It is now their best-selling item. New containers had to be brought in to fit the hefty porterhouse for two, which the restaurant would normally insist that customers eat on-site. Luger delivery launched on May 19, and the restaurant was immediately inundated with orders.
The tickets end up in the hands of Alan Oms, an evening floor manager-turned-kitchen expediter. He shouts out the orders to the cooks, and organizes the partially completed orders before packing them. The kitchen gets its first dinner rush at 6 p. Go for it. What is normally eight or nine cooks on the line has been reduced to five to help with social distancing.
But due to online ordering, there are often lead times of 30 minutes or more, allowing the kitchen to operate at a leisurely pace even through periods of heavy orders.
Special containers were brought in to fit the porterhouse for two. Every delivery comes with a healthy supply of Luger-branded gelt, which normally gets dropped with the check. The second dinner rush hits. The kitchen is used to serving over 1, customers on a non-pandemic day, but delivery will at most net tickets, which even by extremely liberal calculations is food for people. Please pay close attention to the "indoor" and "outdoor" indicators when making a reservation.
In accordance with NYC's vaccine mandate, as of August 16, all indoor diners must be able to show proof of at least one dose of vaccine along with a valid photo ID. Diners who arrive for an indoor reservation without proof of vaccine and a matching valid photo ID will not be seated. Update: Our Great Neck location is now open for dine-in service. Please call the restaurant to make a reservation. We will continue to make limited menu and butcher shop items available for pickup and delivery from both our Brooklyn and Great Neck locations.
We will also be serving a limited selection from our wine list to customers over the age of To place an order for pickup or delivery from our Brooklyn restaurant, please follow the link below.
To order pickup from our Great Neck restaurant, please give us a call at or follow the link below. Pickup and delivery from our Brooklyn and Great Neck locations will be available from AM - PM daily, based on limited availability. Peter Luger owned the establishment, while his nephew, Carl, manned the kitchen. With the opening of the Williamsburg Bridge in December of , Manhattan became far more accessible and a new crowd of businessmen crossed the East River.
I'm not saying they're going to take out ads or set up billboards heralding the quality of Luger's porterhouse steaks. But when asked "off the record," a pair chefs at two other major U. Peter Luger was the owner and his nephew Carl was the chef, but according to critics, when Peter died the restaurant drifted downward. In , Carl put the place up for auction, and the only bidder, Sol Forman, a customer of twenty-five years who owned a giftware factory across the street, bought it for a low bid.
Sol lived to the ripe old age of ninety-eight, during which time Luger's became the place to eat in New York, in Brooklyn, just across the East River from Manhattan.
Today, the restaurant is owned by a group, but it's run by Sol's daughter Marilyn and her sister Amy, and Jody Storch, Sol's granddaughter, who regularly walks through the testosterone-loaded Manhattan wholesale meat district selecting sides of mostly Midwest beef to bring to the restaurant for its super-secret dry-aging process - not a small job when you're serving up ten tons that's twenty-thousand pounds of beef a week.
One week of table reservations written by hand, which they prefer over a computerized system. Serving up one of America's best steaks. Heaven-scent grilled bacon.
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