Wolfgang's Steakhouse

Step inside Wolfgang’s Steakhouse on Park Avenue and you’ll feel like you’ve traveled back in time. The vaulted ceilings date to the early 1900s, bow-tied bartenders free-pour martinis without measuring a single drop, and the crowd of suits floods in the moment the clock strikes five. It’s the kind of unapologetically old-school steakhouse that New York does so well, and while it only opened in 2004, the atmosphere insists otherwise.

The star of the show is undeniably the porterhouse, which arrives at your table already sliced and sizzling on a plate that’s been thoroughly scorched by the broiler. The meat is so juicy and flavorful that the tangy house sauce becomes entirely optional. Don’t skip the creamed spinach—it’s rich, glistening, and exactly what you want alongside that perfectly cooked beef. There’s also a tomato and onion salad that costs a bit much for what it is, but ordering it is part of the ritual.

Wolfgang’s traces its lineage directly to Peter Luger, with the eponymous founder having spent decades at that Brooklyn landmark before striking out on his own. The similarities are intentional and executed with skill—if you can’t make it to Williamsburg, this Midtown outpost delivers the same caliber of steak without the bridge-and-tunnel trek. The restaurant has since expanded to Times Square, New Jersey, and even Osaka, but this original Park Avenue location remains the gold standard.

Whether you’re celebrating a birthday, entertaining clients, or simply craving a proper steakhouse experience with a group of friends, Wolfgang’s delivers. Start with one of those generously poured martinis, settle into the historic dining room, and prepare for a meal that takes its beef very seriously.