Wolfgang's Steakhouse, New York, New York Restaurant Details

Food:

Spectacular steak and over-the-top sides reign at this manly local meatery chain, each location of which sports a different feel; you may have to not eat for a week to pay off the bill, but then again, you might not need to because the portions are so huge.

Food:

Met some terrific friends here back in the 90s. New York is awesome but not as great as San Francisco.

Food:

My friend and I were strolling along the streets of NYC when the aroma from this Steakhouse pulled us in. Because it was a random lunch hour, there was no wait. Having already eaten some lunch from a foodtruck, we weren't starving which helped our wallets.

We ordered a filet mignon with the sides of creamed spinach and mashed potatoes. These dishes sound ordinary but it seems like what has kept Wolfgang's in business is that he emphasizes on the natural flavors of the products, rather than throw in something absurd and fancy like molecular gastronomy. Don't get me wrong; I love a little liquid nitrogen in my cocktails now and then. But this place takes out the theatrics and makes the meat and veggies the main stars.

Filet Mignon was perfectly cooked. Juicy. Succulent. Flavorful. Their creamed spinach had the perfect amount of creaminess without feeling overindulgent. Their mashed potatoes were garlicky, and not too buttery.

We also ordered a side of thick cut bacon, and we both agreed that it was the best part of the meal. The bacon was actually thick, and we had to cut through it to eat each bite. Because it was bacon, it was salty and fatty, but not too fatty that it would leave you with a trail of oil on your lips after each bite. Simply said, it was perfect.

Wolfgang's has a lot of deals throughout the year including restaurant week and lunch specials. No excuse for you not to try this place!

Food:

I’ve mellowed. There was a time when I was offended by the rise of Peter Luger clones and hoped that rise would be followed by the fall.

Last night, however, we were asked to join friends at Wolfgang’s Steakhouse on 54th Street just off Third Avenue and couldn’t say no. It’s the same room Jean Georges used for his Vietnamese restaurant some years ago……….one large, cavernous room with hard surfaces that make sounds resonate.

Waiters are knowledgeable in a “rough & ready” way and slam dishes every chance they get so there's more the feel of an old fashioned deli than a high end steakhouse. Large tables add to the noise with the demographics tilted to 35 year old guys and large young families.

This is no Peter Luger’s……………….but the food is……………..and if you like that kind of steak and the things that come along with it and if you can overlook (ok, tolerate) the rest of the experience, it has the makings of a good steak dinner.

We are, however, still of the mind that if you want to go to Peter Luger’s go to Peter Luger’s. If you want a steak in Manhattan, think about Smith & Wollensky’s, Pietro’s, the Palm……….each of which is an original.

Food:

Badest service ever! Rude, unfriendly, kind of threw the cutlery on the table, we almost felt forced to choose our meals quickly! We went there for lunch and nobody showed us the special Lunch-Menu.... Steak was ok but far from the best I had, wasn't cooked as ordered. Atmosphere was below bad (burping people at the neighbors table, no music at all, cold, uncomfy) 18% service charge included is utterly ridiculous! Will definitely never return to Wolfgangs when I come back to NYC! Sorry!

Food:

You would have a hard time getting it wrong here. If you're in the mood for steaks then this is an ideal place to go. The menu is simple, appetizers are pretty much seafood or bacon, and the main entrees are you guessed it, steak. If you're in a big group then the steak for 2, 3, or 4 is the way to go. As far as dessert is concerned they have all the basics covered and they're good, just make sure to order them with a lot of schlag. Yum.