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Peter Luger Steak House vs Le Bernardin
Peter Luger Steak House and Le Bernardin are both rated very highly by experts. On balance, Le Bernardin is preferred by most professionals compared to Peter Luger Steak House. Le Bernardin is ranked #2 in New York City with praise from 19 publications such as Condé Nast Traveler, Zagat and Rough Guide.
Peter Luger Steak House
Fodor's
Lonely Planet
Travel + Leisure
BlackBook
DK Eyewitness
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178 Broadway, Brooklyn, NY 11211
From $25 /night
Fodor's
"Other steak houses have more elegant ambience, bigger wine lists, and less brusque service, but the meat here makes the trip undeniably worth it."
Full review
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Make a reservation (prime slots fill up more than a month in advance).
Lonely Planet
Top Choice
"New York’s most storied steakhouse (in operation since 1887) serves up an amazingly tender porterhouse cut. Reservations essential; cash or debit card only."
Full review
Travel + Leisure
"Peter Luger lets the steaks speak for themselves, and it works: the chain, including this tavern-like Williamsburg location, is consistently voted the best steakhouse in NYC."
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BlackBook
"Defining macho since 1887. Simply put, this is where you eat steak in NYC."
DK Eyewitness
"A New York institution serving “the discerning steak connoisseur” since 1887. Try their out-of-this-world meat."
Le Bernardin
Concierge
Fodor's
Travel + Leisure
Zagat
BlackBook
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155 W 51st St, New York, NY 10019
From $41 /night
Concierge
"If this very grown-up Midtown place remains the one to beat despite astronomical prices and what many consider a too-sedate corporate decor, it's because of Ripert's always-evolving menu."
Fodor's
"There's no beating Le Bernardin for thrilling cuisine, seafood or otherwise."
Full review
Travel + Leisure
"The two testing menus are popular and include exotic entrees such as Crispy Black Bass served with mini pork buns."
Full review
Zagat
4.9
"Dining doesn't get much more "blissful" than at this "sublime" Midtown French seafooder via Maguy Le Coze and chef Eric Ripert."
Full review
BlackBook
"Eric Ripert is more likely to be globetrotting than preparing the orange vinaigrette that tops your warm lobster carpaccio, but seasoned staff knows its way around the fruits of the sea."
