The names Smith and Wollensky were randomly selected from a New York City phone book late at night. The first page turned to? Smith! Next? Wollensky! And a legendary steakhouse was born in 1977 on the corner of Third Avenue and 49th Street.
Our servers are the heart of the Smith & Wollensky dining experience. We are proud to have a team of longstanding professionals and recognize their dedication on their jackets: a star on the pocket denotes five years of service; a slash on the sleeve is one.
Smith & Wollensky prides itself on the quality of its steaks: USDA Prime grade beef is dry-aged and hand-butchered in-house to ensure unparalleled quality, tender texture, and outstanding flavor. This method is the most time-consuming and expensive way to age beef, yet the results are superlative. Our dry aging box is kept at a constant 36 degrees Fahrenheit. The process cures steaks slowly over a period of about four weeks. At any given time, we are aging 7-12 tons of beef.
Each year, the “Oracle of Omaha” Warren Buffett lunches with winning bidders of a charity luncheon auction to benefit the Glide Foundation in San Francisco. The winning bidder brings seven guests to dine with the legendary investor at Smith & Wollensky New York City. The Auction is in its 16th year and has raised over $25 million. Bidding for the next year’s lunch takes place in the first week of June; for more information on the Glide Foundation and the luncheon, please visit www.glide.org.
