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.
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.
To continue 40 years of integrity and dedication to top quality, Smith & Wollensky Taipei will incorporate a proprietary dry-aging butcher room to delivery USDA Prime-certified beef imported from trusted family farms, serving guests the classic American steak its become known for around the world.
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 & Sollensky New York City. The Auction is in its 18yh year and has raised over $25 million.