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.