This came highly recommended so even before our trip to New York, we had made reservations. Just a word of caution, it can be difficult to book as we had to change plans to accommodate this reservation. So book early. Our hostess showed us to our table on the second floor. I chatted a bit with her and I learned that the basement is where they age their beef. Main and second floors are for dining while the third floor is a lounge for staff. We ordered the Rib Steak for Two and it was grilled to perfect doneness and seasoned well too. The dishes were served tilted to drain the oils to one side. A good cut of steak, aged well doesn't need much not even their very own steak house sauce served on every table. Such an iconic steak house is surprisingly unassuming. Menu looks simple - two pages without fancy fonts. Servers don't babble away. And table setting is straightforward - a plate, fork and steak knife - not even a dessert cutlery until dessert is ordered. Peter Luger steak truly speaks for itself.

I had medium rare steak, which was thicker than if you had steak from a non steak house restaurant. Iam not a fan of medium rare but I ate it with my partner. The best part of my meal was the German potatoes which had onions and a slight crunch taste from the way it was cooked. The butter with bread was second best for me then creamy spinash. I had spinach cooked like this before so I wasn't impressed. The corners of the steak which were more well done was really good since it tasted like it had more flavor/stiff-texture. Everyone likes their steak cooked a certain way so yea. I was alittle annoyed of waiting 17 mins after my reservation time because others were there checked in for whatever time they came in for. I get that but if someone has reservations why do they have to wait so long as if they did not reserve, that is confusing to me. No one specifically told me how it suppose to go in terms of when you check in just wait and the worker wil call from the list in order. Also the waiter gave a little attitude because I guess he was rushing but you shouldn't do that. If you don't have time just tell someone to wait so your angry energy don't transfer to others. Another thing I did not like was the towel you place on your lap to prevent from getting food onto your clothing gave my pants and shirt plenty lint/piling ball when I left. They need better quality towels so people cloths can leave looking the way they came in.

Having been to the Great Neck location, I wasn't expecting much from the OG Brooklyn location. Surprisingly, my dining experience here was much better than the Long Island location! We came here as a party of 8 to celebrate my dad's birthday, and we were able to book a reservation easily. As a party of 8, we decided on the Steak for Four, 3 pieces of bacon, a caesar salad, spinach, and mushrooms. This was the perfect amount of food for us - we were struggling a bit to finish the steak towards the end! The steak was cooked to a perfect medium rare as requested, and I'd only note that it definitely needed a bit more salt. Mushrooms, on the other hand, were delicious but very heavily salted. Bacon, caesar salad, and spinach were all tasty. The bread rolls here were also sooo good. Felippe was a riot, and cracked jokes with our table the whole night. He provided excellent service, and shared tales of his recent travels to the aviation convention! Ambiance is relaxed, and dress code seems to range from casual to dressy.

Ordered: Luger Lager (~$9): from Five Boroughs Brewery Steak for Three (~$213) Luger's Special German Fried Potatoes (~$18) Creamed Spinach (~$18) Mushrooms (~$18) Aya's take: Peter Luger is an NYC favorite and now I understand why! Upon entering, it felt like we transported back to the 1900s with the old interior, ambiance, and the fact that they're still cash only. We had a reservation for 4 and were seated right on time. We started off with some complimentary bread & butter which was pretty average while waiting for the main course. The Steak for Three was A LOT of meat, and we struggled to finish it as a party of 4 people. It came to the table sizzling and the smell was unbelievably mouthwatering. It was cooked to a perfect medium, slightly chewy yet buttery, and was incredibly crisped/charred on the outside. It was outstanding! Truly some of the best steak I've ever had! The German Fried Potatoes, Creamed Spinach, and Mushrooms were great sides to complement the steak. Personally, the German Fried Potatoes are a must order while the other two were nice-to-haves. They plate everything for you which is unnecessary but a nice touch of course. If you're looking to experience a traditional steakhouse with older gentleman waiters and good quality meats, do yourself a favor and snag a reservation here! I highly suggest locking it in 2-4 weeks before you intend to visit. PS, even though they accept debit cards, they don't take AmEx debit cards.

This was on our hit list from the moment we booked our trip to NYC and we quickly found out when we arrived for our reservation that it was on everyone's hit list too. Wow, the lobby was packed. unfortunately we didn't get seated for about 30 minutes after our reservation time but the food was worth the wait. We started with the wedge salad and the bacon was huge portions of pork belly style bacon. Sooo good. We also ordered the steak for two probably could feed three and the filet of some which was also surprisingly so delicious. Service was excellent! Although we dressed up, ambiance inside was quite casual and old school.

This steakhouse is amazing. As with any other restaurants, they would cook your steak according to your preference. We ordered medium well, which I realized medium would've been better because medium well gets drier on the plate. We ordered sauce on the side, so it kind of solved the problem. The creamed spinach is amazing. I didn't like the bread so much, and the potatoes are just average. Our server was friendly and very attentive, always checked on us. The place is big but is always packed. The noise is average. If you're lucky, you can spot a celebrity during your stay. In our case, we saw Kenan Thompson. Reservation is highly recommended unless you're prepared to wait long. Even with reservation, we still waited a few minutes. Remember, they only accept cash, debit cards, or Peter Luger card. Be prepared to pay at least $200 per couple.

This place is iconic and world renowned. I'm not a big fan of NYC steak, considering I've had steak in Osaka, Brazil, Argentina, Texas, etc so I think it will always pale in comparison to those places. However, if you're looking for good steak and great service in a vintage place, this is it. Every time I have friends and family come visit me in NYC, they want to try this place because they've heard of it and I'm always game to go. When you enter, there's a bar there to wait for your table to be ready. The service here is top notch. It's not the type of service where they make you feel rich. It's the type of service where they treat you like family, which I absolutely love. We were seated promptly when the party arrived and the place was super busy. We came during lunch time. I'm jumping straight into the main course review as I know why everyone is here to get. We ordered the Steak for 4. The steak is dry aged about 25 days or so, tossed into an oven to be cooked medium rare, and then basted in butter. They brought out the steak while it was still sizzling. I thought it tasted pretty good. If you look from my photos, you can see the middle portion is pretty rare with a solid outside crust. But you can see the grey band from crust to center. I think this takes away from the best potential steak of a really good cut of beef possible. Reverse sear would solve this problem, but their methods are part of their identity for 130+ years, so they aren't going to modernize to maximize a better taste. That's really unfortunate. At this point, you're coming for the nostalgia of it. We ordered the luger burger. Guys, this is the BEST BURGER I'VE EVER HAD IN MY ENTIRE LIFE. It was just beef and bun and that was it. It was completely juicy and perfectly season. Cooked to perfection for a medium rare without the grey band you get from their steak. It literally melts in your mouth. I made a noise once it touched my tongue. Obviously, you're using very expensive cuts of beef, grinded in-house, to achieve this, so you wouldn't usually get this type of burger anywhere else. Ordered a sliced bacon, which I thought was ok. It's too thick. Salads are ginormous. Nothing to write home about. Creamed spinach was amazing. The service was top tier. I felt like a mob boss during prohibition.