Wolfgang’s Steakhouse in Beijing is a highly-regarded destination for carnivores, and is recognized by the Michelin Guide as a Selected Restaurant, signifying quality cooking worth visiting. Located on the first floor of the Pacific Century Place in the trendy Sanlitun/Workers’ Stadium area, it is the Chinese outpost of the famous New York City institution founded by Wolfgang Zwiener, a veteran of Peter Luger Steak House.
The dining experience is designed to replicate its Manhattan flagship exactly. The ambiance is one of classic American elegance, featuring dim, warm lighting, rich walnut floors, a long mahogany bar, and burgundy leather chairs. It is a purist’s steakhouse: simple, refined, and focused entirely on the quality of the beef. The star of the menu is their USDA Prime Black Angus beef, which is dry-aged in-house for a minimum of 28 days—a labor-intensive process that enhances the beef’s flavor, tenderness, and juiciness.
The signature dish is the massive, shareable Porterhouse Steak, which is cooked in a high-temperature broiler and served sizzling on a hot plate, imparting a perfect char and a buttery, rich flavor. In addition to the magnificent steaks, the menu offers a selection of classic appetizers like their highly-praised signature crab cake, thick-cut sizzling bacon, and a variety of a la carte sides such as mashed potatoes and creamed spinach. The entire operation, from the recipes to the service standards, is strictly overseen to ensure you get an authentic, world-class New York steakhouse meal right in Beijing!
Dry aged porterhouse served sizzling to share with bold, faithful sides. Old school service, leather seating and a serious bar program.
District: Chaoyang | Type: Steakhouse | Cuisine/Style: American Steakhouse | Address: 1F, Space 8, Pacific Century Place, 2A Gongrentiyuchang North Road, Chaoyang
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