I get a lot of "nice camera" from people who clearly know nothing about cameras (it's a decent camera, but nothing to get too excited about). No where else in the world does a camera create so much fuss, in my experience. I had no place to put it but on the table, and that seemed to grab the attention of some of the guys. It seemed that the existence of my camera was setting off alarms with the servers. A couple of servers acknowledged my kingly gesture and did the needful.
Eventually I just sort of motioned my hand in the air and stated "we'd like two Proseccos please" to no one in particular. At one point, as servers were buzzing around the largely empty dining room doing I don't know what, we were trying to make eye contact with someone, anyone, to order Prosecco. Service vacillated between us wondering which gentleman was there to take our orders, to overly-doting. Buttery and likely cream-less creamed spinach was exactly what you'd expect, with its spinach and butter and all. The German potatoes were exactly what you'd expect, with their crispy burnt bits and all. Parsley is scattered about like it's 1980. You'd think they could come up with an economical but more interesting garnish for that pound of fish they're serving. Not sure what's with the boring steamed asparagus, though. I thought it was pretty good for a steakhouse, where a lack of finesse generally leads to a dried-out piece of fish. A very good steak? Of course it was.Ī friend had salmon because he's a strange fella. That flavor just wasn't very prominent in this steak. That butter/beef fat mixture is what gives the Luger steak its punch of dry-aged flavor. Our porterhouse, while tender and lovely, was lacking that intense Luger flavor profile (dry-aged/butter). And if you do, don't complain and claim that it wasn't anything special, like a complete tool. The dry-aged porterhouse is the main event here.
#Wolfgangs somerville free#
Feel free to dip your shrimp in it, however. Instead, it serves cocktail sauce, which should not-under any circumstance-be applied to oysters. Wolfgang's doesn't serve mignonette sauce, as it should.
Served appropriately cold with the liquor intact, as much as it can be with the unfortunately-shaped Blue Points. Have a little respect for your customers. Hell I'm pretty sure I can order a porterhouse tower if I want. I'm well aware that I can order a seafood tower. Why is it that certain restaurants think that their customers are gluttons who piss away money to impress their friends or clients? The fact that I'm at an expensive restaurant doesn't mean I want to spend money like the ship is going down. "We can make a nice seafood tower for you," to which I typically respond "would you please just screw the fuck off? Thanks." Of course, if you mention oysters to your server, they'll likely kick into up-sell mode. The menu says " oysters." In the NYC area, that typically means Blue Point (Blue Point must produce an awful lot of oysters, considering how many menus they turn up on). You'll not find an exciting selection of oysters at Wolfgang's. It's good because it's salty and smoky and fatty.
It's not "Canadian bacon" (an actual thing), regardless of what the menu says or how often clueless food writers perpetuate that ridiculous falsehood. Here's the thing about that bacon: it's just bacon. The bacon is as good as it is at any of the Luger clones. We ordered a chiefly typical meal here: bacon, oysters, steak for two, creamed spinach, German potatoes. He was so darned busy opening restaurants that he forgot to grab the. Including, curiously to moi, Somerville, NJ. Wolfgang was "head waiter" at Peter Luger for years, opened up his own place on Park Ave South in Manhattan, essentially with the same exact menu as Luger, went on to open another restaurant in Tribeca, and then I blinked and he's got places all over the globe. But I will soldier on, because this is important business here.īy now we all know the story of Wolfgang's. And so, the photos here suck even more than usual. I know this because I'm obsessed with such things, and checked.
It was literally the only table in the restaurant without a light fixture over it. Unfortunately for me and you, my cohorts picked the darkest table in the place for our lunch. Nothing beats all of that natural light for sharp, brilliant, clear photos.
#Wolfgangs somerville windows#
A sunny day and a restaurant filled with windows is the ideal scenario to snap a few pics of food.
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