How the Mighty Have Fallen

[pkadare]

Zero stars from the NYT for Peter Luger's.

https://www.nytimes.com/2019/10/29/dining/peter-luger-review-pete-wells.html?action=click&module=Top%20Stories&pgtype=Homepage

[FireMan]

Wow! Was that brutal.

[pkadare]

Sure was! I went once, a few years ago, for the experience. I wouldn't go back even before I read this.

[Henrik]

Well, I've been, and I felt the same way. Rude waiters, insanely overpriced food. Wait even though we had a reservation. Good riddance.

[Jerod Broussard]

Never heard of it.

[Loren]

I've only heard of it, being on the left coast and all...but dang, that review was super brutal!

Not to mention the ridiculousness that even with a reservation you end up waiting...

[TripleB]

Sorry to hear about Lugers. I have their cookbook, but never been there. Only heard about their famous steaks. More and more steakhouses are going down hill. I went to one recently that we use to go to as a family as a kid. The right of passage was ordering the "Joe's Special", a 24 oz. dry aged Porterhouse. Our recent visit (been 15 years since I was there) resulted in nothing I remembered. Bland food, overdone steaks, etc. Too bad. Will have to rekindle my memories.

But on reservations, it is not unreasonable to wait, even if you have a reservation. Restaurants try to seat tables early that are earmarked for a reservation. Waiting 10, 15 even 30 minutes is not uncommon in busy, popular restaurants. It's the people sitting at the table that don't eat and leave, but linger to chat and relax. Restaurants don't go up to tables and say, sorry, we have a reservation for this table and you have to leave.

[crazytown3]

"I look forward to them the way I look forward to finding a new, irregularly shaped mole."

Wow. I may 'borrow' that line at my next family dinner.

[RonB]

I just wish he hadn't held back...

[Oak Smoke]

I'd read about Lugers and seen it on tv, but never read a review. It's sad to think they've descended to that point. The thing that always got me was them slicing the steak then serving it. If I pay that much for a steak I don't want it cut up. I want those incredible juices to stay right where they are until I liberate them. It seems that the best steaks I've ever had, other that those I cook, came from smaller family owned steak houses where they lived by quality, service, and repeat business.

[pkadare]

Slicing a porterhouse is very common though in my experience it is most often done at table side. Keep in mind that a lot of steak places serve their porterhouses for 2 or more people.

[shify]

Its very common for steakhouses to serve porterhouses this way, not sure if Lugers popularized it or if they just copied it. They slice it, put it on the plate and add some more butter and then stick it under the broiler before bring it to the table.

[pkadare]

A story about Meathead's first visit to Peter Luger's that he just shared on Twitter. Read from the bottom up.

[klflowers]

Was Gotti part of the collections department?

[fkrall]

Gotti WAS the collections department!

[Meathead]

I am sure Gotti WAS the collections dept. One our guys hid in the bathroom. After we left I called a cab. While I was out front the bartender came out and chatted with a cop. Then he slipped him an envelope.

[klflowers]

Man, Luger's was on my bucket list. Not anymore. While we are on steakhouses, not to redirect the thread, but the local Ruth Chris is pretty overrated too.

[Meathead]

I second the motion on Keens. I was there last year. Hasn't lost a step. And the atmosphere can't be touched.

[Meathead]

Funny you mentioned Sparks. I knew the founder Pat Cetta well. He was into wine and I was in the wine biz at the time. If you remember there was a famous mob murder out front in 2014 https://www.nydailynews.com/new-york...icle-1.2043547

[Bobmcgahan]

I think the hit was actually in 1985. I went there once, more out of curiosity; I thought the steak was meh.

[Ahumadora]

On a side note one of my wholesale butchers offered me 20lbs of center cut Kobe beef ribs for $6 lb this week. Is that a good price??

[ofelles]

Ahumadora Let me think about that........I'll get back to you! 😁

[Meathead]

Sounds unbelievable. Too good to be true?

[Meathead]

And no way it is REAL Kobe. If anything it is Wagyu. BIG diff. Read this https://amazingribs.com/tested-recip...kobe-beef-myth

[Potkettleblack]

We used to go for special occasions when I lived in NYC, 25+ years ago. It was an institution then, but I am not surprised. There are better steakhouses in NYC. The old steakhouses in Chicago can't really compare with the flavor of the newer ones, imo. they have an ambiance, but ambiance was never the Peter Luger deal in NYC, not even in 1988.

Also, sizzling platters are a dumb idea that should just disqualify anyplace from being a great steak house.

[Troutman]

Peter Troutman's always serves great steak, has excellent service and even takes credit cards (although cash is always preferred )

[Steve B]

But it's not sliced.....

[Meathead]

Wowowowow!

[wu7y]

What's with the "chunk" cut out of each? Angels' share??

[mrteddyprincess]

That is a brutal review and reminds me of my thoughts after dining for the last visit I will make to Outback Steakhouse about two months ago in Indy.

[ofelles]

The modern day Sizzler. IMHO

[Porkies]

I usually visit Longhorn's for a steak that isn't too expensive and use to be a nice cut of beef cooked close to perfect. I quit going there as over time the product just went downhill and so did the cook. We have a couple of "high end" steakhouses, for this area anyway, and I've only been to one. I decided it was better to purchase a great cut and prepare it myself.

Interesting fact: There is an Outback directly behind Longhorn, and I always forget it exists.

[mrteddyprincess]

I agree. My wife and I dropped $200 at a fancy steakhouse last December and we decided that the steaks we prepare at home are far better than what we paid big bucks for. The wine is about 50% cheaper at home too!