Peter Luger Menu Prices 2026: Porterhouse & Bacon

Peter Luger does not publish a fixed printed price for its Porterhouse, and the official site does not list it. The Porterhouse is sold per number of people - for two, three or four - rather than by the ounce, and is widely reported to be priced at or near market price, scaling with the number of diners. Because we never invent prices on Menupedia, we don't quote a dollar figure we can't verify from the official source. Peter Luger is a four-dollar-sign ($$$$) steakhouse, and a Porterhouse-for-two dinner with sides, dessert, tax and tip lands well into three figures per couple at both the Brooklyn and Great Neck locations. Call the restaurant or check the in-house menu for the current price.

It's part of Peter Luger's identity. Rather than offering many individual steak cuts, the kitchen builds its menu around one great dry-aged USDA Prime Porterhouse, broiled whole and sliced tableside, then sized to the table - Porterhouse for Two, for Three, or for Four. A server slices the steak off the bone at your table and spoons the rendered fat and juices over the slices. Solo diners can order the single-serving Steak for One. Sizing by headcount (rather than by ounce) is how Luger has done it for generations and is one of the things that makes ordering there distinctive.

Historically, no - and this is the single most-Googled fact about the restaurant. For most of its history Peter Luger did not accept standard credit cards (Visa, Mastercard, Amex) for in-house dining. Accepted payment in the Brooklyn and Great Neck dining rooms includes cash, US debit cards, US checks with ID, and the restaurant's own Peter Luger Card. Credit cards are accepted for online butcher-shop and gift orders. Policies can change - if you're planning a visit, confirm current accepted payment with the restaurant first, and bring enough cash or a debit card to be safe.

The Peter Luger Card is the restaurant's own house charge card, created because the dining rooms have long declined standard credit cards. Regulars apply for a Luger Card and use it to settle their check like a credit card, billed by the restaurant. It's a throwback to an older era of dining and a workaround to the cash/debit-only policy. If you dine often at Peter Luger, the card is the most convenient way to pay; otherwise, plan on cash or a US debit card.

The two signature sides are German Fried Potatoes (pan-fried sliced potatoes and onions, crisped in fat) and Creamed Spinach - regulars order both to share with a Porterhouse. Other sides include French fried potatoes, sliced beefsteak tomatoes and raw onions (served with Luger's Old Fashioned Sauce). A classic Luger table is: a few slices of the sizzling bacon to start, a Porterhouse for the table, German fried potatoes and creamed spinach to share, and schlag-topped dessert to finish.

Yes. Peter Luger's extra-thick-cut bacon, served sizzling by the slice, is one of its most iconic items - many regulars consider it mandatory before the steak even arrives. It's cut far thicker than ordinary breakfast bacon, almost like a slab, and is sold both in the dining room as an appetizer and by the package through the restaurant's butcher shop. If you only try one thing besides the Porterhouse, make it the bacon.

Schlag is Peter Luger's house fresh whipped cream - the word comes from the German Schlagsahne, reflecting the restaurant's German heritage (it opened in 1887 as a German cafe). It's served generously on or alongside nearly every dessert, from the Holy Cow hot fudge sundae to apple strudel, pecan pie and chocolate mousse cake. You can always ask for extra schlag. A small dish of chocolate coins typically arrives with the check.

The original Peter Luger is in Brooklyn at 178 Broadway, in Williamsburg, at the foot of the Williamsburg Bridge, where it has operated since 1887. A second location is in Great Neck, New York, on Long Island (255 Northern Blvd). Newer Peter Luger restaurants have also opened in Tokyo (2021) and at Caesars Palace in Las Vegas (2023). The Brooklyn and Great Neck rooms are the historic American locations and follow the same single-Porterhouse-driven menu.

Yes - reservations are strongly recommended and often required, especially for dinner and on weekends at both Brooklyn and Great Neck. Peter Luger is one of New York's busiest and most famous steakhouses, and walk-in availability is limited. Book ahead through the restaurant's reservation line or site. When you book, remember the in-house payment policy: bring cash, a US debit card, or your Peter Luger Card, since standard credit cards have historically not been accepted for dining.

Three things. First, the beef: USDA Prime - the top grade, representing only a small share of US beef - hand-selected and dry-aged on site for weeks, which concentrates flavor and tenderizes the meat. Second, the cooking: a single great Porterhouse broiled at very high heat, then finished with a pour of melted butter and sliced tableside. Third, the format: the menu is deliberately spare, built around that one steak sold by headcount, plus a handful of legendary sides. That focus - one cut, done to perfection, since 1887 - is exactly what has kept Peter Luger at the top of New York steakhouse rankings for generations.