Restaurants may come and go, but Peter Luger is more than that—it’s an institution that has contributed to building the fabric of the New York culinary scene. Opened by Peter Luger in 1887, the Michelin-star restaurant was built in an age when the community was predominantly served by German bankers and businessmen. Today it still maintains the charm of a beer hall-style eatery, with wooden floors, furniture and paneled decor. 

But still, this is Brooklyn, and so don’t let the waiters’ waistcoats and bow ties fool you: this is fine-casual dining that leans more towards the latter. After all, the focus is on the food: the restaurant ages its famous porterhouse steaks in-house for 44 ounces of carnivorous perfection—what Time Out calls a “singular New York experience,” doused in butter and steak juice. In a nod to the area’s heritage, the place also continues to serve German potatoes, fried in beef tallow and perfectly crispy, as well as Old World-style thick-cut bacon. If you’re looking for something a little lighter, a seemingly minimalist dish of thick tomatoes and sweet Vidalia onion served with a proprietary sauce may sound simple but turns out to be the perfect side dish for the other meat-laden dishes on the menu. You won’t regret ordering it.

Steak for Four; German fried potatoes, Creamed Spinach, Luger's Sizzling Bacon, Extra Thick by the Slice & French Fried Potatoes.