The Sushi Counter at Peter Luger
Peter Luger, under Peter Luger kitchen's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged in-house.
The aging method: Dry-aged 28 to 35 days in the Luger basement aging rooms.
The counter format: Porterhouse for two; the Luger porterhouse is the most-cited single steak in the United States. The sides format: Wooden booth in the front dining room.
The signature cut: German-American sides: creamed spinach, hash browns, the Luger sauce on the side.
How to Book Peter Luger
The booking lead time: 4 to 8 weeks for prime weekend slots.
The best seat: Wooden booth in the front dining room. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Peter Luger is rated 10/10 for food and 10/10 for ambience in our editorial scoring.
Why Peter Luger Is Worth the Pilgrimage
"1887 Williamsburg German beer hall turned steakhouse. The most architecturally institutional 19th century steakhouse in Brooklyn; the Tannenbaum family has run it since 1950."
Our editorial scoring places the food at 10/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Peter Luger on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Peter Luger is #1.
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- New York restaurant guide. The full city directory with all occasions.
- Keens Steakhouse. Our deep dive on the closest steakhouse peer in the city.
- Cote NYC. Our deep dive on the closest steakhouse peer in the city.