Wolfgang's Steakhouse opens in the new Podium

Where do you go when you want to wine and dine a special someone? When there’s a reason to celebrate, what sort of cuisine comes to mind? There’s no better place to commemorate an occasion than a steakhouse.

We usually think of steak when there’s a reason to splurge, and although good steakhouses in the city are few and far between, we are fortunate to have a global brand like Wolfgang’s Steakhouse launch its second branch in Manila.

The establishment first opened in Manhattan back in 2004, and it now has 19 locations around the world where the Newport Mall in the Philippines was the first one in Southeast Asia.

Steak is given but don't overlook the other delicious dishes!

Steak a claim

“We wanted to provide great steak to the world. And my father used to work in a restaurant called Peter Luger’s Steakhouse. He worked there for 40 years,” according to Peter Zwiener, Wolfgang’s Steakhouse President and Managing Partner. “At Peter Luger’s, he learned what makes a great steak. It’s about the product. You had to make sure you get the finest meat possible. In the United States it’s called USDA Prime.”

Having grown up in a household where steak is a regular part of their everyday diet, Zwiener has developed a particular passion for it. He mentioned that aside from getting a good piece of beef, they also focus on the breed of cattle, more specifically Angus and Black Angus. “We want to make sure that we’re in control of where we buy our beef so we focus on certain ranches and certain purveyor.”

At Wolfgang’s Steakhouse, diners are sure to have the best beef as these are shipped chilled — not frozen — and aged in-house. The establishment even built its own proprietary designed aging room where they were able to create an environment of a sustainable temperature.

Here, the meat is dry-aged at an average of 28 days. During this process, the beef would shrink, develop a hard crust and therefore have more waste compared to wet aging. But unlike that process, the meat juices here are saved, thus making the meat tastier.

Zwiener reveals that, “Dry aging will not let the flavor dissipate like wet aging does. All the flavor will retain inside the beef. And it will also add intense flavor, that’s another thing with dry aging. In addition to getting more more tender, it adds intense flavor as well.”

All about steak and service

Wolfgang's Steakhouse porterhouse. All photos: Nikka Sarthou-Lainez

Despite my futile efforts in going meat-free, I just cannot resist the mere sight of a perfectly good steak, especially one that looks as mouthwatering as the USDA Porterhouse for two, 1kg (P5,988). The price tag may seem steep, but the high-quality and top-notch service you’d get makes it worth it. It’s almost the same price as the one in New York, but then you don’t have to fly out just to get a taste of this prime cut.

It arrived in our table perfectly seared, which garnered oohs and ahhs from my companions. I, too, couldn’t stop myself from saying wow as my eyes came in contact with the biggest piece of steak I have ever seen in my life.

This thick-cut steak has a t-bone that separates the strip and the tenderloin. There was slight brown charring on the crust while the inside still had a pinkish-red hue, like a baby’s plump lip.

The menu stated it was good for two, but I think three or four folks can easily share this, depending on their appetite. I liked how the servers gave away the portions and even offered to top off the meat with more delectable oil.

After admiring the steak, I sliced through the meat like it was butter. My steakcation has begun…

The ribeye

I also got to taste the Rib Eye Steak, 600g (P3,588), which, in my opinion, is more flavorful than the porterhouse. I can’t explain why exactly, but my taste buds would choose this as the winner among the two. I ate it as is, and although I tried the bottled sauce on the table, I preferred it without. I almost forgot to sample the side dishes as I focused on the main event. The starches and vegetables that went well with the meat were the German potatoes, lobster mac & cheese, creamed spinach, and sautéed broccoli.

My dining experience felt even made more special when one of the servers offered red wine, which helps enhance the flavor of the meat. I’m no connoisseur but I was happy to hear the server describe the wine in detail, and even happier when he poured a generous serving.

In case you’re out with a non-meat eater, there’s always the Grilled Salmon (P1,298) elegantly plated with asparagus stems and lemon wedges. Just like the steak, the fish is cooked in such a way that it has a soft and flaky texture that’s best for the salmon.

A healthy option that doesn't taste like one: Grilled Salmon

Other healthy options include the Caesar Salad with classic Caesar dressing (P428), or the more vibrant Beverly Hills Chopped Salad (P528). Its mix of minced lettuce, spinach, green peas, carrots, corn cucumber, bell pepper, red cabbage, avocado, and feta cheese make a colorful and fun-looking plate, unlike the traditional boring salads.

Sharing a Seafood Platter (market price) would also be nice in case you’re dining with a big group so you’ll still have space for the main event. This impressive platter has a fine assortment of crabmeat, jumbo shrimp, and lobster. Don’t worry about removing the lobster meat from its shell, as the servers would do it without hesitation.

It tastes as good as it looks. Ladies and gents: The seafood platter

Just make sure to leave room for dessert! A must-not miss is the New York Style Cheesecake with its rich, creamy, and velvety texture. I heard it being compared to Junior’s Cheesecake, but whether or not that’s your benchmark, I am certain you’d be happy with this version. Also noteworthy are the Key Lime Pie and Pecan Pie—those who want something tart would enjoy the former while the latter is for nut lovers.

Wolfgang’s Steakhouse is definitely top of mind next time a special occasion calls for steak and wine.

G/F, The Podium, ADB Avenue, Ortigas Center. For inquiries and reservations, contact +63 (2) 505-6272 or email reservation.podium@wolfgangssteakhouse.ph or through its Facebook page www.Facebook.com/WolfgangsSteakhousePH.