Whether it’s the smell of the locale’s perfectly marinated and sizzling Porterhouse, the intimate ambience of its Brazilian cherry wood floors and alabaster chandeliers, or the welcoming demeanor of the General Manager, those who dine at Wolfgang’s Steakhouse know it will be an unforgettable experience from the very beginning. So what do you order when you visit this mouthwatering must-try? With appetizers like Canadian bacon and ahi tuna tartare, an entrée list that includes filet mignon and grilled Chilean seabass, sides of German or mashed potatoes and creamed spinach, and a crème brûlée that promises to change your life, the answer is: everything. But the real star of the show is its Porterhouse steak. Dry-aged onsite for an average of 28 days in the restaurant’s very own aging box, this delectable dish is cooked in a 1,600-degree broiler and served sizzling. Pair it with a glass of Chateau St. Jean’s 2012 Cabernet Sauvignon, and believe us when we say you’re in paradise.