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From Citysearch.com

Another Luger alum breaks out, bringing prime steaks to Murray Hill.

The Scene
It's owned by long-time Peter Luger head waiter Wolfgang Zwiener and it shows, in everything but the elaborate Guastavino-tiled ceilings and white linens. There's a profusion of jeans and shirtsleeves, and an unmistakeable and enticing aroma of charred beef. Service is experienced but often rushed.

The Food
The prime steaks, which are dry aged in the basement for 28 days, are the overwhelming draw. The restaurant serves sliced porterhouse for two, three or four on sizzling platters a la Luger, but it's the filet mignon that's the best bet, since the steak arrives whole on a warm--not hot--plate and therefore doesn't overcook at the table. Don't miss a platter of cottage fries--thick, large and warm freshly fried potato slices--and be sure to order the creamed spinach as a side, but skip the generic, bland Caesar salad. Desserts, such as cheesecake and Key lime pie, are standard.