re: NYC Steakhouse

Went to Club A and Del Friscos. Both were great but Club A was better!

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Filets don't have hardly any intermuscular fat. Getting a really nice piece of filet is a lot easier than a good porterhouse or ribeye.

If you're gonna spend big time steakhouse prices, make it worth it.

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but the problem with luger's is that you don't even get the choice. the menu has 2 options "porterhouse" or "rib steak". is that wet aged, or dry aged? bone in? how big is that ribeye?

look at the menu for any other steakhouse- there are far more options and the meat is just as good, if not better. Plus, you don't need to go to Brooklyn.

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but the problem with luger's is that you don't even get the choice. the menu has 2 options "porterhouse" or "rib steak". is that wet aged, or dry aged? bone in? how big is that ribeye? look at the menu for any other steakhouse- there are far more options and the meat is just as good, if not better. Plus, you don't need to go to Brooklyn.

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The whole point of Peter Luger’s and places like it is that they’ve unapologeticly been doing one thing the same way, but really well for 100 years. You go there to experience that thing specifically.

If you want choice and trends, you don’t go to Peter Luger.

It’s like going to Joe’s Stone Crab in Miami... yes, there are 1000 species of crab and numerous modern ways to prepare it that are all mighty tasty. But when you go to Joe’s Stone Crab, you get the steamed Stone Crab Claws with Mustard Sauce. That’s the whole reason you went.