a brunch at Wolfgang's Tribeca

From Wolfgang Zweiner, a former head waiter at Peter Luger in Brooklyn, comes Wolfgang's Steakhouse in Tribeca. The vaulted ceilings and massive dining room were quite ideal for our large group. In the tradition of steakhouse decor, the venue is clad in mahogany, exposed brick and arched ceilings with mosaic tiles. We sipped thick bloody marys before transitioning to champagne with our meals.

While most at the table opted for the unadventurous caesar salad with grilled chicken, or the Beverly Hills salad ( romaine lettuce, fresh baby spinach, green peas, carrots, corn, cucumber red sweet pepper, red cabbage, hearts of palm, avocado, feta cheese with house vinaigrette), others opted for the steak sandwich. I teamed up with another at the table to share the jumbo lump crab cake and Yellowfin tuna with braised asparagus and wasabi. The crab cake was quite excellent- not needing the accompanying tartar sauce to enhance the flavor. The tuna came seared and in what I would consider a portion for three people. I finished about 1/4 of the total steak.

We ordered a few shared plates: cottage fries and bacon for seven. The cottage fries are giant oval slices (1/2 cm thick) fried and lightly salted. Fairly simple, they were a little addictive after a few bites. In the Peter Luger tradition, the Canadian bacon came sizzling and in extra thick slabs.

Though the meal was quite good, I would have preferred it later than Saturday Brunch time. Service: flawless.

Images: from my iPhone.