Wolfgang's Steakhouse Description

Owner Wolfgang Zwiener is known as New York’s mustachioed meat master, a man who rose from migrant waiter to proprietor of one of Park Avenue’s hottest restaurants. The Beijing branch of Wolfgang’s Steakhouse brings American-style cuts to the capital. These cuts aren’t for the light-hearted. There are no thin slivers of boeuf with a red wine jus. Wolfgang’s specializes in great hunks of American-style steak, dry-aged on site and grilled to leave its exterior in crispy contrast to its marbled center. The signature porterhouse (RMB600 per person) is a beast of a cut that arrives juice-laden and sizzling. Other offerings include soups, salads, seafood and chops.