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Smith & Wollensky Restaurant Group Brings Summer Flavors to Menu

Smith & Wollensky Restaurant Group Brings Summer Flavors to Menu

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BOSTON, Mass. (June 25, 2013)—Enjoy all the flavors of the season at Smith & Wollensky Restaurant Group’s (SWRG) nine iconic locations with the new summer menu  offerings. The features include exclusive appetizers, signature dishes and cool cocktails that couple summertime fun with seasonal flare.

A bold and robust new featured item is the Spice Rubbed Long Bone Rib Eye Steak—dry aged for 28 days to achieve the perfect tenderization and intense flavor profile. The unique 32 oz. cut steak is charbroiled and glazed with bone marrow butter. The marrow is roasted and blended with melted Plugrá butter and seasoned with harissa and spices for an additional burst of flavorful richness.

“The spice rub for the new rib eye preparation was inspired by a culinary experience I had years ago when working with a chef and colleague from South Africa,” said Matt King, national director of culinary development for the Smith & Wollensky Restaurant Group. “I often recall the powerful flavor combination of a regional farmer’s sausage with a spice blend of coriander, clove and allspice. I utilized a similar spice combination to create a dry rub that would perfectly complement the intensely rich flavor of our USDA Prime dry aged beef.”

A sampling of the new summer appetizers includes Stuffed Jumbo Shrimp with Crab Meat, Steak Tartare and Heirloom Tomato Carpaccio with Burrata, which are complemented with cool drinks, such as the Hot Summer Breeze—a frozen cocktail with Absolut, Fireball Cinnamon Whiskey, pineapple and pomegranate.

New entrée creations include a Filet Rossini served with seared foie gras and Madeira demi glace, and the Beef Tenderloin Trio with three delectable taste-tempting preparations— Madeira demi glace, gorgonzola crusted and Cajun seasoned. New seafood offerings include Oven Roasted Salmon with crisp pancetta and sweet pea puree, Coriander Seared Tuna with jalapeno-lime sauce and pickled radishes, and Craft Beer Battered Fish and Chips. The surf and turf selections are Filet & Lobster Tail or Filet & Stuffed Jumbo Shrimp.

Whether craving the experience of the cool ambiance of the dining areas or the sun-soaked atmosphere of the incredible outdoor spaces, guests will want to indulge with new taste combinations and signature dishes of the artistic and inspired menu. To learn more about the summer features or to make a reservation, visit

About Smith & Wollensky Restaurant Group

Since its establishment in 1977 as America’s premier fine dining steakhouse, Smith & Wollensky has been committed to delivering unparalleled hospitality and the best USDA Prime steaks, dry-aged for tenderness and flavor and hand cut on-premise daily.

Smith & Wollensky Restaurant Group is headquartered in Boston, Mass., and owns and operates nine iconic Smith & Wollensky locations in Miami Beach; Chicago; Las Vegas; Washington, D.C.; Philadelphia; Columbus, Ohio; Houston; and two restaurants in Boston. The acclaimed wine list, rich ambiance and exceptional service are designed to provide guests with a truly memorable steakhouse experience. Smith & Wollensky has received numerous local and national awards, including the “Grand Award of Excellence” from WINE SPECTATOR® and the “Award of Excellence” from Distinguished Restaurants of North America. Follow Smith & Wollensky on Twitter at

 Editor Note: The classic Smith & Wollensky menu is complemented by the new summer offerings at all locations except New York City, which is owned by a separate restaurant group.