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Photo Cred: Peter Luger Steachouse
In the whole-sale meat market world, it’s well understood that the first pick of the finest product goes to the old, wood-paneled steakhouse in Brooklyn- Peter Lugers. The famed restaurant is an American classic, serving the finest cuts of American cattle in a artfully simple style and enormous portions.
The meat selection process at Luger’s is rigorous. Cuts are hand selected from only USDA prime quality meats based on a thorough inspection on composition, marble, color and texture. This inspection is done by family members of the owners, as has been the case since the doors opened in 1887. After selection, the restaurant has an on-sight dry-aging facility where they have perfected the ideal air conditions for their meats.
The Luger’s story is unique. Housed in a brick building in Brooklyn at the foot of the Williamsburg Bridge, the restaurant was owned and operated by Peter Luger from 1887 until his death in 1941. Sadly the restaurant had to go up for auction, and could have been lost. Enter, Sol Forman. Having established a metals manufacturing company across the street in 1920, Forman brought all his prospective clients to Luger’s day in and day out for years. Occasionally, he would have a steak there 2 or 3 times in one day. So on that auction day in 1941, he stepped up to buy his favorite restaurant, and was the only one to do so. Upon it’s purchase, Sol threw himself and his family into the Luger’s business with every attempt to keep things just as they were.
The Forman Family has successfully maintained the caliber of the steakhouse over time. It’s received a Michelin Star and too many accolades to count, including Best Steakhouse in the USA. So while the perpetual battle over who serves the best pizza in town wages on, there is only one indisputable king of the steakhouse, and that is Luger’s.
GET THE: Steak AND the mouth-watering side of insanely thick, juicy bacon.
