Wolfgang's Steakhouse

My co-worker and I went to this steakhouse to reward our hard work in the past couple of months. There the surrounding was very loud but the ambience was nice overall. We ordered sirloin steak and rib-eye steak which were good and served in real big portion. But the service really let us down - We asked for a wine list but our waitstaff answered "We don't have a wine list, but we have all kinds of wine. What would you like?". We were puzzled but I said we were looking for Merlot and need a winelist and he replied "OK, I will get you Merlot." then walked away. We were not comfortable with what "Merlot" he is gonna bring us and didn't believe his answer either, so we turned to another waitstaff to ask for a winelist again and surprisingly this time we got one. Had we not requested for a winelist another time we would have been offered glasses of Merlot without even knowing the details of the wine.

In addition, the waitstaff dropped out of our sight for most of the time of our meal. But given this sub par service and the waitstaff's attitude it didn't matter if he showed up or not. All in all, the steak was tempting but the service really kept me from going there again ...

Wolfgang's was a great place to have a bachelor party, but didn't fare as well for my wife's 30th birthday. It serves me right for not being able to seperate the two. That said, while the bacon could be ordered as a standalone desert, the kitchen struggled on a recent visit. Indeed, a 3LB Lobster was presented without--get this--its tail. Odd, right? We asked the waiter for his thoughts and were suprised to learn that "sometime Lobsters don't have tails." Just legs and claws for 80 bucks? We should have gone to Shake Shack!

PROS: Bacon--big thick slabs of it served as appetizers.
CONS: Better for large parties

The former headwaiter at Peter Luger's (the world famous steakhouse in Williamsburg area of Brooklyn, New York) left and began this Luger's outpost in Manhattan. And now, you'll never have to leave the island again to get the same massive slabs of bacon, soft-as-butter porterhouse sliced for 2-4 people, and delectable cream of spinach. This place is top-notch. Avoid filling up with too many salads, appetizers, etc because that's all prologue to the main act -- the dry-aged, amazing cut of porterhouse meat that is the entree. This place is truly awesome and the steaks and service are outstanding.