Wolfgang’s Steakhouse 4 Park Ave. New York

4 Park Ave., New York, NY, 10016
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Price: $$$$$

Sun-Thu: 12pm-10:30pm Fri-Sat: 12pm-11:30pm

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Wolfgang’s Steakhouse 4 Park Ave.

Wolfgang’s Steakhouse 4 Park Ave. - New York

USDA prime steaks, dry aged onsite, make Wolfgang’s Steakhouse the surest place on Park Avenue to find the best steaks around. Working for years at Peter Luger Steakhouse, Wolfgang Zweiner learned what it takes to source, prepare and serve the finest steak in the New York tradition – then he tweaked it to perfection at his own steakhouse empire.

The Park Avenue location of Wolfgang’s Steakhouse is the flagship, where it all began, an historic landmark with stunning arched ceilings and old-world artistry that reflects the legendary treatment your steak will receive when you come here to dine.

To start, there’s the seafood, oysters, crabs, lobster, shrimp, tuna tartare, all the classic appetizers that have become the opening acts for the main attraction.

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The preliminary greenery includes Caesar and Wolfgang’s salads…as well as sliced beefsteak tomatoes and onions, likely a carryover from Herr Zweiner’s days at Peter Luger Steak House.

Then it’s on to the meat, and such meat it is! Porterhouse for two or more, prime New York Sirloin and ribeye, all perfectly aged; aging drives out the water, which, as you know (smile), has no taste. By removing water, dry aging concentrates the flavor while tenderizing the meat, naturally.

Frank Bruni writing in “The New York Times” compared Wolfgang’s Steakhouse on Park Avenue very favorable to Peter Luger Steak House, writing that “Best of all was the beef. A rib-eye steak (not on the Luger menu) yielded striations of color and texture: the black, crisp exterior gave way to soft red pinpricks in the center. A sirloin had similar virtues, and so did the porterhouse, arguably the raison d'être of Wolfgang's and Luger.”

Wines take a special place at Wolfgang’s Steakhouse: there are large format bottles for special occasions (or unusual thirsts) as well as a very fine collection of reds, some whites, and a few enticing Sauternes for dessert. And about dessert, there are the traditional favorites – Key lime and pecan pie, hot fudge Sundae – all made just a little more wonderful with house-made “schlag” (whipped cream).

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