Wolfgang’s Steakhouse

4 Park Ave. New York, NY 10016 (212) 889-3369 • http://wolfgangssteakhouse.net/parkave/

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Just when you think you’ve been to every steakhouse in the city you learn that there are more. Like Wolfgang’s. And apparently there are four of them! In Manhattan alone! Who knew? Okay, just me? Well, did you also know that the founder was a former waiter for many years at Peter Luger? Oh… You knew that too. Okay then. Apparently I need to get out more.

Well, for those of you not in the know, Wolfgang is an entire chain of steakhouses, not just in New York State. That said, I have only been to the one on Park Avenue and if that location is indicative of the entire franchise, I have to say, he learned well from Peter.

The first thing he learned, obviously from someone else, is that décor adds to the experience. And while it might’ve been more of a happy accident, the ceilings are absolutely stunning (pictured). My best guess is that it was an old subway station entrance/exit, judging from the tile work.

Servers are your usual steakhouse suspects, career lifers who come on strong and confident but yet somehow manage to come off likeable at the same time. Not sure about the Somm, however, didn’t need him because I managed to find the diamond in the pricey rough on the wine list, the Turley Fredrick’s 2013 Zinfandel. It’s a keeper. And it’s maybe one of a dozen reds under a C note.

Kicking off the food stuffs, I gotta say that the bread was a bit of a miss and certainly not worth filling up on. There will be plenty of other things worthy of that. For example, the bacon, which is so massive and so fatty that one slice is easily enough for two people, if not three. Otherwise it’s a little much on top of chasing it with a steak. On the lighter side, but still quite good are both the shrimp cocktail and the oysters.

For steak, I went with the rib eye, and it was perfection. Cooked spot on medium rare and bursting with salty, butteriness. Whereas the filet mignon tasted like it was stolen from an airplane tray. First Class mind you, but from airplane tray nonetheless.

For sides, all of them were solid. From the creamed spinach and potatoes to the asparagus and onion rings. None of them epic, but all very nice supporting roles.

Sadly, we pressed our luck at the end though, going with a Key Lame Pie. Typo intended. Serves me right for getting greedy with the gluttony.

3 teeth

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Bonfire

Minneapolis/St. Paul Airport • 4300 Glumack Dr. Saint Paul, MN 55111 • (612) 726-5360 • http://bonfirewoodfirecooking.com/blog/location/msp-airport/

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I have eaten here a ton over the years due to a plethora of business trips that invariably had me loitering about the Minneapolis airport in search of something to stave off any hunger pangs that might occur mid-flight, causing me to have to buy one of those boxed “meals” that taste only marginally better than some of the luggage on board.

Now it might surprise you to know that the Minneapolis airport actually has a few good dining options amidst the food court riffraff, and right at the top of those options I would put Axel’s Bonfire. Well, I would’ve put them at the top until I just went back recently and they seem to have lost a step… not to mention a knife. But even having lost a knife, for airport nutrients Bonfire is on fire with their excellent chicken tortilla soup and their blackened walleye salad (pictured). The salad used to be served with a wonderful, fresh baked roll, which they seem to have replaced with boring old sliced baguette.

As for dessert, I’ve never actually had it there. I always head over to the DQ in the C terminal and grab a Blizzard. After all, I am human.

3 teeth

Northpoint

Mitchell International Airport 5300 S Howell Ave. Milwaukee, WI 53207 • (414) 747-5300 • northpointcustard.com

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My god was this bad. And I mean really, really bad. Not one thing was good. Not the burger, the shake or even onion rings. The only thing that was just okay were the cheese curds, but even those leave you feeling gross.

I honestly would’ve preferred to eat the food on the plane, that’s how bad it was.

The shake was too icy. The meat was over-cooked, dry and flavorless. The ingredients tasted like GMO’s. And their ketchup is Hunt’s, which should tell you something right there- even their condiments sucked.

Just so atrociously, all-out bad. Did I say it was bad yet? Oh, I did? Sorry for beating a dead horse, but I’m only doing that because it was BAD.

So, again, in summation… it was B-A-D.

1 tooth