Michelin

Peter Luger is not old, it's historic. The waiters are not gruff, they are focused. Dining here is not a meal; it is a right of passage. And these steaks are not just good - they are probably going to be the best you've ever had. This is the reason why Peter Luger has been receiving paramount praise since first opening to a very different brooklyn in 1887.

In a room that harkens back to old New York and early German ale-houses, an unabashedly male crowd of tourists and businessmen sit elbow-to-elbow at bare tables, not worrying themselves with looking through a menu. When that steak for two (or three or four) arrives, slow yourself and take a long, hot look to appreciate its every perfection. The marbling is a thing of beauty, and becomes all the more appetizing as it is presented sliced and sizzling with drippings. Take a few mouthfuls before even considering trying the house sauce. It may be tasty, but c'mon. This steak is already nirvana in its nakedness.

Do allow your eyes to stray from the prize long enough to dig into their emerald-green and savory creamed spinach or thick, hand-cut fries. For dessert, the sinfully smooth cheesecake is simply delicious, mit schlaag, of course.