Wolfgang’s Steakhouse New York

250 W. 41st St., New York, NY, 10036
New York Times Building

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Steaks, American, Seafood

Business Dining, Expense Account Diners, Memorable Experience, Special Occasion, Credit Cards Accepted, Takeout, Lunch, Private Parties

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.

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