Smith & Wollensky

Bone-In Ribeye

USDA Prime dry-aged bone-in ribeye, the signature cut, hand-seared to perfection

Dry-Aged Prime Ribeye

The centerpiece of the menu — deeply marbled, dry-aged in-house for intense beefy flavor with a properly seared crust and juicy interior

Double-Cut Sirloin

The signature cut — thick, clean-flavored, and aged to concentrate the beef's natural sweetness; a leaner alternative to the ribeye for purists

Porterhouse for Two

Massive dry-aged porterhouse steak for sharing, the table centerpiece

Thick-Cut Bacon

Comically thick slabs of applewood-smoked bacon, a beloved appetizer

Creamed Spinach

Old-school steakhouse classic done right — rich, velvety, and properly seasoned, an essential table companion

Signature Crab Cake

Jumbo lump crab cake, a seafood highlight

Cottage Fries

Thick-cut, crispy-edged potato slices — the house version of steak fries that has become a signature side in its own right

Crab Cakes

A reliable starter — generous lump crab with minimal filler, though unremarkable compared to dedicated seafood spots

Wollensky's Split Pea Soup

Famous thick and hearty split pea soup, a house classic

Sliced Tomato & Onion

A simple salad that acts as a palate cleanser — thick beefsteak tomatoes with raw onion and a light dressing, classic and functional

Bone-In New York Sirloin

USDA Prime dry-aged sirloin, a leaner alternative to the ribeye

Cheesecake

A dense, New York-style cheesecake with a buttery graham crust — competent but not the reason to come

Hash Browns

Shredded and pan-crisped into a golden cake — better than expected for a steakhouse side, with a crispy exterior and soft interior

Seafood Platter