Steak and lobster dinner at Wolfgang’s Steakhouse by Wolfgang Zweiner


The steak and lobster dinner at Wolfgang’s Steakhouse by Wolfgang Zwiener instantly transports customers to New York. The moment diners enter the restaurant, from they will see the mahogany wood bar, the earth-toned booths and the mosaic tile ceiling. These are all reminiscent of the original Gustavino in the first New York restaurant of Wolfgang’s Steakhouse. The classic New York ambiance is finalized by the sizzling plate of steak on the table. Travelife Magazine describes the dinner experience.

Steak and lobster dinner at Wolfgang's Steakhouse
Medallions of Filet Mignon Aux Poivre as part of a steak and lobster dinner at Wolfgang’s Steakhouse


Wolfgang’s proudly serves USDA Prime Black Angus. Angus steaks account for only 2% of all USDA meats. The steakhouse also stores its meats in its own in-house dry-aging box for an average of 28 days. This ensures that the meat is at the peak level of tenderness when it’s cooked. Each Wolfgang’s Steakhouse also has its own wine cellar and bar. 

Main Dining Room of Wolfgang's Steakhouse (RWM)
Main Dining Room of Wolfgang’s Steakhouse (RWM)

So now, diners don’t have to fly all the way to New York to taste these authentic New York-style steak dishes. With over 19 locations worldwide, there’s bound to be at least one Wolfgang’s near you.

Dinner at Wolfgang's Steakhouse (RWM)
Dinner at Wolfgang’s Steakhouse (RWM)


The lunch special is a perfect sampler for first-time diners and loyal customers alike. The Caesar’s Salad is an excellent appetizer drizzled with the Wolfgang’s Steakhouse classic  caesar dressing. This is followed by a tender and flavorful USDA Prime dry-aged sirloin.

Pair this steak with sides and vegetables such as the mashed potatoes and the thick and rich creamed spinach. The spinach is cooked with a secret recipe. For dessert, try the Wolfgang’s Steakhouse New York-style Cheesecake. It’s a true classic that will take you back to the Big Apple.

Dinner at Wolfgang's Steakhouse (RWM)
USDA Prime Dry-Aged Porterhouse Steak as part of dinner at Wolfgang’s Steakhouse (RWM)


Wolfgang’s Steakhouses in New York and around the world are all headed by President and Managing Partner Peter Zwiener; Vice President of Operations and Partner Lydia D’Amato; and Corporate Executive Chef Amiro Cruz. So their restaurants around the world all follow the joint venture business model instead of the franchise model. The team partners with like-minded local associates who can then implement Wolfgang’s Steakhouse experience based on the original standards in their location.

Dinner at Wolfgang's Steakhouse (RWM)
The Bar (RWM) at Wolfgang’s Steakhouse (RWM)

“One of the key principals of our mission statement, as well as our global expansion plan, is to keep consistency throughout all locations. We believe that by franchising, consistency among each of the units will suffer and deteriorate due to the different work standards, ethics, and vision of having many various operators,” Peter Zwiener shares.

Everything at a Wolfgang’s Steakhouse restaurant has to be approved by the US partners. This includes marketing and the operations in the kitchen and the bar. Consequently, the unique and authentic Wolfgang’s New York steak dining experience that can be found in every Wolfgang’s location.

Dinner at Wolfgang's Steakhouse (RWM)
Peter Zwiener


Resorts World Manila is the 14th location of the group.  It’s also the first Wolfgang’s in Southeast Asia. Meanwhile, the 19th and latest location is in the newly renovated Ortigas hub, The Podium. Another location is coming up in Bonifacio Global City later this year. 

Dinner at Wolfgang's Steakhouse (RWM)
Seafood Platter for dinner at Wolfgang’s Steakhouse (RWM)

Wolfgang’s continues to serve only the best of New York.  This ensures that everyone can enjoy their mouthwatering All-American menu.