"Wolfgang's beautiful Porterhouse steak arrives at the table already sliced. The waiter distributes several slices to each diner with a special flourish: he slides the meat along the edge of the platter, which is so hot that you can hear it sizzle just before it is set before you. The meat is dry-aged on premises, and is in the elite class of New York's best."
Michael Stern
"The steaks are so rich, that it seems slightly crazy to start one's meal with a luxuriously fatty serving of bacon, but we could not resist just one slice. Listed on the menu as 'Canadian bacon,' this strip has slightly crisp edges and virtually melts on the tongue."
Michael Stern
"Wolfgang's excellent bread basket includes crunchy salt sticks, French bread, and onion rolls."
Michael Stern
"The steak is in the background. Up front in this photo you see German potatoes on the left (we asked for ours extra-crisp) and spinach sauteed with olive oil and garlic on the right. The spinach is also available creamed or steamed."
Michael Stern
"Strudel, like all the desserts, is available with thick, pure 'shlag,' aka whipped cream. There was a heap of it at the back of this plate, but Jane already scooped into it to dollop a bunch onto the top of her espresso."
Michael Stern
$75 per person for lunch is not exactly typical Roadfood, but if your goal is to savor restaurants unique to their region, Wolfgang's steak house on Park Avenue in New York is essential. Opened by Wolfgang Wiener, former headwaiter at Peter Luger's in Brooklyn, this pricey place is an only-in-New York eating experience.
