Every time we visit NYC, I always have a list of go-to restaurants. One of the establishments on that list is Wolfgang Steakhouse. Known for their excellent steaks. I was glad to finally be able to try it albeit a different setting.
While most of us, confuse Wolfgang as Chef Wolfgang Puck he actually has no relation to Wolfgang Steakhouse. Wolfgang Zwiener is the brainchild of Wolfgang Steakhouse which opened in NYC’s Park Avenue in 2004. He got his start as head waiter in nationally acclaimed Peter Luger Steakhouse in Brooklyn and worked there for over 40 years. In those years, he learned the best way to make steak and eventually decided to open up his own place. Today, he boasts of 19 locations worldwide, while making a name for themselves as being one of the best steakhouses in New York.
WHAT MAKES THEM DIFFERENT
All beef needs to be aged to allow the natural enzymatic process to tenderize the meat. They are currently two ways to do it: dry aging and wet aging. Wet aging allows the meat to tenderize for 7-14 days, any longer and it gets this metallic flavor that is unpleasant to the mouth. For dry aging, full enzymatic tenderization takes about 28 days to complete. They do this by keeping the beef in a temperature controlled room for a certain amount of days.
The longer it ages, the more moisture it loses. The result is similar to that of reducing a broth down into a demi-glace sauce or a gravy. as more moisture comes out the flavor of the meat is more concentrated thus elevating the true taste potential of the beef.
Wolfgang dry-ages their steak onsite for an average of 28 days in the restaurant’s very own aging box, then this dish is cooked in a 1,500-degree Fahrenheit broiler and served sizzling.
COMING TO MANILA
They opened in Manila in 2016 in Resorts World Manila, and has expanded to another branch in the new wing at Podium Mall. Today. They offer the fine dining dry aged experience to local diners who want a great steak. They only use USDA Prime Black Angus, which covers 2% of all Angus produced in the US. All their beef are flown in chilled and NOT frozen before the aging process to ensure maximum flavors and freshness.
Aside from their delectable premium steak offering they also have extensive whiskey and wine bar. If you want something extra special, try ordering the
Offered in their new Podium branch is a fine dining lunch experience for anyone who needs to impress clients, a date, or just want a good steak.
THE WOLFGANG EXPERIENCE
The Wolfgang experience is a three-course meal offered for their lunch service. It comes with your choice of salad, steak, and the dessert of the day.
Prices vary on your selected main course.
Try their seafood appetizer platter that comes with jumbo shrimp cocktails, lobster salad, and tuna tartare. (Additional PHP1,088)
For their Entrees, choose between Loco Moco(PHP988) , Petit Filet Mignon 250g (PHP1988), Fish of the Day 250g(PHP988), Rib Eye Steak 600g (PHP 3788).
I ordered the 600g Dry Aged Rib Eye steak cooked medium rare. They dry aged this particular steak for a minimum of 28 days. The charred crust and enzymes at their peak giving full beef flavor at every bite. While they do have gravy, ask for some Himalayan sea salt to fully immerse yourself to the meat flavors. The serving size is huge so this dish can easily be shared among 2-3 individuals.
Pair it with a glass of Reserva 2016 Cabernet Sauvignon from Chile.
End the meal with their dessert of the day. Their Key Lime pie is tangy but there is a nice balance between the cream. pie, and the crust.
TASTE OF NEW YORK
Another offering for their lunch menu is the taste of New York. This comes with your choice of salad, a 400g Sirloin, and a NY cheesecake.
For the taste of New York, they try to recreate the Wolfgang New York experience by serving up a 400 g Dry Aged Sirloin cooked the NYC way and served to sizzle on a plate.
The sirloin had the right amount of charred meaty flavor while keeping it moist and juicy on the inside.
End this experience, with a classic NY style cheesecake. Light, creamy, and the right amount of tangy.
ANOTHER NOTABLE DISH
The Classic Wolfgang Burger (PHP688) is a must try on any Wolfgang Steakhouse visit. A 1/2 pound USDA Prime Dry Aged Ground Sirloin patty served with tomato, onions, lettuce, pickles, steak fries and onion rings. You can taste the dry aged full flavors of the meat while enjoying this treat.
Wolfgang Steakhouse brings the New York experience here in Manila. While there are many establishments that offer steak, the way they prepare theirs is the key difference. Finding the quality USDA Prime Black Angus flying it in Manila chilled then aged for a minimum of 28 days before this dish is cooked in a 1,500-degree Fahrenheit broiler and served sizzling. They take the proper time, effort to ensure you get the quality of meat in every visit. The Fine Dining experience gives you enough time to enjoy each course, while eagerly waiting for the next dish to come. Paired with fine red, and good conversation, makes any meal even more worthwhile.
Be sure to visit during lunch and try either the taste of NY or The Wolfgang experience in their lunch menu available from 11am to 4pm Monday to Fridays.
Wolfgang Steakhouse by Wolfgang Zwiener
Address: Ground Floor, The Podium, 18 ADB Avenue, Ortigas Center, Ortigas, Mandaluyong City
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