Peter Luger Steak House

"Even though it’s been open since the 19th century, Peter Luger can still be a tough reservation to claim. Not to worry, if you’re at all competent behind the stove, the extremely high-quality products you can buy from the restaurant’s butcher shop are tough to ruin."

"There’s no rule that says porterhouses and martinis need to be served in dark rooms filled with some combination of mahogany, worn leather, and jazz. We say this for two reasons. First, it’d be a very stupid rule, and second, Peter Luger is currently serving great versions of both at sidewalk tables outside their iconic steakhouse. Make a reservation for lunch or dinner through their website." - matt tervooren

"A limited selection of Peter Luger’s menu is available for pick up and delivery online, including the lunchtime-only Luger burger with slab bacon, and some steak care packages you can cook at home. If you’re in Williamsburg and really want to change the course of your day for the better, check out their takeout menu and place your order here." - hannah albertine

"This Williamsburg steakhouse, open since 1887, now takes debit. (Still no credit, sorry.) Other than that, Peter Luger is stuck in the past in the best possible way. The service is endearingly surly, the crowd is 50% tourist, 50% dedicated regular—and all those regulars order a mysterious plain plate of raw sliced tomatoes and onions. A meal at Peter Luger adheres to an unbreakable formula: free bread and the signature ketchupy steak sauce, a wedge salad, impeccable creamed spinach, and finally, the justifiably famous porterhouse with a crispy-crackly crust, a soft, luxurious interior, and a whole lot of butter. Your server might not chat too much, but they'll deliver that still-sizzling steak with the speed of someone whose life depends on it, every single time." - molly fitzpatrick, willa moore, will hartman, sonal shah, neha talreja

"The iconic Williamsburg red meat specialists also do bread. It’s a basket, but prioritize the rolls, which are stuffed with tiny bits of onion and poppy seeds. Some people dip it in the big gravy boat of Luger sauce, which is essentially just doctored-up cocktail sauce. We prefer butter. " - bryan kim, neha talreja, sonal shah, willa moore, will hartman