A sunny day and a restaurant filled with windows is the ideal scenario to snap a few pics of food. Nothing beats all of that natural light for sharp, brilliant, clear photos.
Unfortunately for me and you, my cohorts picked the darkest table in the place for our lunch. It was literally the only table in the restaurant without a light fixture over it. I know this because I'm obsessed with such things, and checked. And so, the photos here suck even more than usual. But I will soldier on, because this is important business here.
By now we all know the story of Wolfgang's. Wolfgang was "head waiter" at Peter Luger for years, opened up his own place on Park Ave South in Manhattan, essentially with the same exact menu as Luger, went on to open another restaurant in Tribeca, and then I blinked and he's got places all over the globe. Including, curiously to moi, Somerville, NJ. He was so darned busy opening restaurants that he forgot to grab the .com domain. .net is so silly.
We ordered a chiefly typical meal here: bacon, oysters, steak for two, creamed spinach, German potatoes.
The bacon is as good as it is at any of the Luger clones. Here's the thing about that bacon: it's just bacon. It's hardly an exceptional product. It is from the belly of the hog. It's not "Canadian bacon" (an actual thing), regardless of what the menu says or how often clueless food writers perpetuate that ridiculous falsehood. It's bacon. It's good because it's salty and smoky and fatty. And I have no problem with that reality.
You'll not find an exciting selection of oysters at Wolfgang's. The menu says "oysters." In the NYC area, that typically means Blue Point (Blue Point must produce an awful lot of oysters, considering how many menus they turn up on). Of course, if you mention oysters to your server, they'll likely kick into up-sell mode. "We can make a nice seafood tower for you," to which I typically respond "would you please just screw the fuck off? Thanks."