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Step Up to the Plate

Wolfgang’s Steakhouse

By Dining Out Team Photos By Leah Friel
February 24, 2013

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: LOBSTER MACARONI AND CHEESE ($15.95, DINNER; AVAILABLE AS A SIDE WITH THE PURCHASE OF AN ENTREE, LUNCH)

Renowned for its superb steaks Wolfgang’s Steakhouse by Wolfgang Zwiener is top-of-the-line in the eyes of any carnivore. However, this avant-garde dining establishment on the third level of Waikiki’s Royal Hawaiian Center in Building C has a lot more to offer its guests than tender morsels of meat, which are always butchered to order.

Take the restaurant’s Lobster Macaroni and Cheese, for example. Available for lunch and dinner, this most-coveted side dish is not your ordinary mac and cheese. In fact, its intense ooey-gooey goodness features everything your heart desires, such as five cheeses and savory lobster meat. Lobster Macaroni and Cheese offers a blend of flavors so divine, it’s habit-forming.

Butcher Jon Fadli says this is one of the restaurant’s most popular side dishes, and prepares numerous orders to feed eagerly awaiting customers.

“I would recommend this dish to everyone! Each cheese plays its own role in the dish,” he says. “Gruyere has a sharpness to it, Fontina is creamy, White Vermont Cheddar is the most mild of all the cheeses and the Parmesan brings a bit of saltiness to the dish. None is overpowering, though. I think we found the perfect balance.”

What about the mozzarella, you may ask? Well, the mozzarella cheese is browned in a broiler and brought to a crisp smothering the Lobster Macaroni and Cheese. And it’s that extra crispy texture of the cheese that is a match made in heaven when paired with the creaminess of the rest of the dish.

Cheddar and Parmesan cheeses are mixed together with a cream base to create a cheesy concoction, which is then intertwined with equal parts white wine and butter, and blended well with the macaroni.

The base of the dish is, of course, macaroni, which is prepared al dente, perfect for soaking up all the flavors.

Wolfgang’s Steakhouse doesn’t skimp on the lobster meat. Fadli says lobster claw meat is cut up into bite-sized pieces to guarantee a luscious piece of lobster with every bite.

“We bring in fresh lobster from Maine every day,” he says. Maine lobster thrives in cold water and has a lot of meat to it. Maine lobster is also very sweet in flavor. We mix (lobster) into the macaroni, and the dish is complete.”

Wolfgang’s Steakhouse

Royal Hawaiian Center
2301 Kalakaua Ave.
922-3600
Sunday-Thursday, 11 a.m.-10:30 p.m.
Friday-Saturday, 11 a.m.-11:30 p.m.