Miami has a lot of top notch steakhouses which you’ve read about here so the competition is stiff. What makes the best steak? Prime beef. Dry aging and how long. The right searing. Getting the exact level of doneness desired. For me the gold standard is Peter Luger in Brooklyn. They hit all the marks. So it’s no surprise that the “disciple” of the famed New York steakhouse, Wolfgang Zwiener, a waiter and headwaiter there for 40 years, would have restaurants to rival that of the master. I first went to Wolfgang’s in New York years ago and was delighted to hear he opened in Miami, 315 South Biscayne Blvd. – T.305-487-7130 (and now has eight US locations and three in Asia). It has taken awhile but I finally made it there to see if it lived up to my expectations.
And yes, he hit the marks. They dry age their beef for 28 days and then ship it from New York. Perfect searing and doneness to our liking. They even got the presentation of the porterhouse the same — serving the steak resting on a plate within a plate so the juices run off and you can spoon them on at the point of serving. You can accompany the steak with a beefsteak tomato and onion salad (as in Peter Luger) and traditional sides like mac and cheese (albeit here lobster mac and cheese), German potatoes, mashed, and other vegetables including spinach as you like it.
Steakhouse classics are the order of the day like Caesar salad and desserts including key lime pie, cheesecake, hot fudge sundae and a tribute to the owner’s roots, apple strudel mit schlag (with fresh whipped cream).
If you like bacon, don’t miss it here, sold by the slice. It’s thick (but not too thick), crispy on the outside, and served with their special sauce that’s a perfect sweet counterpoint.
Or another way to try their bacon is in Wolfgang’s signature salad with beefsteak tomatoes, green beans, shrimp, sweet onions and bacon served in a cup of iceberg lettuce. For non-beef eaters notable choices include a selection of grilled fish, pasta of the day, and chicken paillard.
Appetizers range from $10 to $22 (jumbo lump crabmeat) and steaks from $37 (petite filet) to $49 for a ribeye. One of our favorite points about the restaurant are the wine prices which are reasonable given the quality of the restaurant, service and ambiance. A glass of wine starts at $11 and most are $12 ; bottles start at $49.
They also recently launched a bar bites and happy hour menu we sampled which was delicious. Special picks, all $8 each, included the fried calamari, oh so tender and lightly fried; clams with bacon; croquettes (a Miami specialty), steak and burger sliders; lobster crostini and more. Beverage prices include $5 Beer, $10 Champagne, $9 Well drink & cocktails and $8 house wine. And of serious note, the generous pours — 7 or 7 1/2 ounces compared with 5 or 6 in most restaurants (and regrettably 4 ounces in others). The wine glass icon symbolizes solid wine values.The restaurant is spacious, on two levels, and features the requisite wood paneling, tables and booth seating, though you’d know you’re in Miami thanks to the floor to ceiling windows that overlook the water. Outdoor seating as well. Service is, as you’d expect, highly professional and friendly.
Photography by William Oberheiser