Wolfgang’s Steakhouse
“I also loved the cream spinach, the best ever I had, and it's something coming from a guy who does not eat heavy cream….”
“This Wolfgang's location is very good but the Park Avenue location is my favorite because of the atmosphere.”
“Plus, the service at Peter Lugar is so friendly and relaxed that we kind of expected the same as we are aware that the owner used to work at PL at the top.”
Wolfgang’s Steakhouse
Takes Reservations: Yes
Accepts Credit Cards: Yes
Bike Parking: Yes
Wheelchair Accessible: Yes
Good for Groups: Yes
Waiter Service: Yes
Price range.
$$$$ Price range Above $61
8 reviews
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Food was great. Was able to be seated without a reservation on a busy Saturday night. Ordered the porterhouse and it was cooked perfectly. Ordered sides of creamed spinach, mushrooms and potatoes.
I thought the mushrooms were a tad salty but otherwise everything was amazing. One of the best steaks I've ever had.
Atmosphere is great. Beautiful decor win the tiles and archways. Kinda a cozy feel in comparison to the TriBeCa location which is big and open.
The place is quite busy but service was attentive. Always a great meal.
I can't give enough praise for this particular Wolfgang's Steakhouse.
My friends are in NYC Saturday night for a few things:
To smoke cigars
To let off steam
To eat steak
To fight with each other (That's a given)
Now our wives and girlfriends wouldn't agree with these choices. But guess what?
It's guys night out and fathers day is this Sunday so I can do no wrong! ha ha
I grab the Maitre d' and explain to him, my buddy from New Jersey just got a promotion and he's in the Marines. Can you hook the table up with a cake? Sir, not a problem.
Coming to any Wolfgang's Steakhouse, don't look at the menu. No menus! There is only one thing to order when you're here.
The porterhouse steak for two.
First of all, the porterhouse is two steaks in one. Their large size and the fact they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin) makes it a great, flavorful cut. Wolfgang's Steakhouse then ages the beef to give you an incredible steak dining experience.
Add your typical steakhouse sides like creamed spinach, their German potato hash and voilà! You have a meal fit for a steakhouse lover.
We also added a huge seafood platter with lobster tails, crabs, oysters and shrimps.
A-mazing…..
The Wolfgang's Steakhouse on Park avenue with the tilted ceiling? The waiters baste your steak after it comes out. No one basted our steak. What does this mean?
When you order a Wolfgang's Steakhouse steak, it comes out sizzling with lots of natural juices. The waiter will tilt the plate so all the juices will collect at the bottom. Thats gold in my book!
We're all finished with dinner. The waiter comes out and brings to us a beautiful whipped cream cake topped with fresh fruit.
People thought they were singing Happy Birthday but I added "Happy Promotion" to you..
Thank you Wolfgang's Steakhouse as well as the wait staff and Maitre d' for an amazing night!
*The next day my buddy starts bitching about the cake. Why did you order that for him, why didn't you order this one? We have a email war, F bombs are happening and I delete him from Facebook, Yelp and Instagram. We're all going fishing next month. we'll make up by then. Do you have friends like this? Lord give me strength!
I have some friends that swear Wofgangs has the best steak they'd ever had. Albeit, they both had gone to another location and both said this time was nowhere near what they had in the past. The decor is exactly what you'd expect from a NY steakhouse so I really liked that. I loved the bar interior. Also they have super good chips in the bar to snack on while you grab a drink or wait for your party that are not greasy and very crispy. I got a dirty martini, which was made pretty well. They do not have blue cheese olives, which I thought was a bit strange considering I feel that is a steakhouse staple but the martini was good anyway. The bar area was the highlight of the visit. There were two Chicagoans and two New Yorkers, all of which have dined at steakhouses across the globe so I think we had a good basis of comparison. The service was average but not bad at all. The noise level was pretty high, as expected. We got some wine by the bottle that was an okay markup for a restaurant.
We started with the bacon cause, well, how can you not? NY steakhouse bacon (which Chicago has since adopted and I am thankful for that) is one of those things that you dream about. Theirs fell short for me. It was very dry and had nothing to accompany it. Like Lugers, for example, has a maple sort of glaze and this was just very dry meat and could have used something to punch it up a bit. But it's huge slabs of bacon so I mean that can never be a bad thing. We decided on the porterhouse for three even though there were four of us since we had that bacon and it was still way too much food. I'm not a fan of these typically cause it's such a large piece that it is cooked inconsistently and because they cut it before it rests, all the juices run out and it's fairly dry. This is exactly what happened here as well. We ordered medium rare and instead of the entire piece being medium rare we had half that was medium and half that was rare. The whole thing was dry. We tried the creamed spinach, which was actually really good as well as the mushrooms. Overall I was not at all impressed with the steak itself, which is why you go to a steakhouse. I loved the decor but food was a let down.
Went for lunch, and it was probably the most mediocre steakhouse I've ever been to. The atmosphere is super generic, and the waiter had a very disinterested attitude.
The tomato and mozzarella starter was disappointing – two slices of tomato with a single big chunk of mozzarella? Seriously?
Had the tuna as my entree which was fine. German potatoes were a pretty solid side, although I wouldn't have wanted more than the few bites I had.
My companions ordered the (comically large) porterhouse steaks and loved them – perhaps my non-carnivorish tendencies ruin the place for me.
I'd come back, but only if I was being treated. Otherwise, this place is skippable.
I came here recently for a business lunch and had a meal that was unremarkable. It wasn't good, it wasn't bad. The most memorable part of the meal was when our waiter called one of my dining partners "Chief." That nickname has been used to taunt him ever since.
I was thrilled when I heard that I would be reviewing Wolfgang's Steakhouse at 250 West 41st Street not far from Times Square. Wolfgang's has long been heralded as being one of the top steakhouses in the city. Having tried their food and experienced everything it has to offer, I can certainly say that while there were plenty of things that were good about it, I certainly expected more.
Wolfgang's Steakhouse says that it works hard to develop the finest steaks in the city and an atmosphere that is truly classy. It is indeed beautiful and they do work hard to prepare the foods but at the same time there are plenty of flaws to consider.
About Wolfgang's
The restaurant was founded by Wolfgang Zweiner, a former chef at Peter Luger's Steakhouse. He opened the first Wolfgang's in 2004 at Park Avenue and has expanded to include this 41st Street location as well as locations in Miami, Hawaii and Tokyo.
The restaurant focuses on its dry-aged steaks that are prepared over the course of 28 days. The restaurant focuses on ensuring its steaks are properly arranged so the flavors will be richer and the scents will be more tantalizing.
A Tough Place
The inside of Wolfgang's is certainly luxurious enough. It has beautiful chandeliers on the ceiling and fine cherry wood floors all around to create a fine look and feeling that is truly exquisite.
However, the inside is also relatively cramped as the place tends to take in more than what it can handle for a quick buck. The waiter was relatively rude and tapped his pen when I wasn't ready to order. It's clear that they want to rush people here.
How About the Food?
I enjoyed the fine filet mignon while at Wolfgang's. Considering the immense flavor and detailed texture of the meat, you could tell that they cared greatly about not only aging their meat for 28 days but also for getting it from the best sources. I enjoyed the filet mignon but at the same time it felt like just about any other filet mignon that I've had.
The steaks are clearly the most popular options to find here but the grilled salmon and yellowfin tuna and their fresh oysters and little neck clams are also great to see. These are paired with fresh and carefully prepared potatoes and vegetables.
I enjoyed some fine dessert while I was at Wolfgang's too. The hot fudge sundae seems to be a little off and melted far too quickly. The crème brulee was at least a little more enjoyable and evenly prepared.
Conclusion
My overall verdict of Wolfgang's is that the restaurant definitely tries its hardest to make its foods unique and special for everyone. However, the place was also relatively rude and cramped in spite of how nice it looks on the outside. The foods are also enjoyed but you are not missing anything outstanding while you are out here. It is appealing but it could have indeed a little better and more appealing in terms of how it was run.
I've gone several times to this particular location. Good ol' fashion service from bartenders, servers and general staff. Food is always rockin' and drinks are built hefty. Some of the best steak and craveable shellfish available in NYC. What else goes best with steak? Some delectable red wine by the bottle, of course.
Don't come-a knockin', the steak is always rockin'
Nice atmosphere, great quantity of food, but the beef is not as good as Peter Lugar's. The pricing is about the same between them. Plus, the service at Peter Lugar is so friendly and relaxed that we kind of expected the same as we are aware that the owner used to work at PL at the top.
I feel more pride in people's eyes working at PL.
The quality of meat is not bad at all, but does not compare to PL's.
For sure, people get a lot of food, as attested by the fact that almost everybody had a doggy bag with him/her.
It is recommended to people who have craving for meat. The location is much more convenient than PL anyway.