ADVERTISEMENT

Dreams of steak—and other cuts

Wolfgang's Steakhouse launches grill concept at the City of Dreams in Parañaque

Published May 17, 2023 08:59 am
WHAT'S HOT? New and exclusive only to Wolfgang's Steakhouse Grill is the Lomo Saltado, a homage to Peter Zwiener's Peruvian heritage

The first in the Philippines and only third of its kind globally, Wolfgang’s Steakhouse Grill opens at the luxury integrated resort and casino complex, City of Dreams Manila. This is the fourth branch of the Chophouse of New York fame in the Philippines and its 32nd all over the world.
“We decided we needed to add more stuff to the menu,” says president and co-founder Peter Zweiener on coming up with the grill concept. The heart of being successful, at least for Wolfgang’s Steakhouse, is consistency or keeping to the soul of the brand. To stay abreast with the times, especially with the pandemic’s economic aftermath, the brand had to widen its options, adding comfort food not found in your typical regular steakhouse, doing so without losing its identity. “You still have the finest beef from the steakhouse, but now you can have the other parts of the cow.”
SOMETHING NEW IN C.O.D. Facade of Wolfgang Steakhouse Grill inside City of Dreams

Back in 2021, Wolfgang Steakhouse Grill had pop-ups in Alabang West Parade as well as Arcovia City in Pasig.
The intimate, cozy atmosphere the brand has long been known for is retained, replete with dark wooden interiors and antiquated charm, only this time set in a more casual setting. It is spacious too, with a 350-square-meter floor area. The bar, on the other hand, boasts of a granite table top with thematic grooves that align with the restaurant’s masculine ambiance. There is also an intimate whisky lounge and a large, see-through wine cellar.
NEW YORK VIBE The main dining area interior

On the menu are the same simple dishes made of the highest quality ingredients but with the addition of grill exclusives. As is the case for all stores around the globe, only dry-aged USDA Prime Black Angus beef chilled and shipped directly from America is served here.
A great prelude to any main course are the Creamed Spinach, Steak Fries, Burger Sliders, Filet Mignon, Shrimp and Lobster Cocktails, Fresh Oysters on the Half Shell, and crisp, fresh salads. Other entrées worth getting are lamb, sashimi-grade tuna, fresh Norwegian salmon, and Maine lobsters, among others.
AUTHOR'S FAVORITE Apart from the Lomo Saltado, the author enjoyed the Burrata Salad made of made of cheese, tomato, roasted capsicums, and portobello mushrooms

Grill exclusives, meanwhile, include Peter’s favorite on the latest menu, the Grilled Barbecue Short Ribs, as well as Dry-Aged Brisket Pastrami, Beef Tartar, and Grilled Lemon Caper Chicken. New salads are the Classic Wedge Salad and Burrata Salad. The latter has slightly sweet, creamy, and earthy, satisfying notes, a personal favorite from what was served on the evening of the launch.
For the mains, aside from the medium-rare porterhouse steak, the Lomo Saltado or the flank steak stole the show. This dish pays homage to Peter having Peruvian blood.
MR. FANTA-STEAK Peter Zwiener, president and co-founder of Wolfgang’s Steakhouse

Classic New York-Style Cheesecake, Apple Strudel, Key Lime Pie, Hot Fudge Sundae, and fresh fruits in season are for dessert.
“We were lucky that my partners in the Philippines had the vision to create a different division before the pandemic. We opened the catering and curbside, so we were able to survive,” explains Peter on how the brand weathered the health crisis. As quarantine restrictions started to ease, the eating habits of Filipino changed.
GET RIBBED US pork baby back ribs glazed with Wolfgang’s Steakhouse BBQ sauce

“Filipinos started to like eating outside. So all of a sudden we had to provide more space for our customers. Our restaurants almost doubled in size. This is why we pushed for expansion.” In the pipeline are new sites, Araneta and Boracay, slated to operate by next year. “We’re looking at various other cities outside the metro as well… The big ones other than Manila.”
WHITE MEAT Roast Chicken a’ la Brasa, whole premium chicken (hormones and antibiotics free), and mixed greens

On what allows Peter to go on with his aggressive diversification, he enthuses, “[I admire] the Filipino diner’s passion for and knowledge of food, and their friendliness. When we first opened in New York, a lot of our clientele happened to be Filipino.” He ends pointing out how Wolfgang’s products match the Filipino’s preference for big portions, high quality, with a little fat, all shared in the center of the table.
Open daily from 11 a.m. to 12 midnight (02) 8536 9287 | (+63) 956 794 | | [[email protected]](mailto:[email protected]) | [www.wolfgangssteakhouse.ph](http://www.wolfgangssteakhouse.ph) | @WolfgangsSteakhousePH on Facebook and Instagram

Related Tags

Jules Vivas Philippine Panorama Wolfgangs Steakhouse food
ADVERTISEMENT
.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1561_widget.title }}

.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1562_widget.title }}

.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1563_widget.title }}

{{ articles_filter_1564_widget.title }}

.mb-article-details { position: relative; } .mb-article-details .article-body-preview, .mb-article-details .article-body-summary{ font-size: 17px; line-height: 30px; font-family: "Libre Caslon Text", serif; color: #000; } .mb-article-details .article-body-preview iframe , .mb-article-details .article-body-summary iframe{ width: 100%; margin: auto; } .read-more-background { background: linear-gradient(180deg, color(display-p3 1.000 1.000 1.000 / 0) 13.75%, color(display-p3 1.000 1.000 1.000 / 0.8) 30.79%, color(display-p3 1.000 1.000 1.000) 72.5%); position: absolute; height: 200px; width: 100%; bottom: 0; display: flex; justify-content: center; align-items: center; padding: 0; } .read-more-background a{ color: #000; } .read-more-btn { padding: 17px 45px; font-family: Inter; font-weight: 700; font-size: 18px; line-height: 16px; text-align: center; vertical-align: middle; border: 1px solid black; background-color: white; } .hidden { display: none; }
function initializeAllSwipers() { // Get all hidden inputs with cms_article_id document.querySelectorAll('[id^="cms_article_id_"]').forEach(function (input) { const cmsArticleId = input.value; const articleSelector = '#article-' + cmsArticleId + ' .body_images'; const swiperElement = document.querySelector(articleSelector); if (swiperElement && !swiperElement.classList.contains('swiper-initialized')) { new Swiper(articleSelector, { loop: true, pagination: false, navigation: { nextEl: '#article-' + cmsArticleId + ' .swiper-button-next', prevEl: '#article-' + cmsArticleId + ' .swiper-button-prev', }, }); } }); } setTimeout(initializeAllSwipers, 3000); const intersectionObserver = new IntersectionObserver( (entries) => { entries.forEach((entry) => { if (entry.isIntersecting) { const newUrl = entry.target.getAttribute("data-url"); if (newUrl) { history.pushState(null, null, newUrl); let article = entry.target; // Extract metadata const author = article.querySelector('.author-section').textContent.replace('By', '').trim(); const section = article.querySelector('.section-info ').textContent.replace(' ', ' '); const title = article.querySelector('.article-title h1').textContent; // Parse URL for Chartbeat path format const parsedUrl = new URL(newUrl, window.location.origin); const cleanUrl = parsedUrl.host + parsedUrl.pathname; // Update Chartbeat configuration if (typeof window._sf_async_config !== 'undefined') { window._sf_async_config.path = cleanUrl; window._sf_async_config.sections = section; window._sf_async_config.authors = author; } // Track virtual page view with Chartbeat if (typeof pSUPERFLY !== 'undefined' && typeof pSUPERFLY.virtualPage === 'function') { try { pSUPERFLY.virtualPage({ path: cleanUrl, title: title, sections: section, authors: author }); } catch (error) { console.error('ping error', error); } } // Optional: Update document title if (title && title !== document.title) { document.title = title; } } } }); }, { threshold: 0.1 } ); function showArticleBody(button) { const article = button.closest("article"); const summary = article.querySelector(".article-body-summary"); const body = article.querySelector(".article-body-preview"); const readMoreSection = article.querySelector(".read-more-background"); // Hide summary and read-more section summary.style.display = "none"; readMoreSection.style.display = "none"; // Show the full article body body.classList.remove("hidden"); } document.addEventListener("DOMContentLoaded", () => { let loadCount = 0; // Track how many times articles are loaded const offset = [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]; // Offset values const currentUrl = window.location.pathname.substring(1); let isLoading = false; // Prevent multiple calls if (!currentUrl) { console.log("Current URL is invalid."); return; } const sentinel = document.getElementById("load-more-sentinel"); if (!sentinel) { console.log("Sentinel element not found."); return; } function isSentinelVisible() { const rect = sentinel.getBoundingClientRect(); return ( rect.top < window.innerHeight && rect.bottom >= 0 ); } function onScroll() { if (isLoading) return; if (isSentinelVisible()) { if (loadCount >= offset.length) { console.log("Maximum load attempts reached."); window.removeEventListener("scroll", onScroll); return; } isLoading = true; const currentOffset = offset[loadCount]; window.loadMoreItems().then(() => { let article = document.querySelector('#widget_1690 > div:nth-last-of-type(2) article'); intersectionObserver.observe(article) loadCount++; }).catch(error => { console.error("Error loading more items:", error); }).finally(() => { isLoading = false; }); } } window.addEventListener("scroll", onScroll); });

Sign up by email to receive news.