by Wolfgang Zwiener
Wolfgangs at Tribeca invites you to an expert pairing of world class food and the award winning wines of Silver Oak and Twomay.
Date: Friday, March 23rd at 7:00pm.
Location: 409 Greenwich Street, New York, NY 10013
Price: $195 per person plus tax & gratuities.
RSVP by phone or online.
Phone: 212-925-0350
Email: tribeca@wolfgangssteakhouse.net
There’s a new steakhouse in town and its main draw is the dry-aged beef that is flown in weekly, fresh-chilled from the United States.
Wolfgang’s Steakhouse, on the second level of Resorts World Manila, has been doing brisk business since it opened less than a month ago.
Read more: http://lifestyle.inquirer.net/225086/the-new-steakhouse-people-are-talking-about#ixzz43ASsdnEh
Wolfgang’s Steakhouse opened it’s door to a third location in Japan, this time in Osaka.
Wolfgang’s Steakhouse – Osaka Japan
Wolfgang’s Steakhouse is opening it’s 5th location in NYC.
FOR RESERVATIONS PLEASE CALL 212-490-8300.
The Gotham Hotel, located on East 46 Street, between Fifth & Madison Avenues, is a luxury boutique hotel with an artistic edge and a “downtown” feel. With just two, three or four rooms per floor, the Gotham simultaneously provides a feeling of intimacy and spaciousness. This 26-story, 67-room hotel—each with its own outdoor space— is a destination point for the music, film and fashion crowd while also catering to a corporate clientele looking for a luxurious stay with an creative aesthetic.
All rooms have wall-to-wall, floor-to-ceiling glass walls leading to private terraces or balconies. The 60-seat Wolfgang’s Steakhouse, located on the ground floor of the hotel provides a hidden “backroom” feel for a quiet dinner or room service. The Gotham’s location—just steps from Bryant Park, Grand Central Station and Times Square—provides the perfect vacation or business accommodation for visitors and locals alike.
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Japan’s second branch of Wolfgang’s Steakhouse will open in Tokyo’s Marunouchi district at 5 p.m. on Dec. 8, with reservations being accepted from Nov. 8.
Japan’s first branch of the New York-based steakhouse opened in Roppongi in February. Eight months after opening, customers still have to wait a month for dinner reservations.
Wolfgang’s Steakhouse uses only “prime grade” beef, the grade given to only the top 5 percent of beef in the U.S. The restaurant chain transports the beef chilled, not frozen, and keeps it for 28 days for optimal aging and tenderness. The outer third of the beef is sliced away and the remaining cuts are grilled at 900 C.
The Marunouchi restaurant will have 170 seats, and is suitable for private parties. It will also have four private rooms.