Just when you think you’ve had the best steak of your life…you haven’t. At least not until you’ve been to Peter Luger in Williamsburg, Brooklyn. This place is old school, so old school they don’t take credit cards…These guys have been around since 1887 serving the finest USDA prime meat available on the market. Only short loin is served up and anything chosen goes through a crucial selection process only done by members of the family. Once the meat is selected it is brought up to the restaurant premises where the dry aging process begins. What is dry aging? The loins of beef sit in a temperature controlled cooler where air circulates around them for a certain amount of time (undisclosed and probably a family secret). After the aging process is complete, the meat is butchered and taken up to the kitchen for broiling. Yep, broiled!
…and the result…this beautiful thing right here. Crispy on the outside thanks to the broiling, as soft as you like it on the inside. So flavorful you’ll wanna scream, but you won’t because you won’t even want to open your mouth unless there’s more meat coming. I’m really not kidding, it’s that delicious. What else is on the menu? Who cares! Kidding, the menu is pretty straight forward. You have your starters which include bacon, tomato, salads. You have the meat OBVIOUSLY, selection of for 1, for 2, for 3…You also have a small selection of seafood items like shrimp cocktail. Truthfully I’ve only gone for the meat and the sides…oh the sides!
Speaking of perfect, how about perfect french fries? Crispy and potato-y, exact thickness, no extra oil. No wonder the menu is short, they stick to what they know perfectly and don’t try to experiment.
The creamed spinach, that’s my other favorite. Really, no way to explain this. Lots of spinach and not overly creamy, you can see in the picture above it’s more green than white right? That’s how I like it!
Now, yes this place is expensive at about $100+ per person. But if you had to splurge in food, do it here, you will never ever regret it! Don’t forget to make a reservation for that special occasion…the place is huge but tables fill up in the blink of an eye.
InFOODxication 