Wolfgang’s Saves Its Best for LastColumns Jus' Desserts
September 1, 2013
Story By: Nicole Kato | Photos by: Lawrence Tabudlo
It’s all about simplicity when it comes to the desserts at Wolfgang’s Steakhouse in Waikiki, because the chefs know the benefits of going back to basics.
“It’s the purest and simplest ingredients that make (the dish) the most tasty,” says chef Jason Zick, who has been with Wolfgang’s for the past four years.
And it’s true. The simple, classic desserts at Wolfgang’s are unlike any other. The flavors pop and the textures portray the perfect consistency and temperature.
Just like Wolfgang’s world-famous steaks, the desserts are enjoyed around the world as well.
Cheesecake ($9.95) is flown in from Brooklyn, N.Y., from Junior’s, which has made its cheesecake known and loved worldwide. The plain cheesecake served at Wolfgang’s is derived from a basic New York cheesecake recipe, but instead of being dense and filling, the cake is light and moist, which means you can indulge in as much as your heart desires.
Green Granny Smith apples fill Apple Strudel ($9.95), along with golden apple raisins. This dish is baked at 350 degrees, so it’s nice and crispy while still remaining moist in the center.
Key Lime Pie ($9.95) is made from scratch on a daily basis, and only the freshest ingredients are used.
“The recipe is very basic,” explains Zick, “and it comes out tasting really good. We use fresh-squeezed limes, and we make the crust in-house.”
Other sweet items on the menu include Creme Brulee ($9.95). This classic dish features Tahitian vanilla beans that enhance the flavor and experience of the dessert.
For all you chocolate lovers out there, Chocolate Mousse Cake ($9.95) also originates from a New York bakery.
“What makes it so amazing is the chocolate and the ingredients used to create it,” Zick says. “Only the freshest and highest-quality chocolate, creams and dairies are used. All crusts are baked in-house, too.”
Any dessert can be served a la mode, and the restaurant also serves macadamia nut, chocolate and vanilla ice cream, and raspberry and lemon sorbet. Each dessert is served with home-made “schlag,” a type of whipped cream that adds to the flavor profile of each dish.
Wolfgang’s Steakhouse has long been known for its exceptional service and food, and the same goes for its desserts — the perfect ending to any meal.
Royal Hawaiian Center
2301 Kalakaua Ave.
Sunday-Thursday, 11 a.m.-10:30 p.m.
Friday-Saturday, 11 a.m.-11:30 p.m.