Agreed. As the hostess, she has the perfect background and personality for this line of work. She always looks like she’s learning something and at the same time keeping the audience engaged in the intensity of the cooking process.
Every honest chef wants to learn and has never learned enough. It is a lifelong experience. A lifestyle of learning and growing. Every single day a new opportunity. There is no end game. Those who would "already know best" aren't honest enough with themselves or are in the wrong line of work.
I love the way they let the restaurant tell the story. There’s no fillers by the host making a script. She has exprience in the kitchen and she made it look she’s been working there for a decade. Amazing storytelling. Nice change from food we feast style.
i agree sometimes the restaurant can save a video by themselves but a bad host can leave a sour taste of the restaurant. But yes it was an immediate appreciation of Naisha
First time here. This lady has a great vibe. She clearly is trained but I love how she is so humble when given the opportunity to work side by side with the staff. The volume of steaks ordered each day in this place is mind boggling. Without actually eating one of these, I'll go out on a limb and say I'd prefer mine sous vide and then finished under that frickin' blow torch of a broiler!
Nyesha is a very good host. About time Eater gives us someone of quality that know what they are talking about and it’s not forced verbage!!! Please give us more of her.
You can tell this woman enjoyed the whole experience. He reactions are so genuine, like a kid in a toy store or something. I like the vibe of this host.
Probably my favorite host from any of this genre of youtube food show. Let the subjects of the show explain things while not slowing them down at all by being inexperienced, and at certain times her experience just helped her put into words something the chef was unable to or helped lead them down the right path to explain the subject more clearly. Helps the people on the show behave more naturally, and really lets the food and process shine.
just a bit too chatty for my tastes--the workplace for me is more peaceful. She seems cool and I'd dig her outside the workplace but I want to just focus on the job and enjoy doing it as well as possible.
I ate at Peter Luger’s on May 31st of 2019. I’ll tell ya, their steaks and food there are so good that I think about it all every single day! Never has a meal stayed with me for so long and will never disappear from my mind. I truly can’t wait to go back there again and have another truly unforgettable meal.
They kind of break every commonly accepted steak rule. They pierce it with the fork, salt only one side, slice before resting, sear after slicing. Yet it's delicious.
Give me one of those raw steaks and I'll give you a better tasting medium rare than has ever been served up at Luger's...aromatic, smokey, perfectly seasoned. A gas broiler simply can't compete...
Wow. This is my first time seeing Nyesha. What a great host. You can just feel that she loves what she does and she's also great at it. I subscribed just because of her.
Hey Eater, I need you to have Nyesha host all of your shows that require traveling to various restaurants throughout the world and learning how each kitchen operates and makes. their signature dishes. I will bet every penny your ratings will increase because of her. She exudes the passion to learn and share knowledge while simultaneously making it fun. I just smile when I see her because I know whatever I watch, it is going to be good. The point is MORE NYESHA. Make that happen. THANK YOUUUUUUUU. Have a good day.
I love how she really knows what she is doing somewhat. Gets right in there, can handle a knife well, and has a positive disposition all around. It lifts the video. Cheers!
I missed the cooking times for the steak. Does anyone know at what temperature and what time on each side of the steak. Does he finish cooking the steak with it on the plate? These vis make me want to run right out to my local meat store and start cooking one at 2:30 in the morning. Thanks in advance Hot Rod
Nyesha is tooooo sweet! She's bubbly and fun, definitely a keeper! I appreciate how her kitchen experience is easily shown by how she can handles herself in the kitchen, trimmed up that dry-age like nothing. Can't wait to see her in more episodes!👍👍👍
My favorite steakhouse of all time! I've been there several times and every time I go to NYC I make a reservation at PL. My wife and I even had our wedding reception there where we had about 50 people in the top floor to ourselves! It was a phenomenal experience.
@@samhodson6470 it depends on what you get of course. But here is my no fail order for 2-3 ppl. - starting cocktail - beefsteak tomato salad - bacon strips 3x - shrimp cocktail - steak for 2 - cream spinach - mushrooms - cheesecake to share - shalg (whipped cream) - maybe after dinner drink - moderately priced wine maybe a 50-70$ bottle Usually comes to about $300-$450 of course depending if you get everything and with tip. They ONLY take cash or a PL credit card. Since 2017 I’ve been there last. But it’s a bucket list meal and 100000% with it.
@@jdpst20 that is a complete answer...thx so much. There are a few high quality steak houses out here in the Los Angeles area...but this one in New York must be number 1.
Top 10 Steak Restaurants Hawksmoor, London Parrilla Don Julio, Buenos Aires Firedoor, Sydney Keens, New York Gibson's Italia, Chicago Cut, Beverly Hills Bavette's Steak House, Las Vegas Carcasse, Koksijde El Capricho, Jiménez de Jamuz Nick & Stef's Steak House, Los Angeles
@@samhodson6470 my wife and I’ve dinner all over the country and different countries and PL will always be pretty much top 3 on my list. Make a reservation at least a month in advance if you plan on going.
I am so glad someone mentioned on camera how filet rarely has flavor. I'd take a ribeye or strip over filet all day long. Nyesha is a great host, it was nice seeing someone give the proper respect to the way kitchens run and what they need to have to run right! Very good job on her part!
Nyesha is a fantastic host! So personable and also knowledgeable about how a kitchen is run, which makes sense of course since she's a chef in her own right.
Nah two much fuss around that place for no reason... it feels like some kind of Chinese take out restaurant where waiters act like they are doing you a favor. Something like Keens is a much classier place with meat just as good and exceptional service and atmosphere. Peter Lugers is a place for corporate show offs that get off by being treated like 2nd class citizens once in a while... sorry but its true.
really? I feel like the mass production method leaves a lot to be desired in terms of quality. once the steak has been ordered I mean, endlessly stabbing it with forks, not letting it rest? maybe I just don't know enough about steak...
@@joshuapatrick682 I thought the same thing. Never poke holes in a steak while cooking and letting it rest, but the only thing that would make sense is the dry age time that helps it keeps it’s moisture.
Naisha is a terrific host! Such a pleasure to hear an articulate and well educated “restaurant chef” acting as a host, it’s so refreshing as apposed to “just a actor/actress” filling the part
As soon as I saw Chef Nyesha, I knew this was going to be a quality video. Her experience and her ability to speak in a direct and informative manner makes the viewer feel like they’re getting an inside scope on a secret world.
I loooooove this host, she’s so good at active listening and understanding chefs! The follow up questions she asks and the way she carries herself makes it so that people are so comfortable and we as the audience and get to learn from her experience
I am dry aging a short loin for the first time right now. I did a 40 day age right in my fridge. I am going to find out how it tastes on Saturday. I am very excited. Never had dry age before.
Went here for the first time a few weeks ago. Most expensive steak I’ve ever had but WOW! It was absolutely fabulous. It cuts like butter & really does just melt.
@@lofu32 it’s the most expensive steak I’ve had in my life thus far. I know Wagyu is a completely different level. Plus what’s expensive for me might not be for someone else 🙃
I noticed they don’t rest the steak before cutting. I always thought that was super important, to keep the steak juicer. Is this not done with dry aged steaks, or did they just edit that out?
It was still almost freezer temp and they only put on the grills for 4+4 minutes it barely mid rare yet so no issue for them to take it out and remove the t bone and cut as well then they put it back for another 5min
SOLD!!!!!! I'm adding this to my "bucket list"!!! I live 70ish miles away, west of NYC, NJ/PA border!!!! I think a road trip is in order!!!! I'm salivating!!! 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
In my experiences here I would recommend ordering one rung up than you usually do for doneness. Maybe others have a different experience but when I have ordered “medium rare” the steak has always come pretty rare, still very good but a “medium” order gets me the mid-rare I like most.
In recent years most NY steakhouses have added the + to the ordering options. Medium rare+ and medium+ will give you a little more heat without really moving to the next level of doneness.
Nyesha is a delight. So full of enthusiasm. I’ve eaten in Peter Lugers many times over the years, living in Brooklyn Heights had its advantages there. Now that I’ve retired and moved away, oh how I miss. P L’s
Ooh I remember Nyesha from Food Network. She has really good energy and lets the restaurants speak for themselves. As for Peter Luger, I heard mixed reviews about the restaurant as of late.
I love how Chef seems genuinely interested and how she is ready...and excited...to get hands on. I'm not a big meat eater, but I definitely found all my senses piqued.
That was simply mouth watering awesome. Nyesha you totally rocked that vid. Thanks so much. My mouth started watering when you went into the dry age room. And, I just put this restaurant on my bucket list. I loved that the co-owner and staff were so generous with their time and so welcoming as you noted at the end. They know what it takes to be successful in the restaurant business.
This technique of not letting the meat rest after cooking, then slicing it for the customer, then flaming it again to seal in the juices once more, looks SO delicious!
lol. I had Peter Lugers about 20 times in my life and not once the steak melted in my mouth. It's rightfully chewy, flavorful and so damn good. My favorite steakhouse and a very special place.
I lived in New York for many years but I never ate at the Brooklyn location largely because reservations were always a month in advance. But I did eat at their Great Neck location and it was hands down the most glorious steak I have ever tasted. If you love steak it is well worth a pilgrimage from anywhere on the planet. Nothing else compares.
the trimmed edges are not good to consume so they are thrown away (i have tried to use them to make a jus, and it's bad haha) The fat they could use for burger, or charcuterie. you would also just render the fat to use in cooking. Why not make a vinaigrette of it? :)
Nyesha crushes it in these.. Even though she's an experienced chef, she plays the part of the person who wants to learn. Awesome host
Agreed. As the hostess, she has the perfect background and personality for this line of work. She always looks like she’s learning something and at the same time keeping the audience engaged in the intensity of the cooking process.
Facts
Omg. I thought her job was in media and hosting. She can definitely do both
Well said buddy
Every honest chef wants to learn and has never learned enough. It is a lifelong experience. A lifestyle of learning and growing. Every single day a new opportunity. There is no end game. Those who would "already know best" aren't honest enough with themselves or are in the wrong line of work.
I love the way they let the restaurant tell the story. There’s no fillers by the host making a script. She has exprience in the kitchen and she made it look she’s been working there for a decade. Amazing storytelling. Nice change from food we feast style.
Plus everyone seem to be having a fun time. Good host too!
This!
i agree sometimes the restaurant can save a video by themselves but a bad host can leave a sour taste of the restaurant. But yes it was an immediate appreciation of Naisha
She was cringey as hell!!!
She was cringey as hell!!
First time here. This lady has a great vibe. She clearly is trained but I love how she is so humble when given the opportunity to work side by side with the staff.
The volume of steaks ordered each day in this place is mind boggling. Without actually eating one of these, I'll go out on a limb and say I'd prefer mine sous vide and then finished under that frickin' blow torch of a broiler!
Broiler has me jealous.
I never heard of that... I had to look it up... interesting, makes sense
I actually sous vide roast beef 56C for 16 hours, then chuck 'em in 200C lard-filled deep fryer for 60 sec.
just by the way she shook his hand you can tell she means business
Nyesha is a very good host. About time Eater gives us someone of quality that know what they are talking about and it’s not forced verbage!!! Please give us more of her.
2mins in and I was like "The host knows her stuff!"
I watch the vids right away when I see it's Nyesha hosting.
yup, no annoying know-it-all british dude
@@tounouthao5461 Love Nick
Would agree
You can tell this woman enjoyed the whole experience. He reactions are so genuine, like a kid in a toy store or something. I like the vibe of this host.
ur opinion is wrong
@@werosda1 every word is so forced... literally just pandering for likes but you can tell they don't mean any of it
She was cingey as hell!!!
@@gabrielebianchi161 she needs to shut up and listen.
Thought the same thing, loved her!
Probably my favorite host from any of this genre of youtube food show. Let the subjects of the show explain things while not slowing them down at all by being inexperienced, and at certain times her experience just helped her put into words something the chef was unable to or helped lead them down the right path to explain the subject more clearly. Helps the people on the show behave more naturally, and really lets the food and process shine.
You're clearly either a BOT, or a woke hipster trying for those virtue signaling points.
just a bit too chatty for my tastes--the workplace for me is more peaceful. She seems cool and I'd dig her outside the workplace but I want to just focus on the job and enjoy doing it as well as possible.
I love how Nyesha is always willing to learn and shows her respects towards all employees.
And she is good at it!!
tf is this work cv.🤣 all these pandering comments are too funny
Definitely have to act like a guest in someone else's kitchen no matter your experience level. Good on her!
What an amazing reporter, she is an absolutely force of energy and keeps this entire bit alive.
Nyesha Arrington is one of the most well renowned chefs in America! I loved her in Next Level Chef!
ur opinion is wrong
@@werosda1 100 other people agree with me buddy. Whatcha mad for?
People only like her because she's black.
Loved next level chef! I hope they bring all judges back
Never heard of her.
Finally a serious in depth representation of how these marquee steakhouses operate. Thank you
She is easily the best host I’ve seen on your shows! Please have her do more.
Nyesha is great. Whenever I see other hosts that are corny or ask cliche questions, it really makes her look like a true professional.
I ate at Peter Luger’s on May 31st of 2019. I’ll tell ya, their steaks and food there are so good that I think about it all every single day! Never has a meal stayed with me for so long and will never disappear from my mind. I truly can’t wait to go back there again and have another truly unforgettable meal.
How much did your meal cost?
@@ej8530 it was about 300 for four us. Drinks, side and desserts. It was a special occasion that we all obviously saved for for a long time lol
@@themcadamsminute8494 lool I know I’d be saving up if I was to spend £300 in a night!
Stop the cap. If that's the best steak you ever had then I have a bridge to sell you
It’s worth every penny too!
They kind of break every commonly accepted steak rule. They pierce it with the fork, salt only one side, slice before resting, sear after slicing. Yet it's delicious.
it's overrated
I really like how respectful she is and how much she seems to enjoy being there. Lots of good vibes. Wish I could try that steak!
Give me one of those raw steaks and I'll give you a better tasting medium rare than has ever been served up at Luger's...aromatic, smokey, perfectly seasoned. A gas broiler simply can't compete...
She was cringey as hell!!
@@gabrielebianchi161Huh how. I guess each to their own but she was an amazing host. You’re cringe
Wow. This is my first time seeing Nyesha. What a great host. You can just feel that she loves what she does and she's also great at it. I subscribed just because of her.
Nyesha is really brilliant - fun, respectful, informative. Great job!
Nobody holds a candle to a water production, the interviewers, camera work. It’s all so well done and considerate and respectful. I love it
Hey Eater, I need you to have Nyesha host all of your shows that require traveling to various restaurants throughout the world and learning how each kitchen operates and makes. their signature dishes. I will bet every penny your ratings will increase because of her. She exudes the passion to learn and share knowledge while simultaneously making it fun. I just smile when I see her because I know whatever I watch, it is going to be good. The point is MORE NYESHA. Make that happen. THANK YOUUUUUUUU. Have a good day.
@Ms Thea is this you’re burner account Nyesha?? 🤔
@@makevelicustoms What do you mean?
@Repent or you will likewise perish. mmm no thx
I agree! More is more when it comes to Nyesha 👌
She was cringey as hell!!
I love how she really knows what she is doing somewhat. Gets right in there, can handle a knife well, and has a positive disposition all around. It lifts the video. Cheers!
Love this host! Her excitement is contagious.
She’s a Michelin star chef nyesha Arrington lol
The host is what makes this such a great video, unassuming and respectful to staff, great work Nyesha
I missed the cooking times for the steak. Does anyone know at what temperature and what time on each side of the steak. Does he finish cooking the steak with it on the plate? These vis make me want to run right out to my local meat store and start cooking one at 2:30 in the morning. Thanks in advance Hot Rod
Nyesha is tooooo sweet! She's bubbly and fun, definitely a keeper! I appreciate how her kitchen experience is easily shown by how she can handles herself in the kitchen, trimmed up that dry-age like nothing. Can't wait to see her in more episodes!👍👍👍
ur opinion is wrong
She was cringey as hell!!!
My favorite steakhouse of all time! I've been there several times and every time I go to NYC I make a reservation at PL. My wife and I even had our wedding reception there where we had about 50 people in the top floor to ourselves! It was a phenomenal experience.
Wow. I live in Los Angeles...just curious, how much would one of the steak dinners cost.
@@samhodson6470 it depends on what you get of course. But here is my no fail order for 2-3 ppl.
- starting cocktail
- beefsteak tomato salad
- bacon strips 3x
- shrimp cocktail
- steak for 2
- cream spinach
- mushrooms
- cheesecake to share
- shalg (whipped cream)
- maybe after dinner drink
- moderately priced wine maybe a 50-70$ bottle
Usually comes to about $300-$450 of course depending if you get everything and with tip. They ONLY take cash or a PL credit card. Since 2017 I’ve been there last. But it’s a bucket list meal and 100000% with it.
@@jdpst20 that is a complete answer...thx so much. There are a few high quality steak houses out here in the Los Angeles area...but this one in New York must be number 1.
Top 10 Steak Restaurants
Hawksmoor, London
Parrilla Don Julio, Buenos Aires
Firedoor, Sydney
Keens, New York
Gibson's Italia, Chicago
Cut, Beverly Hills
Bavette's Steak House, Las Vegas
Carcasse, Koksijde
El Capricho, Jiménez de Jamuz
Nick & Stef's Steak House, Los Angeles
@@samhodson6470 my wife and I’ve dinner all over the country and different countries and PL will always be pretty much top 3 on my list. Make a reservation at least a month in advance if you plan on going.
Love the fist bumps, thank yous, and overall politeness of the host. So professional.
She's awesome. Because you can tell she loves every single thing about food, from logistics to prep to cooking to eating.
I am so glad someone mentioned on camera how filet rarely has flavor. I'd take a ribeye or strip over filet all day long. Nyesha is a great host, it was nice seeing someone give the proper respect to the way kitchens run and what they need to have to run right! Very good job on her part!
People think because filet costs more, it must be better. I’m with you and will take a ribeye over filet 8 days a week.
Eat cut has a place
Fr filet is so mid. Idc how tender it is i want flavor
I love both, it depends what I'm in the mood for, but I've had delish filets and that buttery texture of a filet is divine!
The texture is so much better on the filet. To each his own, I guess.
Please keep this host, this was one of the best videos you’ve released
Nyesha is a fantastic host! So personable and also knowledgeable about how a kitchen is run, which makes sense of course since she's a chef in her own right.
I was a Sous Chef in two different steak houses in NY. Peter Lugers sets the bar. Just all around superb.
Nah two much fuss around that place for no reason... it feels like some kind of Chinese take out restaurant where waiters act like they are doing you a favor. Something like Keens is a much classier place with meat just as good and exceptional service and atmosphere. Peter Lugers is a place for corporate show offs that get off by being treated like 2nd class citizens once in a while... sorry but its true.
@@GwynBleys For no reason..lol
You are funny.
really? I feel like the mass production method leaves a lot to be desired in terms of quality. once the steak has been ordered I mean, endlessly stabbing it with forks, not letting it rest? maybe I just don't know enough about steak...
@@joshuapatrick682 I thought the same thing. Never poke holes in a steak while cooking and letting it rest, but the only thing that would make sense is the dry age time that helps it keeps it’s moisture.
Those steaks are so fatty that poking a couple holes or “resting” it makes no practical difference.
Naisha is a terrific host! Such a pleasure to hear an articulate and well educated “restaurant chef” acting as a host, it’s so refreshing as apposed to “just a actor/actress” filling the part
I really like this host, she seems very interested & actually knows what she's talking about
Nyesha is very, very good at what she does. Her knowledge of food is extraordinary and always leaves us wanting more of her.
Thank you Peter Lugar (All the Employees). Excellent Video.
I could watch her episodes all day long. Such a professional fun host.
A fellow chef just knows, the hours, the dedication, the sacrifice made
Had the privilege of eating at Peter Lugers a couple of times when visiting New York! Best steak we ever had!
Luger has the worst steak in NY
Love this,!you can see her smiling, and enjoying the time she spent in the line and know the stake process
Nyesha is so phenomenal she makes everything perfect. Vibe energy she's just so smooth. 😁
ur opinion is wrong
She was cringey as hell!!
Nyesha killed it. I live on the West coast, and I went to Peter Luger's last time I was in NY. Fantastic dinner.
Nyeshas personality is awesome! Someone you’d want to chill and have a drink with while talking about food def!
Ms Arrington is such a fantastic guide and companion for these explorations. And such a natural host: informed, curious, approachable. Brava!
Love to see nyesha hosting a show! She was so great on top chef. 😍
Nyesha is one of my favorite chefs love to see her !! And those steaks look 🔥🔥😩
Where the white hosts? She's a ringer. She's a chef. And she's super fake.
@@quincybryant5231 ???
They all look raw, i like my beef done like McDonalds.
@@Pepe-dq2ib That's hardly beef my friend
ur opinion is wrong
As soon as I saw Chef Nyesha, I knew this was going to be a quality video. Her experience and her ability to speak in a direct and informative manner makes the viewer feel like they’re getting an inside scope on a secret world.
She was cringey as hell!!
@@gabrielebianchi161 what does that even mean?
She is very good.
@@avalanche3084 He's just spamming the comment.
I like this host!! She actually understands her job. Good job chicky, more content with her please!!
I loooooove this host, she’s so good at active listening and understanding chefs! The follow up questions she asks and the way she carries herself makes it so that people are so comfortable and we as the audience and get to learn from her experience
Nyesha is awesome! Full of enthusiasm and respect for the process and people behind those incredible steaks…
ur opinion is wrong
@@werosda1 Question is.. what's wrong with you?
Nyesha is amazing she made this whole video worth the watch!
Been there last month with good friends, planned it for years, I’m from Germany. It didn’t disappoint, what a treat that was!
That smile she had when he first pulled out the steak. You can tell it smelled good in there 😆
The dude is such a stooge. What a dork.
People love black people smiling
@@MrWingiii Wow....that tells a story about YOU.
@@BALLSOHARDU A rich and successful dork...your resentment is obvious.
@@MrWingiii Lol.
Been to Brooklyn Peter Lugers a number of years ago. It is everything and more any steak lover could ask for. My favorite restaurant ever!!!!!
More of Nyesha please. Her energy and enthusiasm is infectious and she knows her stuff.
I am dry aging a short loin for the first time right now. I did a 40 day age right in my fridge. I am going to find out how it tastes on Saturday. I am very excited. Never had dry age before.
Have you vacum packed the Meat?
Would love to know how it turns out.
And?
Finally, a competent and likeable host! Nyesha is great. Good balance of confidence and humility.
got to visit Peter Lugers way back in 2007. still remains in my book as the best steak I've ever tasted.
How much did you spend?
@@anonymousmc7727 around 300 dollars. good thing i didn't pay for it. my former boss did.
@@envinyatar80 ah a win win situation;)
Went here for the first time a few weeks ago. Most expensive steak I’ve ever had but WOW! It was absolutely fabulous. It cuts like butter & really does just melt.
how much was it
@@dominicromo6377 a steak for two I think cost me $120 & that didn’t include any sides or drinks
Wasn't that expensive... You haven't touched wagyu
@@lofu32 it’s the most expensive steak I’ve had in my life thus far. I know Wagyu is a completely different level. Plus what’s expensive for me might not be for someone else 🙃
I noticed they don’t rest the steak before cutting. I always thought that was super important, to keep the steak juicer. Is this not done with dry aged steaks, or did they just edit that out?
It was still almost freezer temp and they only put on the grills for 4+4 minutes it barely mid rare yet so no issue for them to take it out and remove the t bone and cut as well then they put it back for another 5min
Over charred, under cooked, over seasoned and not rested.
Naisha you were awesome. I’ve been to Lugers plenty. Too lazy to make the trip from nyc now. But you did such a great job with this piece.
SOLD!!!!!! I'm adding this to my "bucket list"!!! I live 70ish miles away, west of NYC, NJ/PA border!!!! I think a road trip is in order!!!! I'm salivating!!! 🤤🤤🤤🤤🤤🤤🤤🤤🤤🤤
This host should be in every episode. She's awesome.
In my experiences here I would recommend ordering one rung up than you usually do for doneness. Maybe others have a different experience but when I have ordered “medium rare” the steak has always come pretty rare, still very good but a “medium” order gets me the mid-rare I like most.
Agreed, i love Lugers and while i often order my steaks rare in most other steak houses, at Lugers i go Medium Rare.
In recent years most NY steakhouses have added the + to the ordering options. Medium rare+ and medium+ will give you a little more heat without really moving to the next level of doneness.
in my experience upscale steakhouses are always one level cooked below than what you ask. i always ask for medium because i then get medium rare
She’s a rockstar, and seems to genuinely appreciate the efforts of others.
Nyesha is a delight. So full of enthusiasm. I’ve eaten in Peter Lugers many times over the years, living in Brooklyn Heights had its advantages there. Now that I’ve retired and moved away, oh how I miss. P L’s
Ooh I remember Nyesha from Food Network. She has really good energy and lets the restaurants speak for themselves.
As for Peter Luger, I heard mixed reviews about the restaurant as of late.
I went over 3 years ago and it was amazing , who knows about now though
Luger is still THE steak, they did admittedly have a dip in quality for a period but they bounced back, big time. Ate there last week
@@osanilevich good to hear!
Just glad this place and these folks are still around!!
I love how Chef seems genuinely interested and how she is ready...and excited...to get hands on. I'm not a big meat eater, but I definitely found all my senses piqued.
Nyesha works so smooth it's basically like she was an employee for a long time there. I really like the videos with her.
One thing covered quickly but in depth. Relaxed. Personal. Brilliant content.
Great video & especially great host. She has that ability to make chatting with people who are strangers look easy
i always watch these things at like 2 in the morning and get super hungry but only have oatmeal 😭
😂
😆😆😂😂 ...hell naw
It's 1:40 am for me 😂
Oatmeal is not gonna do it😢
I have had the pleasure of eating there twice. Steak is absolutely epic. Anyone else find themselves starving after watching this?
Literally A huge Fan of Chef Nyesha. Always learning on becoming greater in her craft of cooking. Love It
That was simply mouth watering awesome. Nyesha you totally rocked that vid. Thanks so much. My mouth started watering when you went into the dry age room. And, I just put this restaurant on my bucket list. I loved that the co-owner and staff were so generous with their time and so welcoming as you noted at the end. They know what it takes to be successful in the restaurant business.
This technique of not letting the meat rest after cooking, then slicing it for the customer, then flaming it again to seal in the juices once more, looks SO delicious!
Best steak I've ever had. I try to go once a year. It's been around forever for a reason.
covid
@@antonjjohansson cry
@@NickMaruca mald
lol. I had Peter Lugers about 20 times in my life and not once the steak melted in my mouth. It's rightfully chewy, flavorful and so damn good. My favorite steakhouse and a very special place.
I love her personality and professionalism and vibe. She seems like a cool person to do this with.
his was a joy to watch. She really let the chef and the hosts shine in this and we just enjoy her enjoyment 😀
I love Peter Lugers, I have been eating there almost 40 years now , that video was a true treat, I always wondered how they did it.
I lived in New York for many years but I never ate at the Brooklyn location largely because reservations were always a month in advance. But I did eat at their Great Neck location and it was hands down the most glorious steak I have ever tasted. If you love steak it is well worth a pilgrimage from anywhere on the planet. Nothing else compares.
Same here! I always wonder if it taste any different. I feel like the great neck location is a hidden gem not many know about
1:16 Ignore the mold on the ceiling.
This woman is a joy to watch. She really knows her stuff
From top chef, to next level chef and now this. Love Nyesha
Having a steak there is a bucket list item for me! If I'm ever in the area I'm stopping in!
I love her excitement she's so fun to watch!
Nyesha is a great host, more of her please.
Oh my God. That looks fantastic. Dry-aged Beef is so wonderful.
excellent video...inside the business and how they prepare the steaks for service! Great job Nyesha
What happens to the trimmed edges / fat? Is it used for the burger ?
Yes
No Sam is a liar. It's fed to shackled Albert living in the restaurant basement.
the trimmed edges are not good to consume so they are thrown away (i have tried to use them to make a jus, and it's bad haha)
The fat they could use for burger, or charcuterie. you would also just render the fat to use in cooking. Why not make a vinaigrette of it? :)
LIAR, NOTHING IS THROWN AWAY
What an amazing host. Please give her a show!!!
I think she on a show with Gordon Ramsay
Peter Luger kills it every time! Never had a bad meal here ever.
I’m a native brooklynite and I effin love Peter Luger. New Yorker approved! 👍🏻
Wow, Nyesha is a fantastic host. I just want her to go everywhere and let me follow along! Nice job, I love these.
Her enthusiasm is contagious....... And now I want a steak.......
Phenomenal host, you can tell she's respected by the Peter Luger team and she comes across as extremely knowledgeable
What an experience!
The highest calibre steak house that sets the bench mark 😎👌
her attitude itself is making me smile ♥️ I love positive ppl
Nyesha is awesome. Great personality and presence. You guys should do more vids with her! BTW, that burger they brought out at the end looked amazing!