Update 6/2019: Wolfgang Steakhouse BGC: Best Steak Brunch in Manila! #OneBHSEats
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Arguably one of the best steakhouses in New York, Wolfgang’s Steakhouse by Wolfgang Zwiener opened its first branch in the Philippines, in partnership with Raymund Magdaluyo and Marvin Agustin.
Mr. Zwiener, through his restaurant, aims to impart his knowledge of the dry-aging process and cooking preparations after decades of experience at the famed Peter Luger’s in New York. While the restaurant is celebrated for its USDA Prime New York Sirloin, Ribeye, and Fillet Mignon, the signature steak is the Porterhouse.
Here’s what to expect at Wolfgang’s Steakhouse in Manila…
WOLFGANG’S STEAKHOUSE
2F Newport Mall, Resorts World Manila, Pasay City
Operating Hours:
Monday – Friday: 11:00 am – 12:00 am
Saturday – Sunday: 10:00 am – 12:00 am
Email: wolfgangssteakhouseph@gmail.com
Website: www.wolfgangssteakhouse.ph
Facebook: WolfgangsSteakhousePH
Instagram: @WolfgangsSteakhousePH
Wolfgang Steakhouse Menu: Lunch Menu | Dinner Menu | Dessert Menu
Wolfgang’s signature is the USDA Prime Porterhouse, best cooked rare to medium for the fullest flavor and texture.
Wolfgang’s Steakhouse officially opened last February 19, 2016 in Resorts World Manila.
The establishment’s façade and interiors are crafted with the same design elements as the first location at the Vanderbilt Hotel, New York–from the wooden floors, mosaic accents, alabaster chandelier, and mahogany bar.
Wolfgang and his son, Peter (President and Managing Partner), hold up a single serving of their famed Porterhouse steak, fresh from the on-site Dry-Aging room.
Dry-Aging is a highly controlled process that allows the beef’s natural enzymes to break down connective tissues in the muscles, resulting in a tender slab of meat.
Humidity and low-temperature levels evaporate moisture–this concentrates the beefy flavor of the USDA Prime steaks. On average, this process takes about 28 days.
There are only 3 grades applied to beef: Prime, Choice, and Select–Prime Grade is the best quality due to the high ratio of marbling with the youngest maturity of beef.
(Trivia: Did you know that only 2% of the beef produced in the US is certified as Prime Grade?)
Almiro Cruz, Executive Chef of all branches worldwide, shows us the Wolfgang cooking process.
While Chef Cruz salts the slab of meat, he reveals that there’s really no secret ingredient to the steak–the dry-aging process does all the work in the flavor department.
The steaks are placed into the infrared broilers that go up to 1,600 degrees!
Infrared helps achieve a high heat intensity needed for a perfect sear.
After a surface sear of a minute on each side, the steaks are taken out for further preparation.
Customarily, the steak is pre-cut before fully cooking.
For the Porterhouse for Two, the chef prepares two pre-cut slabs and plates it into one large Porterhouse on a heated ceramic platter with salted butter.
The plate goes back to the broiler for the finishing round.
Once perfectly cooked to the customer’s liking, the steak is removed from the broiler and served as is.
(Tip: We highly recommend you request a rare to medium steak for the best Wolfgang’s experience!)
Porterhouse for Two (P4,498 +10% service charge). 1kg of USDA Prime Beef.
Your steak comes with a marker ranging from red to black (rare to well done). We absolutely loved how meaty and concentrated the flavor was. The tender steak was not gamey either!
Rib Eye Steak (P3,498 +10% service charge). 900g of USDA Prime Beef.
Some prefer the rib eye steak because it is fattier and provides more bang for your buck.
Order the Freemark Abbey Merlot 2011 from Napa Valley for the best pairing with your steak.
Onion Rings (P228 +10% service charge)
The onion rings were light and crunchy–a good side to your steak as it breaks the monotony of just pure meat.
Spinach (P398 +10% service charge). Creamed, Sautéed or Steamed.
Order the creamed spinach if you want something delicate and light-tasting on the side.
German Potatoes (P258 +10% service charge). Potato sautéed with butter and onions, then baked.
We really liked the simplicity of the German potatoes, as they provided the perfect carb fix to complete our dining experience.
Mashed Potatoes (P258 +10% service charge)
Out of all the sides, this was our personal favorite. It was the classic and most perfect pairing to our steak.
You should try the German Potatoes and Onion Rings with the Wolfgang Steakhouse Sauce. It’s a tomato-based sauce with a hint of horseradish.
(NOTE: This sauce is meant for everything but the steak!)
The perfect “sauce” for the steak, however, is the salted butter it sizzled in. The butter truly elevates the flavor of the steak, making it more savory.
Wolfgang’s Salad (P438 +10% service charge). String beans, prawn, bacon, tomatoes and onions.
We recommend ordering the Wolfgang’s Salad for a more balanced meal.
(Tip: Pair this dish with a Sauvignon Blanc, like Spottswoode Estate, to complement the sweet-sour elements in the salad.)
Clockwise: “Junior’s” Cheesecake(P388 +10% service charge), Pecan Pie (P218 +10% service charge), Key Lime Pie(P218 +10% service charge), and Chocolate Mousse Cake(P318 +10% service charge)
Wolfgang’s also has a beautiful selection of decadent desserts. Served on a platter with strawberries and whipped cream, our personal favorites are “Junior’s” Cheesecake and the Chocolate Mousse Cake.
(Tip: Pair the desserts with Chateau D’yquem 2008 dessert wine.)
The cheesecake was surprisingly light and wasn’t overpowered by the tanginess of the lemon.
All the desserts are best enjoyed topped with heavy cream and strawberries!
Aside from great steaks and other entrees, Wolfgang’s Steakhouse also prides itself in its selection of nearly 1,200 wines.
Currently, the Philippine branch has up to 250 brand names and nearly 600 bottles of wine.
This branch is also home to 5 of the top Bordeaux Wines in the world!
Should you want to relax after your heavy meal, Wolfgang’s also offers a beautifully lit Whiskey & Cigar room.
There is a fine selection of whiskeys that include Yamazaki, Glenlivet, and Dalmore.
Some of the Dalmore varieties can cost you a pretty penny–more than P100,000 for one bottle.
You can also enjoy your after-meal drinks with a Philippine-made cigar–the intensities of the cigars range from a light smoky flavor to burnt black.
The Zwieners live to serve only the highest quality steaks you can buy. This is the best place in Manila to have steaks where you can really taste the beef flavor, using only USDA Prime beef.
We recommend the Porterhouse Steak cooked rare to medium and served with the T-bone and salted butter dripping. The Porterhouse for Two is already good for 3-4 persons. Order the creamed spinach and mashed potatoes on the side and pair the steak with a Napa Valley red, like the Freemark Abbey Merlot 2011.
Congratulations to everyone involved on the successful opening of Wolfgang’s Steakhouse in Manila!
WOLFGANG’S STEAKHOUSE
2F Newport Mall, Resorts World Manila, Pasay City
Operating Hours:
Monday – Friday: 11:00 am – 12:00 am
Saturday – Sunday: 10:00 am – 12:00 am
Email: wolfgangssteakhouseph@gmail.com
Website: www.wolfgangssteakhouse.ph
Facebook: WolfgangsSteakhousePH
Instagram: @WolfgangsSteakhousePH
Wolfgang Steakhouse Menu: Lunch Menu | Dinner Menu | Dessert Menu
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Disclosure: Our meal was courtesy of Wolfgang’s Steakhouse. We wrote this article with our biases, opinions, and insights. Read Our Awesome Planet Complete Disclosure Policy here.
P.S. What’s the best steakhouse for you in Manila?