Regina Troy Barrios

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Smith & Wollensky

<h2>In a Nutshell</h2><a href="https://www.instagram.com/smithwollensky/" rel="noopener noreferrer" target="_blank">Smith &amp; Wollensky</a>, the iconic New York steakhouse immortalized in The Devil Wears Prada and beloved by Warren Buffett, has opened its first Philippine outpost in BGC. Expect dry-aged USDA Prime beef, American Wagyu, foie gras rice, and a dining experience that mixes cinematic flair with serious culinary pedigree.<div> </div><h2 id="isPasted">Need to Know</h2>Location: 2/F The Finance Centre, BGC, TaguigPrice Range: Premium (steaks start around ₱5,000)Dress Code: Smart casualBest For: Power lunches, legacy dining, milestone celebrationsMust-Try Dishes: USDA Prime Dry-Aged Ribeye, Foie Gras Rice, Wagyu Swinging Tomahawk, Chocolate Cake with Philippine CocoaPro Tip: Book ahead—it’s already drawing attention.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751704059654POL_6076.jpg" style="width:900px" class="fr-fic fr-dib"/>Where power lunches, billion-dollar deals, and steak legends were born | Photo: Paul del Rosario</div><h2>The Legacy Arrives</h2>Just when you thought Manila had hit peak steakhouse saturation—another dry-aged tomahawk, another slick martini lunch—along comes a name with real bite.Because this week, Smith &amp; Wollensky officially arrived.Not just another import, this is the steakhouse—where Wall Street deals were sealed, power lunches were born, and cinematic moments were plated right alongside the steaks.You’ve seen it in The Devil Wears Prada. When Miranda Priestly demands lunch, it’s a steak from Smith &amp; Wollensky. Andy Sachs delivers it—only to dump the perfectly cooked slab into a sink moments later. Warren Buffett made it his annual lunch ritual. Ruth Reichl called it <a href="https://www.nytimes.com/1997/12/24/dining/restaurants-a-steakhouse-to-end-all-arguments.html" rel="noopener noreferrer" target="_blank">“a steakhouse to end all arguments.”</a> And for nearly 50 years, it’s been woven into the mythology of New York dining culture.Now, it’s in our backyard.<div> </div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751704533487POL_6082.jpg" style="width:900px" class="fr-fic fr-dib"/>A cinematic steakhouse with Scorsese-level drama and New York polish | Photo: Paul del Rosario </div><h2>A Steakhouse With Stage Presence </h2>Let’s start with the space.The space is elegant and theatrical—all rich woods, leather banquettes, polished brass, and mood lighting worthy of a Scorsese film. Located on the second floor of The Finance Centre in BGC, the dining room is sprawling, with a sleek bar, private rooms, and a centerpiece dining area.It’s unapologetically American and unironically glamorous—a place where martinis are dry, conversations are bold, and dinner feels like a main event.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751704570230POL_6078.jpg" style="width:900px" class="fr-fic fr-dib"/>Private rooms made for power lunches and serious steak business | Photo: Paul del Rosario </div><h2>What’s on the Plate: Steak, Done Right </h2>Of course, all that polish means nothing if the steak doesn’t deliver. Luckily it does. Smith &amp; Wollensky serves USDA Prime beef, dry-aged in-house for 28 days. That extra aging time gives the meat depth, funk, and a complex mineral tang. And because the beef is flown in fresh, never frozen, you get all the nuance aging was meant to bring outThey’ve also added American Wagyu to the local lineup—sourced from Double R Ranch and Snake River Farms. Think: lush marbling, silky texture, and decadent mouthfeel.This isn’t steak-as-status-symbol. This is steak with backbone.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1752306071663POL_6153.jpg" style="width:900px" class="fr-fic fr-dib"/>Steak with soul: dry-aged, flown in fresh, and flawlessly fire-kissed. | Photo: Paul del Rosario</div><h2>What We Ate, and Why It Still Haunts Us</h2>The preview meal opened with a trio of starters, each more elegant than expected. The Angry Shrimp were sweet and plump, barely spicy despite their name, and luxuriating in lobster butter. The Crab Cakes were golden and meaty, blissfully free of filler. But the surprise hit was the Wollensky Salad—crisp romaine tossed with smoky bacon, marinated mushrooms, and potato croutons, all brought to life with a sharp Dijon vinaigrette.<div> </div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751704908780POL_6115.jpg" style="width:900px" class="fr-fic fr-dib"/>A steakhouse surprise: the sharp, smoky, standout Wollensky Salad | Photo: Paul del Rosario Then came the headliners. The USDA Prime Dry-Aged New York Strip and Ribeye arrived side by side like twin titans, anchored by a halved bone marrow meant to be scooped and smeared like butter. And then, the showstopper: the American Wagyu Swinging Tomahawk, brought in dramatically suspended midair and carved tableside. Its rendered fat dripped slowly and luxuriously into bowls of whipped mashed potatoes below. Every bite was a layered composition of char, fat, and flavor.</div><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751704956139POL_6141.jpg" style="width:900px" class="fr-fic fr-dib"/>Two steaks, one plate, and bone marrow to spread like butter | Photo: Paul del Rosario </div>The sides easily held their own. The creamed spinach—nutmeg-free and ultra rich—was just as Ruth Reichl once described. The sautéed mushrooms with chorizo added smoky depth, while the foie gras rice was creamy and decadent, made with Japanese grains and topped with a seared lobe of foie gras.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751704970260POL_6139.jpg" style="width:900px" class="fr-fic fr-dib"/>Classic sides: rich creamed spinach and whipped potatoes done right | Photo: Paul del Rosario </div>Even the steak sauce—a pink, glossy drizzle with the brightness of tomato, a snap of vinegar, and a savory undercurrent of umami—felt tailored to complement beef this good.The steaks were so rich, I couldn’t even drink the wine they came with. Not even a glass of Cabernet—which is basically steak’s soulmate—could hold its own. I had to switch to a stiff cocktail, something citrusy and sharp, just to cut through the opulence.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751705055583POL_6177.jpg" style="width:900px" class="fr-fic fr-dib"/>Even more steak—dry-aged deep, dark, and deliciously rich | Photo: Paul del Rosario </div><h2>Why the Local Twists Work</h2>Smith &amp; Wollensky isn’t a rice-serving steakhouse in New York—but in Manila, they made an exception. “We know Filipinos love their rice,” says Chef Cale Jackson, Culinary Director for Asia. “So we created three exclusive rice dishes for this location.”There’s the Bone Marrow Rice, inspired by Cajun dirty rice, richly spiced and crowned with a scoop of roasted marrow. The Spanish Rice leans into chorizo, its depth of flavor evoking the comfort of slow-cooked family gatherings and Sunday feasts. And the Foie Gras Rice—made with Japanese grains and topped with a seared lobe of foie—is glossy, decadent, and indulgent in the best way.But the localizations don’t stop there. The Sizzling Wagyu Beef Tongue Sisig takes a Filipino staple and elevates it with stir-fried wagyu tongue, bits of dry-aged beef, a glossy umami glaze, crispy shiitake, and a sous vide egg. Even the Signature Chocolate Cake—a towering slab of dark indulgence—now uses 100% Philippine cocoa, marking the first time the recipe has been localized in the brand’s 47-year history.<blockquote><div>It’s a respectful remix: the classic Smith &amp; Wollensky experience, reimagined with a distinctly Filipino palate in mind. </div></blockquote><div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751705089004POL_6184.jpg" style="width:900px" class="fr-fic fr-dib"/>A towering slice of chocolate cake, now made with local cacao | Photo: Paul del Rosario </div><h2>Style and Substance</h2>Even the style is thoughtfully composed. Rajo Laurel designed the uniforms, adding a refined, fashion-forward polish to the service experience. The chandeliers and wall art were created by Jed Yabut, whose craftsmanship brings warmth and character to the space. And for the opening night, Grammy-nominated jazz pianist Bobby West set the tone with live music that made the evening feel less like a meal and more like a performance.It wasn’t just dinner. It was an experience.<div><img src="https://od2-image-api.abs-cbn.com/prod/editorImage/1751705183647Smith &amp; Wollensky is Now in the Philippines July 2 2025 Grammy Nominated Jazz Pianist Bobby West 2.jpg" style="width:900px" class="fr-fic fr-dib"/>Wine, whisky, and live jazz make this more than a meal, it’s an experience | Photo: Smith &amp; Wollensky </div><h2 id="isPasted">The Takeaway</h2>Manila isn’t short on steakhouses, but few come with this much history, theatricality, and technical confidence. Smith &amp; Wollensky doesn’t just bring USDA Prime beef and dry-aging know-how. It brings a story: of Wall Street deals, cinematic cameos, and culinary legacy.But what makes the Manila branch matter isn’t just its pedigree. It’s the way it blends reverence for the original with thoughtful local touches: foie gras rice, wagyu sisig, a chocolate cake made with Philippine cocoa. It’s the kind of balance that feels earned, not forced.It’s a welcome addition to the steakhouse scene—bold, pedigreed, and delicious. But here’s the truth: no amount of mythology can make a steak memorable. That takes flavor, fire, and a little bit of soul.Luckily, there’s plenty of that here too.<div> </div><div>Find Smith &amp; Wollensky on the 2nd floor of The Finance Centre, 26th Street corner 9th Avenue, BGC, Taguig, and follow them on Instagram <a href="http://So when I was invited for a preview ahead of the Manila opening on July 9, I arrived fully steeped in the myth" rel="noopener noreferrer" target="_blank">at @smithwollenskyph</a>.</div>

A legendary New York steakhouse with cinematic clout and culinary pedigree, Smith &amp; Wollensky lands in Manila—bringing with it dry-aged drama, American Wagyu, foie gras rice, and a taste of true steakhouse legacy.

A legendary New York steakhouse with cinematic clout and culinary pedigree, Smith & Wollensky lands in Manila—bringing with it dry-aged drama, American Wagyu, foie gras rice, and a taste of true steakhouse legacy.

The Steakhouse From "The Devil Wears Prada" Is Now In Manila

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The Steakhouse From "The Devil Wears Prada" Is Now In Manila

Troy Barrios

Published July 05, 2025 04:58 PM PHT

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Updated July 14, 2025 04:05 PM PHT

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