Saturday, December 03, 2005
Peter Luger Steakhouse (Williamsburg), Brooklyn, NY
It had been thirteen years since I had had a hamburger. It took the Peter Luger burger to make me think that beef might not be so bad. Here at Dining and Distinction, however, it’s not about the beef, but about all those things that help get beef to mouth. (Therefore, I should mention that the Peter Luger bun is, indeed, fabulous).
I did not actually really put the substantial steak knife to the test. The knife (wooden-handled, serrated, and thus conforming to universal steak knife standards) looks formidable and sharp enough to strike fear into even the most courageous bovine heart. It cut the substantial tomato slices like butter. I still prefer my favorite knife—the Rösle Tomato Knife—but I suppose only pseudo-vegetarians like myself would even suggest that a steak house set its tables with a vegetable knife instead. The fork is Oneida’s New Rim, a pattern that neither inspires nor offends.
A highlight on the Peter Luger table is the gravy boat (with a spoon) full of the restaurant’s own, very tasty steak sauce.
I did not actually really put the substantial steak knife to the test. The knife (wooden-handled, serrated, and thus conforming to universal steak knife standards) looks formidable and sharp enough to strike fear into even the most courageous bovine heart. It cut the substantial tomato slices like butter. I still prefer my favorite knife—the Rösle Tomato Knife—but I suppose only pseudo-vegetarians like myself would even suggest that a steak house set its tables with a vegetable knife instead. The fork is Oneida’s New Rim, a pattern that neither inspires nor offends.
A highlight on the Peter Luger table is the gravy boat (with a spoon) full of the restaurant’s own, very tasty steak sauce.
