The legendary steakhouse that has captivated America is coming to the Philippines!
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 will be opening its first branch in the country at Newport Mall at Resorts World this 2016, a much-anticipated event that is set to redefine Manila’s culinary scene.
Managing Partner and President Peter Zwiener, along with Amiro Cruz, Executive Chef Worldwide of Wolfgang’s Steakhouse, Bill Nickerson, General Manager of Wolfgang’s Steakhouse Hawaii and Tony Kobayashi, General Manager of Wolfgang’s Steakhouse Japan, flew to Manila this December to put the finishing touches to the restaurant, which will feature its very own dry-ageing room to create Wolfgang’s signature steaks.
Facilitating the arrival of the premier New York-based restaurant in the country is the SumoSam Group of Companies headed by restaurateurs Marvin Agustin and Raymund Magdaluyo, the group behind some of Metro’s most popular restaurants including Sandaime in Eastwood Mall, Mr. Kurosawa in Newport Mall and Marciano’s in Tuscany at McKinley Hill.
Owned by Wolfgang Zwiener, an icon in the New York dining scene having served for four decades at the legendary Peter Luger’s steakhouse, Wolfgang’s Steakhouse takes luxury dining to new heights with its famous steaks and equally excellent entrée selections, coupled with its topnotch service and opulent ambiance.
All set captivate diners at the country’s first Wolfgang’s, which will be built at the 2nd floor of Newport Mall, are its world-famous such as USDA Prime New York sirloin, ribeye, filet mignon and its signature Porterhouse steak—all personally handpicked by Wolfgang’s Steakhouse, which chooses only USDA Prime Grade Angus beef for superior marbling, tenderness, flavor and texture.
A ritual with an artisan’s flair, the sides of beef are dry-aged on site to perfection, and then carved to order by the restaurant’s own butcher, resulting into luxurious, meltingly tender and juicy steaks served sizzling hot with a perfectly caramelized crust.
Also on the menu are excellent entrée selections such as veal, lamb, king salmon, sushi grade tuna, three-pound lobsters, and more. Those who love seafood can also delight in simple but scrumptious array of seafood, including jumbo lobster, grilled yellow fin tuna, salmon or swordfish.
Wolfgang’s lineup of starters such as shrimp and lobster cocktails, fresh oysters on the half shell, thick, sizzling bacon, and crisp, fresh salads are perfect prelude to any main course, while its classic side offerings such as creamed spinach and German potatoes perfectly complement any meal.
And for capping off a delightful meal, Wolfgang’s classic dessert ice cream sundae, a throwback to old ice cream parlor offerings served in a soda shop style glass and topped with a generous helping of whipped cream swirled beneath a single cherry, is the best choice.