TRUE story.
When Mama was pregnant with me, her youngest, she and Papa would often eat steak whenever they dined out. And when Papa wouldn’t be able to finish his plate, Mama would finish his steak even after she had already scarfed down hers. It’s not a pretty picture, I know, but as most pregnant women would tell you, they get hunger pangs and cravings like nobody’s business. And it’s the duty of their husbands to give them what they want, no matter how crazy the request. And Mama did love her steak. Bless Papa’s heart for loving and indulging her.
And, yes, I did inherit Mama’s fondness for steaks. I’ve brought home certified Angus beef steaks from Guam and Palau, carefully packing them in styro chillers, and sealing them shut to keep in the cool. I also regularly purchase a rib eye from a trusted source, to flash-fry at home in olive oil and butter, rosemary, with a dash of salt and pepper. I have some favorite Worcestershire sauce on the side if I need to perk up the taste of the steak.
So as my sexy body can attest, it’s quite difficult for me to resist a good steak. At Wolfgang’s Steakhouse, which just opened a branch at The Podium in Ortigas Center, their porterhouse and rib eye were just perfectly seasoned, and so lip-smacking delicious. I had no need of my Worcestershire sauce nor even the restaurant’s own special sauce to dress up all that beefy goodness.
I just wish I had some good old-fashioned creamy mashed potatoes to go with it. Or maybe some rice. (Raymund Magdaluyo, local partner of the New York-based steakhouse, disclosed that they would be serving steak rice in Manila soon. It’s peculiar only to the Manila branches, and you won’t be able to get it in New York, just in case you find yourself in Wolfgang’s neighborhood.) Meanwhile, at our side of the table, the grilled salmon was looking pitifully ignored. How sad.
Founder Peter Zwiener underscores the high quality of the steaks they serve at all their restaurants. “This is USDA prime from Black Angus steers. Within two days of slaughtering, we send the beef to the different branches,” he says. They then dry-age the steaks for about 28 days in their restaurants. “Dry-aging increases the flavor and tenderness of the steak,” he explains, adding that their steaks here in Manila will taste just the same as if eaten in their New York restaurants.
According to General Manager Travis Halverson, who has been in Manila for two years since the first branch of Wolfgang’s in Resorts World opened, he noticed that Filipinos eat their steaks “like New Yorkers. They usually go for the porterhouse and the rib eye.” He adds that Filipinos also take their steaks medium rare, and like potatoes as sides.
He also said the Manila flagship restaurant received a one-goblet rating from Wine Spectator, which annually hands out Restaurant Awards to restaurants with at least 90 wine selections. According to the Wine Spectator web site, a one-goblet rating means the establishment’s wine list “features a well-chosen assortment of quality producers, along with a thematic match to the menu in both price and style. Whether compact or extensive, focused or diverse, these lists deliver sufficient choice to satisfy discerning wine lovers.” The highest Wine Spectator rating is three goblets.
Wolfgang’s at The Podium boasts of a masculine, Old World charm. It incorporates the same design elements of the original locations in New York, such as a long mahogany solid wood bar, wooden-plank floors, wood wainscoting, an alabaster chandelier and mosaic tile ceiling reminiscent of the original Gustavino tile ceiling of the first location in New York.
This branch can seat up to 80 guests and offers dining on the main floor or mezzanine level, both of which give an open atmosphere with the floor-to-ceiling glass façade. For a more intimate experience, the mezzanine can also function as a meeting space for private events.
But it’s not just steaks on Wolfgang’s menu. It is typically the good old traditional steakhouse which everyone can enjoy, no matter if you’re a vegetarian, pescatarian or a general beef lover. It has shrimp and lobster cocktails, fresh oysters on the half shell, sizzling Canadian bacon and crisp fresh salads. Other entrees include lamb chop, Berkshire pork chop, grilled yellow fin tuna and three-pound lobsters.
Wolfgang’s also offers a lunch menu that includes medallions of Filet Mignon Aux Pouvre, medallions of Filet Mignon with Mushroom Sauce and the Taste of New York—a four-course meal composed of Caesar Salad, USDA Prime Dry-Aged Sirloin (400 gm), mashed potatoes, creamed spinach and Wolfgang’s New York Cheesecake.
Capping our lunch on Tuesday was strong, full bodied coffee as I went for the kill for the Key Lime Pie. It was the perfect ending to an awesome meal.
- For inquiries, call 506-6272, e-mail reservations.podium@wolfgangssteakhouse.ph, or check out their Facebook page.
Image credits: Stella Arnaldo