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The excess fat is trimmed away, with each specific cut of meat having its own process of being broken down. Forman employed a retired USDA beef inspector to teach his wife Marsha how to choose the very best beef. She became very selective and only about 20% of the meat available from New York City wholesalers met her exacting standards.
Best Steakhouses in MICHELIN Guide New York City
You find that you’ve outgrown one another, or that your old pal Peter maybe wasn’t such a great pal after all. So you move on to more mature friends and better, more flavorful porterhouses. Known as NYC’s original steakhouse, with on-site dry-aging of beef, Peter Luger opened in Brooklyn in 1887 and decades later in Great Neck, New York. “The piece of meat would probably decrease in size by about 20 percent once the aging process is done,” says Berson.
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It all starts in their dry-aging room, the “Fort Knox of meat,” as co-owner David Berson calls it. The steakhouse employees select only the best cuts of meat, and place them in this room under extremely specific, highly monitored conditions in order to age each steak to perfection, for about a month. From there, the outsides are thinly cut to remove the dry edge from the meat, with the inside of the cuts serving as the “money steaks” as Berson says.
Thick Bacon
It was not until 1920 that Sol Forman, a seventeen year old who had dropped out of high school to work full-time lighting street lamps, established Forman Family with his siblings just across the street from Carl Luger’s. When “Carl Luger’s Café, Billiards and Bowling Alley” was opened in 1887, the restaurant quickly became a neighborhood favorite in predominantly German Williamsburg. Peter Luger owned the establishment, while his nephew, Carl, manned the kitchen.
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It feels less like a salad than a sad buffet piled haphazardly on a plate. After being cut, the meat goes off to cook, where it goes from flame to plate within seconds. The only bidders were Sol Forman and his business partner, who ran a metalwork company across the street. Both had been eating at the restaurant for years and often took their clients to lunch at Peter Luger. The Great Depression and the gradual evolution of the neighborhood hit the restaurant hard and Frederick put it up for auction.
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The long line and the celebrity guests at this classic Nolita Italian restaurant get all the attention. This is one of the better things on the menu, but if you like your bacon any other way than thick and floppy with random streaks of char, you probably won’t like it very much. Non-members can add the privileges at checkout through our 30 day free trial, cancellable at anytime. The Two MICHELIN Star chef shares where he goes with his family, for inspiration, and everything in between. Luger’s was not the only thing doing in the small Brooklyn neighborhood. With the opening of the Williamsburg Bridge in December of 1903, Manhattan became far more accessible and a new crowd of businessmen crossed the East River.
Peter Luger is an idolized classic that runs on wheels by a team of gloriously forthright waiters. This paean to beef doesn’t just serve legendary steaks, but a side helping of history too. Its unapologetically old-school décor tells of family gatherings, friends united and success celebrated. Credit cards remain a fanciful concept, so you’ll need to come with a few Benjamins tucked into your wallet.Start with a thick slice of bacon to get your taste buds up to speed before the steak arrives. These slabs of finely marbled Porterhouse are dry-aged in-house, then broiled to perfection and finally served with their own sauce, as well as a host of sides (think German potatoes and creamed spinach).
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If you like steak in general, you’re not going to say that the porterhouse here is actively bad. It’s not, in the sense that you won’t want to spit it out or anything. But it lacks almost any flavor or seasoning and is unevenly cooked.
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The menu is deceptively simple, offering a signature Luger Burger and USDA Prime steaks, as well as lamb chops and fish in season. Most patrons order a side salad and platter of German fried potatoes. Among the traditional starters are jumbo shrimp cocktail and sliced tomatoes with Luger’s special dressing. Desserts include the restaurant’s famous apple strudel and “Holy Cow” hot fudge sundae. At any given moment, the restaurant has around 2,500 short loins and upwards of a few hundred ribeyes that are dry-aging. By the time the meats reach the end of the aging process, the exterior looks desiccated and rough, which means the moisture has been pulled out of the meat.
They taste good with the house sauce, a combination of ketchup and horseradish that is a totally fine all-purpose condiment. So when the restaurant fell into disrepair following the death of Peter Luger, Sol was faced with the unhappy task of finding another lunch spot for his clients. Instead, he decided to try his luck at the auction of Peter Luger’s, and was the only one who did; alone at the auction, Sol was able to purchase the restaurant for the price of the real estate. With more than 4,000 restaurants in Las Vegas – and around 300 eateries just on the Strip – the competition to attract diners is fierce. This will be Peter Luger’s first domestic expansion in 60 years. However, the restaurant expanded with an international location, in Tokyo, in late 2021.
A good porterhouse should make you want to keep eating it well past the point of feeling full. Soon enough, Sol had Peter Luger’s back to its former glory, and it's been on top ever since. Still under Forman family management, the restaurant has been rated the top steakhouse in New York since 1984, has earned itself a Michelin Star, and has joined the ranks of American classics. Forman Family made everything from silverware to trays to stamped-metal giftware. The manufacturing site, at 185 Broadway, served as a headquarters for sales, and what better place for Sol Forman to take prospective clients than the famed restaurant just across the street? Sol was known to eat two steaks a day – three when the trade shows came through.
We could buy a lot of heirloom tomatoes at the farmers market for that price. We’re not saying that’s automatically an issue, but there is something satisfying and primal about an actual wedge of iceberg lettuce. This is a sad, strange pile, with an excessive pool of dressing concentrated in the middle and a heap of bacon, tomatoes, and blue cheese.
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