PETER LUGER STEAK HOUSE

Today I learned... that caviar should be eaten in the tiger's mouth... The most famous steakhouse in New York is Peter Luger in Brooklyn, and the second one? Woji can take the top spot: Peter Luger's manager retired after 25 years of service and also opened a steakhouse. PorterHouse's tenderloin is the signature dish, and the appetizer really likes it in terms of taste~

I have always liked steak. Steak has a strong beef flavor. It is really affordable to eat steak abroad. The potato wedges are delicious and great with ketchup. I recommend steak and potato wedges. It is worth coming back to taste them.

I like the taste and layout of the restaurant. Personally, I prefer medium-rare steak. The bacon salad is delicious, the grilled spinach is very popular, and the chocolate sundae is a favorite. The restaurant has all male waiters.

The steak house we specially arranged for our trip to New York has a main store in Brooklyn with a history of 126 years. However, I dug up its story: in fact, the steaks have only been really delicious for about 60 years. In the past, the business had been poorly managed. Later, when the store was about to go bankrupt, it was sold. A merchant across the street felt that if they closed the store, his customers would have no place to eat, so he found a way to buy the steak house and the whole building at a very cheap price and opened it again. The quality of the beef was also average, and customers often complained, but owner Peter never admitted his mistakes. It was not until more than 60 years ago that women in the family took charge of the management and Peter's Steak House began to pay attention to quality. Their steaks are smoked for a period of time and then grilled. For the past 20 years, it has been rated as the best steak house in New York. The environment is very old-fashioned. We waited 40 minutes to be seated on a weekday because we didn't make a reservation in advance. The bread before the meal was hot and delicious with butter. We ordered a single portion of special ribs, which was already a large portion. You must try the bacon, which you can't get elsewhere. It was grilled more charred and served with sliced ​​tomatoes and onions. It was amazing. The steak was very hot when it was served, and it was poured with hot oil and sauce. It was so delicious, definitely worth a try. Special chocolate was given at the end of the meal. You can only pay with cash and Peter's own card. Credit cards are not accepted, so you must pay a tip.

Peter Luger steak, a 130-year-old steak, was booked a month in advance. From the portion and presentation, it was very American, and it didn't look like a French meal. The bread and appetizer before the meal were paired with their special sauce. The taste was indescribable but delicious. The steak was indeed the best I've ever had, hehe, it was worthy of being crispy on the outside and tender on the inside!

I made a reservation for this long-awaited steak house a week in advance. It didn't disappoint me. The cooking didn't add a lot of seasonings but retained the original freshness and fragrance of the beef. The meat was tender and especially juicy. It was so delicious when I took a bite.

This steakhouse, which has been rated as the No. 1 steakhouse by Zagat (New York’s food authority) for nearly 30 consecutive years, is a Michelin one-star restaurant. Generally, reservations must be made a long time in advance. This time, I made a reservation for noon two weeks ago and called my good friend Haoge who works in New York to taste it together. The waiters in the entire restaurant are all uncles dressed very decently, and their attitudes are very cold. In short, their attitudes are not very good. This may be an important reason why they have not been able to get two stars for so many years. For the appetizer, I ordered the restaurant’s special thick-cut bacon, and the side dishes were tomatoes, onions and creamed spinach. Of course, the main character was the bone-in rib eye for two people, and the degree of doneness was Medium rare, which is three-three rare in China. The steak is aged, which is dry-aged beef, which means storing the beef in a storage room with a temperature close to zero and a humidity of about 70% for about one to three weeks, and air-drying it, so that the moisture of the beef is evaporated, making the meat softer, and the meat flavor and flavor are more intense.

This is a long-established western restaurant in the Long Island area. It is said that reservations are often required in advance. I came with great enthusiasm and waited for a while before I was seated. After I sat down, I was served bread, butter and secret sauce. I ordered steak and lamb chops. In fact, medium-rare steak is enough, not too raw and relatively tender. The surface of the steak has a burnt taste. After the meal, a dessert menu was also delivered. The following meal is enough for six adults and one child.