oakapple Posted June 17, 2015 Share Posted June 17, 2015 Do you know what happened? Did the farm close down, or just stop making the steaks generally available? Sammy's is buying them all. I doubt it, but in all seriousness, Luger used to purchase only strip loins, to which it added rib steaks a few years ago. That still leaves a lot of cow that has to go somewhere. Quote Link to post Share on other sites
Sneakeater Posted June 17, 2015 Share Posted June 17, 2015 (not that the very aged stuff from "niman ranch" or the very aged Wagyu from various sources are half bad) I acknowledge that I'm biting my nose to spite my face, but I find all that "Wagyu" in New York kind of offensive on principle. Quote Link to post Share on other sites
Evelyn Posted June 18, 2015 Share Posted June 18, 2015 If you want excellent steaks for home, Bryan Flannery's beef is excellent. He supplies to a number of restaurants. I'm not sure about who in NYC. But, I do know he provides beef to Manresa. Quote Link to post Share on other sites
Evelyn Posted June 18, 2015 Share Posted June 18, 2015 Looks like they haven't made it to NYC (presuming the website is up to date, which I'm guessing it may not be since Manresa isn't on the list). But it isn't only in California any more. http://www.flannerybeef.com/company/where-to-find-us/ Quote Link to post Share on other sites
Wilfrid Posted June 19, 2015 Share Posted June 19, 2015 And since those places aren't steakhouses (not even Minetta, Frank Bruni), they don't rely on maintaining the standard of the steak to fill tables. Well, amazingly enough it's only Luger's, Bern's, and a handful of other steakhouses that rely on that. Most "steakhouses" across the country are serving USDA choice, wet aged, and charging Luger prices. They seem to rely on bro appeal and not any standard. Sure, but I mean Craft could not have a steak on the menu at all. Quote Link to post Share on other sites
Orik Posted June 20, 2015 Author Share Posted June 20, 2015 Yes, sorry, I meant even places that you'd think would have to rely on the quality of steak usually don't, much more so places where steak is just one offering. Quote Link to post Share on other sites
Wilfrid Posted June 20, 2015 Share Posted June 20, 2015 I believe it. Just flashing back to craftsteak, built entirely around specifically sourced steaks, aged to your choice, but the steak was horrible. Quote Link to post Share on other sites
Daniel Posted August 27, 2018 Share Posted August 27, 2018 This week has been a week of beef and debauchery.. As I sit here eating carrots sticks, i have no regrets. We walked in around 3 pm on a Saturday.. It was the three of us, 3 year old and two able willing adults.. We ordered a jumbo shrimp cocktail (6pcs) a wedge salad and the bacon cheeseburger.. Our waiter, sniffed at us, "the three of you are only going to get a burger". So ashamed, I almost added on a steak.. But, fortunately i stuck to my guns and we only had some salad, some bacon and a shrimp leftover. take it or leave it: When I have shrimp cocktail, i am rather obsessive about a few aspects.. They were not as hard and crunchy as I like and the broth they were boiled in didn't really add to it. Cocktail sauce needed more horseradish in my opinion.. We ordered it to pad the bill and I didn't want steak.. Keep the wedge: I know it's tomato season everyday at Luger's but, it's tomato season everywhere else too Beautiful burger.. It's a star. It needs nothing, no mustard, no ketchup, maybe some salt but, it needs nothing.. The interesting thing is the bun. It would not be enjoyable on it's own.. It's almost like a day old perhaps but, the amount this sucker bleeds, the juice that runneth over, it needs that hard bun.. If it were a potato roll or "puke" a brioche, it would be a wet soggy mess... Anyway, dry aged, beef, beautiful.. Bravo... Miss A and I literally split a glass of for the last 4 bites, (as we are not savages and do not cut the burger (she finally let me win one)) Quote Link to post Share on other sites
Neocon maudit Posted August 27, 2018 Share Posted August 27, 2018 We walked in around 3 pm on a Saturday.. It was the three of us, 3 year old and two able willing adults.. We ordered a jumbo shrimp cocktail (6pcs) a wedge salad and the bacon cheeseburger.. Our waiter, sniffed at us, "the three of you are only going to get a burger". So ashamed, I almost added on a steak.. But, fortunately i stuck to my guns and we only had some salad, some bacon and a shrimp leftover. Luger is still a tipping establishment, right? You probably put a significant ding in his income that hour. Shrimp cocktail is supposed to be hard and crunchy? [i rarely eat anything with more than four limbs other than lobster, langoustine, etc. Not that I eat those often...] I never understood how some restaurants manage to keep serving inappropriate buns for their burgers. It should be empirically obvious when a bun cannot stand up to the juicyness of its patty. 1 Quote Link to post Share on other sites
Daniel Posted August 27, 2018 Share Posted August 27, 2018 We walked in around 3 pm on a Saturday.. It was the three of us, 3 year old and two able willing adults.. We ordered a jumbo shrimp cocktail (6pcs) a wedge salad and the bacon cheeseburger.. Our waiter, sniffed at us, "the three of you are only going to get a burger". So ashamed, I almost added on a steak.. But, fortunately i stuck to my guns and we only had some salad, some bacon and a shrimp leftover. Luger is still a tipping establishment, right? You probably put a significant ding in his income that hour. Shrimp cocktail is supposed to be hard and crunchy? [i rarely eat anything with more than four limbs other than lobster, langoustine, etc. Not that I eat those often...] I never understood how some restaurants manage to keep serving inappropriate buns for their burgers. It should be empirically obvious when a bun cannot stand up to the juicyness of its patty. I tipped the bartender 20, the maitre d 20 bucks and gave the waiter 35 percent tip.. I said that to Alicia as we had a bottle of wine..The steak we ordered would have been another 50 bucks which, would have put his tip at another 10 so, I added the 10 towards his tip.. Add that to the fact that over 60 percent of the room were foreign Tourists where tipping is not a thing, he was happy.. Quote Link to post Share on other sites
Daniel Posted September 17, 2018 Share Posted September 17, 2018 what can I say, i love this place.. I love most old places and this is no exception. after having our daughters 18th birthday party, we have an in! I feel like an official Brooklyn Resident now, I can walk in and get a table with no reservation... We have been popping in for burgers lately.. there is no need to eat steak elsewhere. but, i will this is the rare.. thankfully the plate is screaming hot but, i think I like medium rare better.. My wife, she likes the rare. Quote Link to post Share on other sites
joethefoodie Posted October 29, 2019 Share Posted October 29, 2019 A takedown reminiscent of the Fieri fiasco... Peter Luger Used to Sizzle. Now It Sputters. Was the Caesar salad always so drippy, the croutons always straight out of a bag, the grated cheese always so white and rubbery? I know there was a time the German fried potatoes were brown and crunchy, because I eagerly ate them each time I went. Now they are mushy, dingy, gray and sometimes cold. I look forward to them the way I look forward to finding a new, irregularly shaped mole. I hate those moles! Quote Link to post Share on other sites
Rich Posted October 29, 2019 Share Posted October 29, 2019 When I wrote about Luger's in a similar fashion years ago on eG, I was raked over the coals. Quote Link to post Share on other sites
joethefoodie Posted October 29, 2019 Share Posted October 29, 2019 When I wrote about Luger's in a similar fashion years ago on eG, I was raked over the coals. Were you cooked evenly? 2 Quote Link to post Share on other sites
Daniel Posted October 29, 2019 Share Posted October 29, 2019 You get the burger, you get the steak, you get the creamed spinach and potatoes. This isn’t rocket science. One of my favorite rooms in New York and I’m greeted well every time. Quote Link to post Share on other sites
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