NY steakhouse Smith & Wollensky debuts in Manila

In Metro Manila’s fast-growing dining scene, few new openings have stirred as much interest as the debut of Smith & Wollensky. The iconic New York steakhouse, known for its premium steaks, signature green-and-white interiors, and polished service, has officially opened its doors at Bonifacio Global City—marking its first foray into the Philippine market.

Founded in Manhattan in 1977, Smith & Wollensky has long been associated with steakhouse excellence. Its reputation spans generations of food lovers and has even made its way into pop culture, including a notable appearance in The Devil Wears Prada. Among its loyal fans is billionaire investor Warren Buffett, further underscoring the brand’s staying power.

Manila now joins a short list of global cities hosting the American institution, alongside London, Seoul, and soon, Tokyo. The local franchise is operated by Granville Restaurants Philippines, Inc. (GRPI), with restaurant management handled by Bayshore Pacific Restaurants, Inc. (BPRI), which also oversees three Smith & Wollensky branches in Taiwan.

“We’re not here to localize. We’re here to bring the full, authentic Western experience,” said John Hardyment, chairman of GRPI and BPRI. “If you want Filipino fusion, there are other places for that. But if you’re after true Western-style steak, this is it.”

That commitment to authenticity is reflected in every detail. Smith & Wollensky Manila sources all of its beef from a single, top-tier supplier in Washington state. The meat is flown in chilled — not frozen — then dry-aged and butchered in-house to ensure maximum flavor and quality.

According to Hardyment, the restaurant currently has around three tonnes of meat aging in its cellar, a behind-the-scenes operation that speaks volumes about its commitment to quality. “It’s all handled in-house,” he explained. “Even our competitors can’t get this beef.”

On the menu, the USDA Prime 28-Day Dry-Aged New York Strip leads the lineup, known for its rich flavor and tenderness. Other highlights include the Bone-in Rib Eye and the eye-catching American Wagyu Swinging Tomahawk, a marbled cut that makes a bold visual and culinary impression.

But it’s not just about the steak. The sides and desserts are equally indulgent, designed to elevate the overall experience. Foie gras rice, creamed spinach, whipped potatoes, and chorizo-infused sautéed mushrooms round out the savory offerings. For dessert, diners can go big with the towering Gigantic Chocolate Cake or the Baked Alaska, which adds a dramatic touch to the table.

“These are American-sized servings,” Hardyment noted. “The idea is to make the experience shareable so everyone at the table gets to taste and enjoy more of what we offer.”

Asked why now was the right time for Manila, Hardyment offered a pragmatic take. “Five years ago, it would’ve been too soon,” he said. “But the BGC dining scene has matured. It’s vibrant, sophisticated on par with cities like Singapore and Taipei. The market is ready.”

Located at The Finance Center on 26th Street corner 9th Avenue in BGC, Smith & Wollensky Manila is already drawing attention from steak enthusiasts and diners looking for a refined, world-class experience.