Peter Luger Steak House @ Brooklyn

It's been a week of recuperating from lack of sleep and after what seems like moons ago, I finally find myself idling on the couch, one eye watching the Melbourne Open, the other on my laptop screen proof reading the random thoughts of my fingers. So back to food, shall we?

With the number of food pictures increasing by the day, we are now rewinding back to October 2012, back to our visit to Peter Luger, one of the most famous steak houses of NYC, the status akin to what Rockpool is to Melbourne but imagine with a history of 60 odd years. 'Old school' is probably the most appropriate phrase to describe this place; whether it is the decor, the waiter's uniform, the sign 'cash only' or the food. 

We were here for lunch but having only a coffee for breakfast, it meant while heavy, ordering steak here was not an option but a must. If you are picky about your beef, you would be disappointed because people only come here to eat porterhouse or t-bone. While that was broiling away, we were served good ol' bread and butter.

The potato bread was awesome with some butter and I had to exercise restraint from picking another piece. 

Don't think about fancy truffle mash or salads with funky vinaigrettes, here you can classics from the past; onion rings, creamed spinach and chips. While I remembered the chips were less than satisfying, the creamed spinach and the onion rings were pretty brilliant.  

Cooked just the way we wanted it, medium rare.

Want sauce? Nothing like spooning the dripping on to your steak for more flavour. Just look at the char!

While you won't read all happy reviews from the locals, as a tourist and treating this as a tourist stop (taking the train across to Brooklyn, walking on the less than desirable street and dining in a historical dining institution, not to mention good steak!), it was one of the highlights of my NYC trip.

Address and contact details:

Verdict: 4 stars out of 5 stars. Pretty pricey but what tourist spots aren't? Furthermore this rewards you with a meal of good beef (and onion rings and cream spinach).