More than just beef
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As soon as you walk into Wolfgang’s Steakhouse on the third floor of Royal Hawaiian Center in Waikiki, you know you’re in for a treat. The alluring aroma of its prime, 28-day aged beef is evident immediately.
Hungry for mouthwatering meat? Filet Mignon ($58.95) is a good way to satisfy that craving, featuring a grain-fed prime cut that’s served with a brandy peppercorn sauce.
“A lot of steakhouses today don’t serve prime cuts; they serve choice,” says Wolfgang’s Steak-house general manager Bill Nickerson. “We like to make sure that all of our meats are prime, meaning there’s a lot of emphasis on the marbling and tenderness of the beef.”
But going for the beef alone would be neglecting all of Wolfgang’s other great menu options, including Rigatoni Bolognese ($18.95). The dish showcases a slightly sweet homemade meat sauce that’s cut with a little bit of cream and topped with ricotta cheese and basil.
Wolfgang’s also has an impressive collection of salads, such as Beverley Hills Chopped Salad ($13.95) with spinach, romaine, mixed greens, peas, corn, carrots, cucumbers, hearts of palm, avocado, red and green bell peppers and feta cheese. It also can be topped with strawberries.
“Strawberries give the salad a nice, refreshing taste,” says Nickerson, noting that shrimp can be added for an additional $6.
And it seems people can’t get enough bacon these days. You can find its savory morsels on pretty much everything. Wolfgang’s is set to impress with its huge slab of Canadian Bacon ($6.95). It’s simplicity and sheer size make it the perfect appetizer for any meat-lover to whet their palate.
“It is pretty much our No. 1 selling appetizer,” Nickerson says.
“It comes off the grill sizzling, and we cut it nice and thick. It really stands out.”
Rest assured that a visit to Wolfgang’s doesn’t have to break the bank. There are many affordable options to select from here. Plus, during happy hour (from 11 a.m. to 6:30 p.m.) guests can take advantage of discounted items.
And, rumor has it, Wolfgang’s Steakhouse is contemplating the possibility of expanding with a more casual eatery in the future.
On the Side
As the head waiter at Peter Luger Steak House in New York City, Wolfgang Zwiener must have made quite an impression.
“Peter Luger was pretty much the Holy Grail of steakhouses for more than 30 years,” says Wolfgang’s Steakhouse general manager Bill Nickerson. “And when Wolfgang was going to retire, people kind of came out from the woodwork and said, ‘you should start your own restaurant.'”
Of course, Zwiener obliged and opened his first restaurant on Park Avenue about 10 years ago.
With a dedication to quality meat and attentive service, Wolfgang’s Steakhouse took off quickly. The first location was followed by three more in New York, then the restaurant expanded to Beverly Hills, Miami and Tokyo. The Waikiki location opened about five years ago and garnered great success.
“We have seen the numbers steadily increase month after month,” Nickerson says.
The establishment’s quality meats are derived from Master Purveyors, which sources its products from the Midwest.
“The meat is shipped in once a week, and then we go ahead and age it for 28 days in our aging room,” Nickerson explains.
“You have evaporation, which creates condensed marbling in the meat. And then you have the enzymes in the meat, which help break down the connective tissue. During the process, it imparts this nice, earthy flavor to the meat — it’s an exceptional product.”
Contact Christina O’Connor at firstname.lastname@example.org
Royal Hawaiian Center
2301 Kalakaua Ave.
Sunday-Thursday, 11 a.m.-10:30 p.m.
Friday-Saturday, 11 a.m.-11:30 p.m.