While we tried not to be gluttons and refrained from finishing the humongous steak and lamb chops that we ordered at Wolfgang’s Steakhouse, we showed no restraint when it came to the mountain of schlag (whipped cream) accompanying our dessert. We brought home enough leftovers to have invited people over for dinner the next day. Okay, I am exaggerating, but we did have enough for dinner the next night. Bottom line? The Safersteins have no beef with Wolfgang’s Steakhouse.
WOLFGANG’S STEAKHOUSE GRILL, SOMERVILLE
The first thing we noticed upon entering the restaurant were the beautiful and elegantly dressed hostesses, eye candy at its best. We also could smell the steak, which started our stomachs growling. Along with the aromas, the large bar with a flat-screen TV, dark wood walls, wood floors, glassed-in wine storage area, crisp white table cloths and waiters looking spiffy in their white shirts, bow ties, aprons and black pants (we did not see any female servers) set the tone for the caloric feast to follow.
Warm onion rolls, Italian bread and butter are placed on the table when seated. We were here for the meat, so we shared an appetizer of chopped salad, a beautiful and colorful presentation containing spinach, romaine, carrots, cucumber, hearts of palm, avocado, red and green bell pepper, red cabbage, whole peas and corn, topped with feta cheese and dressed with a light, house vinaigrette. It was split for us in the kitchen and one order was more than enough for two people.
Wolfgang’s specialty is a classic porterhouse steak for one, two, three or more, but we ordered rib eye, which we are partial to, and lamb chops. The 28-day, dried-on-premise steak was the poster cow for what all steaks should be: tender, juicy, buttery and flavorful. It arrived on a sizzling, hot platter with a charred exterior and red interior—fabulous. Equally impressive were the six meaty lamb chops that had a mellow taste unlike New Zealand lamb. Served rare these also were ideal examples of lamb and how it should be cooked. The steak and lamb did not need Wolfgang’s old-fashioned sauce, which reminded us of a shrimp cocktail sauce with a prominent taste of horseradish. Accompaniments were sautéed mushrooms with slivers of sweet caramelized onions and sautéed spinach. The spinach was salty and was replaced without a problem.
We were glad that we left room for dessert, a slightly tart key lime pie with a graham cracker crust accompanied by a mountain of thick, rich schlag that dwarfed the slice. We cannot remember shoveling so much whipped cream into our mouths. We were in a frenzy and yes, we ate it all.
Keep in mind that prices are high here, but the portions are large, the quality outstanding and there will or should be leftovers for another meal. The wine list is exceptionally pricey with a few bottles available for $39, but most starting at $70-plus and up. The wines by the glass at $11.95 were generous pours.
The attentive professional service, outstanding food and a varied menu offering seafood, poultry and pasta also, (this is not just a meat and potatoes restaurant) at this exceptional restaurant, left us elated. Founder Wolfgang Zwiener worked 40 years as a waiter and headwaiter at Peter Luger’s in Brooklyn, known by steak connoisseurs as one of the top steakhouse in the United States. In 2004, he opened Wolfgang’s Steakhouse on Park Avenue in Manhattan and has seven other locations throughout the country, two in Japan and one coming soon to Seoul, Korea. We are thrilled that he has opened Wolfgang’s Steakhouse in NJ.
Chopped salad.
Rib eye steak.
Key lime pie with schlag.
Photos courtesy of Lowell Saferstein
Wolfgang’s is open Sunday to Thursday from noon to 10:30 PM; Friday and Saturday from noon to 11:30 PM.
Wolfgang’s Steakhouse Grill
119 West Main Street
Somerville
908-541-0344
Please send press releases and restaurant news, including information on staff changes, wine tastings, and cooking classes, to [email protected].