Mon - Thu: 11:45AM - 9:45PM
Fri - Sat: 11:45AM - 10:45PM
Sun: 12:45PM - 9:45PM
“A must for any meat enthusiast”, this “legendary” (circa-1887) Williamsburg “shrine” to steak “never gets old” as “crusty” “characters” serve “top-of-the-line” “traditional” cuts like the famed “melt-in-your-mouth” porterhouse; the “vintage” “beer-hall” quarters are “packed for good reason”, but “bring a wad” since “you'll pay big” and “they only accept cash.”
Peter Luger holds a Michelin star, was named the Best Steakhouse in the Country by USA Today in 2012, and has dominated Zagat's Best Steakhouse in New York title for nearly three decades. The restaurant earned these awards for doing what it's done since 1887: Serving expertly broiled cuts of prime, dry-aged meat. A steak for one is available, but it's customary to order a porterhouse (one side is tenderloin, the other is New York strip) for two, or more, people. Sides and salads, such as sliced tomatoes and onions, fried or baked potatoes, creamed spinach, and iceberg wedges, are pleasing afterthoughts. The Luger-Burger, made from prime chuck and porterhouse trimmings, is only available at lunchtime. Service is charmingly brusque, and the baronial dining room (ancient wood paneling, leaded-glass windows, butcher-block tables, brass chandeliers, and a collection of beer steins) is always packed with suited Wall Street types, boisterous groups, and fifth-generation regulars. Make your reservation at least a month in advance — and bring plenty of cash.
J, M, Z to Marcy Ave.
What to tell a cabbie
Take me to the corner of Broadway and Driggs Ave. in Brooklyn
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