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Lindsay

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Thursday
Apr292010

A quickie (review, that is): Wolfgang's Steakhouse

My family and I enjoyed a protein-packed dinner at Wolfgang's Steakhouse (Park Avenue location), a restaurant started by a former headwaiter at Peter Luger Steakhouse.  Aside from the space's deafening acoustics, a basket of cold bread + nearly-frozen butter, and a Caprese salad composed of the most mealy "beefsteak tomatoes," I will give Wolfgang's credit for having, quite possibly, the best cuts of beef this side of the Texas border.  Let's face it, no one comes to a steakhouse for the salad or bread basket; although having stellar versions of each would, in fact, be the "icing on the cake." 

While my father and cousin shared a porterhouse, my mother and I split the filet mignon.  Served with a side of Hollandaise-like sauce, which had an overwhelming coconut-oil aftertaste, the beef proved more delicious in its naked state.  Encrusted with a smoky char, the filet's interior was fork-tender.  Our house-made side orders of French fries and onion rings were hot, crispy, perfectly salted and virtually greaseless.

Wolfgang's Steakhouse (Park Avenue): le menuWolfgang's Steakhouse (Park Avenue): bread basketWolfgang's Steakhouse (Park Avenue): Caprese saladWolfgang's Steakhouse (Park Avenue): filet mignon & house-made onion rings

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