Since 1969, restaurant, hotel, travel & other witty reviews by a handpicked, worldwide team of discerning professionals—and your views, too.






Wolfgang Zwiener showing Sophie Gayot his custom designed meat aging fridge

Wolfgang Zwiener showing Sophie Gayot his custom designed meat aging fridge

By Sophie Gayot

Last night, Wolfgang Zwiener and his son Peter celebrated the first anniversary of their restaurant in Beverly Hills, Wolfgang’s Steakhouse by Wolfgang Zwiener.


The red carpet was deployed on Canon Drive to welcome more than three hundred guests for a cocktail reception. Beef, and lots of it, in various cuts, was passed around, still sizzling on the plates, grilled to perfection. I have to admit, I cannot recall the last time I had such delicious, tender and tasty meat.


I was lucky to be let in on part of the secret: the custom-designed, temperature/humidity controlled aging box where all meat is dry-aged on the premises for 28 days.  I am, also, guessing that Zwiener uses only top-quality, hormone-free beef.


Other locations include the original in New York, Wolfgang’s Steakhouse, and spin-offs in TriBeCa and Hawaii.


Wolfgang's Steakhouse By Wolfgang Zwiener on Urbanspoon


  1. OMG Sophie, that meat looks like HEAVEN to me!

    Comment by David Hallstrom — May 11, 2009 @ 6:36 pm

  2. […] like there have been a few restaurant anniversaries around town lately (Wolfgang’s Steakhouse by Wolfgang Zwiener, Michael’s, BLT Steak). Last night it was Nobu Los Angeles’s first year […]

    Pingback by GAYOT’s Blog A Dinner with Nobu at Nobu — May 15, 2009 @ 12:50 pm

RSS feed for comments on this post. TrackBack URL

Leave a comment