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Secrets of Peter Luger's

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10 surprising facts about New York City's preeminent steakhouse—from its masculine, Teutonic beginnings to the current-day women's touch that keeps it a classic

By Kathleen Squires

Any restaurant that has survived more than a century has a lot of tales to tell, and at the circa 1887 Peter Luger, history seeps from the walls, beer steins and antique wooden tabletops. Originally opened in Williamsburg as a restaurant/pool hall/bowling alley, its namesake likely had no idea that 126 years later his business would not only thrive, but become the rubric for steakhouses all over the nation. Little has changed in the historic restaurant since Sol Forman took it over in 1950, transforming it into New York City's palace of porterhouse. Today, Peter Luger is not only New York City's only steakhouse with a Michelin star, it is also a 30-year champion of the number one slot for steakhouses in the Zagat Survey. Even though it has been around almost as long as the Brooklyn Bridge and is one of the city's most beloved carnivore landmarks, there may be a thing or two diners did not know about the restaurant. Read on to get to the meaty dish on some surprising secrets.

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