Wolfgang's Steakhouse, Steakhouse in Midtown Manhattan, United States
Wolfgang's Steakhouse is a steakhouse in Midtown Manhattan that ages premium USDA Prime beef in a dedicated dry-aging room. It offers cuts like porterhouse, rib-eye, and T-bone prepared to individual preferences.
The restaurant was founded in 2004 by a former Peter Luger employee and expanded from its original location to seven additional venues across New York City. This growth reflects the success of its approach to traditional steakhouse dining.
The restaurant maintains traditional steakhouse customs with white tablecloth service and attentive staff, establishing itself as a venue for business meetings and celebrations. Diners appreciate the formal setting that reflects long-standing steakhouse traditions.
The restaurant accepts reservations for lunch and dinner service and can accommodate up to 350 guests for cocktail events or 200 for seated functions. Visitors should plan ahead during peak hours to secure a table.
The restaurant's dry-aging room matures USDA Prime beef for exactly 28 days, ensuring consistent quality in every cut served. This careful process sets it apart from other competitors in the city.
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