Okay. Learned something new from you. Thanks Stokes. I will add that place to my list. Peter Luger is a place I have known even before I moved from Turkey to USA in 2004. So for me it is a must do at some point. I tell my wife we will do it if we ever make a return to Turkey or if we move out of New York area. In my mind, Peter Luger is my good bye New York place for one last good meal. On a side note, learning good stuff from you and grandpa C. Thanks to both of you.
Really sorry about Joe's faux pas today. I told him not to do it but he's an insensitive prick so he eschewed my counsel. _
Lugers IS in Brooklyn so there is that connection. Hate their steak sauce. It's like shrimp cocktail sauce. Great sides tho. _
Well Stokes I liked the menu and did the Virtual Tour. This place goes on my list for sure. http://www.keens.com/OurMenus/Dinner/
Hey. I am Kurdish. Joe was supporting me in fact. I like joe. Great guy. Now onto Peter Luger's. Tell me the difference between their steak and Keen's steak and what is your Top 3 Steakhouse in New York Area?
We had a closing dinner there a few months ago and our host bought everyone a clay pipe and I have mine hanging in my office. Pretty cool. _
No difference in steaks. They are all outstanding, all the top chop houses. My wife loved the porterhouse at Lugers, she'd eat the filet side and I'd eat the strip side. It's just far to get there for me from Jersey. I go Keens, Strip House, STK Rooftop (very cool), and I'm still partial to The Palm, my wife LOVED Frankie & Johnnies but my best steakhouse story is Sparks. My old office was 1/2 a block west on 46th and our windows looked down onto Sparks and we all heard the shots fired when John Gotti's crew killed Paul "Big Paul" Castellano. The cops were there for HOURS and we went down and had drinks in the bar across the street and watched the drama all night. Wish I had a cell phone camera back then. _
Well, We'll be making the trip from Central PA to Brooklyn so it had better be everything its hyped up to be. Nice thing is, the place Stokes was talking about in Herald Sq. isn't that far from Penn Station and much easier to get to. I might go there one of these weekends over the summer. Taking the Amtrak to NYC is far easier than driving so that's my plan to get there..
It's perectly fine. You'll love it. All the top chophouses in NYC have very similar dry aged prime steaks and chops. You can't go wrong. Smith & Wollensky was 2 blocks from my building and we'd go there all the time and it was very consistent. They are all great, it's the history or ambience that makes the event. _
For dinner, every one of those places. We used to go to S&W or S&W Grille next door for lunch and you could walk in. But all the top places you'll need reservations, especially on a Thur-Sat night. _
Luger's is certainly someplace one should go at least once in your lifetime. But I found the whole shtick they use there for service to take away from the overall experience. And while porterhouse is an excellent cut, I prefer New York strip. I know Luger's wins the polls as best NY steakhouse, but I prefer Sparks. The service there is more to my taste - helpful but not obtrusive and not obnoxious. I also like the landscape paintings, the incredible wordwork in the bar, and the sound muffling effect of the overall design of the interior. There are some very nice wine choices for less than $100. But mostly I love the steak.
this luger's place I have never been but it sounds amazing to me. Maybe we can have a TGG tailgate there next year prior to a game. Its possible we will be in a food coma by game time but considering our prospects that might actually be a perfect plan
Is there any other kind? My lawyer bought me a bottle of Blue for Christmas and it is so overrated and the price point is ridiculous considering what some of the best Balvenie's cost and how much better they are. _
Never had Blue, but I tend to find 12 plus year old blended Scotch's to be not all that impressive as well. Of your most common blended 12's, I guess I like Pinch the best. But I remember doing a blind test of Red Label against Black Label and actually preferring the Red. Double Black is kind of interesting, I will say. But yes, in general even at the same price point I much prefer single malts to blended. My only point was that they don't only have single malts. Funny compared to Irish whiskey, since there are a number of blended (most Irish being blended) that I love.
Actually, the blend I buy for the price point and it is very good is Monkey Shoulder. It's made by Balvenie as an ode to their malt men turning the malted barley over and over by hand with wooden shovels leading to a temporary shoulder strain they get. Very very smooth. _
Monkey Shoulder. I'll look for it. I don't mind admitting I don't only drink expensive booze. I've probably drank more Red Label than anything else over the years. Tullamore Dew for Irish is also a great price point.
Yeah, I don't drink expensive stuff just to drink expensive stuff. I probably drink more Tito's than anything--when I'm mixing or with club soda it's all I'll use but if I'm making a martini I'll use Belvedere because it is so much smoother. I got hooked on the Balvenie line 3 years ago so I'll go back and forth between the 14 year Caribe cask and the 15 and the 21. The Monkey Shoulder is very close to their 12 year and it's about 1/2 the price. _
Leaning more toward bourbon than scotch over the last couple years and recently had Jefferson's Ocean - Aged as Sea. If you're at all into bourbon, it's pretty effing good whiskey. It's a small batch blend of 6-8 year old bourbons, barreled up and loaded onto a cargo ships for six months; not so much for the sea air as for the sloshing around. Although, I was reading a review that suggested pretty stark variation between batches. Not sure which one I've been drinking. As steak goes, I'm just looking for the right excuse to do THIS - a gluttonous 30oz Wagyu boneless double strip. But I think I'd treat it like a expert diamond cutter treats a raw stone. I'd study for like a month for the perfect cooking time and method. Seems like a fat cut of meat like that, with all that marbled fat, would be easy to screw up.
