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Wolfgang's Steakhouse, a New York's Steakhouse Now in Jakarta

By Isny Dewi R

28 February 2020

A steakhouse from Manhattan, New York, United States, Wolfgang's Steakhouse, officially opened its first branch in Indonesia, precisely in SCBD area.

A steakhouse from Manhattan, New York, United States, Wolfgang's Steakhouse, officially opened its first branch in Indonesia, precisely in SCBD area, South Jakarta, in January. This restaurant also becomes the 25th branch of Wolfgang’s Steakhouse in the world and 14th in Asia. This branch in Indonesia become Wolfgang's first branch to use halal meat.

Peter Zwiener, Co-Founder of Wolfgang's Steakhouse, has more than 40 years experience as head waiter at Peter Luger Steak House, one of the most popular steakhouses in New York. After retiring, with his son, Peter opened Wolfgang’s Steakhouse.

This fine dining restaurant is famous for its steak dishes that have been through dry aging process (the process of preserving meat to make the meat texture softer and creating special flavor). The process produces different and classy taste of steak meat.

Before tasting Wolfgang’s Steakhouse signature steak, there's no harm in trying appetizer first, such as Beverly Hills Chopped Salad. This dish contains small slices of carrots, tomatoes, cucumbers, corn, avocado, lettuce, peas, mint leaves, red onion, and feta cheese. With mild, fresh and slightly sour taste, this menu is perfect for eating before enjoying a steak.

Once satisfied with the appetizer, it's time to eat the main course. The mainstay steak of Wolfgang’s Steakhouse is Porterhouse Steak for Two. This steak uses the best USDA short loin beef. The meat is cooked medium rare, producing a charming gradation of pink and red on the inside of the steak as it is cut.

Photo credit: Instagram @judgyeats

Porterhouse Steak itself is served in two kinds of meat, tenderloin fillet and New York strip. Its texture is quite soft, it tastes very delicious, tasty, and not too much fat. But if you like meat that has fat, you can choose rib. In contrast to the short loin which has a T-shaped bone in the middle, the rib bones is on the side. The meat is cooked medium rare, with a lot of fat, of course.

Because it has a lot of fat, rib texture is not like a porterhouse which is soft, but more chewy and fatty when bitten. However, they both have a crisp outer layer. Both steaks are also served with side dishes such as mashed potatoes, german potatoes, and creamy spinach.

Wolfgang’s Steakhouse does not add sauce to the serving. It aims to maintain the original taste of the meat. This restaurant also only uses a little salt during the cooking process to maintain the authentic taste of the meat. But, if you want to add sauce, you can try Wolfgang's signature sauce that tastes like barbecue sauce but is more sour. 

For the dessert, after eating delicious steak, Wolfgang's cake is the right choice for you. You can choose New York Cheesecake, Chocolate Mousse Cake, Lime Pie, or Pecan Pie. To enjoy the dessert, Wolfgang’s also gives whipped cream to add flavor to the cake. Have a good meal!

Top photo credit: Instagram @premierutama

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Wolfgang's Steakhouse
Elysee Lot 21 SCBD 1st Floor, Kebayoran Baru, Jakarta Selatan

Open Hours:

Setiap hari: 18.00 – 22.00 WIB

More Information:


Phone: 0811-1509-555