Wolfgang’s Steakhouse - New York
From the acclaimed Peter Luger Steakhouse in Brooklyn to swank Midtown East, Wolfgang Zweiner has spread the gospel of good steak throughout the U.S., moving even beyond New York to places like California, Florida and Tokyo. But it all began in New York, and it’s no surprise the greatest city in the world has one of the best steakhouses in the world.
Though acclaimed as the surest spot to find New York City’s very finest steak, prime and aged, Wolfgang’s Steakhouse (as is the case with most fine dining steak restaurants) serves some very excellent fish. From the grill at Wolfgang’s Steakhouse comes Chilean sea bass, salmon and yellow fin tuna, as well as a very large lobster that you can have broiled or steamed.
Wolfgang’s Steakhouse pays a little more attention to the greens than might be expected at a place known for steak; at lunch time, you can enjoy Nicoise and chicken paillard salads, as well as, of course, a steak salad. Also at lunch time you can have the classic hamburger or a Wolfgang’s steak sandwich. Steak is, no doubt, the main reason most of us go to Wolfgang’s Steakhouse, which has carved out a place for itself in a city full of steakhouses, serving the prime red meat in way that are sure to draw ooohs and ahhhs from diners.
Still, comparisons with Peter Luger Steakhouse are inevitable, as The Daily Meal notes, Wolfgang’s Steakhouse steak is “a very faithful recreation of the one served at its progenitor. USDA Prime, dry-aged in-house, and cooked under a ripping-hot broiler, it’s served thick-sliced, sizzling, and perfectly-cooked. Other steaks include New York strip, ribeye, and filet mignon; the menu is small and focused (but still larger than Luger’s).” And the dining room at Wolfgang’s Steakhouse is much more luxe, though not overstated: low lights, white tablecloths, and walls with very little decoration, so not as to distract from your intimate interaction with some of the finest meat you will have in New York City or anywhere else in the world.