Wolfgang’s – Solo Mission – A Wolf In Sheep’s Bottling

The last time I paid a visit to Wolfgang’s Steakhouse in Tribeca, literally 2 months ago, minus one day, I had one of the BEST Steak dinner’s I’ve ever had in NYC. The SC7 gave them a glowing review with  4.5 out of 5 knives!! The restaurant has a beautiful dining room, great service and practically impeccable food. Read the review for the full skinny.

About this time every year, some of my friends from the music business and I get together for a yearly holiday Steak dinner. When the discussion came up this year on where to dine, I proudly pushed weight on scheduling at Wolfgang’s. Once everyone read the SteakClub7 review, it was an easy lock. The reservation was made and good times, good friends and good Steak was in our sights.

If you want to know how the food was, it was amazing. No need to recap the same review from less than 2 months ago. How was the company, I freaking love these guys and look forward to this event every year. Regardless of the fact that all we do is bust, rip and tear into each other, it’s a good laugh and a great way to enjoy each others company before we all disappear back into holiday mode with our families. I especially enjoy the annual shot of Steak Fat that my friend Ben and I share to commemorate the occasion. Try it, you’ll like it.

But the real story here, what I REALLY want to talk about is our server and the terrible attempt of a hoodwink that he played on us. Look at the picture below. Check on the left where the wine menu CLEARLY lists the Penfolds Bin 28 as a 2006 vintage. Then look at the actual bottle that was brought to our table. It’s CLEARLY a 2008 vintage. Had it not been for Paul, I wouldn’t have even checked but apparently this happened to him only a week at ago at Wolfgang’s Park Ave location.

No big deal right? Maybe the waiter made a mistake? Just bring it up and get it fixed? . He apologizes, brings the right vintage unless it’s no longer available, then he just adjusts the price. Well, yeah, that’s how it should work but that’s not how it went down this time. When we pointed out that the bottle he brought and what was on the menu was not the same thing, he just said “that’s all we have,” and shrugged his shoulders. As we were trying to ask him to tell us the adjusted price or see if they had any 2006, he proceeded to open the bottle and pour a sip into my glass for tasting. We asked again and his reply, after once again shrugging his shoulders, was merely “I am sorry. I can not help you.” We asked if he could get the manager to discuss the wine price and he said “no. There is nothing I can do. They haven’t updated the menu and the price is the same.”

What? WHAT? Are you kidding me? You mean to tell us that the difference in the years of a wine’s vintage have nothing to do with the price? So every single other restaurant, vintner, vineyard, grape grower, etc has been lying to everyone else this whole time and the difference of two years between vintages means nothing?

Clearly this guy thinks we are idiots and you know what, maybe we are. We decided to just let it go so as to not cause and scene and just go back to enjoying our annual meal together. But regardless of our salaries, social status, attire, or really anything else, the U.S. tender in my wallet spends the same as everyone else’s and to be treated with such disrespect is a show of bad business practice. When we were brought the bill, no changes were made, no free dishes, no special drink to apologize…nothing. That’s why we tipped 15% to the dollar. No need to return the disrespect we were shown by under tipping, but normally we would give a full 20%.

I wouldn’t normally use this forum to be negative as we try to be a deciphering mechanism to talk about great restaurants and awesome Steak, it needs to be pointed out to YOU, my fellow consumers, that if you eat here, this could happen to you too. I’m not telling you to NOT patronize this business, because the food is awesome but definitely be careful of what you order, what is brought and what you are charged.

So having said that, enjoy some amazing food porn and Happy Holi-Steaks.

 

No rating given out of sheer disrespect to us.
-Rev

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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