by Gregory Mottola: No offense taken, but surely you know that dry-aging is not a unique process to Luger's,
That is a simplistic view of dry aging. You assume every method is equal, which is far from the truth.
So you honestly think a seasoned oven and some salt imparts more than the protocol used for fermenting a slab of beef for over a month? Really??
quote:
Yes, dry aging breaks down proteins and this amounts to more flavor, but you can dry-age a piece of supermarket meat all you want, it won't make a substantial difference. Another point I beg to differ with you is on the ovens.
Not true. Obviously dry aging any piece of any meat for 4-6 weeks will make a huge difference.
I know beef just as well as you know cigars. Please take no offense to this comment as it is not intended so.
No offense taken, but surely you know that dry-aging is not a unique process to Luger's, and surely you know that the way cattle is treated, what it eats, and what the ranch puts out in terms of volume all affects the meat's flavor.
I really can not get into specifics without giving away trade secrets here. But their process is very unique Greg. And yes their steers are some of the best breed best fed steer available. Many only dry age for 4 weeks Luger's is a minimum of 6 - 8 weeks. The meat actually begins to turn green the green part is trimmed away before the steaks are butchered.
Quote In the case of supermarket meat, its lack of dry aging is only a minor reason as to why the steaks are so lousy.
That statement is just as ignorant as saying a Non Cuban cigar is better than a Cuban. The dry aging process is the reason for the taste, besides starting with the best possible beef. Once again please take no offense. Obviously you have formed your opinion. Right or wrong it is yours i do not wish to bicker or become belligerent over a piece of meat.
Yes, dry aging breaks down proteins and this amounts to more flavor, but you can dry-age a piece of supermarket meat all you want, it won't make a substantial difference. Another point I beg to differ with you is on the ovens. It takes years and years to season an oven, and that will affect the taste of whatever is cooked in it. Luger's ovens impart a taste to the meat, do they not?
Once again you are wrong on two points. 1st dry aging a piece and by piece i mean a whole section of Rib or Loin. Will make a tremendous difference in taste.Even a supermarket piece. Please note only the best grades of beef will benefit from this either choice #1 or Prime. The second point you are wrong is in dry aging improves taste is because your breaking down proteins. While breaking down proteins contributes. The main reasons are the blood is drawn back into the beef where moisture is lost and taste intensifies. Also the aging process breaks down the fibers of the meat making it so tender one can cut it with a butter knife.
