THIS RESTAURANT IS CLOSED Wolfgang's Steakhouse by Wolfgang Zwiener

THIS RESTAURANT IS CLOSED Wolfgang's Steakhouse by Wolfgang Zwiener Restaurant Review:

Building on the success of his restaurants in Manhattan, Wolfgang Zwiener brought a branch of his traditional New York steakhouse to Beverly Hills. Zwiener honed his craft at Brooklyn’s venerable Peter Luger, where he worked as a waiter and headwaiter for 41 years. The décor has a classic steakhouse look but with modern touches like a glass wine wall. There’s a bar at the entrance, and behind it is the main dining room full of hustle and bustle. Two private dining rooms can accommodate parties of up to 20 and 100 guests, respectively. Appetizers include a number of seafood options, including crab cakes and oysters, as well as the extra thick Canadian bacon. Another signature is the Wolfgang’s Salad, a combination salad made with tomatoes, onions, green beans, red peppers, shrimp and bacon. All meat is dry-aged on the premises for 28 days in the restaurant’s own custom designed, temperature/humidity controlled aging box. For the ultimate experience, go for the USDA Prime porterhouse steak for two, which arrives sizzling on a platter. Consider dabbing a bite or two in Wolfgang’s own “Old Fashioned Sauce.” Meanwhile, more fresh seafood is available for entrées, like grilled salmon and lobsters weighing in at three pounds. Diners will find German potatoes and lobster macaroni and cheese among the expected steakhouse sides. Desserts comprise staples such as chocolate cake and crème brûlée, but the warm apple strudel gets our vote. Happy hour is offered at the bar and patio Monday through Friday from 4 p.m.-8 p.m. and Saturday and Sunday 5 p.m.-8 p.m. with $9 signature cocktails, $9 house wine, $9 well drinks and $6 beer, and food items such as steak sliders and tuna tartare.