Thinking about stepping in there next week. Searches don’t really turn up anything reliable. Has anyone been there lately? Any decent Cab selections on their list?
-Alex
For my last two visits I’ve enjoyed the 2012 Peter Lugar’s private label cabernet for $60 or $65 per bottle.
I get that or the Ridge Geyserville for about $80.
For years Mark Franks used to have an offline at Peter Pratts where they would cook Luger’s steaks for us because the Luger’s wine list was awful and they would not let us BYO, although they would sell us their uncooked porterhouse.
Those were great dinners!
We got the Geyserville on our last visit and we’re happy but it isn’t a very good list, all things considered.
JD
Agreed, Mark did a great job. They were loads of fun.
Thanks for the feedback! Haven’t been to Peter Luger’s in like 10 years, so given that I have to fly in for a single morning meeting in Brooklyn, it seemed like it would be fun to check in and see if they are still as good as I remember. I must admit I’m a tad skeptical, hearing from others that they’ve slipped, but at the end of day, if the meat is good, I can be forgiving on the rest.
Their low end Ca cabernet was good enough the last few times we were there. It was about $60.
IIRC, the wine list wasn’t the only part of the program too…the glasses were from an old Italian restaurant.
Slipped is one way to put it. Fallen and they can’t get up is another.
I don’t think their wine list has slipped. It’s as bad as it has always been.
Their porterhouse has remained the same every time I’m able to make the trek to any one of their restaurants.
I was referring to the porterhouse, and the food generally. It’s a shadow.
I have to disagree. I think the food, all of it, is identical to how it was when I first went there maybe 30+ years ago.
The only difference, so many other places do everything better. Great steakhouses with great meat are now all over the NYC area. Wolfgangs, the Strip House, etc, etc, etc.
So while Lugers is unchanged, the competitive landscape has come up big time and in many cases passed them by.
I don’t agree. There were great steakhouses in the mid-80s too. Sparks, the S&W flagship (better then than today), the original Post House, Keens. The Cetta’s and Stillman’s didn’t just learn how to source and serve steak in the last 5 years. There’s been a serious decay at PL - I think it really started once Brooklyn became easy territory for tourists, so PL could make a tidy living off of one-time customers there for the legacy, rather than the local/sophisticated tourist who wasn’t freaked out by Williamsburg crowd that they’d served for decades. PL was never shy about maximizing profit.