Summary: A storied steakhouse serving dry aged porterhouse and hearty sides in a rugged, historic space
Peter Luger embodies a centuries‑old ritual of beef and hospitality. The house dries its porterhouse on site, broils it for the table, and serves it shared or in individual portions. Start with a tomato and onion salad, dip rolls in their steak sauce told for the salad, and savor extra thick bacon and classic sides like creamed spinach and German fried potatoes. The dining room feels masculine and old‑world, with forthright servers and a cash‑only ethos that reinforces its storied identity.