New York's Famed Wolfgang's Steakhouse Soon to Open its Doors in Limassol
The very first Wolfgang’s Steakhouse by Wolfgang Zwiener in Europe is set to welcome diners into a striking eatery on the main Limassol seafront road this June, delighting gastronomes and red meat connoisseurs in Cyprus’ buzzing cosmopolitan hub with the finest quality USDA Prime Black Angus beef.
The renowned classic American steakhouse, and highly regarded celebrity hot-spot, was founded by father-son duo Wolfgang and Peter Zwiener and several associates over 15 years ago, when they opened the flagship Wolfgang’s Steakhouse on New York’s Park Avenue. Following the resounding success of the Manhattan establishment, restaurants were then launched across America (New York City, Beverly Hills, Waikiki, Miami, Somerville, NJ), and Asia (Tokyo, Osaka, Fukuoka, Seoul, Manila, Beijing, Shanghai, Hong Kong, Singapore).
The celebrated eatery, that prides itself in dry-aging its own beef on-site for on average 28 days, is now proud to introduce its signature fine dining experience to Cypriot epicureans, who can anticipate the most authentic and unique flavour of dry-aged steak using only USDA Prime beef, stored in an in-house aging room. The meat is then thickly sliced and cooked in a broiler at 1600 degrees Fahrenheit (over 800 degrees Celsius), before being served on a hot plate for flavoursome taste. Favourites include the Porterhouse, Bone-in Sirloin, Rib Eye or Filet Mignon; classics that attain juicy succulent perfection.