Peter Luger Steak HousevsMinetta Tavern
Both establishments are recommended by professional reviewers writing for major publications. Overall, Peter Luger Steak House ranks slightly higher than Minetta Tavern. Peter Luger Steak House ranks #4 in New York City with positive reviews from 19 sources such as Michelin Guide, Not For Tourists and New York Magazine.
Peter Luger Steak House
Fodor's
Lonely Planet
Travel + Leisure
BlackBook
DK Eyewitness
Michelin Guide
Gayot
New York Magazine
Rough Guide
Time Out Show All Reviews
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 "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." Full review
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."
Michelin Guide 1 Star
"When that steak for two (or three or four) arrives, slow yourself and take a long, hot look to appreciate its every perfection." Full review
Gayot15.0
"For over a century, carnivores have been traversing the Williamsburg Bridge to the Brooklyn side to sample consistently excellent steaks at Peter Luger." Full review
New York Magazine Critic's Pick
"The staff goes about its nonstop business with cordial if mechanical efficiency, serving onion-and-tomato salads, creamed spinach, and pasty fried potatoes." Full review
Rough Guide Star
"Catering to carnivores since 1887, Peter Luger may just be the city’s finest steakhouse."
Time Out "Although a slew of Luger copycats have prospered in the last several years, none have captured the elusive charm of this stucco walled, beer-hall style eatery." Full review
Minetta Tavern
Concierge Fodor's Travel + Leisure BlackBook DK Eyewitness Michelin Guide Gayot New York Magazine Rough Guide Time Out Show All Reviews
113 MacDougal St, New York, NY 10012
From $31/night
Concierge "Despite the nightly star power, the menu—classic steak house meets neighborhood bistro—was designed with the recession in mind: not cheap, but reasonably priced."
Fodor's "Try early and often to score reservations, so that you can sample creations like buttery trout meunière, bone marrow on toast, expertly aged steaks, and the celebrated Black Label burger." Full review
Travel + Leisure "This Parisian-style steakhouse serves a menu of French-American dishes, including roasted bone marrow with baguette soldiers and the signature Black Label Burger." Full review
BlackBook "Keith McNally, Riad Nasr, and Lee Hanson lord over rehab of historic resto into cool brasserie. Classic black and white tile look, retro in the best possible way."
DK Eyewitness "This Italian bistro manages to be both casual and celebrity-friendly."
Michelin Guide Bib Gourmand
"First opened in 1937 but now under the charge of Keith McNally, Minetta Tavern's distinctly old New York vibe is a feather in the cap of the scene-setting restaurateur's oeuvre." Full review
Gayot14.0
"This 85-seat eatery smack in the center of Greenwich Village has history on its side." Full review
New York Magazine Critic's Pick
"The menu is a compact, carefully edited compendium of practiced brasserie favorites (stuffed pig’s trotter, steak tartare, lobster salad) and hefty, old-fashioned tavern fare." Full review
Rough Guide Star
"This classic restaurant from 1937 is loaded with atmosphere, with old photos on the walls and mural-clad dining room beyond the bar."
Time Out "For three decades Keith McNally’s New York restaurants have defined effortless cool, generating the sort of overnight buzz—and long-running exclusivity—institutions are made of." Full review
