On November 15th, the city's second Wolfgang's Steakhouse, housed in a retro townhouse, made its debut in Shanghai, continuing the legacy of the New York legend.
Since the opening of its first steakhouse on Park Avenue in 2004, Wolfgang's Steakhouse has expanded its footprint to global center cities such as New York, Hawaii, Tokyo, Seoul, and more. Renowned for its high-quality features like "dry-aged" and "USDA Prime," Wolfgang's Steakhouse has become a textbook presence for steak enthusiasts worldwide. In 2017, Wolfgang's Steakhouse entered China, with locations now in Beijing, Shanghai, Shenzhen, and Hangzhou. Under the winter sun, Wolfgang's Steakhouse's 34th global, 6th Chinese, and 2nd Shanghai restaurant shines brightly.
The new restaurant is located in a century-old townhouse at 20 Yancheng Road, one of the birthplaces of old Shanghai. The classic "Wolfgang's red" signage guides you from a distance. As you stand across the street, the Art Deco-style building sets the visual tone with a blend of classical modernity and fashionable elegance. The historical charm of the clear red brick walls permeates the atmosphere.
Upon gently pushing open the doors of Wolfgang's Steakhouse Lao Ximen, the design blends the Central Station style of New York with elements of elegant Art Deco, creating an atmosphere of refined sophistication. Gorgeous Western-style chandeliers complement the dark brown textured wooden walls, subtly balancing understated luxury. Moving downward, the mosaic rhombus-patterned floor seems to quietly sketch a "New Art Deco living room."
Ascending the mosaic-tiled stairs, the second floor of the townhouse features various private rooms, accommodating 3 to 9 guests, creating a highly intimate atmosphere. Flexible movable walls between the private rooms open up additional possibilities, catering to different group sizes for business banquets and gatherings. All rooms facing the street have windows, offering a clear and expansive view. The world-renowned Wolfgang's taste and black-and-white New York-style photography adorn every space in the townhouse, narrating an American story within an Eastern context.
Interestingly, the restaurant's second floor also features a Shanghai-style outdoor terrace, blending the old and new scenery of Lao Ximen into the interior. Guests can relax, breathe fresh air, and enjoy private moments here.
On the evening of November 15th, Wolfgang's Steakhouse Shanghai Old Ximen warmly unveiled its doors. The opening banquet featured a gathering of distinguished guests, saxophone and band performances, toasts, and lively conversations.
At the opening party, Wolfgang's Steakhouse founder Mr. Peter Zwiener, together with Wolfgang's Steakhouse China partner and renowned gourmet Mr. Wang Boming, joined forces to perform the lion dance, adding the finishing touch to the new store's ribbon-cutting ceremony. Friends from various fields, including food, media, fashion, and business, gathered at the vintage townhouse on Yancheng Road, witnessing another heritage and rejuvenation of the New York legend Wolfgang's Steakhouse in the bustling city of Shanghai.
Wolfgang's Steakhouse Exclusive Flavor
Wolfgang's Steakhouse has always insisted on "ingredients first." Each Wolfgang's Steakhouse selects only the highest quality Black Angus beef and uses the more traditional, higher-cost, and more labor-intensive dry aging method to process the beef. The newly opened Lao Ximen store in Shanghai is specially overseen by the opening kitchen teams from Shanghai's Bailian and Beijing Huamao stores, recreating the classic New York flavor for connoisseurs. On the evening of the opening ceremony, Wolfgang's signature delicacies were presented one by one.
Signature Porterhouse Steak
The 28-day dry-aged USDA Prime sirloin of the Porterhouse steak at Wolfgang's Steakhouse is seared at an ultra-high temperature of approximately 1800 degrees Fahrenheit. When it is presented at the table, the plate is still at a scorching 200 degrees Celsius. The plate is elevated on one side, allowing the clarified butter to drain, and each steak is then "glided" over the edge of the plate before being served to the connoisseur. The cross-section of the steak is reheated, and excess oil is filtered out. The steak offers a rich flavor of cheese and nuts, complemented by Wolfgang's special old-fashioned sauce, delivering an authentic Western taste that tantalizes the taste buds.
Ribeye Steak
Wolfgang's bone-in ribeye steak has always been a favourite among connoisseurs. The tender meat along the bone is interspersed with a chewy and flavourful fat, creating a rich and layered texture. The 90-day dry-aged ribeye emits a captivating aroma of ham, cheese, and nuts. If you are easing into the taste of fermented and aged flavours, you can start with Wolfgang's 28-day dry-aged ribeye for a delightful experience.
Slow-Roasted Ribeye Steak
Using the finest Angus beef from the ribeye section, Wolfgang's Steakhouse employs its exclusive dry-aged technique to create thick-cut steaks, each weighing over 1 kilogram. The slow-roasting process of the steak is meticulous, requiring just the right amount of time to achieve the perfect flavor—too little results in a lack of richness, while overcooking diminishes its allure. Wolfgang's slow-roasted beef takes approximately 5-6 hours to roast, ensuring the beef stays at its best state. The result is a succulent, tender, and juicy texture.
Filet Mignon
For a fail-safe option, consider trying Wolfgang's Filet Mignon. Despite being processed through wet aging, the filet retains a remarkably tender and velvety texture, exuding delicacy and juiciness. With each bite, the mouth is filled with savory meat juices and a rich aroma, providing an irresistible and tempting culinary experience.
[All images Wolfgang's Steakhouse]
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