Wolfgang's Steakhouse Beverly Hills 90210

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LAFOODGOD | Blogger Favorite Cuisine: American,Japanese 25 Reviews

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User Restaurant Rating 100

12/16/2009 If you're ripping off names and you're an actor, I'd go with Pitt, Vaughn or maybe Jolie. If you're in fashion, Gucci works. Sports, Jordan or Lebron would be a slam dunk. If you're in business Trump carries weight and if you're in porn, Steele rolls right off the tongue... In the restaurant industry, who's better to rip off than Wolfgang Puck? However, Wolfgang's Steakhouse is no rip off and it isn't Wolfgang Puck's restaurant. It's Wolfgang Zwiener's restaurant. Haha, I said zwiener... Read more from their blog Recommended Dishes THE BURGER... THE BURGER. Best Traditional Burger in LA

tangmeister Favorite Cuisine: French,Japanese 33 Reviews

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User Restaurant Rating 80

9/14/2009 Crafted in the image of the legendary Peter Luger's, Wolfgang's is a classic steakhouse emphasizing the simple purity of the beef without all the glitz and glamor of restaurants like CUT or STK. The restaurant has long been on my list, even a couple of lackluster references couldn't dissuade me from trying the place myself. I finally got the opportunity while entertaining guests for a school project.

Overall I was disappointed by the food at Wolfgang's. I understand the restaurant offers an old-fashioned steakhouse experience but with the unbalanced steak and tired sides, the restaurant just feels old.

pepsimonster | Blogger Favorite Cuisine: Chinese,Japanese 49 Reviews

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User Restaurant Rating 89

6/29/2009 Had a fabulous time at a steakhouse that is more known for its classy, elegance atmosphere than their trendy neighbors. We lucked into a posh dining table at a glass enclave room behind the crowded front dining room. Service was excellent throughout the night.

I have gotten a three course meal that cost only $34, thanks to the DineLA Restaurant Week special. I have ordered a app of Wolfgang's salad which was chopped shrimp, bacon, red pepper, onion, and string beans on a lettuce cup. Delicious!

For the main course, I have gotten a medium rare filet mignon. Bums me out because I would have rather get the porterhouse steak, but it was not offered as part of the DineLA special. The filet mignon was cooked well on the inside, but burnt on the outside edge. Supposedly that is the trademark of the NY Steakhouse, Peter Gruber's (the former worker place of Wolfgang Zwenier). I enjoyed it.

The dessert of cheesecake was forgettable.

Overall, I have a favorable dining experience. Great time with my dining companions who made it more enjoyable and a great place to dine. If you are looking for a romantic place, this place would fit that bill. Read more from their blog Recommended Dishes Wolfgang's salad German Potatoes

burumun Favorite Cuisine: Japanese,French 187 Reviews

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User Restaurant Rating 85

2/4/2009 $34 for a 3-course meal that includes filet mignon. Sounds pretty good, right? That's what I thought and so I went to try Wolfgang's Steakhouse for the DineLA week - it was the cheapest of the steakhouses (no, Ruth's Chris is not even in the running) and seems to have pretty good reviews.

(All photos on my blog, as usual: http://tinyurl.com/b3y3tl
)

I started with the lobster bisque.
The bisque was a tad too salty - maybe they had been heating the whole pot up all day/night long? I did find two bite-size pieces of lobster in it (ooh yay).

All three of us ended up getting the filet mignon (sounds like the most worthwhile!)
As always, I ask for my steak medium-rare. Here, the middle part was indeed medium-rare, but the outer sides were rather overcooked so I didn't start enjoying it until I get to the middle part. This steak was not as flavorful as we've had elsewhere. Good, not great.

The portion for the sides are generous. Among the three of us we got all of the available offerings: creamed spinach, german potatoes, and mashed potatoes.
Oh, and not only were the portions generous, they messed up and brought us extra servings of creamed spinach and mashed potatoes. But no, we didn't eat them (we didn't even finish the first serving). Spinach anyone?

For dessert, I tried the Apple Strudel
I thought this was okay - the pastry was rather soggy and it was served room temperature. They should've kept it crispier and warmer and this would've been much better.

Overall we were underwhelmed. The food was good enough as to not ruin the great company and we finished dinner just fine - but it definitely could've been better.
I guess we have to fork over more $$$ for better next time?

Clayfu Favorite Cuisine: American (New), Asian Fusion, French 13 Reviews

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User Restaurant Rating 96

The other wolfgang. 11/14/2008 http://clayfood.blogspot.co m/2008/06/wolfgangs-steakho use-los-angeles.html

Steak, magical steak. One of the mighty staples of any "classy" restaurant is a big chunk of meat. Of course the problem is that restaurants tend to overcook, undercook, under-season, and over-season steak like a bunch of noobs who have never seen a piece of cow in their lives (HERE'S LOOKING AT YOU STK).

In LA we really haven't been graced by a good steakhouse. We have celebrity hang outs but I'm almost positive that the more celebrities you find at a restaurant, the less likely the food will be good and the more likely the food will be expensive (for what you get). This has become so bad that I've taken to not having steak at any restaurant, but buying my own from Bryan Flannery.

Our fair city isn't as blessed as NYC with quality steak... until Wolfgang's Steakhouse came along.

Now I know you'll say "Wolfgangs? don't you mean CUT?". No I don't mean cut, I mean Wolfgang's Steakhouse.. a Peter Luger wannabe from NYC. Style of cut, preparation, and service is near identical to Luger. Of course.. this stems from the fact that the owner, Wolfgang Zwiener was head waiter at Peter Luger for over 40 years. I'm not sure if being a waiter at a restaurant for 40 years allows you to suddenly cook magnificent beef.. it seems to work in this case.

I will quickly set the stage for you. Wolfgang's is a classic steakhouse, you got some steak, you got some cheesecake, you got some salads and that's about it. If you're looking for something else I'd suggest you visit one of the many other fine restaurants in Los Angeles.

First up the bread basket.

Boring, I was completely uninterested in the selection.

First appetizer onions and tomatoes.

As you notice I didn't include a picture for this. But let me walk you through it. Imagine slices of large beef-steak tomatoes and large sweet Texas onions, and that's your dish. No garnish, just slices of tomato and onion. It was actually pretty tasty, the sweetest onions I've had in awhile.It tastes pretty good with their steak sauce too.

Second appetizer is their bread and butter, Canadian bacon. $2.50 a slice.

We're seriously talking about a pan seared piece of bacon. This is half of a piece.. so imagine the size of one. Delicious in its fatty meatiness. A perfectly seared thick chunk of bacon. What more can a man ask for? Other than another piece of course!

Our first side dish was the German potatoes.

These potatoes are essentially home fried potatoes with onions. I like it because of the "char" on the potatoes. It's a bit crispy on the outside and then soft chunks of potato underneath it. I can imagine people not liking it tho, it almost seems burnt.

Now on to the steak! They have Filets, NY steaks, rib-eyes.. but any good Luger fan knows that porterhouses are the way to go.. and Wolfgang's doesn't disappoint. They have porterhouse for 2, 3, and 4.

Since we had 7 people we had a porterhouse for 3 and 4. The picture above is a 3. A porterhouse is essentially a NY steak and a Filet combined together, so imagine the size of this puppy. In classic Luger style, they serve the steak on a sizzling plate. The plate allows for the steak to keep on cooking while you eat (not sure what the point of this is). They put a small bowl below a side of the plate so that the plate is lifted to one side. The juices then collect at the very bottom. I'm not actually sure why they do that... but shrug.

But the steak is 30 day dry aged USDA prime, high end steak. Perfectly cooked to medium rare, where the fat melts like butter. The outside of the steaks are crusted a beautiful brown and flavored with salt and pepper. Great steak! I'd say it's the best steak I've had in Southern California.

Finally dessert... cheesecake
Like the steak this is imported from New York. Served with a thick glop of fresh German whipped cream, the cheesecake is light and flavorful. The cream is also light and sweet, a perfect blend for a great dessert.

If you find yourself looking for a steakhouse, this is definitely one of the best in Southern California.. and I whole-heartedly suggest it!

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Wolfgang's Steakhouse

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