New Year's Eve dining guide
Picks by Jessica-Gelt
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New York restaurateur Wolfgang Zwiener has brought a version of his elaborately decorated Park Avenue steakhouse to Beverly Hills and opened it up near Wolfgang Puck's steakhouse Cut. Zwiener learned the trade as a head waiter for Peter Luger and went on to open two successful New York City restaurants. He prides himself on personally selecting all of his meat (mostly from the Midwest and New York) and his specialty is a porterhouse steak for two (or four, or even more if necessary). Jumbo shrimp cocktail, crab cakes, lobster and even sushi are also available on the extensive menu.
Picks by Jessica-Gelt
Picks by Jessica-Gelt
This place is way over-the-top, run by condescending managers. The waiters took to you like you never ate food before. Everything I wanted didn't seem quite good enough for the waiter. It's also strange to see people in white v-neck t-shirts and jeans, some with the lower underwear out look,...
I brought my spouse and her sister for a fine dining experience,what a deception!After spending $ 300 for a nice bottle of wine I was expecting the perfect steak to match it! Totally burned twice , I am not a complainer but I wanted to speak to the Manager on...
-Over priced! $300 for 2 persons, no wine, for food and 2 cocktails each -Steak was good although it tasted nutty, yeah nutty like some sort of nut oil added or foie gras or something and quality of the steak was a little sour but hey for about $120 with...
My Mom and I just ate at Wolfgang's for the first time. We eat out every week at all the best places...and we were surprised to find Wolfgang's a MUST GO EAT AT. Service was GREAT....food even better....wine list wonderful. I would prefer it to Mastro's, Cut and/or any other...
Too much noise to enjoy a good steak, poor service, overrated sides, rushed to finish, and then $7 for valet parking , returning car with both front seats in low rider, totally altered settings and with an attitude. spend your money at Mastro's, Cut or Ruth Chris'. Not like it's...
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