In 2004, Mr. Wolfgang Zwiener, the head waiter who had worked at Peter Luger in New York for 40 years, decided to retire and founded the first steakhouse of his own name with the support of the banker's son Peter Zwiener, and a new steakhouse brand, Wolfgang's Steakhouse, was born. In the following ten years, Wolfgang Steakhouse opened stores in the United States and many cities in the Asia-Pacific region, and in March 2017, Wolfgang Steakhouse opened its first store in Chinese mainland to Beijing Sanlitun Yingke Center, which is also the sixteenth branch of Wolfgang Steakhouse in the world. Wolfgang Steakhouse has a dry aging cultivation room that is rare in China, and dry-aged beef has naturally become a feature of Wolfgang that distinguishes it from other steakhouses in Beijing. The so-called "aging" is a way of processing meat ingredients, which refers to the natural fermentation of fresh meat in a specific environment, so that the meat can develop flavor and make the texture more tender. 90% of the beef on the market is processed by wet aging, while dry aging requires constant temperature, constant humidity and ventilated refrigeration space, and the aging process often lasts several weeks, which has higher cost and process requirements than wet aging. In the process of dry aging, muscle enzymes break down proteins into amino acids, convert liver sugar into sweet glucose, and transport the stored adenosine triphosphate (ATP) into myonucleotide (IMP), which is the reason for the improved flavor and umami taste of dry aged beef. At the same time, the breakdown of muscle connectivity also tenderizes the meat, and the air-drying process causes a large amount of water to evaporate the beef, and the flavor of the beef is more concentrated. Due to China's 14-year ban on U.S. beef imports, Wolfgang in Beijing, a steakhouse from the U.S., is unfortunately unable to serve U.S. beef. In the Beijing store, Wolfgang selects beef from Angus Black Cattle in Australia, and the restaurant team has rigorously selected the variety and quality of the beef to achieve the same quality and taste as the Prime grade beef in the United States. However, the ban on U.S. beef imports was gradually lifted this summer, and restaurants began to seek supplies of U.S. beef, and it is believed that this regret will soon be remedied. The slaughtered and graded fresh beef arrives in stores within 7 days, after which it begins 28 days of dry maturation in the maturation room in Wolfgang's back kitchen. At the end of the maturation process, the dried meat is cut off and the steak is grilled in a professional grill with a temperature of 1,000 degrees Celsius. Wolfgang Steakhouse's menu is a sleek, one-of-a-kind steakhouse, with four main options: Porterhouse Steak, New York Sirloin, Ribeye and Filet Mignon. If you have more than two people, the large tenderloin steak is undoubtedly the most recommended, with the different tastes of sirloin and filet on both sides of the T-bone, and the weight of one kilogram is full of sincerity. The sirloin side is solid and fragrant, while the filet side is lean and delicate, allowing diners to enjoy the different charms of different parts of the beef. New York sirloin steak is also worth recommending, with rich oil, dense tendons and rich meat. The tenderloin and sirloin will be processed twice in the roasting, only sea salt will be added during the pre-roasting, and the second time it will be baked with butter and baking tray; That's why the tenderloin and sirloin are served with a baking tray, and the sight of the meat sizzling in the hot dish is enough to make your finger eat. Filet and the naked eye are not grilled because the meat itself is already fatty. Wolfgang's high-temperature grill allows the steak to quickly caramelize and lock in the gravy, and the surface looks charred and black. Thanks to dry ageing, the beef is just the right amount of tenderness, chewing juicy without being juicy like wet-aged beef. Compared to wet ageing, dry-aged beef has a slightly weaker metallic and slightly sour taste, but gives the beef its characteristic slightly creamy and nutty aroma. However, Wolfgang's steak doesn't stand out for this flavor. Still, Wolfgang's overall performance in the steak game is enough to give us a positive evaluation. Against the backdrop of the steak, Wolfgang's other side dishes are lackluster, with few dishes to choose from and an extremely rough "American" presentation; Among them, several side dishes such as thick-cut salted bacon, crab meat cake, Jumbo prawn cocktail, and crab cocktail are quite classic and can be tried. Salads, burgers, seafood platters and desserts are just the best. The décor at Wolfgang Steakhouse is classic old-school steakhouse style, with a mahogany bar, wooden leather seating and walnut floors. However, the calm old-school décor also makes the dining style a little hard-core and austere, which is a bit too serious for dating. In addition to the bar and main dining area, the steakhouse also has several private dining rooms that can accommodate up to about 12 people. The management team and core staff of Beijing Wolfgang Steakhouse are all from local star-rated hotels in Beijing, and the chef is Liang Xin from one of the earliest steakhouses in Beijing, the former St. Regis Hotel Esther Steakhouse, who received training at the New York store before opening. In the early days of the restaurant's opening, the grasp of the doneness of the beef was criticized, but for now, the kitchen's grasp of the maturity of the steak is quite good, and the performance is relatively stable. The waiters and sommeliers are all young and middle-aged men, courteous, professional and meticulous, and responsive. Once the steak is served, the waiter will share it with the diners. The wine list features an extensive selection of American wines. There are ample parking spaces around the restaurant, and vehicles can be parked free of charge at Pacific Century Center. The service charge is 10% and the corkage fee for bringing your own drinks is 320 RMB.