Fortunate to be part of the pre-opening dinner of Wolfgang's. The son's owner, Peter Zwiener, hosted the Media dinner. Peter is Wolfgang's Steakhouse's President and Managing partner. He's the one in-charge of the brand's global expansion.
Rated as one of the best steakhouses in New York with nine branches across the United States, three in Japan, one in Seoul, Wolfgang's Steakhouse opened its first branch last February 2016 in Manila at Newport Mall at Resorts World.
The steakhouse is named after Wolfgang Zwiener, who opened his eponymous restaurant after having worked as a head waiter at the legendary Peter Luger's steakhouse in New York for more than 40 years. It was during those years where he gained extensive experience in the dry aging process of USDA Prime quality beef as well as the steak high temperature broiling preparation process - key elements which would eventually evolve into Wolfgang's unique philosophy for excellence.
The menu was carefully selected so that we can have a preview of their best-selling, best-tasting dishes. While waiting for appetizers, they served us with bread which I truly a adored. I tried all of the appetizers and my personal favorites were the Tuna Tartar, Wolfgang's Salad and the Jumbo Shrimp Cocktail.
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| Tuna Tartar |
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| Prawn and Pomelo Salad |
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| Crabmeat Cocktail |
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| Wolfgang's Salad |
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| Jumbo Shrimp Cocktail |
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| Beverly Hills Salad |
Part of the appertizer, was this yummy housemade Bacon!!! Champion!!! Oh my, oh my, it was soooo gooood!!!
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| Bacon |
For seafood dishes, we had fish and lobsters. Definitely, the lobster is a must-try!
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| Norwegian Salmon |
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| Yellowfin Tuna |
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| Red Snapper |
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| 3lbs Jumbo Lobster |
For the steaks and chops, we had Porterhouse, Ribeye and Lamb Chops. They all tasted superb, meat was so flavorful and tender, cooked perfectly.
The restaurant offers strictly USDA Prime beef which is dry aged on its own proprietary designed aging room under a controlled temperature and humidity environment for an average of 28 days. Dry aging is a process which enhances tenderness and flavor in beef. During the process, the beef's natural enzymes break down the connective tissue in the muscle which leads to more tender beef. At the same time, moisture is evaporated from the muscle, creating a greater concentration of beef flavor and taste.
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| USDA Prime Porterhouse |
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| USDA Ribeye |
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| Lamb Chops |
You can also add these side dishes to your Mains such as Creamed Spinach, German Potatoes, Mashed Potatoes, Onion Rings and Sauteed Mushroms. All of the sides were delicious. But my personal favorite was the onion rings!
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| Sauteed Mushrooms |
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| Onion Rings |
And to cap off a great superb meal, I had tea and desserts.
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| Chocolate Mousse, Creme Brulee and Pecan Pie |
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| Apple Strudel |
Wolfgang's Steakhouse Manila
2/F Newport Mall
Resorts World Manila
Pasay City, Manila
+639208219247 and +639956102361
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