Wolfgangs Steakhouse in Beverly Hills is the place to go for Happy Hour- May 2014

 

Everything, food, drinks and service, is old school at Wolfgang’s Steakhouse Canon. Making their Happy Hour is so inviting the friendly regulars almost fill the bar as soon as it starts at 4:00 PM. But no matter how full, there is always room for more.  A lot of the warm and inviting atmosphere stems from the fact that Wolfgang’s has always tried to create a neighborhood atmosphere. And the neighborhood has at last gotten over the confusion between the restaurant’s original name (the owner’s first name) and the name of a local chef.

You are already happy when you walk in the door to the bar and large, clubby room, or dine outside on the patio, where you can “watch the world go by.” Most days the weather is beautiful enough for outdoor dining. Before 6 PM there is two-hour free parking right underneath the restaurant, and Wolfgang’s is walking distance from most places in Beverly Hills.

 

A smiling hostess greets you at the door. Then witty, elegant bartender, Bob, keeps everyone smiling through the late afternoon. By 7:00 PM when it ends, patrons are ready for dinner.  Here “old school” means timeless classics. Even the name on the menu reads, “Canapés on Canon.” All the generously portioned, tasty plates priced at $7 are flavorful and satisfying. The house-made potato chips are the kind that have everyone laughing and shouting, “no more for me – take them away” as the bowls are devoured.

 

We started with fresh-from-the ocean Oysters on the half shell, served with a flourish and a full wire tray of classic horseradish, sauce and seasonings to go along with them.

 

The turf and surf trio of sliders are the “hot tip.” After all the beef is the best in the world. Soft, crusty fat brioche buns hold the Maine Lobster Salad, meaty with big chunks of lobster. The Steak Sliders are New York Steak and Creamy Horseradish on an Onion roll. The Burger Sliders are prepared with fresh ground beef, cheddar Russian dressing and pickle on the brioche bun.

 

For those who prefer their canapés on toast, there is a beautiful Tuna Tartare with Ahi tuna, cucumber and ginger vinaigrette on toast, and a Steak Tartare with chopped prime tenderloin on toast. The deep fried calamari was very tasty and delicious.  The Cocktails, the alliterative “Cocktails on Canon,” are superb, and all of the standards and originals are mixed with loving care. There is special attention given to the cocktail menu, which changes regularly. All Beer, house wine, well drinks AND Specialty cocktails are $7 during Happy Hour

 

“Cocktails” sound so chic but often are overly sweet or unbalanced. Not the case here. We tried the Classic Gimlet, which turns out to be the most popular drink during Happy Hour. It is prepared with Bombay Gin and fresh lime juice – citrusy, refreshing, light because the limes are freshly squeezed. Apparently this restaurant has no problem getting the relatively scarce fruit this season.

 

We also had the Strawberry Lemonade, made with Skyy Vodka, Fresh Strawberry, Lemon, Sugar and Mint.

 

The Golden Margarita is made with Sauza Gold Tequila, Triple sec and again, fresh lime juice. Citrus also stars in Wolfgang’s Spice made with Absolut Mandrin, Jalepeno Pepper, Lemon and Orange Juice. It is also one of the more popular drinks in the house. The Park Avenue has in it Prosecco, lime juice, crème de cassis and fresh bettirs.

 

What you cannot see from the front is the large, airy back room that is perfect for large private gatherings. The middle glassed in wine room in the center of the restaurant is also a delight for smaller parties.

 

We’ve always been impressed with owner Wolfgang Zwiener, who is dedicated with making his steakhouse world class. The secret to his success is out in the open because it is not easily duplicated: decades old relationships with some of New York’s top meat wholesalers. Zwiener’s team is able to choose whole sides of beef and short loins that meet an exacting standard by the U.S. Department of Agriculture and are Prime grade. We on the west coast are not the biggest fans of the 28-day dry aging process but here we don’t care because it is perfection in dense taste and texture. The meat is transported weekly to the West Coast. Their superlative porterhouse steak is the star, but the ribeye and other cuts are equally memorable. Wolfgang’s has learned the way to serve them sizzling hot but with a deeply charred exterior.

 

Zwiener learned it all at Peter Luger Steak House in the Williamsburg section of Brooklyn as a waiter and then in management before becoming an owner. It is not coincidence that Peter Luger has been named the best steakhouse in New York City by Zagat Survey for 30 years in a row.In 2002, it was named to the James Beard Foundation‘s list of “America’s Classics.”

 

Wolfgang’s Steakhouse, 445 North Canon Drive, Beverly Hills.

 

http://www.wolfgangssteakhouse.net/beverlyhills/