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[HEAD] Incoming: Wolfgang’s Steakhouse

[SELL] We cut to the chase with the man behind Beijing’s newest temple to top quality beef

 

[COPY] For Peter Zwiener, an appreciation for quality steak runs in the family. The son of the now famous Wolfgang Zwiener, a 30-year veteran of the legendary New York steakhouse Peter Luger, grew up steeped in the tradition of one of most prestigious of America’s great steakhouses. “For me and my family, great steak and steakhouses have always meant the same things – only the best quality beef and attention to detail.”

 

On a recent visit to Beijing, Zwiener explained how his father’s many years running the dining room at one of the all time great steakhouses left an indelible impression on how to perfect the art of thick cut, 100% Black Angus steaks, so when he decided to give his father his very own steakhouse its was clear what they had to do.

 

“The first thing is always the beef and at Wolfgang’s we dry-age only USDA Prime Black Angus steers.” American black angus is a specific bread that has long ranked among the top choices for beef lovers for its rich complex flavour and superior fat striation, much leaner than Japanese wagyu but with a well developed marbleization in the rib eye and the strip of the porterhouse – Woldgang’s signature steak.

 

All of beef Wolfgang’s selects for their steaks is dry-aged in house, a process that renders a truly superior range of textures and an addition depth of carnal beefy goodness. Most steakhouses opt for cheaper and easier wet-aging to tenderize their beef, but at Wolfgang’s Peter assures us, they know that there can be no corner cutting when it comes to prepping their USDA prime beef for the broiler.

 

Peter points out that Wolfgang’s not only uses Black angus but that for Wolfgang’s two in thick, near kilogram, porterhouse steak for two, only USDA rated prime beef will do.

 

“America produces some of the most top quality beef in the world and yet less than 2% of all that beef is rated prime,” Peter points out, “so at Wolfgang’s we are really only talking about the best of the best and we are excited to be bringing our Wolfgang’s standards to Mainland China.”

 

With beef import from the United States to China newly invigorated, Beijing can look forward to sampling Wolfgang’s very own in-house dry-aged American Black Angus in early 2017. Carnivores can expert plush and tastefully understated New York-style steakhouse environs, expert service and top quality American beef.

 

“You really have to try it to understand. When the steak is this good – the dry-aging really adds a terrific flavour – and all the pieces come together there is nothing better than proper steakhouse and that’s what Wolfgang’s is all about.”

 

Look for Wolfgang’s Steakhouse in the newly renovated Pacific Century Plaza this winter.

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