The Sushi Counter at Wolfgang's Steakhouse Manila
Wolfgang's Steakhouse Manila, under Wolfgang Zwiener concept's direction, is one of the fifty best steakhouses outside Japan. The beef program: USDA Prime dry-aged in-house.
The aging method: Dry-aged 28 days in-house.
The counter format: The Wolfgang's USDA prime tomahawk; the porterhouse for two. The sides format: Centre dining room booth four top under the chandeliers.
The signature cut: Classic American sides: creamed spinach, hashed brown potatoes, the famous Wolfgang's onion rings.
How to Book Wolfgang's Steakhouse Manila
The booking lead time: 4 to 8 weeks for Saturday slots.
The best seat: Centre dining room booth four top under the chandeliers. Order the signature cut; the chef calibrates the sequence to the diner's pace.
The kitchen at Wolfgang's Steakhouse Manila is rated 9/10 for food and 10/10 for ambience in our editorial scoring.
Why Wolfgang's Steakhouse Manila Is Worth the Pilgrimage
"The Manila outpost of Wolfgang Zwiener's NYC steakhouse group. The most architecturally institutional NYC-style chophouse in Southeast Asia."
Our editorial scoring places the food at 9/10, ambience at 10/10, and value at 8/10. The Edomae register or Nobu-style fusion register is structural; the chef lineage and the kitchen's calibration produce the dinner that rewards the booking effort.
View Wolfgang's Steakhouse Manila on Restaurants for Kings →
Related Reading
- Top 50 Steakhouses in the World. The full editorial ranking, of which Wolfgang's Steakhouse Manila is #49.
- Top 50 Hardest Reservations · Top 50 Hidden Restaurants · Top 50 Most Romantic
- Manila restaurant guide. The full city directory with all occasions.
- (No peer entry in this city. See the pillar for the full list.)