Newly opened famed steakhouse Wolfgang's is serving up a slice of New York – the signature order here is the mammoth porterhouse, which is dry-aged in-house for 28 days before arriving sizzling and swimming in juices and fat, meat both charred and buttery in all the right places. Other menu standouts include a thick-cut bacon appetiser (another Wolfgang signature) and all the classic US steakhouse sides like mashed potatoes, creamed spinach and lobster mac and cheese. To round out the meal, dessert offerings include New York-style cheesecake, tiramisu and warm apple strudel.
