Wolfgang’s Steakhouse has built a reputation in Manila for its swoon-worthy steaks and, well, TikTok-trending “bill reveal” user-generated content but the New York steakhouse is bringing a welcome addition to its latest outpost at City of Dreams Manila: a new location-exclusive grilled menu.

The interiors of the fourth (32nd location worldwide), 350-square-meter Wolfgang’s Steakhouse still boasts an intimate atmosphere with dark wooden interiors, a granite table top, a whisky lounge, and a wine cellar that evokes an Old World charm.

Wolfgang’s Steakhouse whisky lounge
Wolfgang’s Steakhouse whisky lounge

But it’s the new menu items that make this branch a cut above the rest. From the barbecue short ribs and dry-aged brisket pastrami to the beef tartar and lemon caper chicken, and even the baby back ribs and tomahawk steak, the menu perhaps plays it safe but the grilling tweaks make these notably shine nonetheless for the brunch or late-night customer.

These carnivore favorites never get old, after all. And, this Stone Age cooking technique is key to unlocking the full flavors of ingredients while keeping the dishes relatively healthy. “Grills maintain and accentuate food flavor as well as offer a variety of healthier preparation options by making it unnecessary to add extra fats and oils,” says Ambrose Whyms, chef and vice president of operations at Florida-based restaurant chain Miami Grill.

Roast chicken a’ la Brasa
Roast chicken a’ la Brasa
US pork baby back ribs glazed with Wolfgang’s Steakhouse BBQ sauce
Grilled barbecue baby back ribs

Another benefit is that the grill “allows for speedy production of multiple types of meats and vegetables,” shares Mehdi Zarhloul, owner of Las Vegas–based Crazy Pita in the same QSR magazine article. “It is spacious, evenly heated, and easily accessible. It allows for consistent quality control.”

This was also evident during the packed media event on May 16 where servers swiftly brought out perfectly cooked plates of the lomo saltado, grilled barbecue short ribs, and the USDA prime dry-aged porterhouse steak in a timely fashion.

Though not part of the grilled concept, the new salad options—classic wedge and burrata—offset the heavy meat moments with a welcome complementary change in mouthfeel.

Burrata cheese, tomato, roasted capsicums and portobello mushrooms
Burrata salad

That said, Wolfgang’s Steakhouse still has plenty of sizzling surprises up its sleeve with the imminent arrival of two new locations, including one in the pulsating tourist island of Boracay.

Steaks by one of the world’s best beaches? Now that’s a real showstopper.