Do lunch the steak-house way
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The name Wolfgang’s is synonymous in the steak-house world with a sizzling array of top-rated USDA steaks. With locations in Waikiki, Manhattan, Beverly Hills, Miami and Tokyo, the establishment continues to satisfy hearty appetites across the globe.
“When it comes to steak, all we offer is USDA Prime,” says general manager Bill Nicker-son. “When you come in for a hamburger, it’s Prime. When you order a filet, it’s Prime.”
Another thing all steaks at Wolfgang’s Steakhouse have in common is that they are aged for 28 days in the restaurant’s dry-aging room, which results in more flavorful meat. “During those 28 days, the enzymes in the meat break down the connective tissues,” explains Nickerson. “You also have concentrated marbling going on because of the evaporation from the meat, so you get a much higher percentage of fat in the steak.”
The care that goes into the eatery’s steaks is matched by the quality of its other menu items — especially favorites from the lunch menu. When visiting Wolfgang’s for a midday meal, start with Lobster Bisque ($10.95), a homemade blend of lobster stock and tomato sauce garnished with lobster meat. Then, enjoy Salad Nicoise ($19.95), which will have your mouth watering for its fresh sashimi-grade tuna. The salad also is presented with green beans, white potatoes, hard-boiled eggs, tomatoes, onions and anchovies on a bed of mixed greens, and tossed with house dressing.
For your lunch entree, be sure to try Rigatoni Bolognese ($18.95). “You don’t normally find Bolognese on steak house menus in Hawaii,” says Nickerson. The pasta dish is made with a fresh meat sauce placed on top of rigatoni, and is served with basil, and ricotta and Parmesan cheeses. “People who eat it always come back for it,” he adds.
Wolfgang’s offers daily lunch specials for $12.95, happy hour from 11 a.m. to 6:30 p.m., and a breakfast menu on the weekends.
Royal Hawaiian Center
2301 Kalakaua Ave., No. 301, Waikiki
Daily, 11 a.m.-midnight