Wolfgang’s Steakhouse by Wolfgang Zwiener…

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Give me polished, tailored suits and an ice-cold Manhattan any day! Ever dream of being transported back in time to a place where you order a nice bottle of wine for you and your lady or send a few cocktails to the ladies at the bar from your Rat Pack? Because of that timeless troupe consisting of Dean Martin, Sami Davis, Jr., Peter Lawford, Joey Bishop and Frank Sinatra, these unofficial ambassadors reminded us that the world was no longer a dull place. These guys were coiffed to the max and went through women like I go through bubbly! They were style icons, rebels and had no problem telling someone to “Go to Hell”. They had showbiz lives, strong women and there was a cohesive message they gave to everyone around them: dress like a gentleman, party like a rock star (kind’ve like my husband). You couldn’t get into a place like 21 Club, Uncle Jack’s or Delmonico’s without a jacket and tie. Heck, there hasn’t been a party like these guys since back in the glory days, a time that we’d like to get back to quite frankly. Well, dreams really can come true and that’s just what this Food Stalker experienced when I stepped into Wolfgang’s Restaurant in Beverly Hills. It was like a time warp, like something left over from the Rat Pack era with old-fashioned service and waiters chock full of swagger.

Wolfgang is owner Wolfgang Zwiener’s given name and the name of several steakhouses, including three in New York City where he got his start. Zwiener was a headwaiter at that well-known Brooklyn steakhouse, Peter Luger’s for over 25 years before leaving to open his own version in Manhattan in 2004. Anybody and everybody had a steak at Peter Luger’s and it’s here Zweiner learned the art of putting out quality food before heading West to Beverly Hills, California. It definitely took chutzpah to open a steakhouse named Wolfgang’s a few blocks away from Spago where superstar Wolfgang Puck has reigned for so many years (just sayin’).

He proudly shares the fact that he gets his beef from the same supplier and, like Lugers, dry-ages it for 28 days in his own aging box. The porterhouse for two is a gorgeous piece of dry-aged beef. It arrives sizzling in butter, charred on the outside, medium rare at the center, already cut off the bone and there’s seafood entrée’s for those who don’t indulge in meat. Of course I simply had to sneak back into the aging box to see what all the fuss was about. OMG, I should have taken my leopard coat for crying out loud! I froze, but managed to snag a few images for you. Talk about a dedicated Food Stalker!

After thawing off those icicles on my eyelashes from the chilly aging room, cocktails were definitely in order. It’s my sentiment that drinks are to be savored, like memories of distant lovers. So go ahead, make music with your vodka martini twinkling with lemon rinds cut like stars. Make the place. Make it sing and remember, there’s a Marilyn in every girl. But if you start to whisper softly and purr like a kitten, just resist the urge to sing “Happy Birthday Mr. President” ok?


With an Italian background, she cites her Mother and grandmother ( Mamie ) as the major influence of her love for food.  Yes, homemade pasta hung from the clothesline in the kitchen and rolling 100 meat balls for a holiday dinner was the norm.  Raised in Pennsylvania. she spent time in Atlanta, Georgia and ultimately settled along the stunning coast of Laguna Beach, Ca. Self taught in everything, she learned to appreciate the amazing flavors, scents and uses for exotic herbs and spices and applies her knowledge to cooking today. Despite enjoying other creative endeavors like painting, photography and clothing design, she realized she would never love another career the way she loves all the stories surrounding food.  And it's capturing those stories that has not only become her greatest passion but a culinary drug worth passing around!  After all, food is a shared experience and no one better to share it with than the entire world. And thus the Food Stalker was born, utilizing all that passion and her fearlessness to capture even the most impossible stories. It's one thing to write about food, but far more exciting to actually capture it and all those stories that make every scent come to life.  And once she sets out, there's no stopping her, because no one follows that scent better than her---and no telling where she'll end up next.  

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