Inside Smith & Wollensky’s Wine & Wagyu Steakhouse Experience
By Mallory Ambrose | January 15, 2026
An unrivaled steak-eating experience awaits
For five spectacular years, Smith & Wollensky has been raising the bar on steakhouse indulgence with its signature American Wine & Wagyu experience, and 2025 marks the latest chapter in the tradition. Once again, guests are invited to elevate their dinner with a carefully curated pairing of world‑class American wines and luxurious Wagyu beef, with a new option for Japanese Wagyu for those seeking the ultimate level of indulgence.
The Perfect Pairing: Iconic American Wines + Snake River Farms Wagyu
At the heart of the experience is the striking synergy between bold, elegant American wines and Wagyu beef, a pairing designed to amplify the richness, texture, and complexity of both. The wines, selected under the guidance of National Beverage Director Christian Gianaris, draw primarily from California’s top vineyards, delivering depth, sophistication, and nuance that complement Wagyu’s signature marbling and mouthfeel.
Guests may enjoy offerings such as a glass of 2021–2022 Stag’s Leap Artemis Cabernet Sauvignon or the 2020 Silver Oak Cabernet Sauvignon, each vintage selected for its ability to stand up to, and elevate, the richness of Wagyu.
What truly sets the program apart, however, is the opportunity to explore highly allocated, cellar-worthy wines by the glass, selections that are rarely, if ever, offered BTG in traditional steakhouse settings. This year’s lineup opens the door for guests to experience iconic labels typically reserved for full-bottle purchases, making elite American wines more approachable without sacrificing prestige.
For guests eager to taste the pinnacle of American winemaking without committing to a full bottle, Smith & Wollensky has also introduced 3-ounce pours of its most sought-after selections. This format allows diners to experience legendary wines, including cult favorites such as Insignia or Hundred Acre, wines many may admire but never have the opportunity to purchase outright. It’s an intentional nod to discovery, accessibility, and education, all while preserving the sense of luxury that defines the program.
This pairing isn’t just about wine and meat on the same plate, it’s a thoughtful orchestration of flavor, texture, and culinary intent, designed to transform dinner into a memorable, immersive experience that speaks to craftsmanship and indulgence.
Wagyu Reimagined: From American Heritage to Japanese Excellence
The steakhouse shines with its lineup of Wagyu offerings. Guests can select from a variety of cuts, each prepared and presented with attention to detail and reverence for the meat’s heritage. Among the spotlight selections:
- A 9 oz. Wagyu Filet Mignon (black grade) with parsnip purée, broccolini, and red‑wine demi‑glace.
- A 14 oz. Wagyu NY Strip (gold grade) served with wilted spinach and crispy fried shallots.
- A 16 oz. Wagyu Ribeye (black grade), featuring bone‑marrow bordelaise and blistered tomato, a cut built for wine’s depth.
- For those seeking something truly extravagant, a 44 oz. Swinging Tomahawk Rib Eye, carved tableside with confit herbed potatoes, designed to be shared and savored.
To commemorate the opening of Smith & Wollensky, Tokyo in 2026, the restaurant is proud to introduce the very best Japanese Wagyu Sirloin this season. Heralding from Kagoshima, renowned for its traditional cultivation methods, exceptional breeding conditions, and the stress-free upbringing of cattle, these Wagyu benefit from meticulous farming techniques, careful handling, and a specialized diet suited to the southern climate. This exquisite A5-grade Wagyu, the highest possible quality, embodies Japan’s dedication to precision, purity, and perfection.
Whether diners select classic American Wagyu from Snake River Farms or indulge in the newly introduced Japanese Wagyu, the experience offers a layered tasting journey that honors both tradition and innovation.
What Guests Can Expect — And Why It’s Worth Booking
Guests can expect an elevated dinner where every detail is tuned for impact. The experience also invites exploration, offering rare wines by the glass and 3-ounce pours of top-tier labels, encouraging guests to taste beyond the usual BTG comfort zone. From the moment you sit down, you’re immersed in a program built around excellence — from wine glass to butcher‑cut steak.
The meal may begin with a refined glass of Napa Cab, followed by successive pairings that grow in richness alongside the progression of Wagyu cuts. Whether you opt for the delicate filet mignon, share a tomahawk ribeye, or savor the exquisite Kagoshima A5 Wagyu, the experience promises contrast, depth, and indulgence.
Final Thoughts
The return of the Wine & Wagyu program for its fifth year underscores that there’s still powerful demand for elevated steakhouse experiences, especially when they’re framed with quality storytelling, expert wine curation, and stellar ingredients. For hospitality leaders and beverage professionals, it’s a masterclass in how to marry beverage, food, and atmosphere into a compelling experience that honors tradition while driving modern relevance.
