Howdy, I'm Willy, also known as Wild Willy, but that's a different story! Here's a little bit about me and how I came to Belfast. I'm originally from Georgia, where my childhood sweetheart still lives, ah, Jolene, thats why Georgia is always on my mind. Anyway I came came to Belfast about 2 years ago after my good friend John the Rev. recommended I open a little steakhouse. And so I did, with the wildest menu. With 24 oz T-Bones to seafood chowder, you'll not see anything like it.
Having travelled near and far, to try and find the best meat to bring to Belfast, turns out I was looking in all the wrong places, the best meat I could find was right here in Northern Ireland. So why don't you loosen your belt buckle and prepare for a feed, and if you think your fit enough why dont you try my very own 24oz T-Bone, and get your picture on my Wall of Fame!
We have 2 functions rooms available for private hire.
The only Stockists of Fruli Beer in Northern Ireland.
Fruli is a 30% Strawberry Beer and tastes fantastic.
Cuisine: Chargrilled
Serving: Dinner
Average main course (steak) price: £13.95
Payment options: cash, all major credit cards (don't accept Amex or Diners)
Year opened: 2007
Working hours: 4-10 p.m. Mon-Sat, All day Friday, 1-8 p.m. Sunday
Dress code: Smart Casual
Restaurant size: 120 seats
Corporate dining: yes, group sizes up to 120 +
Private parties: Private rooms are available
Kids menu: Yes
Parking: On street parking
Steak House Awards: Finalists in the Newcomer Category of Fate Magazine Awards
Location: Beside the Ulster Hall
Contacts: 34-36 Bedford Street, Belfast, BT2 7FF, Northern Ireland. Phone number for reservations: 028 903 192 81.
Reservations online:
click hereE-mail address: info@wildwillys-steakhouse.com
Website address: www.wildwillys-steakhouse.com Add New Steakhouse HereBest steakhouses, best steaks and all information you need. Choose good steak, good wine and good steak restaurant next time you will dine. If you wish to know all these interesting things about steaks, please sign up for our newsletter now.