Dry-aged beef
Beef is selected and dry-aged on the premises.
A steakhouse serving lunch and dinner, with beef selected by Wolfgang Zwiener and dry-aged on the premises. Steaks are carved to order by the in-house butcher, including porterhouse, prime New York sirloin, rib eye, and filet mignon. The menu also features lamb, sashimi-grade tuna, Norwegian salmon, and Maine lobster, alongside appetizers such as oysters and shrimp and lobster cocktails. Classic sides include creamed spinach and German potatoes. Private dining is available for events, and guests can make reservations. The restaurant is in New York City, with lunch and dinner served seven days a week, including major holidays.
Disclosure: Profile information has been compiled from publicly available sources and has not yet been verified by the business.
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Beef is selected and dry-aged on the premises.
An in-house butcher carves steaks to order.
Private dining is available for events.
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