Wolfgang Zwiener is a meat master hailing from New York. He rose from migrant waiter to proprietor of one of Park Avenue’s hottest restaurants, his eponymous Wolfgang Steakhouse’s flagship property. Wolfgang’s has a handful of other branches across NYC and the US, along with a trio of locations in Japan and one in South Korea. The Beijing branch (his first in China) opened earlier this year, bringing American-sized steaks to the capital. Wolfgang’s specializes in American-style steak, dry-aged on site for 28 to 50 days and grilled to leave its exterior in crispy contrast to its marbled center. The perfectly marinated signature porterhouse provides another dimension to Beijing’s outstanding culinary scene. The sizzling steaks are complemented by offerings including soups, salads, seafood and chops – all served surrounded by décor that doesn’t disappoint!
