Wolfgang's Steakhouse by Wolfgang Zwiener

In Short
Deceptively conservative from the outside, this posh Bev Hills spot treats patrons to a traditional steakhouse scene: White linen tables, sturdy wood furnishings, an ornate, arched ceiling, and a beautiful 26-foot mahogany bar. The third in Wolfgang Zwiener's mini-chain and his first in Los Angeles, the restaurant relies on classic starters such as lobster cocktails, crabcakes and beefsteak tomato-and-onion salads. Entrees, too, are steakhouse standards: Dry-aged porterhouse for two, three or four; bone-in New York sirloin, lamb chops and filet mignon. Rounding out the menu are Wolfgang burgers piled high with cheese and bacon, a selection of fish, and sides including cottage fries, creamed spinach and sauteed mushrooms. For dessert, diners dive into apple strudel, cheesecake and hot fudge sundaes, all available with dollops of homemade ''schlag'' (whipped cream).