Est. 1977

Through our partnership with our family-owned ranches in the Pacific Northwest, we are committed to sustainable farming practices which produce the highest quality steaks.
"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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