Peter Luger’s takes it on the chin from the Times

Did anyone see this scathing review of Peter Luger’s in the Times?

https://www.nytimes.com/2019/10/29/dining/peter-luger-review-pete-wells.html?auth=login-email&login=email
I’ve never been there, and really never had the desire. To be honest I’m not really a steakhouse guy. I’ve been to a few, and they seem like a cross between time machine and practical joke. The time machine is where vegetables are treated with disdain and cooked in a manner that runs counter to their strength. Creamed spinach, really?  Why would you add cream to spinach? Reminds me of one of those horrible holiday recipes on the back of a Campbell’s soup can. The practical joke aspect is the bill at the end of the ordinary meal with the abused spinach and boring baked potato. 
So, has anyone been to Peter Luger’s recently or in the past?   I’d be interested in hearing your thoughts. 

Yeah, I read that yesterday. Pretty brutal. I've never been there myself.

But I do like creamed spinach.

Conversely, why would you put spinach in cream?

I enjoy good creamed spinach on occasion.

So, if creamed spinach wasn't associated with grandmothers and century-old steakhouses, and some modern chef whipped it up on their cooking show, what would people think? "Oooo ... what a bold and creative combination of two ingredients that seem incongruous!" That's my guess. 

Haven't been there in decades and we rarely (ha) eat meat anymore but I remember it being damn good back then, although noisy chaotic crowded and expensive.

I was there once and liked it. I liked the creamed spinach and it was not the first time I had had it.

"Try it, you'll like it"

https://www.omahasteaks.com/product/Creamed-Spinach-4-11-oz-41611?AID=602093&ITMSUF=KNC&SRC=AC4962&gclid=Cj0KCQjw6eTtBRDdARIsANZWjYZLmvyDvbzRxSPpTPLoaOpqLuMVEZ44Dfc5hDxwNl1Yv6emLgEE_AIaAicAEALw_wcB

You can get Peter Luger creamed spinach at Shoprite.

http://www.shoprite.com/pd/Peter-Luger/Creamed-Spinach/14-oz/740169520000/ 

eta - Cross-posted with STANV

creamed spinach is amazing.  and somewhat misnamed because it has at least as much cheese as cream.  Haven't been to Luger's in several years, but it was a great (although pricey) place to take teen boys for a special occasion.  The bacon was served in big slabs, the steak was tasty, and yes the creamed spinach was terrific.  Definitely a throwback kind of place.  Personally, I prefer the Palm Too for a steakhouse dinner, with its Rat Pack era vibe.

On another note, is there anything more fun to read than a terrible restaurant review?  Here is one of my relatively recent favorites from the NYT:

What If Brexit Were A Restaurant?

And this older one for a now-departed Times Square establishment:

As Not Seen on TV

When I go to a proper steakhouse, fries and creamed spinach are must-have sides. But I do this maybe once every couple years and I would never consider creamed spinach at any other meal, so I can’t say I’m a big fan of the concoction. 

As far as Lugers, that was indeed quite the takedown. I’ve never been but I suspect it’s a tourist trap and skates by on its name to a certain extent.

We haven’t been in about ten years but when we used to go the food was excellent but the prices have always been astounding. We used to go for a pre Christmas dinner with another family so it was bearable because it was a once a year special occasion.  

OP blocked, reported and referred to law enforcement for the vicious personal attack on creamed spinach. Everything else, I pretty much agree with.

Well here's a fun fact: July 16 is National Fresh Spinach Day. There is no National Creamed Spinach Day.

mrincredible said:

Well here's a fun fact: July 16 is National Fresh Spinach Day. There is no National Creamed Spinach Day.

 Maybe there should be. How about October 30 in honor of this discussion?

How do we start a petition?

STANV said:

mrincredible said:

Well here's a fun fact: July 16 is National Fresh Spinach Day. There is no National Creamed Spinach Day.

 Maybe there should be. How about October 30 in honor of this discussion?

How do we start a petition?

 Sorry, no, Oct. 30 is National Candy Corn Day. 

Anyone remember America Fare in Maplewood Village - around where Words is today? They had a dish on their menu with meatloaf and creamed spinach - the best creamed spinach I ever had. I wrote to the chef on a comment card that I loved their creamed spinach, and he wrote me a real letter (in the actual US mail) sharing his recipe. Hint: roasted garlic was ingredient #3 after spinach and cream. I still make it occasionally, and it is still delicious!

Never been to Lugar's but I do like what Steakhouses serve - it's just that I can make it better at home than what I can buy ($$$) in a restaurant most times....  I used to think restaurants/steakhouses had access to better quality meat than I could purchase, but actually, using my sous vide at home, I'm not convinced of that anymore. 

And there is no finer reading than a good "bad restaurant" review - love it.

Been to Peter Luger's a few times over 20 years. Most recently in 2017 after tragically winning a bet that Trump would be elected. This was a bet I really wanted to lose. The steak has always been outstanding. I've never been disappointed with a meal there but maybe they've gone down hill in the past 2 years. I also never found the service to be unfriendly just sort of neutral.  I've been to some of the other steak houses and the food is as good if not better, the service is friendlier, and they accept credit cards.

finnegan said:

And there is no finer reading than a good "bad restaurant" review - love it.

Agreed. Who could forget Pete Wells on Guy's American Kitchen and Grill or Per Se? Frank Bruni on Kobe Club or Ninja? It's a whole rare and thrilling genre. Because after all, nobody needs to know where not to dine. (I loved everything at American Fare but never risked the creamed spinach.)

I went to Kobe two years ago.   Can only enjoy Kobe beef now (bred under the strict rules of the Prefecture of Hyogo)... but will accept wagyu in a pinch.

Went to a Ruths Chris steakhouse once where they ... put... butter...  ON THE STEAK!!

dave said:

Went to a Ruths Chris steakhouse once where they ... put... butter...  ON THE STEAK!!

 That's not a criticism.

j_r said:

dave said:

Went to a Ruths Chris steakhouse once where they ... put... butter...  ON THE STEAK!!

 That's not a criticism.

 Ruths Chris is one institution that's held up remarkably well. My Bergen County foodie pal Dr. Whyme and I used to like the one in Parsippany for annual birthday lunches: Scotch, Ribeye (buttered!), Creamed Spinach/Asparagus Hollandaise/Potatoes Lyonnais...  BTW: Keen's butters it's steaks, too.

-s.

We went to Peter Lugers in its heyday many times. It was always fantastic. At the time, always the best steak I’d ever had. I’ve had better since then with lower cost and a more “hip” vibe and because of that, we have no real desire to go back.

j_r said

Who could forget Pete Wells on Guy's American Kitchen and Grill or Per Se? F

 I remember reading Well's review of Guy Fieri's restaurant aloud to my spouse and laughing so hard tears were running down my cheeks!  That was the best!  Thanks for reminding me. 

And the response...

https://gothamist.com/food/peter-luger-steak-house-responds-brutal-zero-star-ny-times-review

j_r said:

dave said:

Went to a Ruths Chris steakhouse once where they ... put... butter...  ON THE STEAK!!

 That's not a criticism.

Tastes vary.  I want my steak to cut like butter and melt in my mouth like butter. I don't want my steak to taste like butter.  I can get that from my baked potato.  Nor do I want to taste other herbs or spices mixed in with butter, like garlic, onion powder, thyme, etc.  Salt & pepper is enough, as I just want to taste the item for which I'm paying the most: the steak.  The best steaks I've had haven't been at steakhouses.

Please share the recipe! 

finnegan said:

Anyone remember America Fare in Maplewood Village - around where Words is today? They had a dish on their menu with meatloaf and creamed spinach - the best creamed spinach I ever had. I wrote to the chef on a comment card that I loved their creamed spinach, and he wrote me a real letter (in the actual US mail) sharing his recipe. Hint: roasted garlic was ingredient #3 after spinach and cream. I still make it occasionally, and it is still delicious!

Never been to Lugar's but I do like what Steakhouses serve - it's just that I can make it better at home than what I can buy ($$$) in a restaurant most times....  I used to think restaurants/steakhouses had access to better quality meat than I could purchase, but actually, using my sous vide at home, I'm not convinced of that anymore. 

And there is no finer reading than a good "bad restaurant" review - love it.

dave said:

I went to Kobe two years ago.   Can only enjoy Kobe beef now (bred under the strict rules of the Prefecture of Hyogo)... but will accept wagyu in a pinch.

Went to a Ruths Chris steakhouse once where they ... put... butter...  ON THE STEAK!!

Doesn't every steakhouse do that?

basil said:

Doesn't every steakhouse do that?

 It's a particular style. I can take it or leave it. On some cuts like a well-marbled ribeye it's a little overkill, methinks. But on a sirloin or filet that are leaner it can add a pleasant unctuousness.

The best steak I ever had was a bistecca fiorentina (Florentine steak) on a trip to Italy years ago. A big ribeye on the bone, I think it had some olive oil, rosemary and a little salt and pepper. I think it came off the animal, was briefly waved near a 100W halogen light bulb and put on a plate. My inner carnivore was never so satisfied. Okay maybe at Plataforma in the city.

But yeah I've also appreciated a more well-grilled steak with a big dollop of garlic butter on top. 

I have been to Peter Luger's several times in the past. I still have their credit card. The steaks were amazing then. Sad to read of the decline. 

Thread drift:

Creamed spinach (or kale) + a lightly smoked ham steak (or Canadian bacon) makes a great combination.  Meat can be either poached, or sauteed over low heat.  Sorta soul food where I come from (Denmark).