Peter Luger Steak House is a steakhouse restaurant in Williamsburg, New York City.
Peter Luger has dry-aged porterhouse on Broadway in Williamsburg, New York City since 1887. Cash or house card only, no reservations after 17:00 for walk-ins.
Editorially verified May 18, 2026 by Lewis Vaughan, TableJourney editor. Source.
Signature dishes: Porterhouse for two, Bacon, extra thick
Must order: Porterhouse for two, sliced and sauced at the table.
Tip: Book at least four weeks ahead for dinner. Lunch is the easier seat and the same meat.
Address: 178 Broadway, Brooklyn, NY 11211, New York City
Anthony Mangieri's Orchard Street pizzeria is the editor's neapolitan pie in New York City: 60-second wood-fired bake, twelve-pizza menu, no slices.
Signature: Margherita, Cosacca
Order: The Margherita, San Marzano and fior di latte.
Tip: Six covers at the counter, ten tables, reservations open 30 days out and vanish fast. Wednesday is the longest wait.
Chef Junghyun Park's 14-seat counter in NoMad runs the most ambitious Korean tasting menu in New York City. Two Michelin stars, ten courses, $385 set price.
Signature: Hanwoo beef tartare, Korean tasting menu
Order: The full tasting; ordering anything off it misses the point.
Tip: Reservations open 60 days in advance on Tock at midnight; set an alarm. Wine pairing or non-alcoholic both excellent.
Daniel Humm three-Michelin-star Madison Square room serves an 8 to 10 course tasting in New York City. Order the the signature tasting; no a la carte.
Signature: Plant-based tasting menu, Honey-lavender-glazed duck
Order: The signature tasting; no a la carte.
Tip: The bar room at EMP serves an abbreviated menu without a multi-week wait. Dress code: smart casual, jacket recommended.
Simon Kim's Flatiron Korean steakhouse holds a Michelin star for tableside grilling in New York City. Priced at $$$$. Kitchen leans korean bbq.
Signature: Butcher's Feast, Dry-aged ribeye
Order: The Butcher's Feast: four cuts, banchan, stews, egg souffle.
Tip: Sit at the counter overlooking the grill for the full theatre. Wine list is unusually deep for a Korean room.
Chef Helen Nguyen's Orchard Street Vietnamese kitchen in New York City runs sharp central-Vietnamese cooking: bun bo Hue, com tam, banh khot in clay pots.
Signature: Bun bo Hue, Banh mi
Order: Bun bo Hue with extra cha lua.
Tip: Lunch is the easy seat. Dinner books fast on weekends; Tuesday evenings are quiet and full menu still runs.
Wu's Wonton King on East Broadway carves a $58 Peking duck table-side in New York City. Big rooms, Lazy Susan service, two-bird minimum on busy nights.
Signature: Peking duck, Wonton soup
Order: Peking duck, three courses; wonton soup to start.
Tip: Order the duck when you book; same-day requests are routinely refused. BYOB with a small corkage.
