Wolfgang’s is no stranger to the bustling New York steakhouse scene. From the lunch hour business crowd to the lively, post-work bar scene, this dining room jams in locals and tourists alike—each coming for the classic fare and precise Manhattans. The service can be gruff at times, but they have a good track record of squeezing you into a table or perch at the bar without a reservation.

Once seated, the bone-in Porterhouse, cooked rare, is the only way to go. It arrives sizzling in its own fat, perfectly seasoned. Save space for a slice of bacon—a must-order appetizer—creamed spinach and crispy German potatoes with yet more salt and fat (at this point, why not?). Just beware: while dishes are sized to share, they’re priced like Maseratis.