expansion, and the second restaurant opened in TriBeCa in New York City in 2006. “Within one year, the restaurant became very popular and we got interest from abroad,” says Zwiener. Wolfgang Zwiener opened the first Wolfgang’s in 2004 on New York’s Park Avenue, after working for four decades at Peter Lugers Steakhouse, where he rose to the position of headwaiter. In 2003, Japan and several other Asian countries banned beef imports, and it wasn’t until 2013 that Japan lifted the ban. Wolfgang’s is no stranger to foodservice being highly regulated. In fact, except for its beef, the company buys everything locally. And instead of shipping Chilean sea bass to Japan, the restaurants use local sea bass or snapper so it is as fresh as possible. lamb in Japan instead, the restaurants serve Australian or New Zealand lamb.
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There are also restrictions: Wolfgang’s can’t serve U.S. “We have to make adjustments to how we cook things,” he says, “but our menu is still 80 to 90 percent U.S. And potatoes in Asia are very different from American potatoes. “We can’t ship oysters to Korea for example we can only use Korean oysters.” Also in Korea, he says, restaurants can’t have tuna in their kitchens for more than 24 hours. “There are also some ingredients we can’t find in the Asian markets,” Zwiener says. (Rice is very important to this clientele, but is not included on American menus.) While the Asian menus are almost the same as those in the U.S., they feature several rice dishes such as loco moco and jumbo shrimp scampi, as well as rice as a side. In Japan, there are subtle changes in service: Diners are offered wet towels and the Japanese restaurants have more staff, “because they are even more concerned with customer service than Americans,” Zwiener says. Even in the States you have to make adjustments in different cities.” In Wolfgang’s Hawaii location, for example, the restaurant offers its rendition of a local dish-the “loco moco,” a USDA prime burger served on a bed of rice and topped with mushroom sauce and two fried eggs-served at lunch, and in Miami, the restaurant offers stone crabs when they are in season. “We realize you have to take into account the local environment as well. However, he points out, you have to be flexible and make allowances for each market.
Wolfgangs somerville how to#
The dry-aging process is not new here in the States, but a lot of countries are not aware of or how to do it.”
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We believe the foreign populations love meat and love our product. That’s why we don’t try to serve kobe beef but only USDA prime beef. “When we go abroad, we want to make sure customers who walk into Wolfgang’s are getting a New York steakhouse experience. “These restaurants are all replicas, and we don’t change the concept of who we are,” says Peter Zwiener, president/managing partner and son of Wolfgang Zwiener, founder of the New York City–based chain. Wolfgang’s opened its first international location, in Roppongi, Japan, in February 2014, and since then has opened in Korea, and will open its fourth Japan location next month-bringing the total number of locations to five abroad and nine stateside. Visit the Best of NJ Restaurant Directory to find other great eateries in your area.A New York City staple for nearly a dozen years, Wolfgang’s Steakhouse is taking its concept into new countries and new directions. To make a reservation and reserve a table today, call 90. This steakhouse is open Monday through Friday for lunch and dinner, and for dinner on the weekends. Of course, as one of the best steakhouses in New Jersey, you’ll be hard-pressed to find a better option anywhere else. If you have your taste buds set on some dry aged steak or filet mignon in Somerset County, Wolfgang’s Steakhouse can help. Jean’s 2012 Cabernet Sauvignon, and believe us when we say you’re in for a real treat. Then, the delectable dish is cooked in a 1,600-degree broiler and served sizzling hot.
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It is dry-aged on-site for an average of 28 days in the restaurant’s very own aging box. When visiting Wolfgang’s Steakhouse, the real star of the show is the Porterhouse steak. This includes filet mignon and grilled Chilean seabass, sides of German or mashed potatoes and creamed spinach, and a crème brûlée for dessert that just might change your life. Wolfgang’s Steakhouse also features an impressive entrée list. So, what do you order when you visit this steakhouse chain restaurant? Well, with appetizers like Canadian bacon and ahi tuna tartare, you can’t go wrong.