Damage control. I'd do the exact same thing if I was them. That bill, though... is inflated and unjustified for what they deliver. They deserve to shutter.
@@Sandrae7560 IMO purely, the 0 star kinda hurts its credibility. I think the article did rasie legitimate points, issues with the service and conistency of the quality (or lack thereof), but honestly. ... I don't think there was enough to bring the rating down to 0.
@@boss2654bruh do you see how thick it is? Way easier to justify that than 17$ for a fuckin sliced tomato and onion which you could get for 3-4$ at home. That bacon is as thick as probably 3-4 slices, not the worst deal esp with the texture and flavor you get.
I went several years ago to the Great Neck location. It was really delicious. The overall experience for me was worth the money spent on what will more than likely be the only time I go. I can at least say I got the full experience and it was before hearing that it all went downhill. It's also very difficult to drop down so much money only to feel like less money could have been spent for a better meal and a repeat visit. I really enjoyed Peter Luger's but it's just priced beyond my liking now.
My meal was steak for two, tomatoes and onions, steak fries, two Heinekens, and apple strudel with scmaltz wipe cream plus coffee. Used to call it my heart attack meal years ago. Great neck location for me too. Had Peter luger charge card too. That was Monday nights dinner, returned Tuesday or Wednesday for the chicken. Now that was great too!
I’ll give you a little insight, the Brooklyn one has become a tourist trap, but the Long Island one is the BEST steakhouse in the world. If you go there and call it overrated I think you need to go to the doctor to get your tastebuds checked out.
That plate looks absolutely disgusting and I don’t care what anyone says, if I’m paying all that money for a piece of meat, I expect my plate to be clean
@@lolroflkartoffel123 it was served exactly the way I, and many others who are respected as connoisseurs, like them, charred on the outside and perfectly medium rare on the inside. If you would rather eat dried out leather, continue getting your steaks from places like Denny's, or Waffle House.
It’s okay just super dated. The advancement in restos and the beef industry in general is leaps and bounds ahead of PL now. Ppl want Japanese a5 not a chewy tbone drowning in butter. However in 1988 if you were doing coke in PL bathrooms and eating a 200 dollar lunch you were really living.
I went 10 years ago and it was awful even then.i ordered medium, i got huge thick grey band with a raw center. Asked them if they could refire it to get to medium, and they brought me back a well done. I have no plans of going back.
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I hate when steak is served cut up. Cooling off & drying out just for some bullshit presentation. I'd much rather have a complete steak I cut pieces off of myself.
I like how the reputation of this place is getting shittier and shittier, everyone going there is considered clown by everyone else but still have to pretend its worth it
That's what will happen when you cut the steak, and then put it on a plate with butter on it, and then put it back in the broiler... though I do agree there is nothing that would stop them from wiping the plate edges / sides a bit.
Honestly, some how this guys clips got into my feed and none of the places he goes to look very good. I question whether he knows good food or just expensive food.
Went there last week, just like the NYT says, overrated subpar steak. You can get way way better elsewhere in the city. Literally one of the worst steaks I’ve had.
