Wolfgang’s – Making A Spectacle Out of Steak

Can you imagine what it’s like to do something for 40 years straight, I mean other than like breath or brush your teeth??! I’m not even 40 years old so based on my own experience, doing anything for 40 years is unfathomable. But let’s just say you did something for 40 years? What would you do then?  Well if you’re Wolfgang Zwiener, you keep doing it but instead you do it for yourself.

You see, Wolfgang was the headwaiter at Brooklyn’s Peter Luger’s Steakhouse for 40 years and after leaving, he opened up a Steakhouse of his own. While the menu is very similar to that of Petey Luge’s, there are 2 important differences to note. #1. Wolfgang’s original location is in Manhattan and #2. they take credit cards. For a guys like us in the SC7, this makes all the difference int he world.

Since then Wolfgang has opened in Waikiki, Beverly Hills, Midtown Manhattan and now Tribeca. Even though every member of SteakClub7 has been to Wolfgang’s we have never had an official outing. The opening of the newest location seemed like as good a reason as any to make it finally happen. The Tribeca location is on Greenwich Street in a beautiful with high ceilings, a gorgeous dining room and a massively, massive 1000 bottle wine room.

Sounds like a perfect location for our monthly SteakClub7 feast!

In true to form fashion, The Big P.A. ordered slices of Wolfgang’s extra thick, sizzling Canadian Bacon. This is staple of the New York Steakhouse and something we dearly love.

I’m not a seafoodie but the other fellas claimed that Wolfgang’s had some of the best and freshest shrimp they’ve ever had in this town.

Normally I go for the wedge salad but opted on this occasion instead to split a Caesar with Jon. When the Box ordered a wedge and the very creamy blue cheese dressing showed up, I had no choice but to add some to my salad.

My great Grandma G.G. always reminded us to eat our vegetables and when it’s an SC7 dinner, JoeC and I always ask for sautéed broccoli. Wolfgang’s was fresh. hot and full of ripe flavor.

Soon enough the star of the show, the Steaks started to arrive. MattyWinks, as always, ordered up a Filet. This was no ordinary Filet my friends! This was the thickest, tallest, biggest cut of Filet I have ever seen!

As the porterhouse steaks came to the party, in perfect fashion, the friendly and well dressed wait staff started to dish out the food. I love that part. The steaks arrive slightly just under cooked to specification. The plates they server on are so hot that it finishes cooking right in front of you. Gotta. Love. The. Sizzle.

As always, we order an array of sides to go along with the beef. This time around we got the creamed spinach, cottage fries and German potatoes (not pictured.) The German potatoes were super delicious. The creamed spinach is not for me and as for the cottage fries, they’re just big, huge fresh made potato chips and while they are good, I’d rather have mashed, french fried or even more German potatoes.

This is practically the exact same meal I eat at every single SteakClub7 and every time I get it, its pure joy. It’s the prefect steak meal especially with a little Australian or Argentine wine. Every once in a while though, it’s better than it’s been before and tonight at Wolfgang’s was that night. The Steak was absolutely delicious! Cooked completely to perfection and with just enough seer on the outside with a little salt & pepper that all the natural flavor of the dry-aged, high-quality meat comes bursting out.

As per the norm, the Meatgod got his hot fudge sundae, no whip cream. The Big P.A. & JoeC plunked down on some cheesecake and an apple strudel for the group to share.

To say Wolfgang’s nailed this one, would be 100% right on the money. The Steak was phenomenal, the sides were great, the service was impeccable and in fact, the only real complaint; the 6 jerks with funny glasses that I had to eat it with.

4.5 out of 5 knives
-Rev