My spouse and I
and one family member dined at Wolfgang’s Steakhouse on a Saturday evening in
late April 2018. Wolfgang’s is open daily for lunch and dinner. You can make a reservation using the online Open Table
system.
Wolfgang’s
Steakhouse first opened in 2004 on Park Avenue. However, it has since expanded
to 11 locations, including additional Manhattan venues (Midtown West/Times
Square, Midtown East, and Tribeca), New Jersey, California, Florida, and parts
of Asia. The restaurant was created by a former headwaiter at renowned Brooklyn
steakhouse Peter Luger.
We visited the
Midtown location of Wolfgang’s Steakhouse, located in the New York Times
Building on West 41st Street (between 7th and 8th
Avenues). (We stayed overnight next door at the Hampton Inn Times Square
Central.) The space is enclosed by front street-facing windows and windows that
overlook a landscaped courtyard between the buildings. The restaurant sits a
few steps down from the street and is divided into two areas: the main dining
space, and the bar area (which offers seating at a long L-shaped bar, small
high-top tables, and at a few regular-height tables). The decor is traditional
steakhouse, with lots of wood, leather chair backs, fancy place settings, and
white tablecloths.
Wolfgang’s serves
traditional American steakhouse fare. Because we ate at the bar, we had a few
more casual menu options than those seated in the dining room. We shared three smaller
dishes among us: the Wolfgang salad (tomato, onion, green beans, red pepper,
shrimp and bacon), the chopped salad (peas, carrots, corn, cucumber, red
pepper, purple cabbage, hearts of palm, avocado, and feta cheese), and the beef
crostini (served with shoestring fries, this dish was more of a meal than an appetizer).
For dessert, we shared the apple strudel with whipped cream.
We enjoyed our
dinner at Wolfgang’s Steakhouse – it is a worthwhile restaurant in an area that
lacks many higher-end classy options.
