Long before Brooklyn was chic, even the snobbiest Manhattanites flocked to Luger's. Other steak houses have more-elegant ambience, bigger wine lists, and less-brusque service, but the steak makes the trip to this 122-year-old temple of red meat worth it. You may not see a menu, but here's all you need to know: sizzling Canadian bacon, crisp German-fried potatoes, creamed spinach, and the main event—precision-chosen, dry-aged porterhouse steak, dripping in juices and melted butter. Three tips: bring a buddy (individual steaks are available, but porterhouse is only served for two, three, or four), make a reservation (prime slots fill up more than a month in advance), and bring lots of cash—Luger's doesn't take plastic.
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