Good to see an honest review for once. I was taken to Peter Luger's as a guest a few years ago and my experience was pretty much the same as yours. They must've been spectacular at one point to earn such a fantastic reputation but it really didn't live up to the hype imho. Totally forgot about the credit card thing until you mentioned it lol
Almost 100% of people I know or meet who talk about “good” or “best” restaurants mostly don’t know much about food. They can’t describe what was special in looks, texture or taste. So well.. I’ve been to a lot of overhyped restaurants in Berlin due to people’s recommendations. Best thing you can do is try it yourself. Don’t give too much of a fuss on online reviews.
I used to pay $100+ for steaks back when I didn’t know how to grill. Now that I do know how to season and grill steak, I feel like I’ve been scammed most of my life. 😂
💯! I can buy Prime grade ribeyes for $16 per pound. I sous vide them to 131 degrees and then sear them on a flaming hot cast iron skillet. Perfectly medium rare all the way throughout the steak. As a single father with custody of two boys I had to learn to cook and it’s amazing how well you can eat at home with just a little knowledge on how to prepare it.
Best steak I ever had was the one I cooked for fathers day for tghe first time. I don't know if I got lucky, but the steak came out perfect. I took about 5 minutes total to cook both sides under high heat from directly over the coals on a charcoal grill.
I love your energy and you're not ashamed to just dine out and vlog. You get to the point and it's a breath of fresh air. Subscribed! I'll be in NYC for only 2 days this summer and will be watching to see the best places to eat. Thank you!
@@uaeats Aw thanks. I'm quite small still and have no where near the energy as you. I'm quite deadpan. LOL. Anyway, going to try my best to hit up Wah Fung for sure.
@@alebroker7587 they could have simply increase their prices by 2%-3% and given that price point, their clients would not care. The only reason they chose not to is tax evasion.
@@jimmy99wood which is why most merchants don't accept american express. visa and mastercard charges 2-3% which they easily could have accepted. the fact that they reject all credit card, to me, screams tax evasion
Was in Italy and paid $70 for a gigantic 28oz steak (including some decent wine) in Florence. Best steak I ever had and amazing service, and apparently it was one of the best steakhouses there. Most NYC restaurants are overpriced and overrated garbage, only time I’ll eat out in the city is for some late night Halal or good slice of pizza.
Hey.... a fun, yet informative review of a legendary restaurant. You earned a subscriber! I dined at Peter Luger back in 1977, as a callow youth of 23. (The Summer of '77 was also the summer of Son of Sam and I think Brooklyn had yet to be gentrified.) I was too inexperienced to rate the quality, and, being so young, suffered "sticker-shock" when I saw the prices. But I still remember how well everything was prepared and presented. So there's that. :)
This is just one guys opinion. I've been there probably a good 20-30 times in my life and Lugers steaks are still very good. He called it an average steak. If he thinks a prime dry aged steak is just average, he doesn't have a clue. The steak sauce is good, but i never use it when i'm there outside of maybe a few bites. And if you do go, don't be like this guy just getting a strip steak and complaining it's not tender. Get the porterhouse like anyone with a brain would here. And he passed on their thick cut bacon on that burger or as an appetizer. That just confirms he doesn't have a clue about lugers even more.
@@Paul-oh4fe No matter how good the quality of beef is it can still be made mediocre by terrible cooking. Luger's still has the cream of the crop of dry aged angus but the dogshit broilers they use result in horribly uneven cooking with thick grey ring and only one side properly seared. Steak of this quality needs woodfire or charcoal.
@@thecookseye7383 In all the times i've been there, i've never had an unevenly cooked steak. I always order medium rare and it's always got a nice sear and even cook. Two things i always find them consistent on is their quality of beef and always a good medium rare steak.
@@blackway643 i wonder how did you come to this conclusion! I go to the gym everyday and I save lives for a living, so yeah I do value self respect unlike some keyboard warrior.
I went many years ago (10+) and the steak was great, but it was cash only or if you had a "Peter Luger" debit card. Went again around 3 years ago and the quality went downhill. I agree with the staff acting pretentious. I prefer Keens or Benjamin's. Or you can go to Wolfgang's former Luger's chefs. Seems like they took the qualities food with him
Appreciate you sharing your experience. I have friends who went a long time ago and said the steak was incredibly tender and buttery then. Seems like there was a sharp decline in the past couple of years. Thanks for sharing recs for other places to try!
I felt the same way about the steak. We visited 11/4 just before you did. The experience was fun, we had a party of 7. I thought the streak was just ok, the sides were tasty, and the whipped topping they served with the desserts was amazing. I ordered the Ribeye for 1, and we had several of the other cuts of meat.
My god in san fran i you can get a burger not much smaller but u can ask for med rare and has lettuce onion tomato pickles their special sauce just as juicy for only 7.90!!! Its super duper burgers. My favorite burger spot
@@annehajdu8654ironically, Mac Is usually substituted for "Mick" in the south Don't be so prejudiced matey, hate to say it, but there's been a mason Dixon line for a few hundred years Anyone below it will most likely say "Mac" Donald's Anyone above it will say "Mick" Donald's Don't be bigoted, thanks Glad I could give you a history lesson I learned in 2nd grade, waaaay back in 2004 Cheers Stay in school
We dine at Peter Luger's about 6 or 7 times a year and (Birthday celebrations) but we go to the Great Neck location. We always get the Rib Eye steak and it never disappoints. We've dined at other steak houses through-out the city and nearby counties (Westchester/Nassau Counties) and Peter Luger is still our top choice. We'll have to try the original in Brooklyn. Thanks for your honest review!
I think you will like the Brooklyn location. I go to both, and the Williamsburg location edges out Great Neck at the same time Great Neck is more convenient since I live on Long Island as well!
If youre happy with the great neck location don't bother going to the WIlliamsburg one. The service is terrible in comparison and the food was not even remotely close to how the great neck location was
Thanks for the review! I've been there twice, last time was in 2021. It's pretty much the same as before with very little discernible differences. The changes, imo, are 1. More restaurant options out there, 2. changing taste of the public (e.g. preference towards the super fatty steaks, such as Wagyu, etc), 3. Increasing beef prices which changes the value, 4. Social media influence. To me, the service was great both times, with the expected dry humor and old fashioned presentation. They didn't skimp on the drinks and the bacon still satisfied (can't believe it's $3 more compared to last year!). Lastly, although all their cuts should be great, everyone should really order the porterhouse (for 2, 4, etc), medium rare, which is their signature steak. In fact, I've had medium and med rare bitg during our 1st visit and, yes, there is definitely a difference.
I was in New York several years ago for a week and was underwhelmed by the steak house across from the hotel so on the third day I tried an experiment I hailed a taxi cab and asked the driver to take me to the best steakhouse and he dropped me off at here. The steak was great not the best I have ever had but in the top 10 for sure. A little pricey for what I got but overall it was a great experience
I thought the same thing, when it came to choice of cut. And yes, the place is more than 60 years old. Should they get with the times? Possibly. However it's good to know that there are still some simple good places available. Sometimes the palate can take a break from the new fat flavor bomb era
Man that's so sad. I went there with my wife way back in 2015 and it was excellent. I hope they get it together and bring it back to its former levels of quality because that steak was one of the best steaks I've ever had. The bacon was amazing too! The staff were awesome too - we were obvious tourists from Australia and they made us feel so welcome with no hint of snobbery.
A lot of the time you're just being delusional, due to rose tinted glasses or the novelty of it all. Very few people i know, can peel back the "wow" factor of places and or other media, and actually judge it fairly. To be fair, you care more about the people you're with, so that brightens it up...trying going by yourself, and you might be surprised that it might not taste the same.
It's become a trend to poop on Luger's since that one critic did it. It's perfectly fine, and FYI every steak place in NYC charges like $10+ for fries, just the way it is
The reality is that the steak is fine...its not worth $60, especially in NYC wherein chefs from around the world are coming and preparing some of the best steaks you'll ever eat. Lugers is a staple, like Katz, but that doesn't mean its the best. Also no, 10+ for fries is not a common steak place price. Head to Mighty Quinn's or Vinny's, these prices are inflated due to the location and name, plenty other places beat Lugers.
I think they were the blueprint for steakhouses and time passed them by. I also have never seen someone butter the outside of their roll. Do you butter the exterior of bagels too?
I was a butcher for 28 years. I've cut millions upon millions of steaks. I took my job very seriously. I learned everything I could about all meats, cuts...etc. You may have met someone who knows more about meat than I do; it's possible, highly unlikely, but possible. As well, I've eaten at countless Michelin star restaurants....I've eaten at supposedly "The best" restaurant in the world....Like Johnny Cash, I've been everywhere. The third best steak I have ever eaten was cooked by my son. I taught him everything I knew, and he's improved on it. The second best steak I've ever had was in Florence, Italy......I honestly never expected such a magnificent steak from that country....but here I stand. I never thought I would find a better steak. Then I ate at Peter Luger's. Hands down, do not pass go, do not collect two hundred dollars, it is the best steak on the planet. If folks don't understand that, there's nothing I can do for them. Before you die, do yourselves a favour and share a porterhouse from Peter Luger's.
Just went tonight. 5-6/10? Best part was the Caesar salad and realizing one of the bartenders shared the same name as me. I'll never go back. I've been to a lot of places considered to be "great" steakhouses (Ruth Chris, Wolfgang, Keens, Morton Williams .. to name a few) and this one, as hyped as it normally is, let me down so much. The steak was over charred for "medium rare" which ruined the bite and just lacked the "it" factor. I think their supplier for their cuts are not great. Had the same steak at Christos Steakhouse in Queens about 2 months ago and it was fantastic. Peter Luger is not it chief
Thank you for the detailed and honest feedback! As a steak lover but havent been to NY for the last 10 yrs, could you please recommend me your favorite steakhouse in or nearby NYC, please??? I really wanna try better / nice steak house at it’s right or adequate price next time I visit NYC ! Please please please
Really enjoy your reviews. You are spot on when you said steak should rest on it's own merit without sauces. I'm dating myself but I remember when going to a fairly upscale restaurant they would present you not only with a bread basket, but a relish tray with sliced vegetables. Also dinner included either soup or salad and the main course came with vegetables and your choice of potatoes. I don't know about you but I gotta have fries (preferably homemade) with a hamburger.
Can you do a review of Gallaghers Steakhouse @ 228 W 52nd St, New York, NY? Im taking my son there in February wanna make sure what to order or not to order..lol
Glad to see this vid. Ate there first time, 6 mos. ago as some guests from Hong Kong wanted to go so I took them. Very underwhelming and that's how I rated it on Yelp. Glad Michelin team finally smartened up, now hopefully the customers will too. The staff and restaurant in general is just coasting, not even trying anymore.
I think the kitchen is still working hard as the steak was cooked well and the presentation was still nice. They are probably just not using as good quality meat as they used to
People who base their value of a restaurant on the opinion of a tire company don’t actually understand restaurants or service. I’m almost always underwhelmed by service at a one and frequently at a two star. There are always several very lazy courses that are basically the equivalent of fluff in a college term paper and all of these places exceed the cost of eating at PL. Peter Luger cooks steak from raw and serves it hot. Has anyone in this comment thread taken rest time into account? If you want the most tender steak you do not go old school, you would go to a new american dime a dozen joint that cooks american imperial wagyu sous vide. Service at Peter Luger isnt supposed to suck your dick- its an old school, old man type of joint. Personally, I think the age is a little nicer on a steak for two at keens. Paying under $70 for a dry aged NY Strip is actually just an industry standard price at a good restaurant, even in Detroit where I’m from. The whole idea of value is very skewed in this video considering a modelo usually goes for $18 at a restaurant in Manhattan (but $20 is a lot for a giant ass burger lol). You can take an uber from bushwick to rockaway beach for more than a meal at peter luger easily 😂😂😂
If there was a debit card issue, they should’ve stated it at their front door. I eat in Chinatown and they explicitly state on their front door cash only which I can understand. That restaurant has not properly expressed themselves. They are making the experience worse.
I used to live in NY in the mid 90s when I was young, dumb and poor and I’ve always wanted to go to PL but couldn’t afford it. Next week I’m taking my family to NY but now less young, less dumb (maybe) and less poor (kind of) and made a reservation to PL. But after reading so many bad reviews, I decided to cancel and go somewhere else. Your vid was just the nail in the coffin! Thank you!
I had Peter Luger years ago and thought it was overrated back then before they lost their Michelin star. This is why TH-camrs like you are so important because you're the pulse of the cities where we come to travel. I would've never known Angelos had one of the best Philly cheesesteaks if I didn't listen to the locals or go to the bodegas like the locals said.
Most Peter Luger customers are on business expense accounts where they are trying to impress valuable customers. I’ve been to lots of high end steakhouses…Morton’s, Palm, Smith and Wolensky, etc. Peter Lugars is still the best! If you’re a tourist on a budget, it’s not for you!
I thought the burger was good but it was not among my favorite burgers in NYC. It was still good though. I totally agree with you regarding the steak, it was just not worth it.
Good job. Yet, I’ve lived in NY my entire life, 60+ years. Used to live 10 minutes from Lugers. Had their credit card back in the day. While it may not be as great as it used to be, I’ve yet to find a better steak, and I’ve eaten in at least 100 restaurants everywhere. As for the service, I usually get the same waiter I request so it’s fine. The bread is excellent. The sauce my favorite. The chocolate moose cake is very good. Yes, it’s way overpriced as is everything these days. I’ve also eaten in Rao’s, one of the toughest tables to get. Been there 3 times. First was very good, second two visits were lousy. No menu. No prices. They hand you a check at the end which will drain your wallet. Best bet these days? Eat at home.
8:00, I picked that up when the steak was brought to you. The server said enjoy, just no emotion at all. I have to try Peter Luger next time I'm in New York though. Maybe it was an off day. Would you give a restaurant a second chance?
Yup. Hard to believe none of the other 2000 TH-cam channels of people eating at and reviewing restaurants have ever discussed price and whether it was a good value
@Wayne, value can be subjective based on experience. but I totally get where that comes from. You definitely can't compare a dollar slice vs a 3 michelin star restaurant
I had only heard about Luger’s in an article where it was hammered. I didn’t know about it’s reputation but it was sad that a place with such a history seems to have declined so much at the critics level.
Almost exactly one year ago, my wife and I dined at Peter Luger’s. We had an excellent experience. Yes, high priced everything but I didn’t mind. Martin, our server was anything but snooty. We shared the porterhouse and it was tender and tasty. Maybe things have really gone downhill in the year since. So sad because of their past reputation. We’re in town again and I hope to try Keens. Thanks for all your detailed reviews.
I don't have a Debit card and only use Credit Cards. Think it's wild that they don't take Credit cards especially being a major Restaurant and tourist spot. I will never use a Debit card either because that is what Credit cards are for or just good ole cash. I just don't find it safe to use something for spending tied to your personal account.
You should have gotten the thick cut bacon over salad, cream of spinach, and German potatoes. The rule is to never put the Luger sauce on the steak but fair game on everything else. But I understand your review is solely on the beef. I personally think it's worth the money. You nailed it when you said its simple.
I’m going to keep it a buck with you bro … that 20 dollar basic burger is more than likely 50 percent chuck 50 percent ground filet scraps so they can charge you what they charge… However there’s nothing really special about most burgers at steak houses… Plus the steak sauce looks like gravy so now you have a 70 dollar piece of pot roast … I appreciate the honesty of the our reviews
I visited PL in 2010 with a friend and fellow steak enthusiast. We both felt it was amazing. We had the bacon appetizer and it was delicious. We also ordered the rib steak and the steak for two. Both steaks were extremely good. Cooked perfectly with a good crust and they were tender and juicy. Im aware of the possibility that any restaurant can start to slip and loose what has once made it great. And i do believe you gave your honest opinion on your experience at PL. However i do think its worth pointing out that in your video your main complaint with the steak was it was not melt in your mouth and was chewy. You ordered the single steak. That is a strip steak. Strip steaks are not the steak you should have ordered if you desire a "melt in your mouth" bite. Strip steaks always have a bit of a tougher bite and are chewy compared to other cuts. For the melt in your mouth experience you should have ordered the steak for two which is a porterhouse and it includes the felt. Or the rib steak wich is a ribeye. Both of these steaks are more tender and would have given you the melt in your mouth bite you were after. So i think your review is somewhat misleading.
Honestly, American beef tastes terrible. You can tell that the living conditions of the cattle, their feed and the butchering process in the end are just terrible. You absolutely can taste it when an animal was mistreated and/or chronically stressed….and that’s what I get with American beef.
Thank you for ur unbiased opinion! The Chop House in Chicago blows away Peter Lugers Restaurant. I will Not go there at all. For a delicious hamburger try Paul Burger on 2nd & St. MARK PLACE. Absolutely delicious and very fair priced. Tty the French Fries (Steak Fries) wow! Thanks again!
I just subscribed to you like 4 days ago and I’ve watched all your videos. Love your energy and content keep it up!! I can’t believe you don’t have 500x the followers this is blasphemy!! Oh yeah… GO BIRDS !! 🦅
Totally agree with you. Had big expectations but the steak was so freakin tough for how much they're charging. The beefy flavor was not bad but also not mind blowing. Thanks for the honest review. Hope this gives their reputation a reality check.
I'm a big steak guy and Peter Luger is a place you visit once for the histroy but not again for the quality of meat or service. I would still recommend people, especially foodies to try it one time for the experience but don't bother if you're looking for a good steakhouse in NYC, there are way better & cheaper ones around the city.
The one thing I've learned from living in New York is that virtually all restaurants are over rated to a degree. There are great individual dishes here and there but as a whole nothing lives up to the hype.
As much as I love cooking, there ARE some things that are hard to replicate at home. Good pizza needs a really hot oven; hotter than any standard home oven can reach. Other things like Spanakopita (Greek spinach pie) as well as good Gyro meat are time consuming and not easy to make at home. But yes in general I agree with you.
@@alexblaze8878 Absolutely. It's near impossible to replicate pizza in a conventional oven. However if you're willing to shell out enough money for a ceramic oven you can do it.
Went there back in 2018. I was really looking forward to it. For the prices they were charging it was at best average. Staff were not attentive and unless you were spending multiple thousands you would get a pretty limited time in the restaurant. Have had at least 100 steaks in Europe that were better. Sides were also really bad. The current owners will bleed the name dry until they sell on to somebody who has to reverse course.
Have you been to other high end steak places in NYC? $67 is probably a good deal. Plus, two things you should've know about them beforehand, they are famous for having rude staff and they only take cash. I love your honesty but with a little prep work, your experience could've been better.
I've been to PL a few times. Even have the house charge card. lol. You're right that they're not that great, but I need to point out a few things: 1) They've always been cash-only. They only started accepting bank cards with PIN a couple years ago. 2) The dish they are known for is the porterhouse, and you didn't order it. I'm pretty sure they didn't even offer other cuts until 15 years ago or so. 3) Everything besides the porterhouse ranges from just ok to bad. They are effectively a one-dish restaurant. 4) They dry age their steaks, but they won't reveal for how long. Probably not more than 30 days though. They could use a little more age. In my experience the porterhouse is usually among the best in town, but like any natural product it can be inconsistent. Also, they tend to under-season their steaks for some reason. I never had any problems with their service.
Interesting and helpful video. I’ve also been hearing about the not so good for press. Burger definitely looks rare. Not sure if that was juices coming out of the burger…
When people talk about the steak melting in their mouth, they are specifically talking about the side of the steak you didn't get... the filet. The strip side is always going to be tougher but should have a more beefy flavor to it, especially considering it is aged. The idea that you consider it to be average has me wondering what steak houses you would consider top tier.
Check out Uncle Jacks in Bayside Queens. Top Notch service and Its great steak. Butcher shop and pan fried in butter at home is gonna give you a steakhouse steak but Uncle Jacks makes you feel like a king when you go there. I recommend everything there appetizer wise and I go for the huge ribeye usually.
Great review which reflected my experience at PL. Been to many NY steak houses but they all use grain fed beef and you may as well eat liver. The steaks have little flavour and have a soft, mussy texture like liver. You’re never has a steak until you try a Blackmores grass fed steak. Ok it is not as soft as liver but the flavour is unbeatable
Yep. That and you can tell the ones that were finished with corn and other junk when they’ve got yellow streaks of fat that don’t render. Those are the worst! Thankfully I have plenty of local ranches to source beef from so I don’t have to deal with that.
@@bertspro I have been to most of the top steak restaurants around the world so I do have a very broad experience in what are the best steaks in the world. Peter Luger wouldn’t rate in top 10. So what is your experience?
@@joeblow8994 I ate PL in 2016 and it was disappointing. But grass fed steaks are awful. Never heard of a prime steakhouse serving grass fed. All steakhouses that I know of serve grain finished beef, and Blackmore Wagyu is grain finished.
I don’t usually post purposefully confrontational comments (or any comments tbh) but I guess this morning I was in a weird mood so apologies for the “you don’t know what you’re talking about…” Suffice to say, there is a misconception about what is grass fed and what isn’t that most people have. But I’ve had grass fed and finished steaks on several occasions and having owned a part of a cattle farm that raised Hereford beef, I know what goes into finishing cattle for consumption, and there’s a reason why almost all beef that is raised for high quality steaks is grain finished. I’m sure you know a good steak when you have one. Again, didn’t mean to be a jerk
Almost $100 for a steak that looks like you can make in your own home and a cheeseburger that looks like you can also grill up in your own backyard. If I ever visit New York I can do without going to visit this place.
Hmm this is surprising! Visited to Peter Lugers last year and I personally thought it was great and the steak was cooked to perfection. The sides were good quality as well, especially the cream spinach. I’ve been to several steak houses in NYC and so far I’d personally say it’s definitely top 3 steakhouses in the city. Great video though! What steak house would you recommend in NYC?
I agree. Peter Lugers is good. In my opinion American steaks by nature are not that great anyway so I won’t expect miracles from Peter Lugers. That said, it’s an enjoyable place and the steaks are good
Yeah, it looks like he is using the title as click bait and the only complaints were service and price. If you are going to compare prices, it is not for you. There was NYT review that gave the place a 1/5 and people called them on their bull. It is very very good.
@@TheDr660 There's a reason why Peter Luger's lost its star. It's been widely considered one of the most overrated restaurants in the city, if not the most, next to the likes of Carbone. There are a ton of better steak houses in the city that offer better, more flavorful cuts, a better wine menu, and a better overall experience.
That looks awfully rare for a burger allegedly cooked to "medium". Anyway, that burger does look as delicious as you're describing it. As for the steak, looks pretty good to me (obviously I can't taste it!), but $68, holy crap. For that price it had better blow me away!
Good review. I cook my own steaks also. . I bought a lobster at a restaurant at the Gulf Coast last weekend. I added it to my Shrimp and cheese grits for $20 bucks. It was boiled, had 0 flavor and was stringy. That was the first and last lobster I will ever buy at a restaurant.
Don't agree with this review at all. First of all, $20 for a burger in NY is commonplace at restaurants these days, unless ur going to McDonalds. Second, $70 for a steak is also not expensive. Dunno why people love to bash on famous places while suggesting they've discovered hidden gems. Maybe it makes them feel good about themselves.
The fact that Peter Luger give steak sauce with the steaks speaks volumes. They clearly know that their overpriced steaks will taste bland without adding steak sauce.
Any good steak you NEVER poor that vinegar sauce over it. Maybe some hourse radish. for spice but that's it. Anyone that knows really good steak knows that.
. Living in New York, doing a video and you don’t know Peter Luger does not take credit cards AND complaining that the staff gave you a hard time. Don’t quit your day job just yet.
I have going to peter lugers for 25 years. I have never been disappointed. By the way, the sauce is not for the steaks. All my friends enjoyed the poterhouse for 2 , I've been to very good steakhouses in NYC and they are all very good but peter lugers is the best.
I have never been there, but if I were in the area I'd definitely want to try it... I'm not entirely sure if this is one of those, "oh it's just overpriced" or it''s, "it's New York, everything is sky high price wise there" things. The food DOES look fantastic, but I admit if I paid almost $200 for myself and another person to have steaks with a few sides and it was mediocre at best, I wouldn't return obviously.
Your experience with paying for the meal is enough for me to never try this steakhouse. That would irritate me beyond belief with the prices they charge. I'd bet they add gratuity into the check too.
without the potatoes and creamed spinach its not the true experience. it would be like ordering Hainense chicken without the rice. UA, do the place justice and try it again with the recommended sides and make sure you also do the bacon/onion/tomatoe appetizer. just advice from a local that wants you to experience it the right way ;). enjoy!
To be fair you can't expect the striploin part of the T-bone to melt in your mouth. Doesn't look like there's much if any of the filet side. I've seen you eat a filet and a ribeye in other videos so keeping the cut consistent would be a better comparison
Wow, I don’t think I would ever go to PETER Luger‘s now… I trust your opinion and your videos are fantastic… I am from New Jersey in the Bergen county area…❤
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Good to see an honest review for once. I was taken to Peter Luger's as a guest a few years ago and my experience was pretty much the same as yours. They must've been spectacular at one point to earn such a fantastic reputation but it really didn't live up to the hype imho. Totally forgot about the credit card thing until you mentioned it lol
Almost 100% of people I know or meet who talk about “good” or “best” restaurants mostly don’t know much about food. They can’t describe what was special in looks, texture or taste. So well.. I’ve been to a lot of overhyped restaurants in Berlin due to people’s recommendations. Best thing you can do is try it yourself. Don’t give too much of a fuss on online reviews.
I used to pay $100+ for steaks back when I didn’t know how to grill. Now that I do know how to season and grill steak, I feel like I’ve been scammed most of my life. 😂
💯! I can buy Prime grade ribeyes for $16 per pound. I sous vide them to 131 degrees and then sear them on a flaming hot cast iron skillet. Perfectly medium rare all the way throughout the steak. As a single father with custody of two boys I had to learn to cook and it’s amazing how well you can eat at home with just a little knowledge on how to prepare it.
I agree so much with this!! And I always sound egotistical to others saying “I can make that myself”
Bruh most underrated comment of my life!
I use the Gordon Ramsey steak recipe and it's a revelation! Cooking a great steak on your own is better than paying $100+ for it.
Best steak I ever had was the one I cooked for fathers day for tghe first time. I don't know if I got lucky, but the steak came out perfect. I took about 5 minutes total to cook both sides under high heat from directly over the coals on a charcoal grill.
I'm not insulted when a good restaurant charges $75 for a steak, but I am insulted when they charge $10 for sliced tomatoes or $10 for french fries.
Yeah that's ridiculous
If am paying $75 dollars I want my food top 10 you bugging on that one
True because they cost next to nothing. The process of aging the meat and buying such prime beef then sitting on it for a month cost a lot of money.
That especially was extremely offensive. I went and got the onions and tomatoes
@@ddjones4462 paying extra for something doesn't make it good though.
I spent the most I ever had on a meal there, it's very disappointing. He's totally right here, nice to see someone honest.
I love your energy and you're not ashamed to just dine out and vlog. You get to the point and it's a breath of fresh air. Subscribed! I'll be in NYC for only 2 days this summer and will be watching to see the best places to eat. Thank you!
yes! Wish I had the confidence to walk around and vlog.
@@HKKetoRecipes omg I loved your naan recipe from a couple of years ago! 🤘
Thanks for the kind words and the sub! Hopefully my channel helps you as you do research in your NYC trip!
Wow took a look at your channel and looks like you've had a lot of success on TH-cam! I'm gonna check out some of your content!
@@uaeats Aw thanks. I'm quite small still and have no where near the energy as you. I'm quite deadpan. LOL. Anyway, going to try my best to hit up Wah Fung for sure.
Let's be clear. The reason why they do not accept credit card is not because they aren't willing to pay the service fee. They are trying to evade tax.
Exactly if you check out the owner on TH-cam, the guy looks really dodgy, the same with the owne at Katzs pretentious pricks
@@jimmy99wood or reduce their margin. They do it for tax reasons, there is no excuse in the XXIs century not to accept Credit cards
@@jimmy99wood lol i have no idea which world u are in. I pay 2%-3% fee to the credit card companies that my clients use.
@@alebroker7587 they could have simply increase their prices by 2%-3% and given that price point, their clients would not care. The only reason they chose not to is tax evasion.
@@jimmy99wood which is why most merchants don't accept american express. visa and mastercard charges 2-3% which they easily could have accepted. the fact that they reject all credit card, to me, screams tax evasion
Yep, expensive tourist trap with pretentious service...
From what I hear it was once a great restaurant. Sad to see it's declined so much recently
Have you ever been?
Nicely done. I live in Connecticut and have considered making the trip. I’ll pass thanks. There are plenty of prime steakhouses nearby.
@@uncjim Go to nordic lodge in Rhode Island
God chineese facial features are tough to look at for 9 minutes lol
Was in Italy and paid $70 for a gigantic 28oz steak (including some decent wine) in Florence. Best steak I ever had and amazing service, and apparently it was one of the best steakhouses there. Most NYC restaurants are overpriced and overrated garbage, only time I’ll eat out in the city is for some late night Halal or good slice of pizza.
Yeah florence is famous for the florentian steaks. Other parts of italy dont have steak culture, but Florence nails it.
Hey.... a fun, yet informative review of a legendary restaurant. You earned a subscriber! I dined at Peter Luger back in 1977, as a callow youth of 23. (The Summer of '77 was also the summer of Son of Sam and I think Brooklyn had yet to be gentrified.) I was too inexperienced to rate the quality, and, being so young, suffered "sticker-shock" when I saw the prices. But I still remember how well everything was prepared and presented. So there's that. :)
Thanks for sharing your experience! Hopefully you had a pleasant meal despite the sticker shock!
Good to see an honest review. Other videos made this place looks like a must go. A good steak should never require sauce or extra seasoning.
Say are you saying other reviews are dishonest? Have you ever been to Lugers?
This is just one guys opinion. I've been there probably a good 20-30 times in my life and Lugers steaks are still very good. He called it an average steak. If he thinks a prime dry aged steak is just average, he doesn't have a clue. The steak sauce is good, but i never use it when i'm there outside of maybe a few bites. And if you do go, don't be like this guy just getting a strip steak and complaining it's not tender. Get the porterhouse like anyone with a brain would here.
And he passed on their thick cut bacon on that burger or as an appetizer. That just confirms he doesn't have a clue about lugers even more.
@@Paul-oh4fe No matter how good the quality of beef is it can still be made mediocre by terrible cooking. Luger's still has the cream of the crop of dry aged angus but the dogshit broilers they use result in horribly uneven cooking with thick grey ring and only one side properly seared. Steak of this quality needs woodfire or charcoal.
A good steak doesn't need sauce but a bearnaise or especially a bordelaise are always a welcome compliment to anything under BMS8 marbling score.
@@thecookseye7383 In all the times i've been there, i've never had an unevenly cooked steak. I always order medium rare and it's always got a nice sear and even cook. Two things i always find them consistent on is their quality of beef and always a good medium rare steak.
If I spend 100s of dollars on a restaurant taking the family out and get rude/pretentious service, Ill never return no matter how great the food was
😂😂 do you think they’ll go out of business?
@@blackway643 its about self respect not hurting the business fool, even though it will be a bonus if it happens
@@Omarmohammedd you probably won’t even get off the couch and do a damn pushup. 😂😂 you’re on social media talking about self respect.
@@blackway643 i wonder how did you come to this conclusion! I go to the gym everyday and I save lives for a living, so yeah I do value self respect unlike some keyboard warrior.
@@Omarmohammedd sure
Keep up the good work! Straight to the point, and love the fact you show the prices.
I went many years ago (10+) and the steak was great, but it was cash only or if you had a "Peter Luger" debit card. Went again around 3 years ago and the quality went downhill. I agree with the staff acting pretentious.
I prefer Keens or Benjamin's. Or you can go to Wolfgang's former Luger's chefs. Seems like they took the qualities food with him
Appreciate you sharing your experience. I have friends who went a long time ago and said the steak was incredibly tender and buttery then. Seems like there was a sharp decline in the past couple of years. Thanks for sharing recs for other places to try!
I felt the same way about the steak. We visited 11/4 just before you did. The experience was fun, we had a party of 7. I thought the streak was just ok, the sides were tasty, and the whipped topping they served with the desserts was amazing. I ordered the Ribeye for 1, and we had several of the other cuts of meat.
Just go to a Macdonalds
Or eat your kale salad.
My god in san fran i you can get a burger not much smaller but u can ask for med rare and has lettuce onion tomato pickles their special sauce just as juicy for only 7.90!!! Its super duper burgers. My favorite burger spot
@@coldestbeer, *McDonald's
@@annehajdu8654ironically, Mac Is usually substituted for "Mick" in the south
Don't be so prejudiced matey, hate to say it, but there's been a mason Dixon line for a few hundred years
Anyone below it will most likely say "Mac" Donald's
Anyone above it will say "Mick" Donald's
Don't be bigoted, thanks
Glad I could give you a history lesson I learned in 2nd grade, waaaay back in 2004
Cheers
Stay in school
I agree, the steak SAUCE is amazing, and their steak could use some help. Can't always depend on the sauce to make the steak.
You are spot on about Peter Lugar’s over priced, over hyped, and riding on their reputation
We dine at Peter Luger's about 6 or 7 times a year and (Birthday celebrations) but we go to the Great Neck location. We always get the Rib Eye steak and it never disappoints. We've dined at other steak houses through-out the city and nearby counties (Westchester/Nassau Counties) and Peter Luger is still our top choice. We'll have to try the original in Brooklyn. Thanks for your honest review!
I think you will like the Brooklyn location. I go to both, and the Williamsburg location edges out Great Neck at the same time Great Neck is more convenient since I live on Long Island as well!
Quality Meats…. You’ll have a new favorite
If youre happy with the great neck location don't bother going to the WIlliamsburg one. The service is terrible in comparison and the food was not even remotely close to how the great neck location was
Thanks for the review! I've been there twice, last time was in 2021. It's pretty much the same as before with very little discernible differences. The changes, imo, are 1. More restaurant options out there, 2. changing taste of the public (e.g. preference towards the super fatty steaks, such as Wagyu, etc), 3. Increasing beef prices which changes the value, 4. Social media influence. To me, the service was great both times, with the expected dry humor and old fashioned presentation. They didn't skimp on the drinks and the bacon still satisfied (can't believe it's $3 more compared to last year!). Lastly, although all their cuts should be great, everyone should really order the porterhouse (for 2, 4, etc), medium rare, which is their signature steak. In fact, I've had medium and med rare bitg during our 1st visit and, yes, there is definitely a difference.
I was in New York several years ago for a week and was underwhelmed by the steak house across from the hotel so on the third day I tried an experiment I hailed a taxi cab and asked the driver to take me to the best steakhouse and he dropped me off at here. The steak was great not the best I have ever had but in the top 10 for sure. A little pricey for what I got but overall it was a great experience
I thought the same thing, when it came to choice of cut. And yes, the place is more than 60 years old. Should they get with the times? Possibly. However it's good to know that there are still some simple good places available. Sometimes the palate can take a break from the new fat flavor bomb era
your energy and vibe is amazing! you are not shy at all! keep it up, man! great video
Thank you! I still get nervous every single time I film a video but I try my best not to show it. Practice makes perfect!
Man that's so sad. I went there with my wife way back in 2015 and it was excellent. I hope they get it together and bring it back to its former levels of quality because that steak was one of the best steaks I've ever had. The bacon was amazing too! The staff were awesome too - we were obvious tourists from Australia and they made us feel so welcome with no hint of snobbery.
The guy who did the review is a tourist. Don't listen to clowns
A lot of the time you're just being delusional, due to rose tinted glasses or the novelty of it all. Very few people i know, can peel back the "wow" factor of places and or other media, and actually judge it fairly. To be fair, you care more about the people you're with, so that brightens it up...trying going by yourself, and you might be surprised that it might not taste the same.
NYC in 2015 was far better than NYC today. NYC today is frankly awful.
It's become a trend to poop on Luger's since that one critic did it. It's perfectly fine, and FYI every steak place in NYC charges like $10+ for fries, just the way it is
The reality is that the steak is fine...its not worth $60, especially in NYC wherein chefs from around the world are coming and preparing some of the best steaks you'll ever eat.
Lugers is a staple, like Katz, but that doesn't mean its the best. Also no, 10+ for fries is not a common steak place price. Head to Mighty Quinn's or Vinny's, these prices are inflated due to the location and name, plenty other places beat Lugers.
Another honest review. Keep it up! While I can't get to these places now, I do an old coworker a steak dinner and she's in NYC.
I think they were the blueprint for steakhouses and time passed them by.
I also have never seen someone butter the outside of their roll. Do you butter the exterior of bagels too?
When I am asked by the waiter if I need steak sauce, I always say - "I hope not".
I was a butcher for 28 years. I've cut millions upon millions of steaks.
I took my job very seriously. I learned everything I could about all meats, cuts...etc. You may have met someone who knows more about meat than I do; it's possible, highly unlikely, but possible.
As well,
I've eaten at countless Michelin star restaurants....I've eaten at supposedly "The best" restaurant in the world....Like Johnny Cash, I've been everywhere.
The third best steak I have ever eaten was cooked by my son. I taught him everything I knew, and he's improved on it.
The second best steak I've ever had was in Florence, Italy......I honestly never expected such a magnificent steak from that country....but here I stand. I never thought I would find a better steak.
Then I ate at Peter Luger's.
Hands down, do not pass go, do not collect two hundred dollars,
it is the best steak on the planet.
If folks don't understand that, there's nothing I can do for them.
Before you die, do yourselves a favour and share a porterhouse from Peter Luger's.
Thanks for your opinion…….but be honest it’s just an opinion and opinions vary.
Just went tonight. 5-6/10? Best part was the Caesar salad and realizing one of the bartenders shared the same name as me. I'll never go back. I've been to a lot of places considered to be "great" steakhouses (Ruth Chris, Wolfgang, Keens, Morton Williams .. to name a few) and this one, as hyped as it normally is, let me down so much. The steak was over charred for "medium rare" which ruined the bite and just lacked the "it" factor. I think their supplier for their cuts are not great. Had the same steak at Christos Steakhouse in Queens about 2 months ago and it was fantastic. Peter Luger is not it chief
Ruth’s Chris is worth it for the price.
Thank you for the detailed and honest feedback! As a steak lover but havent been to NY for the last 10 yrs, could you please recommend me your favorite steakhouse in or nearby NYC, please??? I really wanna try better / nice steak house at it’s right or adequate price next time I visit NYC ! Please please please
Really enjoy your reviews. You are spot on when you said steak should rest on it's own merit without sauces.
I'm dating myself but I remember when going to a fairly upscale restaurant they would present you not only with a bread basket, but a relish tray with sliced vegetables. Also dinner included either soup or salad and the main course came with vegetables and your choice of potatoes.
I don't know about you but I gotta have fries (preferably homemade) with a hamburger.
Could not agree more. IMO, if you need sauce to improve the taste of your steak, then you are not eating a topnotch cut of beef.
Lol if you’re dating yourself aren’t you just single
@@chammybooo3232 both
there are so many food vloggers but UA Eats is so Overrtated and boring!
@Bloofa UA Eats is overrated not Peter Luger's Steakhouse
Can you do a review of Gallaghers Steakhouse @ 228 W 52nd St, New York, NY? Im taking my son there in February wanna make sure what to order or not to order..lol
Glad to see this vid. Ate there first time, 6 mos. ago as some guests from Hong Kong wanted to go so I took them. Very underwhelming and that's how I rated it on Yelp. Glad Michelin team finally smartened up, now hopefully the customers will too. The staff and restaurant in general is just coasting, not even trying anymore.
I think the kitchen is still working hard as the steak was cooked well and the presentation was still nice. They are probably just not using as good quality meat as they used to
@@uaeats agreed 100%. Thanks again.
Yes, I'm glad they lost their star, and Michelin retains its credibility.
People who base their value of a restaurant on the opinion of a tire company don’t actually understand restaurants or service. I’m almost always underwhelmed by service at a one and frequently at a two star. There are always several very lazy courses that are basically the equivalent of fluff in a college term paper and all of these places exceed the cost of eating at PL. Peter Luger cooks steak from raw and serves it hot. Has anyone in this comment thread taken rest time into account? If you want the most tender steak you do not go old school, you would go to a new american dime a dozen joint that cooks american imperial wagyu sous vide. Service at Peter Luger isnt supposed to suck your dick- its an old school, old man type of joint. Personally, I think the age is a little nicer on a steak for two at keens. Paying under $70 for a dry aged NY Strip is actually just an industry standard price at a good restaurant, even in Detroit where I’m from. The whole idea of value is very skewed in this video considering a modelo usually goes for $18 at a restaurant in Manhattan (but $20 is a lot for a giant ass burger lol). You can take an uber from bushwick to rockaway beach for more than a meal at peter luger easily 😂😂😂
Get the aged filet
I liked the bread, I liked the burger, I liked the steak, and I liked the sauce. OK let’s label the video as a BAD review. LOL
you may have missed the point at the end. he didnt say the food was bad, just way over-priced and hyped.
If there was a debit card issue, they should’ve stated it at their front door. I eat in Chinatown and they explicitly state on their front door cash only which I can understand. That restaurant has not properly expressed themselves. They are making the experience worse.
There's a clear sign as you walk in at the host stand. The reviewer just didn't notice it.
dude i love you. this is the first vid i saw of yours. i love your positiveness and smile. certainly will watch more
You're becoming my new favorite "food guy", I like watching these while I eat something, they're just long enough for my attention span lol
Thank you! Watching food videos while eating is actually my all-time favorite thing to do, so your comment means a lot!
Usually it's not a good idea to be hungry when watching his videos. LOL!
@@NoahEats 🤣💯
I used to live in NY in the mid 90s when I was young, dumb and poor and I’ve always wanted to go to PL but couldn’t afford it. Next week I’m taking my family to NY but now less young, less dumb (maybe) and less poor (kind of) and made a reservation to PL. But after reading so many bad reviews, I decided to cancel and go somewhere else. Your vid was just the nail in the coffin! Thank you!
I had Peter Luger years ago and thought it was overrated back then before they lost their Michelin star. This is why TH-camrs like you are so important because you're the pulse of the cities where we come to travel. I would've never known Angelos had one of the best Philly cheesesteaks if I didn't listen to the locals or go to the bodegas like the locals said.
Actually, I think this person overall liked it. His opinions are geared towards being negative. It gets him his views. Factor that in.
Facts
Great video! Good to see some new food youtubers
Most Peter Luger customers are on business expense accounts where they are trying to impress valuable customers. I’ve been to lots of high end steakhouses…Morton’s, Palm, Smith and Wolensky, etc. Peter Lugars is still the best! If you’re a tourist on a budget, it’s not for you!
Went there for the burger, and it is just decent. The steak I'd never get. I can cook a better one myself for 1/4 of the price. Great video, bud.
I thought the burger was good but it was not among my favorite burgers in NYC. It was still good though. I totally agree with you regarding the steak, it was just not worth it.
@@uaeats Do they have A1 steak sauce there.
@@danlivni2097 They make their own sauce which I tried and I don't like it.
Good job. Yet, I’ve lived in NY my entire life, 60+ years. Used to live 10 minutes from Lugers. Had their credit card back in the day. While it may not be as great as it used to be, I’ve yet to find a better steak, and I’ve eaten in at least 100 restaurants everywhere. As for the service, I usually get the same waiter I request so it’s fine. The bread is excellent. The sauce my favorite. The chocolate moose cake is very good. Yes, it’s way overpriced as is everything these days. I’ve also eaten in Rao’s, one of the toughest tables to get. Been there 3 times. First was very good, second two visits were lousy. No menu. No prices. They hand you a check at the end which will drain your wallet. Best bet these days? Eat at home.
Great review. I think you were pretty fair and honest about their restaurant.
8:00, I picked that up when the steak was brought to you. The server said enjoy, just no emotion at all. I have to try Peter Luger next time I'm in New York though. Maybe it was an off day. Would you give a restaurant a second chance?
Great content UA. I think your onto something with your last two reviews by discussing price. It's part of the eating equation.
Yes I believe price is a very important factor in how enjoyable a meal is!
Yup. Hard to believe none of the other 2000 TH-cam channels of people eating at and reviewing restaurants have ever discussed price and whether it was a good value
@Wayne, value can be subjective based on experience. but I totally get where that comes from. You definitely can't compare a dollar slice vs a 3 michelin star restaurant
Love your honest reviews buddy! Keep them up you have a new fan!
I had only heard about Luger’s in an article where it was hammered. I didn’t know about it’s reputation but it was sad that a place with such a history seems to have declined so much at the critics level.
Almost exactly one year ago, my wife and I dined at Peter Luger’s. We had an excellent experience. Yes, high priced everything but I didn’t mind. Martin, our server was anything but snooty. We shared the porterhouse and it was tender and tasty. Maybe things have really gone downhill in the year since. So sad because of their past reputation. We’re in town again and I hope to try Keens. Thanks for all your detailed reviews.
One to take out of my bucket list for sure. Great content!!
I don't have a Debit card and only use Credit Cards. Think it's wild that they don't take Credit cards especially being a major Restaurant and tourist spot. I will never use a Debit card either because that is what Credit cards are for or just good ole cash. I just don't find it safe to use something for spending tied to your personal account.
You should have gotten the thick cut bacon over salad, cream of spinach, and German potatoes. The rule is to never put the Luger sauce on the steak but fair game on everything else. But I understand your review is solely on the beef. I personally think it's worth the money. You nailed it when you said its simple.
thumbs up. but, for tourists in the area, what would u recommend as a top steakhouse then?
I’m going to keep it a buck with you bro … that 20 dollar basic burger is more than likely 50 percent chuck 50 percent ground filet scraps so they can charge you what they charge… However there’s nothing really special about most burgers at steak houses… Plus the steak sauce looks like gravy so now you have a 70 dollar piece of pot roast … I appreciate the honesty of the our reviews
Great clip, really enjoyed it. Have you tried my favorite steak sauce, Smith & Wollensky? Swear by it.
Guy wearing a ball hat at a steak house, hard to take review seriously.
Looks like they stopped using prime cuts and using the more budget friendly cut “Choice”🤣
I visited PL in 2010 with a friend and fellow steak enthusiast. We both felt it was amazing. We had the bacon appetizer and it was delicious. We also ordered the rib steak and the steak for two. Both steaks were extremely good. Cooked perfectly with a good crust and they were tender and juicy.
Im aware of the possibility that any restaurant can start to slip and loose what has once made it great. And i do believe you gave your honest opinion on your experience at PL.
However i do think its worth pointing out that in your video your main complaint with the steak was it was not melt in your mouth and was chewy. You ordered the single steak. That is a strip steak. Strip steaks are not the steak you should have ordered if you desire a "melt in your mouth" bite. Strip steaks always have a bit of a tougher bite and are chewy compared to other cuts.
For the melt in your mouth experience you should have ordered the steak for two which is a porterhouse and it includes the felt. Or the rib steak wich is a ribeye. Both of these steaks are more tender and would have given you the melt in your mouth bite you were after.
So i think your review is somewhat misleading.
Honestly, American beef tastes terrible. You can tell that the living conditions of the cattle, their feed and the butchering process in the end are just terrible.
You absolutely can taste it when an animal was mistreated and/or chronically stressed….and that’s what I get with American beef.
Keep in mind, dry-aged steaks has an early unique taste. However, it should be flavorful though, on its own.
I'm going to NYC in a cpl weeks. Any recommendations for a better steakhouse? Thanks!
Thank you for ur unbiased opinion! The Chop House in Chicago blows away Peter Lugers Restaurant.
I will Not go there at all. For a delicious hamburger try Paul Burger on 2nd & St. MARK PLACE. Absolutely delicious and very fair priced. Tty the French Fries (Steak Fries) wow!
Thanks again!
You're referring to Paul's Da Burger Joint? Yes I love that place!
This is why it is important to pay your dry age guy what he was worth....
I just subscribed to you like 4 days ago and I’ve watched all your videos. Love your energy and content keep it up!! I can’t believe you don’t have 500x the followers this is blasphemy!!
Oh yeah… GO BIRDS !! 🦅
Thanks for the kind words! Glad to hear you watched all the content I have made up to this point. And Go Eagles! We're 8-0 baby!
Great review UA! Love your channel.
Totally agree with you. Had big expectations but the steak was so freakin tough for how much they're charging. The beefy flavor was not bad but also not mind blowing. Thanks for the honest review. Hope this gives their reputation a reality check.
i'd like to point out the piece he said took him forever to eat was straight fat
LOL they never changed anything bro they still have the same techniques going on for decades and same ingredients... you guys are mentally ill
@@niallcorcoran4437For a steakhouse of this price and reputation, it should've been better trimmed. He can only review what was served.
the full-on throw of the tripod into the trash can was so satisfying to watch. thanks
I'm a big steak guy and Peter Luger is a place you visit once for the histroy but not again for the quality of meat or service. I would still recommend people, especially foodies to try it one time for the experience but don't bother if you're looking for a good steakhouse in NYC, there are way better & cheaper ones around the city.
Was the steak a lil cold when you take the first bite? Or did you try it as soon as it came to your table?
The one thing I've learned from living in New York is that virtually all restaurants are over rated to a degree. There are great individual dishes here and there but as a whole nothing lives up to the hype.
As much as I love cooking, there ARE some things that are hard to replicate at home. Good pizza needs a really hot oven; hotter than any standard home oven can reach. Other things like Spanakopita (Greek spinach pie) as well as good Gyro meat are time consuming and not easy to make at home.
But yes in general I agree with you.
@@alexblaze8878 Absolutely. It's near impossible to replicate pizza in a conventional oven. However if you're willing to shell out enough money for a ceramic oven you can do it.
Same here. I still love going out to eat but for today's prices it's as much about entertainment and experience as food.
Love the honesty man. Never sell out.
Went there back in 2018. I was really looking forward to it. For the prices they were charging it was at best average. Staff were not attentive and unless you were spending multiple thousands you would get a pretty limited time in the restaurant. Have had at least 100 steaks in Europe that were better. Sides were also really bad. The current owners will bleed the name dry until they sell on to somebody who has to reverse course.
I’ve been to all of the steakhouses. Peter Luger is still excellent, but the porterhouse is the only thing on the menu worth buying.
Have you been to other high end steak places in NYC? $67 is probably a good deal. Plus, two things you should've know about them beforehand, they are famous for having rude staff and they only take cash. I love your honesty but with a little prep work, your experience could've been better.
I've been to PL a few times. Even have the house charge card. lol. You're right that they're not that great, but I need to point out a few things:
1) They've always been cash-only. They only started accepting bank cards with PIN a couple years ago.
2) The dish they are known for is the porterhouse, and you didn't order it. I'm pretty sure they didn't even offer other cuts until 15 years ago or so.
3) Everything besides the porterhouse ranges from just ok to bad. They are effectively a one-dish restaurant.
4) They dry age their steaks, but they won't reveal for how long. Probably not more than 30 days though. They could use a little more age.
In my experience the porterhouse is usually among the best in town, but like any natural product it can be inconsistent. Also, they tend to under-season their steaks for some reason. I never had any problems with their service.
Interesting and helpful video. I’ve also been hearing about the not so good for press. Burger definitely looks rare. Not sure if that was juices coming out of the burger…
This is why you have to go back and recheck. A great restaurant can go bad and a bad restaurant can come under new management.
When people talk about the steak melting in their mouth, they are specifically talking about the side of the steak you didn't get... the filet. The strip side is always going to be tougher but should have a more beefy flavor to it, especially considering it is aged. The idea that you consider it to be average has me wondering what steak houses you would consider top tier.
Check out Uncle Jacks in Bayside Queens. Top Notch service and Its great steak. Butcher shop and pan fried in butter at home is gonna give you a steakhouse steak but Uncle Jacks makes you feel like a king when you go there. I recommend everything there appetizer wise and I go for the huge ribeye usually.
Great review which reflected my experience at PL. Been to many NY steak houses but they all use grain fed beef and you may as well eat liver. The steaks have little flavour and have a soft, mussy texture like liver. You’re never has a steak until you try a Blackmores grass fed steak. Ok it is not as soft as liver but the flavour is unbeatable
Yep. That and you can tell the ones that were finished with corn and other junk when they’ve got yellow streaks of fat that don’t render. Those are the worst! Thankfully I have plenty of local ranches to source beef from so I don’t have to deal with that.
Neither of you know what you’re talking about.
@@bertspro I have been to most of the top steak restaurants around the world so I do have a very broad experience in what are the best steaks in the world. Peter Luger wouldn’t rate in top 10. So what is your experience?
@@joeblow8994 I ate PL in 2016 and it was disappointing. But grass fed steaks are awful. Never heard of a prime steakhouse serving grass fed. All steakhouses that I know of serve grain finished beef, and Blackmore Wagyu is grain finished.
I don’t usually post purposefully confrontational comments (or any comments tbh) but I guess this morning I was in a weird mood so apologies for the “you don’t know what you’re talking about…” Suffice to say, there is a misconception about what is grass fed and what isn’t that most people have. But I’ve had grass fed and finished steaks on several occasions and having owned a part of a cattle farm that raised Hereford beef, I know what goes into finishing cattle for consumption, and there’s a reason why almost all beef that is raised for high quality steaks is grain finished.
I’m sure you know a good steak when you have one. Again, didn’t mean to be a jerk
Almost $100 for a steak that looks like you can make in your own home and a cheeseburger that looks like you can also grill up in your own backyard. If I ever visit New York I can do without going to visit this place.
Great review! I don't know how I stumbled onto this video but count me a s a subscriber now.
Hmm this is surprising! Visited to Peter Lugers last year and I personally thought it was great and the steak was cooked to perfection. The sides were good quality as well, especially the cream spinach. I’ve been to several steak houses in NYC and so far I’d personally say it’s definitely top 3 steakhouses in the city. Great video though! What steak house would you recommend in NYC?
I agree. Peter Lugers is good. In my opinion American steaks by nature are not that great anyway so I won’t expect miracles from Peter Lugers. That said, it’s an enjoyable place and the steaks are good
Yeah, it looks like he is using the title as click bait and the only complaints were service and price. If you are going to compare prices, it is not for you. There was NYT review that gave the place a 1/5 and people called them on their bull. It is very very good.
@@TheDr660 Actually, there was a pretty significant third complaint: the steak lacked flavor.
don't be a loser, don't go to luger
@@TheDr660 There's a reason why Peter Luger's lost its star. It's been widely considered one of the most overrated restaurants in the city, if not the most, next to the likes of Carbone. There are a ton of better steak houses in the city that offer better, more flavorful cuts, a better wine menu, and a better overall experience.
When I saw him put the butter on the outside of the bread…..he lost all credibility 😂
That looks awfully rare for a burger allegedly cooked to "medium". Anyway, that burger does look as delicious as you're describing it. As for the steak, looks pretty good to me (obviously I can't taste it!), but $68, holy crap. For that price it had better blow me away!
Trust me eaten there and it's not that great. Much better steak options in NYC
Medium is pink. That was pink.
@@phoenixarmel2078 A medium cooked burger shouldn't be that pink. Steaks are different.
@PongGod nah if I order a medium burger that burger better be entirely pink all the way through, but I'd order it medium rare anyway
nah dude youre just a chump who’s used to a grey ring around a pink center. real cooks manage to get pink from end to end.
Wow, that's disheartening. Great Review; open and honest. Thank You
Good review. I cook my own steaks also. . I bought a lobster at a restaurant at the Gulf Coast last weekend. I added it to my Shrimp and cheese grits for $20 bucks. It was boiled, had 0 flavor and was stringy. That was the first and last lobster I will ever buy at a restaurant.
Don't agree with this review at all. First of all, $20 for a burger in NY is commonplace at restaurants these days, unless ur going to McDonalds. Second, $70 for a steak is also not expensive. Dunno why people love to bash on famous places while suggesting they've discovered hidden gems. Maybe it makes them feel good about themselves.
The fact that Peter Luger give steak sauce with the steaks speaks volumes. They clearly know that their overpriced steaks will taste bland without adding steak sauce.
I will say that the sauce is amazing. For a good cut of meat though you usually don't want sauces to mask the beef's natural flavor
Any good steak you NEVER poor that vinegar sauce over it. Maybe some hourse radish. for spice but that's it. Anyone that knows really good steak knows that.
@@johniii8147 bearnaise says eat one
Not true
. Living in New York, doing a video and you don’t know Peter Luger does not take credit cards AND complaining that the staff gave you a hard time. Don’t quit your day job just yet.
I have going to peter lugers for 25 years. I have never been disappointed. By the way, the sauce is not for the steaks. All my friends enjoyed the poterhouse for 2 , I've been to very good steakhouses in NYC and they are all very good but peter lugers is the best.
Sauce is for the tomatoes and onions.
You liked the steak sauce so much, I found it for sale in my area and bought it! I'm enjoying your reviews!
This is a place where people think because the prices are high the food is automatically great!
I have never been there, but if I were in the area I'd definitely want to try it... I'm not entirely sure if this is one of those, "oh it's just overpriced" or it''s, "it's New York, everything is sky high price wise there" things.
The food DOES look fantastic, but I admit if I paid almost $200 for myself and another person to have steaks with a few sides and it was mediocre at best, I wouldn't return obviously.
Baseball cap in a steakhouse, classy…
Your experience with paying for the meal is enough for me to never try this steakhouse. That would irritate me beyond belief with the prices they charge. I'd bet they add gratuity into the check too.
without the potatoes and creamed spinach its not the true experience. it would be like ordering Hainense chicken without the rice. UA, do the place justice and try it again with the recommended sides and make sure you also do the bacon/onion/tomatoe appetizer. just advice from a local that wants you to experience it the right way ;). enjoy!
What does that have to do with the steak 🥩?
I watched 2 of your videos and subscribed. Fantastic content
Maybe a little overpriced definitely not overrated
What an incredible review!!!! Subscribed!!!
To be fair you can't expect the striploin part of the T-bone to melt in your mouth. Doesn't look like there's much if any of the filet side. I've seen you eat a filet and a ribeye in other videos so keeping the cut consistent would be a better comparison
Watched a few of your videos, Sub;d right after. I like your honest straight forward reviews and videos. Cant wait for the next.
No credit cards at Lugars’s? When did that start?
Wow, I don’t think I would ever go to PETER Luger‘s now… I trust your opinion and your videos are fantastic… I am from New Jersey in the Bergen county area…❤