It was once said, “Nothing unimportant ever happens at The Plaza.” One of America’s most celebrated hotels, The Plaza opened its doors in 1907, amid a flurry of impressive reports describing it as the greatest hotel in the world. Located at Fifth Avenue and Central Park South, this luxury hotel was constructed in the most fashionable section of New York City. Fortunately for me it's also right across the street from my favorite place to shop, Bergdorf Goodman (you thought I was going to say the Apple store, didn't you? Well that's across the street too, but you can find those everywhere.)
|Herend - One Room of Many|
at Scully & Scully
After a day of shopping, you can work up quite an appetite and so it's off to dinner next.
A colleague who was born and raised in New York City insisted that on this trip I try out Peter Luger Steak House in Brooklyn. Peter Luger has been named the best steak house New York City by Zagat for 28 years in a row, so it was high time I got out of midtown Manhattan and gave it a try.
The restaurant is known for its long wooden bar, and the Teutonic atmosphere with exposed wooden beams, burnished oak wainscoting, brass chandeliers, weathered beer-hall tables and bare wood floors. Peter Luger was established in 1887 as "Carl Luger's Café, Billiards and Bowling Alley" in the then-predominantly German neighborhood, with German-born Peter Luger as the owner and nephew Carl as the chef. While the restaurant has grown and changed hands over time, the atmosphere remains and the menu seems little changed from what it must have been like many years past.
Steaks here are meant to be shared and the only cut is really a porterhouse. (While there are a few other items on the menu, why bother with anything but the classic.) You order based on the size of your party. You can also order several steaks for two if you have folks that prefer different doneness of the meat. Steaks are served pre-sliced on an inclined plate so that the fat runs down the plate. The edges of the plates are heated to approximately 400F, allowing you to cook your steak further if you so choose. Classic creamed spinach and German hash browns are all you need as sides to the well-prepared steaks.
Start your meal as we did with the famous tomato and onion salad topped by the restaurants custom sauce which approximates the taste of cocktail sauce and traditional steak sauce. This can be used for the salad as well as for the steak. If you can squeeze in dessert after these large steaks, do enjoy the cheese cake, apple strudel or key lime pie. We ordered one of each and shared and all were quite delicious. On a final note, getting into this classic steak house is not easy. It is a busy place and even on weeknights expect to wait for a table. Also note they do not take any credit card other than their own so bring lots of cash (or a debit card, as I understand they now accept this as well.) Dinner can easily run $100 per person, so be prepared.
|An Evening at The Met|