In 2017, Wolfgang 's Steakhouse, one of the top ten American steak houses to be patronized by the gourmet column, settled in Sanlitun, Beijing. Soft lighting, warm walnut floors, long mahogany bar, white jade pendant and tile ceiling, sizzling steaks and thousands of bottles of wine cellar...... From the environment, the service to the delicious food, the pure American steak house experience of Wolfgang 's Steakhouse has been fully integrated into Beijing. Without flying 8000 kilometers, as long as the Wolfgang’s Steakhouse nudge Beijing restaurant door, you can enjoy the best of American steak in New York. For the founder of Wolfgang 's Steakhouse, Wolfgang Zwiener, the famous steak house was the best gift from his son Peter Zwiener. Wolfgang Zwiener has been dealing with the top steak houses all his life. In 2003, he was 62 years old and retired from the well-known steak house, Peter Luger, after 40 years. At that time, he probably didn't think that it was not the end of his relationship with steaks, but a new start. Soon he would have a steak house named after himself. Having a restaurant with his father is the desire that Peter Zwiener always had. When his father retired, he realized that it was the best chance to achieve this wish.
In 2004, the first Wolfgang 's Steakhouse was officially opened in New York Park Avenue. Peter Zwiener said:"our restaurant called Wolfgang, because my father's name is Wolfgang, he is the leaders of the family business, he is the New York steak king." In a few decades, Wolfgang 's Steakhouse has already 15 stores around the world. The Wolfgang steak house use all of the best Angus cattle, and only 22-24 month bulls. Angus bull’s fat content is moderate, the meat is soft, and the beef is more flavourous. After slaughtering, cattle’s meat becomes stiff through aging, enzymes existing in the meat decompose protein and fiber texture, therefore enhance beef’s natural tenderness, flavor and juiciness. Ripening is divided into dry and wet two types. Unlike many Steakhouse, Wolfgang 's Steakhouse uses dry aging which is more traditional and higher cost. This will not only enhance the tenderness of the beef, but also add complex and multi-level flavor.
Although called "dry aging", but in fact only the outermost layer of the epidermis will become dry, moisture and gravy is fully locked, retained in the steak. The dry aging cost is very high, on one hand because of dehydration, the meat will reduce its weight, on the other hand, there are a large number of surface meat to deal with, there’s about half an inch of meat must be discarded, so if the dry aging uses technology, after the completion, steak weight is only about 70% of the original. This is also the reason why most steakhouses do not want to use the steak into the dry method. Compared with this, in the wet aging method, steak need to be refrigerated in a vacuum bag, but this will result in the loss of water from the inside of steak, steak itself becomes more dry. In Wolfgang 's Steakhouse, a piece of beef will be dry after an average of 28 days in the row of acid room in acid aging process. During this period, the temperature in the acid room is about 1-2 degrees Celsius, humidity is 70%, also ensure the air circulation, too cold makes meat freeze, high temperature will accelerate the aging process of acid. Then made in the simplest way of cooking, the beef was made into delicacy by about 1800 degrees Fahrenheit, and finally, sliced and served to the table. After high temperature grilled steak still sizzling on the table, lucious taste. Nibble, rich juice locked in the meat bloom instantly, pure deliciousness from the food itself broke out most true happiness. This is the taste of Wolfgang.