Steak or Something Like it

"The Original Master of Blood and Butter" by Frank Bruni
(An article from the Dining Out section of the New York Times Sept 11. edition)
Who better then the New York Times to write an article on one of New York’s most influential and popular Steakhouses, Peter Luger? There is no one that I could think of. New York is full of restaurants of all different cultures, sizes, and standings. Although there are not many restaurants with the reputation that Peter Luger has. It has been around for 120 years. Like the steak that the restaurant serves, those 120 years has seasoned the restaurant to the perfection it is today.
Peter Luger prides itself on most importantly its steak, then its service, but not to forget the freshest thick cut tomatoes and onions everyone raves about. These are just a few things that keep customers coming back for more. There are hundreds of steakhouses in New York City, who could probably give Peter Luger a run for its money and would probably be more convenient, in the sense that you could pay for your meal by credit card. Which most people know are not accepted at Peter Luger, just another set back or is it what adds to the restaurants charm? But customers do not see the need for change, if something is not broke, why fix it? At Luger’s, steak is no ordinary food, it is a religion. If your good to it and praise it, in the end it will always put a smile on your face. Tradition is major at this steakhouse, to the waiters and waitresses here; this is no ordinary trying to get by college waiter gig. This is a full time dedication to all things steak. From the plating of the steak to the serving of the signature chocolate coins with your check, the service is unique.
While this restaurant holds high expectations to its guest, like anything else, there is always room for error and off days, but there are slim to none at Peter Luger. 120 years is just practice, this steakhouses’ claim to fame will not stop soon. It will always strive to be the best. So even though the people come for the steak, they will come back not only for the steak, but for the fries too.
This article stands out because it writes about one of the greatest landmarks in New York. To everyone’s surprise it is not in the city. It is in the heart of Brooklyn, where many of New York’s secrets lie. Only in New York can steak be held with such honor and fries are not considered a side dish, but an accomplice. The reputation of this restaurant has people coming from near and far, looking for the holy grail of all steaks.
Although the article almost criticizes the service as being too serious, but the greatness of the service comes from the fawn over the steak, it is no joking matter. They also point out the lack of sweetness in sides such as the tomatoes, onions, or even the shrimp cocktail, with steak so good, who cares? The author was over judgmental and with so little wrong with the restaurant, he nitpicked at any flaw he could think of. All and all the article gives Peter Luger most of the credit it deserves, but whatever was left out the reader will simply have to experience on their own.