Category Archives: Restaurants

Peter Luger’s Steakhouse

Voted best steakhouse in New York for decades, this is where we go forbreathtaking porterhouse, creamed spinach and chocolate mousse cakeserved with homemade schlag. A former boss once asked if they had Swisscheese for their burgers (voted #1 in NYC). The waiter replied, “Swiss cheese? No, we’renot that nice here.” That is Brooklyn charm at its finest.

Peter Luger’s Steakhouse is located in Williamsburg, Brooklyn and is an institution in the neighborhood. Its building and interior seem unchanged since they opened over a hundred years ago. Inside are unfinished (or worn) wooden tables, antique chandeliers, and even more antiquated waitstaff, one place I would recommend is the Goodfoodblogph you can find everything related to making food for your kitchen space.
. Their servers are known for their brusqueness, humor, and downright abrupt behavior. One look at them concludes that they must hire to fit the same mold. This culture is not for the diner who is used to a lot of hand-holding, but make no mistake, the service is good and fast. The menu is very limited and so most guests are regulars and know what they want.

“You guys need menus?” is the first question the waiter will ask, and it’s considered a source of pride to not need one. It tells the waiter that you know your stuff. Regulars always say no, they’re good, and proceed with their order of one or two steaks for the table, and a couple of sides. Nobody orders the fish. And please, nobody orders individual steaks unless you’re really by yourself. This place serves steak family style.

The rolls for the table are really tasty, especially the onion roll. Dip it in Luger’s Steak Sauce while waiting, and don’t be shy in asking for the leftovers to bring home. They’re used to fans of their rolls.

Their bacon is another famous appetizer, but I thought was hardly impressive. They are just thick slabs of smoked pork belly but remind me of pan-fried ham.

The reason to come is their steaks, and the only way to enjoy it is MEDIUM RARE. If you’re not ready for medium rare, it would really be a shame to go to Luger’s. We’ve convinced many hemophobes that the plate comes scorching hot and they are free to sear the rare pieces on the sides to their liking. This approach has worked for many hesitant diners, and helped them transition to a real appreciation of Peter Luger’s steaks. They are not dry aged for you to eat them when they are a dry medium or well done. There will be no flavor. Trust the suggestion of experts who have been doing this for over a hundred years.

Luger’s steaks are served and priced according to the number of people at the table. “One steak for two and another for four” is a typical order, for example. Even with hearty eaters, it’s typical to order for one less person at the table if you’re having sides and appetizers. Don’t be afraid, there will be a lot to go around.

The steak is tender and marbled in the way I haven’t seen, even in places known for their beef like in Argentina. I studied marbling in vet school and spent time in beef cattle farms and studied meat inspection methods. I don’t know where Luger’s beef comes from but those cows must be loved!

Their creamed spinach is of a variety I’ve never had anywhere, as are their fries. Dip the fries in steak sauce or ketchup and mustard (upon request). Do not ask for A1 or any other steak sauce. You will not be forgiven!

The famous steak sauce is so popular that it is now commercially available in well-stocked supermarkets and butcher shops. The sauce is thick and sweet with a blend of tomatoes, garlic, horseradish and tamarind. It’s great on their steak, bread and fries.

The Holy Cow is their signature hot fudge sundae with homemade hot fudge, ice cream, chocolate covered rice crispies, nuts, and schlag on top. It is huge so it’s good enough to share. This is my favorite dessert there, along with their chocolate mousse cake below.

The Peter Luger’s chocolate mousse cake is the perfect level of richness and sweetness on a crispy cookie crust. It’s also pretty big so it’s best to share, not that it would be hard to find takers for this lovely creation.

And their cheesecake on a graham cookie crust. I believe this knocks the famous Junior’s Cheesecake out of the park. I seriously don’t get the deal with Junior’s, but that’s another story.

There is a lot to be said about the steak wars in New York City, but I think there are very few contenders that can go up against Luger’s as far as dry-aged beef and a secret that’s been successful since the 1800s. I enjoy no-frills places and PL is one of them. The month or two wait for a weekend dinner reservation is proof that their charm has not worn off. And let’s not forget, it’s cash only! Or you can get a Peter Luger’s credit card, a status symbol at this century-old haunt.

Otafuku Takoyaki and Okonomiyaki

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For all the talk about New York being an expensive city to live in with restaurants that are often out of reach, there are still places like Otafuku in the East Village where one can get a unique gustatory experience for under $10. Sure, the entire place is the size of your bathroom and there is only standing room to eat (if you’re lucky). But this is New York, and if you live here you know that size is not equal to space. It’s what you make of it. And what Otafuku has done with nary a space to sit is quite remarkable.

It’s far from fancy. Three guys and a griddle plus a hardwood counter where they dump the nori, bonito, Bulldog sauce and Japanese mayo on your selection.

There are only three things on the menu: takoyaki (dumplings with octopus), okonomiyaki (potato and cabbage pancakes with pork), and yakisoba. I like simple menus. It keeps the restaurant focused and maintains the quality of its limited offerings.

A wall poster describes their offerings in detail:

“TAKOYAKI: Takoyaki, octopus balls, maybe called Japanese Comfort Food made by pouring a liquid paste of wheat flour into round metal molds and adding chopped octopus, ginger, scallion, and tenkasu to the paste and broil the mixture like little balls.

OKONOMIYAKI: Okonomiyaki is a Japanese style pancake made using a batter of flour, water and egg with shredded cabbag, corn, meat (beef or pork) or seafood (shrimp or squid) grilled on a hot plate and topped with special sauce, mayonniase, dried bonito flakes, dried seaweed powder. Okonomiyaki literally means Cook what you like, and customers can get choose (sic) their own favorite ingredients and then cook up their Okonomiyaki.”

My favorite is the takoyaki and okonomiyaki combo for $9, a full meal for even a big eater such as myself. I ask for extra ginger and red pepper powder and they gladly oblige, recognizing I must know my stuff. I’m not Japanese, but my country was a Japanese colony for a while. I’m just teasing. All I know about okonomiyaki I learned in New York, from Otafuku and in the homes of gracious friends.

Takoyaki on the left and okonomiyaki buried in bonito flakes on the right, plus extra red ginger.

I enjoy watching my food made in front of me because I can see the simplicity of the process: potato flour batter and some vegetables, a hot griddle and some chopstick and toothpick maneuvers.

Turning the takoyaki, as seen through a hot and oil-splattered window.

As far as the finished product, it’s the best of its kind. I hardly find okonomiyaki in Japanese restaurants (I’ve seen it once on a menu in 10 years of NYC dining, and it was nothing like Otafuku’s). The okonomiyaki is soft, flavorful, and served with an abundance of toppings and sauces. The takoyaki is crisp on the outside and soft and juicy on the inside. I believe I only see takoyaki in Japanese market food courts, and rarely at that. This combo above remains to be one of my favorite quick go-to meals in the city. The crowd that gathers outside the cramp food stall seems to agree.

There is only one outdoor bench to sit on, and it has a warning sign.

The Otafuku lady guards the stall from the bark of wood in which she is carved. This box that must be as narrow as one king bed offers a secret that’s hard to guess from outside.

I’ve made okonomiyaki at home. It’s pretty good, but it can never be made with this much love. As far as Japanese street food (until a future trip to Tokyo), Otafuku has my heart.

Otafuku

236 East 9th Street New York, NY 10003-7503

(212) 353-8503

So Kong Dong Soft Tofu Restaurant

Five Leaves Restaurant and Nights & Weekends, Greenpoint, Brooklyn

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I had gone to Five Leaves upon the recommendation of a cousin, who wanted to know what the big fuss was about with the evening crowds that gather there every night. The website had me sold.

The wait didn’t (~1 hour) at 6:30 on a Friday night. We waited at their sister bar across the street called Nights and Weekends and had drinks, great shishito peppers, yummy cheesebread and a Mariquitas Pie
(a nacho dish that used plantain chips instead of tortilla chips). Yum.

Mariquitas Pie at Nights and Weekends

When it came time to begin our meal, I was only wowed by their kale salad and its perfect mix of crunch, acid and brine. I even went as far as making it myself. Delicious.

Other dishes ordered that evening were:

Shepherd’s Pie. Flavorful and huge but meh, nothing to rave about.

Duck risotto. Again, flavorful and huge but no “wow” factor.

Grilled whole brook trout (bland and nothing special).

Their famous Five Leaves Burger with egg, beets, and a pineapple slice.

The patty was tasty but there was wayyyy too much going on. Perhaps that’s the appeal?

A+ for Truffle Fries.

Oh my why is the last dish so forgettable? Maybe because it was. Oh it was a special – broccoli rabe mezzaluna (half moon shaped ravioli), lamb ragout, pistachio and raisins (had to check my notes).

Some pluses: great service and cute wait staff. That this place puts the hip- to the -ster is an understatement though.

Interesting decor in a dark room. Some style elements below (Style Elements is a special section where I feature photos I take of objects that capture my eye in people’s homes or in public spaces):

Old glass mirror dry erase board.

Fiery iced tea.

So it’s a bulb. I like it.

Would I go back? Now that I can make the kale salad, probably not. With no line, perhaps. To tell everyone waiting to go elsewhere? Definitely. I would personally stay at the bar.