The Wolfgang’s Steakhouse story so far…
Whilst Wolfgang’s have grown across the world, Zwiener hand selects all sides of beef served in all of his restaurants. He only chooses USDA Prime Black Angus beef, chosen for their exquisite texture and flavour. The beef is dry-aged on premise as part of a ritual interspersed with the flair only a true artisan can deliver. Once dry-aged, the beef is hand carved by the on-site butcher into Wolfgang's signature Porterhouse, Prime New York Sirloin, Rib Eye and Filet Mignon.
In addition to the fabulous array of black angus steak, the other excellent entrees include lamb, tuna, Norwegian salmon, Maine lobsters amongst others. Our favourite side at Wolfgang’s continues to be the creamed spinach, although the German potatoes comes a close second.
Not only does Wolfgang’s serve phenomenal porterhouse steak, the atmosphere, the expanded menu, the service and the accessibility of the locations is appealing to even the most exciting diners. Wolfgang’s flagship Park Avenue location has enjoyed a full house since the day that it opened.
The current locations of the Wolfgang’s include:
NEW YORK | SOMERVILLE | BEVERLY HILLS | WAIKIKI | MIAMI | TOKYO| OSAKA | FUKUOKA | SHANGHAI | JAKARTA | SEOUL | MANILA | BEIJING| LIMASSOL| HONG KONG | SINGAPORE | SHEN ZHEN | BOSTON | GENTING HIGHLANDS