MONDAY, 17 JUN 2019



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New York’s Famed Wolfgang’s Steakhouse Soon to Open its Doors in Limassol

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.

“Limassol is a multicultural business hub with a fast-growing gastronomic scene powered by discerning gourmands that appreciate high quality food,” says Peter Zwiener. “We are very excited to elevate the dining experience in this cosmopolitan city, introducing a novel food experience in Cyprus with an unparalleled service by specially trained staff.”

The new restaurant interior will pay homage to the original New York institution, featuring walnut floors, imported Italian chandeliers, rich wood interior throughout and a classic New York style bar, where guests can retreat to post-meal. The neo-classic décor also includes custom designed mosaic ceilings and suede wrapped walls, adding to the ambiance and combining to create an atmosphere of new age elegance.

While tender meat is the undisputed star of the show at Wolfgang’s Steakhouse, the menu also features a variety of appetizers, fresh seafood and side dishes. Diners can satiate their taste buds with starters such as the signature Wolfgang's Crab Cake – where generous portions of crab meat are lightly breaded before they hit the pan – or the indulgent and utterly fresh Seafood Platter that's perfect for sharing.

Steaks can be accompanied by a series of mouth-watering sides, such as the Creamed Spinach, German Potatoes or Sautéed Onions, while those looking to skip the red meat altogether can devour the fresh Seafood including Lobsters, Seared Fresh Tuna Steak or Grilled Salmon among others. The fine dining experience is accentuated by a variety of quintessential American desserts, such as the Homemade New York Style Cheesecake, Pecan Pie, or the tangy Lime Pie. Wolfgang’s extensive wine list further enhances the dining experience, topped off by an impressive collection of international whiskies and other spirits.


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