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Wolfgang Zwiener brings his steaks to BGC

Wolfgang’s Steakhouse is known to serve some of the best steaks in the world. Filipinos finally got to taste this for themselves when the restaurant’s first Philippine location in Newport Mall, Resorts World Manila opened in 2016. This was soon followed with the opening of its The Podium branch. 

Wolfgang Zwiener brings his steaks to BGC
Wolfgang Zwiener, founder of Wolfgang's Steakhouse.
 

Two years and two Philippine locations later, Wolfgang Zwiener’s eponymous steakhouse finds its third home in Bonifacio Global City. It officially opened on Dec. 22, 2018.

 

President and managing partner Peter Zwiener said he highly sought out the restaurant’s third location.  

Wolfgang Zwiener brings his steaks to BGC
Peter Zwiener, president and managing partner of Wolfgang’s Steakhouse.
 

“BGC is a beautiful, vibrant, and cosmopolitan area of Manila and was the initial place I spent time when I visited the Philippines for the first time six years ago,” he shares. 

Wolfgang Zwiener brings his steaks to BGC
Grilled Shrimp and Avocado Salad
 

This expansion to the bustling city center of Taguig comes at the perfect time for Wolfgang’s Steakhouse to expand its clientele—reaching out to even more experienced diners and tapping into the tech-savvy millennial market. 

 

“All our dishes are ‘Instagrammable’ due to the beauty, abundance, and size of our dishes—from the sizzling Porterhouse, to the seafood platters, to the thick slab of bacon, to our salads, especially the Wolfgang’s Salad or Beverly Hills Chopped Salad, as well as the scrumptious and decadent desserts including our homemade New York-Style Cheesecake or Apple Strudel a la Mode,” says Zwiener.

Wolfgang Zwiener brings his steaks to BGC
Fresh Oysters
Wolfgang Steakhouse BGC enthralls diners with its interiors featuring wooden planked floors, alabaster chandeliers, and abundant old-world, New Yorker charm. 

Wolfgang Zwiener brings his steaks to BGC
USDA Prime Dry-Aged Rib Eye Steak
 

Even more exciting is Wolfgang’s Steakhouse’s promise of an unparalleled dining experience. The restaurant offers strictly USDA Prime Black Angus beef, which is dry-aged on premise under an environment with a controlled temperature and humidity for an average of 28 days. This proprietary process of dry-aging, completed on site to perfection, results in luxurious, meltingly tender, and juicy steaks—served sizzling hot with a perfectly caramelized crust. 

Wolfgang Zwiener brings his steaks to BGC
Seafood Platter
 

The restaurant said fresh cuts of meat, hand-picked by the steakhouse, are flown in (chilled, never frozen) each week.

Also well worth a try is Wolfgang’s Steakhouse lunch menu. Among its lunch specials are a variety of salads: the filling, garden-fresh Salad Nicoise; the sirloin-topped Steak Salad; and the refreshing Shrimp and Pomelo Salad which boasts of a distinct Asian flavor. 

Wolfgang Zwiener brings his steaks to BGC
Medallions of Filet Mignon Aux Poivre
 

Some of the standout steaks on the lunch menu include the classic dry-aged Rib Eye, the Medallions of Filet Mignon with Mushroom Sauce or Au Poivre, and the Wolfgang Lite, which is a quick lunchtime fix with small portions of filet mignon steak and Beverly Hills Chopped Salad. Also on the menu is a mouth-watering selection of pasta, burgers, and sandwiches.

The steakhouse also offers guests a diverse, award-winning selection of fine wines from all over the globe.

Topics: Wolfgang’s Steakhouse , Wolfgang Zwiener , Peter Zwiener , USDA Prime Black Angus beef
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