Enjoy Exceptional Steak at Wolfgang’s Steakhouse at a Promo!

Wolfgang's Steakhouse 11

The first thing you notice when you enter Wolfgang’s Steakhouse in Resorts World Manila is the ambience. The place looks elegant, with dark wooden floors, small clusters of tables with white tablecloth, and a piano tucked in one corner. It wasn’t being used. Instead, a piano version of Les Misérables’ “I Dreamed a Dream” was playing in the background, soft enough for people to still be able to enjoy a good conversation. Alabaster chandeliers dot the ceiling, but the floor-to-ceiling windows flood the entire restaurant with natural light. It really looks like a fancy place. The prices are fancy, too, but for a limited time, you can enjoy remarkable steak at a promo.

It’s worth it. Wolfgang’s Steakhouse is an import from New York, and is a chain of steakhouses with outposts in California, Miami, Waikiki, Somerville (New Jersey), Roppongi, Marunouchi (Japan), Osaka, Seoul, and now Manila. Its chef, Wolfgang Zwiener, mastered his craft as the head waiter of Peter Luger, a legendary steakhouse in New York. Zweiner created an unbeatable recipe where his steaks are dry-aged for 28 to 30 days, giving it a superior taste. Compared to wet-aging, dry-aging is more expensive because you only get 60% of the total meat  due to shrinkage. In short, you only get the best of the best.

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Wolfgang's Steakhouse 5

The trouble with foreign imports is that the food miles can cause damage to ingredients or cause it to spoil. This would seem like a problem for Wolfgang’s, which imports its meats every week, but they dry age their meats in-house in every location for quality control. I was able to peek at the aging room in their Manila branch, and was impressed at the number of slabs of meat they have. I calculated that there’s more than a million pesos worth of steak in there.

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USDA prime ribeye steak

Wolfgang's Steakhouse 18

USDA porterhouse steak

You can really taste the quality in their steaks even at first bite. Their USDA prime ribeye and porterhouse steaks are served medium rare (the best way to cook a steak as it locks in flavor and texture) and are perfectly seared on the outside with a healthy pink glow on the inside. They are served in thick slices, but are soft enough for a knife to easily cut through it. And when you chew it, oh gosh. It feels like it’s melting.

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Wolfgang's Steakhouse 7

The perfect pair for the steaks is a good glass of cabernet sauvignon, and Wolfgang’s Steakhouse does not disappoint. They have a sommelier on hand to help you choose among the 1,200 bottles of wine present in the restaurant. They served us a good number that went well with the steak. It was a good excuse to have red wine on a Saturday lunch. For those who don’t enjoy wine, they have cocktails and other libations in their mahogany wood bar, with many levels of liqueurs.

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Those with a healthy appetite can complement their steak with appetizers. We recommend the Wolfgang’s salad for their huge shrimps, the Canadian bacon for a thick slab of bacon goodness, and the German potatoes for some good ol’ carbs. Those who like rice can also avail of the steak rice, which also has chunks of steak. Bottles of their signature old-fashioned sauce is on the table for those who would like to enhance their meal.

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To cap off our sinful lunch, we had desserts. I am a desserts guy so I have sky-high expectations for their sweet offerings. I was pleased when I found out that their selections aren’t just an after-thought. Their key lime pie has a crumbly texture with a hint of calamansi, their Junior’s Cheesecake was sweet without becoming overpowering, and the cream was a dessert on its own.

Of course, a restaurant of this caliber wouldn’t be without a well-trained staff. The waiters are attentive without being pushy, are knowledgable about their meals, and served the ladies at the table before serving everyone else. It’s details like these that make a dining place stand out.

And for a limited time, you can enjoy Prime Rib Weekends, a promo where you can have a 1kg USDA prime ribeye, with au jus (meat dishes prepared or served together with a light gravy made from the juices given off by the meat as it is cooked), horseradish sauce, creamed spinach, and mashed potatoes. The meal is good for two to three people.

Have you tried Wolfgang’s Steakhouse? What’s your favorite dish?

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