Est. 1977

We work tirelessly with the family-feeder farms of Iowa to produce USDA Prime beef for the Smith & Wollensky restaurants across America.
"Our steaks are hand butchered and dry aged on site, 100% essential to ensure the very best quality" - Matt King, Head Chef
The steak is at the heart of everything we do, and at Smith & Wollensky our chefs work obsessively to make it the best steak of your life.
We're not afraid to fail, it's how we achieve what we do as a team and we have a good time doing it. We like to call this 'swagger'.

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