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Whether it’s the smell of the locale’s perfectly marinated and sizzling Porterhouse, the intimate ambience of its Brazilian cherry wood floors and alabaster chandeliers, or the welcoming demeanor of entire staff, those who dine at Wolfgang’s Steakhouse by Wolfgang Zwiener know it will be an unforgettable experience from the very beginning.

The brainchild of Wolfgang Zwiener, once head waiter at the nationally-acclaimed Peter Luger’s Steakhouse, the original Wolfgang’s Steakhouse was opened in 2004 on NYC’s Park Avenue. Now boasting nineteen locations worldwide, this leading steakhouse has become a global sensation, recognized for its perfectly prepared USDA Prime dry-aged steaks.

So what do you order when you visit this mouthwatering must-try? With appetizers like sizzling Canadian bacon and ahi tuna tartare, an entrée list that includes rib eye, filet mignon, grilled salmon, sides of German or mashed potatoes and creamed spinach, and a New York-style cheesecake that promises to change your life, the answer is: everything. But the real star of the show is its USDA Prime Porterhouse steak. Dry-aged onsite for an average of 28 days in the restaurant’s very own aging box, this delectable dish is cooked in a 1,500-degree fahrenheit broiler and served sizzling. Pair it with a glass of Chateau St. Jean’s 2012 Cabernet Sauvignon, and believe us when we say you’re in paradise.