This post is a continuation of a thread on Dry Aged Beef that started over on the Boston board. I've linked the first post from that thread at the bottom of this post.
Jim: Carnegie sucks and Luger is godhead, in my opinion. I envy you your first taste of Luger. Keep in mind though that, as with every steakhouse I've ever been to, the quality of the piece you get varies from piece to piece and day to day. I originally wrote off Luger because my first two steaks were merely of decent quality and did not warrant the Reichl-fueled hype. Every steak since, however, has been glorious beyond belief.
Paul: I believe Luger broil. The temperatures reported have varied -- I once asked a waiter, and he said 800, but he didn't really seem to know what he was talking about. Someone once told me 1200. I don't know whether they use charcoal or gas flame.
As for porterhouse, it's pretty much the only steak to get there. They call it "steak for two". Luger doesn't even really have a menu -- they only bring it over for tourists and non-meat-eaters. I always get the same thing: shrimp cocktail, beefsteak and onion with blue cheese dressing, creamed spinach, hash browns, and steak for two, medium rare. (If you are four, you get "steak for four", and so on.)
The limited wine list has a couple decent deals, none of them cheap -- the $45 Mondavi or Clos du Val complement the meat perfectly.
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