@SeraphimLeowell no a single dumbass item should not put you off a whole restaurant… like deep land states serving seafood, like why would you order that if you aren’t near a body of water?
What part of this video do you not understand? He's doing it to review it he's not there as a real customer. Fact that I gotta explain this to grown fckn adults... jesus
Then don’t order it. Eating out is an experience. Order what you’re in the mood for. Don’t let the prices dictate what you’re going to eat. If money is the issue, just stay home and BBQ in your yard. Imagine how much you’ll save?! But it’s not the Peter Luger experience.
Yes, it is a tourist trap. Im glad you enjoyed the filet, but at $149 when the rest of the steak was mediocre leaves a lot to be desired. There booze at $25 a drink is absurd .they take you to cleaners on the side dishes. The potatoes you can get in any dinner it usually comes with your eggs. I wish I could open up food Stand and sell those two tomatoes for 11 bucks .ill even throw in the sauce for free!
The tomato and onion situation has to be one of the biggest scams ever. Even if it was organic, amish, served with an elite olive oil, it would be overpriced.
Thanks again. Your videos continue to amaze me. Obviously you really know your steaks and even your hash browns and can describe them very accurately. So many do not realize how much difference little subtleties in the food preparation and even how you, the diner, eat it make a big difference. I hope I have not offended you before with my condescending gripes, but I grew up in a totally different generation, and whereas you present your background as "everyman" I was brought up never attending a public school in my life. You obviously already know a lot, and you keep learning; so keep it up
you are a sucker for paying for that mediocre, bossy service and those cuts of beef that are seared and raw in the middle. also raw onions and tomatoes for $11. ouch
you have to understand that we landlords depend on dumb renters that waste their money like $100 steaks. they will never own a home and landlords get to retire way early lol.
UA: Onions+Tomato+Sauce! Waiter: You've got the sauce. If you've had tomatoes+onions before, then ours is no big deal; it's not a signature item. Save your money, Pal. UA: I've been here once before. Waiter: (Blinks repeatedly offscreen while thinking, "Then WTF are you asking about "the sauce" like it's different/special from what's already on the table? Why even mention that you're a veteran yet order basic raw, sliced veggies like a newb?" UA: I wanna review it. It's probably just sliced tomatoes+onions. Basic. And too expensive. Waiter: That's what I'm trying to... I'll get your potatoes, Sir. (Later...) UA: It's kind of disappointing...
They're known for this dish. The waiter even acknowledges that. I'm glad UA tried it because now I don't have to, as I know it's just not worth it. Please try to understand that UA is trying these dishes to give us an honest opinion. He isn't just looking for the most value-for-money dishes and eating that.
@@aznantboi That waiter says "isn't," but the caption says "is." The context of the conversation confirms the waiter said "isn't." That said, it's on the menu, it's popular, and UA wanted to give a complete review for customers who consider the dish - so he ordered it anyway. I just think UA adding "I've been here once before" is slightly odd, if not borderline rude, to a competent waiter who is offering guidance and steering you away from BS based on his experience.
I understand that it's on the menu, it's popular, and UA wanted to give a complete review for customers who consider the dish - so he ordered it anyway. I just think UA adding "I've been here once before" is slightly odd, if not borderline rude, to a competent waiter who is offering guidance and steering you away from BS based on his experience. I'm glad he tried it to confirm that there's nothing special. That's why I watch.
As someone who loves steak, you owe it to yourself to learn much more about the different beef cuts used for steak, because what you called sirloin is not --- it's a strip loin, also sometimes called a New York strip. The sirloin is from another part of the cow and is less tender than the strip loin and has less marbling. Both the Porterhouse and the T-bone include one each side of the bone a piece of tenderloin and piece of strip loin; the difference between those steaks is the relative size of the tenderloin is bigger on the Porterhouse. Suggest you visit a knowledgeable butcher so you can see the difference.
Individually cut steaks in N America you are correct but overseas and butchers consider it part of the sirloin primal. It is kind of confusing. I am not too sure where he is from but it could be why he calls it sirloin.
I was thinking the same thing and wonder why he kept referring to the NY Strip as a sirloin. My go to cut is a bone-in ribeye with NY Strip number 2 choice when I want something a little leaner. I'm not a big fan of filet. While it is very tender, I find it to be lacking it in flavor and overpriced. I don't think I've ever seen a sirloin on the menu at a top rated steakhouse and think of it as more of a supermarket cut or commodity steak that one can find at national steakhouse chains like Texas Roadhouse or Longhorn.
I keep going back to Longhorn Steakhouse! It's perfectly seasoned, perfectly cooked, high quality steak. New York Strip, medium rare, is my favorite. Comes with 2 sides, I usually order a salad and a loaded baked potato. Under 30 bucks complete, and I prefer it to the overpriced steak houses.
I like the Re-review format UA. Will definitely be getting the Porterhouse just to try that filet mignon. I much prefer the filet mignon on the bone anyway. And thanks for warning us about the tomato and onion lol. Great review as always my guy
Been to Luger's years ago and was shocked by the tomato onion appetizer. It's an on going scam. Didn't care for the place then and this video is saving me a couple hundred for this has been place.
Let me know what you think of these re-reviews and if I should do them every now and then. I'm all for second chances as restaurants aren't static and can improve (or decline). I'd hate for people to think a place is forever unworthy of patronage just because I once gave it a negative review!
@uaeats I enjoy them. You always give honest opinion and are not afraid to say whether the restaurant has gotten better or worse. Keep up the excellent work, UA
Hi UA. Glad Lugers won ya back. I like it. Yes a little expensive. Eat there couple times a year. Yes still overhyped and touristy. Like the “O” face on the first bite of fillet. 😂 I dig the potatoes. Next time just stick a straw in the sauce dude. 😅 Thanks so much. Keep doin it brother. 👋🏽
I live in Brooklyn and still go to Lugers after a big deal closes. I never went for anything other than the porterhouse, so I never understood the hate. Now I think I get it - I just got lucky and went for their signature from the get go, and never looked back. The filet mignon is *absolutely* that good.
Such nuances need to be taken seriously. I recently ordered an item from a restaurant--the waiter tried to tell me "Are you sure? This is a new item, different from what you've had here before." Like a fool I didn't listen and it was awful.
At 14:15 into the video you can see another guy who makes RUclips video's. His are more obscene but eagle eyed viewers will spot him. Long hair, glasses, gigantic nose. If I have watched more than one or two of his videos I'd drop a name but someone who reads this will know his name. Maybe you UA? I can't see paying that much for a couple slices of tomato and a raw onion. That's a stone cold racquet right there. Great video UA. I'll never make it to these places so I'm going there vicariously through you. 🔮
Great review, UA. The face said it all when you ate the filet side. I have to say I laughed when he brought you a plate with 2 slices of tomato and 1 slice of onion. The potatoes remind me of something my Polish grandma would make on Sunday morning. However, hers weren't oily. Looking forward to your next video. Hope you and Tina have a great rest of your weekend
I would never waste my money there. Cheapo dirty disgusting plates, two slices of tomato and a slice of onion, poorly cooked cheap Angus, corn syrup sugar sauce. Just cook at home . You spent over $200 for garbage
I’ve eaten at Peter Lugers several times. On my first visit with a friend, we let the waiter decide. He served us what he called the standard fare: we split a tomato & onion to prepare the palate (his words), shared a porterhouse steak for two with steak fries, and finished up with pecan pie and cheese cake topped with schlag (a dessert in itself). It was perfect. Albeit, a bad cut occasionally happens and a ~$10 7-ounce coke is criminal, but Peter Luger remains my favorite!
I've never been to Peter Luger’s so I ordered their steak sauce from Amazon. You mentioned, jokingly, that the sauce could be poured over ice cream. You are not wrong. I haven’t poured it over ice cream, but every other thing I’ve eaten for the past week has been smothered in Peter Luger sauce. I think the horseradish flavor mixed with the tomato sauce (and other mystery spices) creates the nectar of the Gods. You, UA, have created a Peter Luger Sauce addict.
UA, I'm home watching your videos repeatedly because I love them so much. A few months ago I was in Las Vegas and I ate at Peter Luger Steakhouse and it was excellent. I had their Cesar salad which was great. The Peter Luger sauce is awesome as well. 😁👍
Two slices of tomato, one slice of onion and a sauce in a sauce boat that someone couldn't be bothered to wipe. The problem with these steakhouses is that the quality increase never matches the price increase, but people still go. At least in fine dining you're paying the same prices but somebody's wiping the dishes.
I used to go there a lot. I loved the steak and bacon. But not worth the price. I stopped because of poor service and way over price. Wolfgang’s is much better with a nicer staff.
You were showing your age when you were playing with your food lol. Great review my man and when did 2 years become back in the day? Keep em coming , love your food videos.
Went there two weeks ago and I can attest to UA’s review. The steak was kinda lackluster in terms of the dry age flavor compared to gallagher’s or club a’s, but the sides were absolutely amazing, the German potato and creamed spinach were hands down the best I’ve ever had
You can do simple tomatoes without much, but if you do they need to be transcendent tomatoes. In almost 50 years I've only once had transcendent tomatoes, and it was at a fine dining restaurant in Bergamo Italy. I don't know if it was the soil or what, but when I took my last bite, it was the only time in my life that I nearly weeped that the experience had come to an end. If a restaurant ain't those guys, they probably shouldn't be serving a plate of raw tomatoes with just a bit of sauce on the side to jazz it up.
UA you are one of the better- if not the best- RUclips food critics out there. Your Ramsey critique in England- the very best. Thanks a bunch for your obvious honesty😊
I wanted to go when I visited, was told to avoid it; fought against my inclinations and ultimately bailed, seeing whats on offer I am glad I took the advice.
Ive never been to or eaten at Luger's, so I may be full of it, however I have cooked in restaurants for many years, and I just dont agree with the presentation of their steaks in those piping hot plates. Number one, doing that to any meat is not allowing it to rest, which is CRUCIAL to keeping a steak juicy. Number two, the steak is continuing to cook while being placed on them like that, which is why you see such an inconsistent cook on the meat. The outside is EXTREMELY well done, with just a lil square that isnt a smooth pink, its a lil blotch of blood. Thats why your last steak at Lugers was chewy, because a lot of the meat was overcooked. Lastly, I dont like how they pre slice the steak before its served. I have suspicions its because they want to expedite the cooking process, and also limit mistakes in temp, dishes being brought back, and to also limit waste in steaks being thrown out and redoing them, like you sometimes have in restaurants. Again, slicing it early lets juice escape, which is important, and ive always felt as a cook and a customer that THE CUSTOMER has the right to cut their own steak. ESPECIALLY at those prices. Id never go there, and even if im wrong about everything ive said, I can guarantee you this. Theres steakhouses in every city that you can get that are just as good, if not better than Peter Luger's, for half the price.
I’m glad someone else has said this. I couldn’t agree more. We have similar here in the UK where steak is served on a cast iron skillet and as you say the steak is continuing to cook so goodbye med-rare delight. I’ll never order it. This is just a public fleecing because of the name. I’d be fuming if I got served that paying that much, such a gimmick
Agree 💯 with this. Sirloin always comes out rubbery and dries out within a few minutes. A filet can hold up to this cook type probably due to its tenderness and lack of fat.
Hey U. A. Eatery, the crew over here are all wondering WHEN you will be able to return to Atlantic City to review historic Chef Vola's near the boardwalk ?!? Hopefully SOON Homey ! BTW - you sold us on the P. Luger steak sauce. Always thought the $10 spot bottled supermarket version was exhorbitant so stayed with the A1 brand. Your influential nature has provided a change of heart homey. Many Thanks Yo ! 🔜. 🥩. 🎯
Wycoff prime meats in northern nj sells aged porterhouse that will give Peter Lugers a run for their money. Of course you have to cook yourself and depending on type of grill you have will determine thickness of cut you buy. Have a char-broil infrared bbq with two burners does a fantastic job for 1.75 inch of porterhouse or shell x 4. Um ≈12 mins on max.
My wife and I were there 2 weeks ago and it was phenomenal. From start to finish everything was amazing and the service was excellent. Started with the crab cakes, best I've ever had. We split the single steak and it was fantastic. Ordered rare and cooked a little on the plate to medium rare. We can hardly wait to go back. Thanks UA.
The NY times also once gave them a very bad review, but that newspaper is way more overrated than the restaurant they were reviewing. I honestly think they just did it to get people talking since their credibility and readership is falling off of a cliff. Point is that everyone is biased, some more, some less - at the end of the day you gotta try things for yourself
You have to eat the onion tomato and sauce together. It’s sweet, sour oniony and a good combo. I’ve eaten at PL 7 times and even had my wedding dinner there party of 30 people. Was phenomenal. Bacon, amazing, slag, amazing and steak for two. People either love or hate PL and would rather go to Wolfgangs, or Sparks which are a bit more elegant environments. I’ve eaten at pretty much every steakhouse in NYC and they all offer something different.
Same experience I’ve always had with both lugers and wolfgangs. The filet was absolutely magnificent, while the sirloin wasn’t bad initially, but as the steak cooled rapidly it became very tough to eat. This was over two nights at each restaurant, which I attribute to the way they cook the steak and cut it while it’s still hot and the juices leak out impacting the sirloin particularly.
always remember hearing someone tell me that the dishes were like "destroyed toilet seats" because of the splatter . Still the steak looks so decadent yum 🍷
First, the tomato and onion are meant to be dipped 8n the sauce and eaten together. Also, they are called breadsticks and those are caraway seeds. The next point is, a porterhouse is a filet and a new your strip. NOT sirloin. And if you have to drown your steak in sauce, it's not a good steak
I enjoyed the re-review. The food looked great. I'm more of a meat and potatoes kind of person with a vegi on the side. I hate sauces and I cant eat dairy. Okay I can but Ill be up all night questioning my life choices. I eat at my favorite steak house tonight. A local place owned by one person who really knows his clientele. It was great he offered a 9 inch prawn with the 5 ounce filet as a special and I had it so did my wife. You get a salad and a potato choice as part of the dinner. The value at this place is so amazing 52 dollars. I eat out a lot maybe not as much as you but I know value. I take everyone there and they all go back. I think it just takes someone that really cares to make a persons experience great and give them a value and great food and service they cant have at one of these high end places. If your Wisconsin let me know. Ill take you there. I wont name it but if you message me Ill let you know.
Thanks for the review or I should say the warning 😮. Unfortunately, "There's a sucker born every minute" is a phrase closely associated with P. T. Barnum and it looks like Peter Luger fits the bill!
We have a Greek restaurant here and i alway take the Athenian steak with Greek seasoned potatoes and ranch salad, they have a really good red wine sauce that fits with the whole meal and for 2 meals its 60 CAD with the tip can't go wrong with this Greek restaurant ! Its called Greco.
A lot of businesses don't want to deal with credit card companies and the transaction fees. I also like to keep around currency that can't be digitally erased.
@@swahler34 Is cash really less expensive for businesses? They want to pay instead for an armored truck to carry cash, or risk it transporting cash on foot. Sure, they have a full right to do it. However, I still do not understand what message they are trying to send.
If you want the government to know what you eat,drink,if you smoke,what you wear,where you travel etc etc...keep using credit/debit cards...and continue to be a sheep..
I know it's plain tomato and onions, but I enjoy it. I think it increases my appetite and ready for the steak. Is it worth the price? 🤷🏼♀️ They do sell the sauce by the bottle in grocery stores. I have purchased in the past but now I like my steak less saucy. 😊 Thanks for this video, I was curious if they improved. I still like Wolfgang, Keens, Quality Meats and few other over Peter Luger for now. 😊
Next time you could try to add the thick cut bacon and mix it with the tomato, onion and steak sauce..otherwise, just go with the Ceasar or the bacon alone. Love your vids, totally glued UA 👍
You like, Peter Lugger in many way other than the food. Your views per subscribers is pretty good. Most of your audience tunes in. Congrats on the growth.
The waiter literally told you that the sauce that came with the Tomato and Onion was the exact same sauce as the steak sauce. Why would you think it could somehow be different?! He told you it was the same!!
I've been visiting this Peter Luger's at least twice a year for the last 25 years. (There's one in Great Neck, and it's not bad). This isn't a tourist trap. I'm not a regular, but I go enough that I'm treated very well.
Hey FYI for your future reviews, porterhouses are especially difficult to cook because it is to separate cuts, so it may be smart to compare the sear on each to see if there are any differences!!
I think sticking with the phone filming is the way to go. Its surprising how good the mic is. And the fact that the phone doesn't draw as much attention and bother any guests or staff is perfect. Had you ever considered other equipment UA?
RUclips has a slider to ffwd past whatever you didn't want to watch or listen to. Or you can make your own video. It's his channel, his format and production. Personally, I like how his format shows what it's like to have a meal at each restaurant and not rush through like we're at McDonald's.
Was at the Great Neck location 2 weeks ago, delicious as always Glass of bourbon at the bar, ordered another when we sat As the waiter put the bread and luger's sauce on the table, we ordered bacon for everyone 2 shrimp cocktails and tomato/onion Steak for 5 (we were 6 people), creamed spinach and potatoes Holy Cow sundae, apple strudel and key lime for dessert
Peter Luger steak sauce is sold in Shoprite supermarkets for $6. Their thick-cut bacon runs for $9 for 12oz (5 slices). That's the same price as one slice in the restaurant!
Yep. However, it's still unclear how much a slice weighs in the restaurant, but it can't weigh more than the 12 ounces in a pack. Also, Luger's sells the packs on its website.
I know that waiter feel guilty bringing that plate of two slices of tomato and a onion to the table 😂 I respect him for trying to talk you out of getting it
For people that don’t understand why UA ordered the onions & tomato side dish: This is a food review channel and that dish is their signature dish that they have been serving since 1887. Now UA saved thousands of us $12 bc he’s the goat #simpingforUA
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Hey that’s me at 3:30
I was about to say isn't it that guy Cug!! Btw keep using Graza olive oil from Spain the best!!
Hahah i recognize that jawline a mile away
@@fakeaccountzs what jawline?
Knew it was you! ha what you think of the food?
this is the most random coincidence wtf lol
$11 for two slices of tomato and a slice of onion??? Nahhh son, that’s highway robbery
Cost of living is high in NY and food even pizza can be expensive which is why it's sold by the slice.
that is like a novelty for the place. most don't get it for a reason, I agree
Dumb! New York sucks
rip off
@@Chap49 Don’t blame NY blame Lugers for ripping people off or blame them for ordering it. The waiter did try to warn him.
The waiter told the truth about the sliced tomatoes and you didn't listen. Thanks for taking one for the team!!! I'll be getting the Caesar salad.
Curiosity killed the cat...
I was just going to say that 😂
$11 for a 2 sliced tomatos and a chunk of raw onion 🤣🤣🤣
@@Harry_Dongwasn’t even two sliced tomatoes it was two slices of one tomato lol!
Some cheese would have made it better, but a raw onion? 😂
When the waiter is trying to keep you from making a mistake, let them.
@SeraphimLeo What a dumb response.
@SeraphimLeo You clearly are better off eating at McDonald's.
@SeraphimLeowell no a single dumbass item should not put you off a whole restaurant… like deep land states serving seafood, like why would you order that if you aren’t near a body of water?
What part of this video do you not understand? He's doing it to review it he's not there as a real customer. Fact that I gotta explain this to grown fckn adults... jesus
@SeraphimLeo If you're stupid enough to pay that much for those things you deserve to get swindled.
If a $75 steak for one is hit or miss, you need to change your supplier.
$10.95 for 2 slices of tomato and a slice of raw onion is criminal.
It is $18 at the Las Vegas location.
@@skatingcanuck9837 For that price, they sure better be the best tomatoes ever!
Then don’t order it.
Eating out is an experience. Order what you’re in the mood for. Don’t let the prices dictate what you’re going to eat. If money is the issue, just stay home and BBQ in your yard. Imagine how much you’ll save?! But it’s not the Peter Luger experience.
@@Tonymanero1960 Why stop there. Make it $28.
Bro fries at every steakhouse are 20 usd and mashed potatoes around there
It’s half the price of normal steakhouse sides
This is steakhouse business
At a place like this for the price, nothing on the menu should be referred to as a "hit or miss"
I shook my head when the manager said that.
Yes, it is a tourist trap.
Im glad you enjoyed the filet, but at $149 when the rest of the steak was mediocre leaves a lot to be desired.
There booze at $25 a drink is absurd .they take you to cleaners on the side dishes. The potatoes you can get in any dinner it usually comes with your eggs.
I wish I could open up food Stand and sell those two tomatoes for 11 bucks .ill even throw in the sauce for free!
The waiter specifically tried to talk you out of tomato and onion 😅
Yeah they’re wrong for even keeping that on the menu. It’s slices of raw tomatoes and onion. Should just be complimentary.
@@benjisdad16 That's exactly what I was thinking like a complimentary appetizer. No way I would pay that!
I wonder if the waiter resisted the temptation to do an eye roll.
@@acat3387 well..hi end tomatoes at least😅
And he was like " I've actually been here before so... " lol
C'mon UA, you HAVE to have the onion, tomatoes and steak sauce TOGETHER bro!
And tomatoes need salt too
@@henryhill6637exactly
Gotta go back now!
He likes to “let’s taste the onion on its own. Let’s try the tomato on its own” like it’s gonna be some pure flavor he never had before
is it true that you have to know all the ins and outs of the ordering system? yeah kinda. UA still gives raw experiences so that's why i watch.
The tomato and onion situation has to be one of the biggest scams ever. Even if it was organic, amish, served with an elite olive oil, it would be overpriced.
It is $18 at the Las Vegas location.
I agree, man it’s a stretch!
I am sorry, but $11 for two slices of tomato and 1 slice of onion is straight up ridiculous.
The waiter tried to warn him…
$11 for some raw onions and tomatoes, what in the actual fuck. How are they even famous for that shit?!
Thanks again. Your videos continue to amaze me. Obviously you really know your steaks and even your hash browns and can describe them very accurately. So many do not realize how much difference little subtleties in the food preparation and even how you, the diner, eat it make a big difference. I hope I have not offended you before with my condescending gripes, but I grew up in a totally different generation, and whereas you present your background as "everyman" I was brought up never attending a public school in my life. You obviously already know a lot, and you keep learning; so keep it up
$11 for two tomatoes and an onion? $18 for a pig plate of hash browns! You need to have your head examined to pay these type of prices.
The cooks are very expensive and the waiters want a very big tip.
you are a sucker for paying for that mediocre, bossy service and those cuts of beef that are seared and raw in the middle. also raw onions and tomatoes for $11. ouch
@@jayx9914 That was a pretty perfect mid rare bro. Dunno what you're talking about
bro thats too wild
@@jayx9914eeesh I’d hate to taste your grilled steak. Medium rare is medium rare.
11 dollars for two slices of tomato and a slice of onion is straight up robbery.
$18 dollars for that at the Las Vegas location.
you have to understand that we landlords depend on dumb renters that waste their money like $100 steaks. they will never own a home and landlords get to retire way early lol.
UA: Onions+Tomato+Sauce!
Waiter: You've got the sauce. If you've had tomatoes+onions before, then ours is no big deal; it's not a signature item. Save your money, Pal.
UA: I've been here once before.
Waiter: (Blinks repeatedly offscreen while thinking, "Then WTF are you asking about "the sauce" like it's different/special from what's already on the table? Why even mention that you're a veteran yet order basic raw, sliced veggies like a newb?"
UA: I wanna review it. It's probably just sliced tomatoes+onions. Basic. And too expensive.
Waiter: That's what I'm trying to... I'll get your potatoes, Sir.
(Later...)
UA: It's kind of disappointing...
You are supposed to eat it all together also...
it is a signature item. "that is what we're really famous for" 6:14
They're known for this dish. The waiter even acknowledges that. I'm glad UA tried it because now I don't have to, as I know it's just not worth it. Please try to understand that UA is trying these dishes to give us an honest opinion. He isn't just looking for the most value-for-money dishes and eating that.
@@aznantboi That waiter says "isn't," but the caption says "is." The context of the conversation confirms the waiter said "isn't."
That said, it's on the menu, it's popular, and UA wanted to give a complete review for customers who consider the dish - so he ordered it anyway.
I just think UA adding "I've been here once before" is slightly odd, if not borderline rude, to a competent waiter who is offering guidance and steering you away from BS based on his experience.
I understand that it's on the menu, it's popular, and UA wanted to give a complete review for customers who consider the dish - so he ordered it anyway.
I just think UA adding "I've been here once before" is slightly odd, if not borderline rude, to a competent waiter who is offering guidance and steering you away from BS based on his experience. I'm glad he tried it to confirm that there's nothing special. That's why I watch.
I can’t help but think those potatoes must’ve been ice cold by the time you got to them
6:38 -- $11 for this? This is a blatant scam.
I like the re-review because you never know if a place stays the same, gets better or gets worse.
Safe Journey!
Have a GREAT DAY!!!
The waiter warned you about the tomato and onion nonsense. He knew what's up.
As someone who loves steak, you owe it to yourself to learn much more about the different beef cuts used for steak, because what you called sirloin is not --- it's a strip loin, also sometimes called a New York strip. The sirloin is from another part of the cow and is less tender than the strip loin and has less marbling. Both the Porterhouse and the T-bone include one each side of the bone a piece of tenderloin and piece of strip loin; the difference between those steaks is the relative size of the tenderloin is bigger on the Porterhouse. Suggest you visit a knowledgeable butcher so you can see the difference.
Individually cut steaks in N America you are correct but overseas and butchers consider it part of the sirloin primal. It is kind of confusing. I am not too sure where he is from but it could be why he calls it sirloin.
I was thinking the same thing and wonder why he kept referring to the NY Strip as a sirloin. My go to cut is a bone-in ribeye with NY Strip number 2 choice when I want something a little leaner. I'm not a big fan of filet. While it is very tender, I find it to be lacking it in flavor and overpriced. I don't think I've ever seen a sirloin on the menu at a top rated steakhouse and think of it as more of a supermarket cut or commodity steak that one can find at national steakhouse chains like Texas Roadhouse or Longhorn.
Yes! He needs to learn a lot more.
Best thing a Lugers is the cheesecake! Thank me later!
@@Lakeplanner p
I keep going back to Longhorn Steakhouse! It's perfectly seasoned, perfectly cooked, high quality steak. New York Strip, medium rare, is my favorite. Comes with 2 sides, I usually order a salad and a loaded baked potato. Under 30 bucks complete, and I prefer it to the overpriced steak houses.
Their Mac n cheese is absolutely incredible, and their Parmesan crusted chicken if you don’t want steak or want a cheaper option
Longhorn=WT
is that Cugine in the back? 😆 3:28
Yes I think so! Wow I knew he looked familiar
First thing I noticed
lol I noticed him. Was this some kind of press day?
Was wondering if anyone else would mention it. I’m almost 100% sure it’s him lol
@@lovesgibson if it's not him, he definitely has a doppelganger haha
I like the Re-review format UA. Will definitely be getting the Porterhouse just to try that filet mignon. I much prefer the filet mignon on the bone anyway. And thanks for warning us about the tomato and onion lol. Great review as always my guy
Been to Luger's years ago and was shocked by the tomato onion appetizer. It's an on going scam. Didn't care for the place then and this video is saving me a couple hundred for this has been place.
With New York raising tolls for congestion pricing,you just saved me $600. Thank you for your honesty!
Congestion Pricing was cancelled btw.
All cash business, wonder how much they're not reporting.
My thoughts exactly 😂
@@ryangies4798 in my country Businesses MUST accept both Cash and Cards (Debit Cards) otherwise, they will face a penalty.
Cash and debit card , no credit or change card ( American Express)
They report 100% obv
@@gobgob10546 extremely doubtful
It's really nice having you do your reviews by yourself again. I love your videos and reviews so much! Thank you!
If you have to drown a $150 dry-aged porterhouse in steak sauce...nope. Defeats the premise.
Exactly. I've been a couple of times and steaks at Morton's is better.
Let me know what you think of these re-reviews and if I should do them every now and then. I'm all for second chances as restaurants aren't static and can improve (or decline). I'd hate for people to think a place is forever unworthy of patronage just because I once gave it a negative review!
For sure!
😂 this guy thinks he’s Keith Lee or something.
@uaeats I enjoy them. You always give honest opinion and are not afraid to say whether the restaurant has gotten better or worse. Keep up the excellent work, UA
I think they are fine! Sometimes you need to go back.
Last time I was there was probably 1979 ish. It was incredible A - Z
Really starting to get into this Channel
Love it when he grimaces and shuts his eyes and scares the staff.. "you alright bro?"
You also should have ordered a slice of their famous bacon. It’s outstanding.
Hi UA. Glad Lugers won ya back. I like it. Yes a little expensive. Eat there couple times a year. Yes still overhyped and touristy. Like the “O” face on the first bite of fillet. 😂 I dig the potatoes. Next time just stick a straw in the sauce dude. 😅 Thanks so much. Keep doin it brother. 👋🏽
I live in Brooklyn and still go to Lugers after a big deal closes. I never went for anything other than the porterhouse, so I never understood the hate.
Now I think I get it - I just got lucky and went for their signature from the get go, and never looked back. The filet mignon is *absolutely* that good.
@@cronoesify I’m from Bay Ridge
You can just imagine the entire staff thinking ''Oh shit,...UA is in the house,...we can't screw this up a second time''.
He can barely walk the streets anymore. Everyone knows him
He's only got < 6000 subscribers and you make him sound like a rockstar. I don't think restaurants give a shit about this guy.
@@karlp8484 you meant 60,000.
@@karlp8484 60K - just FYI
this guy is not thay big lol
The waiter really tried to stop you from ordering the onion and tomato😢
I get beef prices, but 11/12 bucks for two slices of tomato and a slice of onion blows my mind.
18 dollars at the Las Vegas location.
@@Tonymanero1960 Not that I needed another reason to not visit Las Vegas.
Those tomato and onion slices literally cost the restaurant about 7 cents.
its so funny how the waiter tried to tell you to not order the tomatoes and onions without saying it
Such nuances need to be taken seriously. I recently ordered an item from a restaurant--the waiter tried to tell me "Are you sure? This is a new item, different from what you've had here before." Like a fool I didn't listen and it was awful.
At 14:15 into the video you can see another guy who makes RUclips video's. His are more obscene but eagle eyed viewers will spot him. Long hair, glasses, gigantic nose. If I have watched more than one or two of his videos I'd drop a name but someone who reads this will know his name. Maybe you UA? I can't see paying that much for a couple slices of tomato and a raw onion. That's a stone cold racquet right there. Great video UA. I'll never make it to these places so I'm going there vicariously through you. 🔮
Great review, UA. The face said it all when you ate the filet side. I have to say I laughed when he brought you a plate with 2 slices of tomato and 1 slice of onion. The potatoes remind me of something my Polish grandma would make on Sunday morning. However, hers weren't oily. Looking forward to your next video. Hope you and Tina have a great rest of your weekend
I would never waste my money there. Cheapo dirty disgusting plates, two slices of tomato and a slice of onion, poorly cooked cheap Angus, corn syrup sugar sauce. Just cook at home . You spent over $200 for garbage
Good to see people calling out cheap plates, cheap furniture, cheap decor. I’ll pass.
I’ve eaten at Peter Lugers several times. On my first visit with a friend, we let the waiter decide. He served us what he called the standard fare: we split a tomato & onion to prepare the palate (his words), shared a porterhouse steak for two with steak fries, and finished up with pecan pie and cheese cake topped with schlag (a dessert in itself). It was perfect. Albeit, a bad cut occasionally happens and a ~$10 7-ounce coke is criminal, but Peter Luger remains my favorite!
I mean the tomato and onion should at least be double the portion, even for one person.
I've never been to Peter Luger’s so I ordered their steak sauce from Amazon. You mentioned, jokingly, that the sauce could be poured over ice cream. You are not wrong. I haven’t poured it over ice cream, but every other thing I’ve eaten for the past week has been smothered in Peter Luger sauce. I think the horseradish flavor mixed with the tomato sauce (and other mystery spices) creates the nectar of the Gods. You, UA, have created a Peter Luger Sauce addict.
PS. I dipped Cuban bread (real Cuban bread from Ybor City) into the Peter Luger sauce and I thought I’d died and gone to heaven.
Double PS, I just ordered two more bottles of Luger Crack. UA,thanks for hooking me up.
Try the côte de boeuf for two at Minetta Tavern! Best steak in the city!
UA, I'm home watching your videos repeatedly because I love them so much. A few months ago I was in Las Vegas and I ate at Peter Luger Steakhouse and it was excellent. I had their Cesar salad which was great. The Peter Luger sauce is awesome as well. 😁👍
Two slices of tomato, one slice of onion and a sauce in a sauce boat that someone couldn't be bothered to wipe. The problem with these steakhouses is that the quality increase never matches the price increase, but people still go. At least in fine dining you're paying the same prices but somebody's wiping the dishes.
That was bothering me as well the entire video lol
Glad you're better ! Please more more restaurant reviews. Second time or new. Always nice to watch. ❤🎉
I used to go there a lot. I loved the steak and bacon. But not worth the price. I stopped because of poor service and way over price. Wolfgang’s is much better with a nicer staff.
You were showing your age when you were playing with your food lol. Great review my man and when did 2 years become back in the day? Keep em coming , love your food videos.
Went there two weeks ago and I can attest to UA’s review. The steak was kinda lackluster in terms of the dry age flavor compared to gallagher’s or club a’s, but the sides were absolutely amazing, the German potato and creamed spinach were hands down the best I’ve ever had
Another great video AU. Pity about the price, wouldn’t expect to pay anything like that in the UK. Keep up the good work!
You can do simple tomatoes without much, but if you do they need to be transcendent tomatoes. In almost 50 years I've only once had transcendent tomatoes, and it was at a fine dining restaurant in Bergamo Italy. I don't know if it was the soil or what, but when I took my last bite, it was the only time in my life that I nearly weeped that the experience had come to an end. If a restaurant ain't those guys, they probably shouldn't be serving a plate of raw tomatoes with just a bit of sauce on the side to jazz it up.
*wept
UA you are one of the better- if not the best- RUclips food critics out there. Your Ramsey critique in England- the very best. Thanks a bunch for your obvious honesty😊
3:28 Is that Cuge? He's probably talking about someone's sister. 👧 👩 👧
YES 🤣
I wanted to go when I visited, was told to avoid it; fought against my inclinations and ultimately bailed, seeing whats on offer I am glad I took the advice.
Ive never been to or eaten at Luger's, so I may be full of it, however I have cooked in restaurants for many years, and I just dont agree with the presentation of their steaks in those piping hot plates.
Number one, doing that to any meat is not allowing it to rest, which is CRUCIAL to keeping a steak juicy.
Number two, the steak is continuing to cook while being placed on them like that, which is why you see such an inconsistent cook on the meat. The outside is EXTREMELY well done, with just a lil square that isnt a smooth pink, its a lil blotch of blood. Thats why your last steak at Lugers was chewy, because a lot of the meat was overcooked.
Lastly, I dont like how they pre slice the steak before its served. I have suspicions its because they want to expedite the cooking process, and also limit mistakes in temp, dishes being brought back, and to also limit waste in steaks being thrown out and redoing them, like you sometimes have in restaurants.
Again, slicing it early lets juice escape, which is important, and ive always felt as a cook and a customer that THE CUSTOMER has the right to cut their own steak. ESPECIALLY at those prices.
Id never go there, and even if im wrong about everything ive said, I can guarantee you this. Theres steakhouses in every city that you can get that are just as good, if not better than Peter Luger's, for half the price.
Outback
@@Materva-hv6sz no.
I’m glad someone else has said this. I couldn’t agree more. We have similar here in the UK where steak is served on a cast iron skillet and as you say the steak is continuing to cook so goodbye med-rare delight. I’ll never order it. This is just a public fleecing because of the name. I’d be fuming if I got served that paying that much, such a gimmick
Agree 💯 with this. Sirloin always comes out rubbery and dries out within a few minutes. A filet can hold up to this cook type probably due to its tenderness and lack of fat.
You are a wise diner sir.
Hey U. A. Eatery, the crew over here are all wondering WHEN you will be able to return to Atlantic City to review historic Chef Vola's near the boardwalk ?!? Hopefully SOON Homey ! BTW - you sold us on the P. Luger steak sauce. Always thought the $10 spot bottled supermarket version was exhorbitant so stayed with the A1 brand. Your influential nature has provided a change of heart homey. Many Thanks Yo ! 🔜. 🥩. 🎯
He's been to your restaurant at Chef Vola's already?
I've been. ❤ 🎉
@@sundaybest27 We're stating a RE-visit just as his recent content at the Peter Lugar stop in Brooklyn. 🔜. 🍽️. 🤔
@@johnde2754 Oh wow! Awesome! I still need to look up the video from UA's first visit to your restaurant.:)
Wycoff prime meats in northern nj sells aged porterhouse that will give Peter Lugers a run for their money. Of course you have to cook yourself and depending on type of grill you have will determine thickness of cut you buy. Have a char-broil infrared bbq with two burners does a fantastic job for 1.75 inch of porterhouse or shell x 4. Um ≈12 mins on max.
My wife and I were there 2 weeks ago and it was phenomenal. From start to finish everything was amazing and the service was excellent. Started with the crab cakes, best I've ever had. We split the single steak and it was fantastic. Ordered rare and cooked a little on the plate to medium rare. We can hardly wait to go back. Thanks UA.
Historically, Peter Luger always said their sauce was for the tomatoes and NOT for the steak.
Makes sense. The sauce is terrible on steak. Its just like brown cocktail sauce
Solid honest review, much appreciated.
The NY times also once gave them a very bad review, but that newspaper is way more overrated than the restaurant they were reviewing. I honestly think they just did it to get people talking since their credibility and readership is falling off of a cliff. Point is that everyone is biased, some more, some less - at the end of the day you gotta try things for yourself
You have to eat the onion tomato and sauce together. It’s sweet, sour oniony and a good combo. I’ve eaten at PL 7 times and even had my wedding dinner there party of 30 people. Was phenomenal. Bacon, amazing, slag, amazing and steak for two. People either love or hate PL and would rather go to Wolfgangs, or Sparks which are a bit more elegant environments. I’ve eaten at pretty much every steakhouse in NYC and they all offer something different.
Same experience I’ve always had with both lugers and wolfgangs. The filet was absolutely magnificent, while the sirloin wasn’t bad initially, but as the steak cooled rapidly it became very tough to eat. This was over two nights at each restaurant, which I attribute to the way they cook the steak and cut it while it’s still hot and the juices leak out impacting the sirloin particularly.
always remember hearing someone tell me that the dishes were like "destroyed toilet seats" because of the splatter . Still the steak looks so decadent yum 🍷
Hey UA, here’s an idea: The iconic UES Papaya King just reopened on 86th Street. Would love to see you review it!
Where on 86th?
18:36 - Either you're cooking professionally or not. No hit or miss.😊
@@DaveFromBrooklyn 206B East 86th Street between Second and Third Avenues.
First, the tomato and onion are meant to be dipped 8n the sauce and eaten together. Also, they are called breadsticks and those are caraway seeds. The next point is, a porterhouse is a filet and a new your strip. NOT sirloin. And if you have to drown your steak in sauce, it's not a good steak
I enjoyed the re-review. The food looked great. I'm more of a meat and potatoes kind of person with a vegi on the side. I hate sauces and I cant eat dairy. Okay I can but Ill be up all night questioning my life choices. I eat at my favorite steak house tonight. A local place owned by one person who really knows his clientele. It was great he offered a 9 inch prawn with the 5 ounce filet as a special and I had it so did my wife. You get a salad and a potato choice as part of the dinner. The value at this place is so amazing 52 dollars. I eat out a lot maybe not as much as you but I know value. I take everyone there and they all go back. I think it just takes someone that really cares to make a persons experience great and give them a value and great food and service they cant have at one of these high end places. If your Wisconsin let me know. Ill take you there. I wont name it but if you message me Ill let you know.
No credit card? Money laundering ! Lol
He warned you about the tomato. I would have gotten a salad. But that’s just me. Great video. Love your content
Did you know Michelin sells tyres? Well, now you do!
Thanks for the review or I should say the warning 😮. Unfortunately, "There's a sucker born every minute" is a phrase closely associated with P. T. Barnum and it looks like Peter Luger fits the bill!
That’s definitely Cuge in the back at the halfway mark 😂 5:30
Totally him, he even looks up at the camera
At the end also hahahaah came here for this
UA's first crossover
I think you meant 3:30 but yes it's definitely him! I thought he looked familiar. Small world!
Funny; I literally started watching the video a few min back and saw Cuge and looked at the comments to see if anyone caught him
We have a Greek restaurant here and i alway take the Athenian steak with Greek seasoned potatoes and ranch salad, they have a really good red wine sauce that fits with the whole meal and for 2 meals its 60 CAD with the tip can't go wrong with this Greek restaurant ! Its called Greco.
Interesting. Being cash only is not cool anymore: not sure what message they are trying to send by this.
A lot of businesses don't want to deal with credit card companies and the transaction fees. I also like to keep around currency that can't be digitally erased.
They want to hide their exact income from the IRS. That’s the message.
@@swahler34 Is cash really less expensive for businesses? They want to pay instead for an armored truck to carry cash, or risk it transporting cash on foot. Sure, they have a full right to do it. However, I still do not understand what message they are trying to send.
@@nsbioy there is no message. That's just how some people operate.
If you want the government to know what you eat,drink,if you smoke,what you wear,where you travel etc etc...keep using credit/debit cards...and continue to be a sheep..
18:42 Manager admitting the steaks are hit or miss 🤦🏻
$11 for 2 slices of tomato and a slice of onion.. that's insane. I run a pizza business I should take a page outta their book
Please don’t. It’s completely embarrassing to serve that.
I know it's plain tomato and onions, but I enjoy it. I think it increases my appetite and ready for the steak. Is it worth the price? 🤷🏼♀️
They do sell the sauce by the bottle in grocery stores. I have purchased in the past but now I like my steak less saucy. 😊 Thanks for this video, I was curious if they improved. I still like Wolfgang, Keens, Quality Meats and few other over Peter Luger for now. 😊
The waiter told him like 3 times how did he not understand
Cringing
Next time you could try to add the thick cut bacon and mix it with the tomato, onion and steak sauce..otherwise, just go with the Ceasar or the bacon alone. Love your vids, totally glued UA 👍
11$ for two tomate slices and an onion slice? That’s the biggest ripoff ever!
I hope there are at least organic
Not that it matters
UA dude paid
It is $18 at the Las Vegas location.
@@Tonymanero1960 It is $18 in Vegas but to be fair you get about 4 times as much.
Sup UA we literally just left Le Bernedine was talking about ur Smith & Wollensky review, glad 2 see u running back Peter luger
Whoever decided to charge that much money for two slices of tomato and 1 slice of onion should be in jail.
Or a CEO for getting away with that blatant robbery 😂
You like, Peter Lugger in many way other than the food. Your views per subscribers is pretty good. Most of your audience tunes in. Congrats on the growth.
Only cash for a high-end restaurant?
The waiter literally told you that the sauce that came with the Tomato and Onion was the exact same sauce as the steak sauce. Why would you think it could somehow be different?! He told you it was the same!!
$11 for two slices of tomato.....must be nice to be rich 🤔
I've been visiting this Peter Luger's at least twice a year for the last 25 years. (There's one in Great Neck, and it's not bad). This isn't a tourist trap. I'm not a regular, but I go enough that I'm treated very well.
Why do you always show close up of yourself? Especially when eating, it’s really off putting, it’s ruins the video
Hey FYI for your future reviews, porterhouses are especially difficult to cook because it is to separate cuts, so it may be smart to compare the sear on each to see if there are any differences!!
Did they give you something to come back?
A free meal
I think sticking with the phone filming is the way to go. Its surprising how good the mic is. And the fact that the phone doesn't draw as much attention and bother any guests or staff is perfect. Had you ever considered other equipment UA?
If I want sliced meat, I order Stroganoff, or a stir fry. If I order a steak, bring me what I asked for.
It’s either this place, Wolfgang’s, Ghallagers, or Smith and Wollensky. Help me decide!
Manager definitely had you on his subscription list and hopes this review is better. But dude, just get to the point and cut out half the jabber.
RUclips has a slider to ffwd past whatever you didn't want to watch or listen to. Or you can make your own video. It's his channel, his format and production. Personally, I like how his format shows what it's like to have a meal at each restaurant and not rush through like we're at McDonald's.
@@f1jones544 Id rather just unsubscribe than trying to hunt and peck around… just offering constructive feedback before his subscriber count drops
Was at the Great Neck location 2 weeks ago, delicious as always
Glass of bourbon at the bar, ordered another when we sat
As the waiter put the bread and luger's sauce on the table, we ordered bacon for everyone 2 shrimp cocktails and tomato/onion
Steak for 5 (we were 6 people), creamed spinach and potatoes
Holy Cow sundae, apple strudel and key lime for dessert
Peter Luger steak sauce is sold in Shoprite supermarkets for $6. Their thick-cut bacon runs for $9 for 12oz (5 slices). That's the same price as one slice in the restaurant!
They have Peter luger thick bacon for sale ?
Yep. However, it's still unclear how much a slice weighs in the restaurant, but it can't weigh more than the 12 ounces in a pack. Also, Luger's sells the packs on its website.
I know that waiter feel guilty bringing that plate of two slices of tomato and a onion to the table 😂 I respect him for trying to talk you out of getting it
For people that don’t understand why UA ordered the onions & tomato side dish: This is a food review channel and that dish is their signature dish that they have been serving since 1887. Now UA saved thousands of us $12 bc he’s the goat #simpingforUA