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Wolfgang’s Steakhouse

Step Up to the Plate

June 10, 2018

Story By: Elima Pangorang | Photos by: ANTHONY CONSILLIO

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: SEAFOOD PASTA ($24.95)

Royal Hawaiian Center offers a plethora of exciting destinations that can easily occupy your day. Also within the confines of this charming, open-aired mall sits a grand selection of restaurants to fill up at before, during or after your day’s activities.

Wolfgang’s Steakhouse is a surefire place to pull up a chair and dig into delicious bites without breaking the bank. Not only does its menu satisfy appetites, but Wolfgang’s friendly staff also presents superb customer service from the moment you step into the establishment.

The eatery’s lunch menu offers midday specials that fill any surf or turf craving you may have. And if you are in need of a little more fuel, opt to taste the best of both worlds, as the specials are quite affordable. So go ahead and indulge in a hefty loco moco, crisp mahi mahi fish and chips, or have your mahi mahi in a burger, each priced at less than $15.

Patrons also can up the ante with the popular Lobster Roll, or New York Sirloin Steak Sandwich, and other selections for less than $30 each. Something new to the lunch special menu is Seafood Pasta ($24.95), a dish jam-packed with flavor that is sure to please any seafood lover.

General manager Bill Nick-erson further invites guests to try the exquisite Go Big or Go Home Father’s Day Special come June 17. For $65.95, the Man of the House can sink his teeth into luscious, juicy ribeye steak followed by a savory glass of cabernet wine. It is rightfully accompanied by the restaurant’s smooth creamed spinach and mashed potatoes.

ISLAND FISH

Generous chunks of locally caught opakapaka wade in a sea of linguine and are cooked to tender perfection.

‘CLAWS’ UP

The pasta is topped with a shell-less lobster claw, making it a “pinch” for diners to enjoy.

HAPPY AS A CLAM

Manila clams provide a juicy addition to the array of ingredients as you slurp them out of their shell.

SHRIMP SENSATION

No dish can truly claim its “seafood” title without pieces of this beloved critter of the ocean, and this pasta certainly has a school of them!

THE SECRET IS IN THE SAUCE

This seafood pasta comes with a spicy marinara sauce that kitchen manager and chef Jame Saavedra says is made with homemade tomato sauce, white wine, garlic, oregano and chili flakes. General manager Bill Nickerson adds that a nice glass of Zinfandel pairs well with it, as it “stands up to spicy food” best.

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