Wolfgang's Steakhouse by Wolfgang Zwiener

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Wolfgang's Steakhouse by Wolfgang Zwiener | New York City Steakhouse Review

Classic Never Goes Out Of Style

Wolfgang Zwiener spent four decades learning his craft, most notably as the head waiter at Peter Luger. When he opened his own restaurant, he didn’t simply replicate that iconic steakhouse—he improved upon it. The result is Wolfgang’s Steakhouse, a New York City destination that honors tradition while refining the details.

The philosophy is straightforward: serve exceptional food in a setting that feels both classic and welcoming. The steaks are USDA Prime, dry-aged on premises, and broiled at searing temperatures to create a deeply caramelized crust. The signature Porterhouse, served sliced tableside on a sizzling platter, is a centerpiece that embodies the kitchen’s precision and respect for the ingredient.

Beyond the beef, the menu is a study in steakhouse fundamentals. Jumbo shrimp cocktail, thick-cut bacon, creamed spinach, and German-style hash browns all appear with the confidence of dishes that have been perfected over time. The wine program, recognized with a Wine Spectator Best of Award of Excellence for 2025, is curated to complement the bold flavors of the kitchen.

The atmosphere is refined but never stiff—dark wood, white tablecloths, and the steady hum of a room full of people who know exactly why they’re there. Wolfgang’s Steakhouse serves lunch and dinner seven days a week, including major holidays, at its Broadway location in Times Square. It is a New York City steakhouse built on decades of experience, and it shows in every bite.