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MANILA – Wolfgang’s Steakhouse is set to open its third Manila branch at One Bonifacio High Street in Bonifacio Global City, Taguig this Saturday.

Featuring the steakhouse’s trademark interiors of dark wood with a fully equipped bar as well as an extensive wine collection on display, the BGC branch is the 21st restaurant of the global franchise.

Ahead of its soft opening, the restaurant welcomed selected media to partake of the restaurant’s well-known favorites.

The Zwiener family, which founded Wolfgang’s Steakhouse in New York in 2004, also graced the occasion led by their patriarch, Wolfgang Zwiener.

Dinner started with a round of appetizers such as the decadent Seafood Sampler. It was an array of impeccably cooked seafood – Maine lobster, jumbo shrimp, and crab meat on ice – served on a silver platter. Each bite was fresh and delicious. It was a luxurious way to start our meal as each succulent piece was doled out conveniently onto our plate by their servers, including those tricky lobsters that came in their shell.

Another famous Wolfgang appetizer was served next, the Sizzling Canadian Bacon. A great contrast to the previous dish, the bacon was thick and juicy with its fat nicely rendered – which left you only caramelized goodness with the unmistakable hint of smoke.

For salad, we had two choices, the Caesar salad and the Beverly Hills Chopped Salad. The former was as classic as they came, while the latter was a great version of the crunchy popular LA salad with its medley of shredded vegetables, as well as avocado all in a light vinaigrette, with crumbled feta on top.

Then came the mains with the sides. We were served the Porterhouse for four, the Rib-eye steak, and the Grilled Salmon. Dry-aging gives an unbeatable taste and tenderness to meat. And in Wolfgang’s Steakhouse, steaks are dry-aged for a minimum of 28 days.

As per the Zwiener family, ensuring quality and consistency has always been the secret to their success. And they ensure this from the start to the end of the process, directly sourcing all the meats processed by the company as well as dry-aging only in-house.

Straight from the aging box to the fire, the meats arrived in a sizzling plate – thick, cooked perfectly medium, and flecked with delicious brown buttery bits from the pan. Each bite was 100% deserving to be called melt-in-your-mouth. A server gladly gave us portions of accompanying sides as well, like creamed spinach, steamed broccoli, German potatoes, and the posh Lobster Mac and Cheese.

The Grilled Salmon, which was cooked without much froufrou, proved why it was an enduring favorite in this steakhouse. It’s a great alternative to those opting out from meat. This was salmon done right – flaky, and juicy.

To end our meal, dessert came punctuated with schlag. A New York Steakhouse tradition, schlag is whipped cream containing half and half, and cream. It paired deliciously with Wolfgang’s Steakhouse desserts like the key lime pie, which comes unapologetically tart, and the pecan pie, which was not too sweet and didn’t scrimp on the pecans.

The hands-down Wolfgang dessert favorite, though, has always been the New York Style Cheesecake which was creamy, cheesy, and thick, served with a dollop of schlag and a strawberry.

Wolfgang Steakhouse BGC will offer dinner service starting on December 22, with lunch and dinner service becoming available starting on December 27.