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Peter Luger Steak House vs The Dutch
Peter Luger Steak House and The Dutch are both endorsed by those who travel for a living. Overall, Peter Luger Steak House scores slightly better than The Dutch. Peter Luger Steak House comes in at #4 in New York City with recommendations from 19 reviewers like Condé Nast Traveler, New York Magazine and Not For Tourists.
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."
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i
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."
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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."
The Dutch
Fodor's
Travel + Leisure
Zagat
Rough Guide
Gayot
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131 Sullivan St, New York City, NY 10012
From $31 /night
Fodor's
"Andrew Carmellini's homage to American cuisine is really an encapsulation of recent food and dining trends... And it all works well at this SoHo restaurant."
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Travel + Leisure
"Andrew Carmellini (also behind Tribeca’s buzzed-about Locanda Verde) hits all the right notes at this platonic ideal of the American bistro."
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Zagat
"Chef Andrew Carmellini's "delish" riffs on American dishes draw "trendsetters" to this "fashionable" SoHo "winner"."
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Rough Guide
Star
"Locally sourced produce and seasonal salads accompanying steaks, shellfish, hefty sandwiches, flavourful chilli, fried chicken and freshly baked pies."
Gayot
14.0
"Carmellini does his best work with the gamier meats like squab, which he serves with seared foie gras, or pecan duck with dirty rice."
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