Local guide · Steakhouse
Peter Luger
SteakhousePorterhouseNassau institutionCash preferred
“One cut, cooked one way, sliced for the table. You order the steak for two and stop thinking about it.”
The Great Neck outpost of the Brooklyn original has been doing the same thing since 1960: a dry-aged porterhouse, broiled hard, sliced tableside, the plate tilted so the juice runs to one corner.
You don’t come for the menu — you come for the steak for two (or three, or four), the creamed spinach, the German-fried potatoes, and a slab of bacon to start. Bring cash or a Peter Luger card; the room is loud, the waiters are career men, and that’s the whole experience.
It is not cheap and it does not pretend to be. It’s the Nassau steak occasion — anniversaries, closings, the night the in-laws visit.
