A spectacular spreadCover Story
May 2, 2021
Story By: Nicole Monton | Photos by: LAWRENCE TABUDLO
When it comes to top-grade steaks and tender aged beef, it’s all in the name. Such is the case for New York-style Wolfgang’s Steakhouse, which has as its eponym Wolfgang Zwiener, who’s logged more than six decades of food and beverage experience.
The legendary founder’s mission to craft unforgettable meals has stood the test of time, as this restaurant is still known worldwide as the place to get the highest quality, USDA Prime Black Angus beef, which is dry-aged on premises for an average of 28 days. Pair that with Wolfgang’s Steakhouse’s extensive wine list, premium spirits and phenomenal sides, and you’re in for a treat you won’t soon forget.
“(It’s) simple and concise,” shares director of operations Emmanuel “Manny” Cournede, who also serves as the owner’s representative. “This starts with sourcing the best quality beef in the market in a consistent manner, in this case, USDA Prime Black Angus beef.”
Cournede shares that only 2% of all beef produced in the states is considered Prime, and the cream-of-the-crop cuts of meat that make their way to Wolfgang’s Steakhouse is never frozen.
When dining at a famed restaurant like Wolfgang’s, it’s par for the course to order one of its signature dishes. Cournede recommends the Rib Eye Steak, 32 ounces of USDA Prime bone-in rib-eye that’s dry-aged for almost a month.
But it’s not just steak the establishment is known for. Its monikered Wolfgang’s Crab Cake is made with jumbo lump crab meat and comes with a mixed green salad and a housemade tartar sauce. Or, order a Seafood Platter that comprises jumbo shrimp, half a pound of fresh lobster, jumbo lump crab meat, a housemade cocktail sauce and honey mustard.
Pair your meal with famous sides like the Garlic Mashed Potatoes that boast fresh-cut garlic, olive oil and white pepper. And end the exquisite meal on a sweet note with Wolfgang’s Cheesecake, courtesy of the famous Junior’s Cheesecake. How famous? It’s been voted No. 1 for best cheesecake by New York Magazine.
It’s obvious to anyone who’s dined at Wolfgang’s Steakhouse that the restaurant invests in each dish that graces its menu, and the same is true for those who represent the brand. Cournede, for his part, is the perfect example. He started as a server in August 2010 and eventually moved up to captain in 2018, joined the management team in 2019 and was promoted to his current directorial position this year. No small feat considering the traditionally high turnover in the industry.
“I feel fortunate and privileged to be personally mentored by the Wolfgang family and am grateful for their support and trust in me,” says Cournede. “In addition, I’ve also been able to work alongside extremely skilled partners who all share the same passion for Wolfgang’s Steakhouse and have helped make it the global institution it is today.”
And, Cournede teases that there’s a lot in the works that guests can look forward to.
“Wolfgang’s Steakhouse is beginning a large expansion project over the next couple months, including extended private rooms and indoor and outdoor seating,” he shares.