Wolfgang’s Steakhouse - New York
What started as one venue has now evolved into eight locations worldwide, including other parts of Manhattan, Hawaii, Beverly Hills, Tokyo and Miami.
Wolfgang’s has become a global sensation, recognized for its 28-day, dry-aged steak. The Porterhouse is dry-aged onsite for an average of 28 days in the restaurant’s custom-designed aging box, then cooked in a 1,600-degree broiler and served sizzling.
Other highly recommended dishes and appetizers include Canadian bacon, Ahi tuna tartare, grilled Chilean sea bass, sides of German or mashed potatoes and creamed spinach.