Wolfgang’s Steakhouse
A Waiter Works His Way to the Top
For Wolfgang Zwiener, his love affair with food is a committed one. Transforming and ever-growing, it stands strong, evolving and perpetuating with the times. Now a full-time New Yorker and legendary owner of Wolfgang’s Steakhouse, Zwiener, a German native, arrived in the Big Apple in 1960 — with possessions in hand and a completed three-year…
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Even steak gets better with age
Why complicate things? Food doesn’t have to be complex to be delicious, especially when it consists of fine ingredients. Such is the sentiment of restaurateur Wolfgang Zwiener. His steakhouses from Manhattan to Tokyo pay tribute to the simple things in life — salt, pepper, olive oil, some butter, fresh vegetables and proteins — coming together…
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Avocado Aficionado
Cravings. This thing called cravings seems to have taken over my life. I eat in hope of feeling satisfied. My tummy is content for a minute, and then sooner or later, another craving strikes — and it strikes hard! Oh, the agony! One day this week, I consumed a banana, Pop Tarts (strawberry-flavored with sprinkles,…
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Wolfgang’s Steakhouse
A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: WOLFGANG’S EGGS BENEDICT ($13.95) Since 2009, Wolfgang’s Steakhouse has made its presence known in Waikiki, as internationally-known restaurateur Wolfgang Zwiener sets high standards for the establishment, in regards to cuisine, customer service and, of course, the overall dining experience. Kamaaina and visitors alike have created lasting memories…
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More than just beef
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…
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Wolfgang’s Steakhouse
Since 2009, Wolfgang’s Steakhouse, the brainchild of owner Wolfgang Zwiener, has been wining and dining Oahu patrons and pleasing palates to the tropical tune of delicious. And although known for its succulent and juicy steaks, specifically the superior cuts of prime USDA Black Angus that it entices customers with, Wolfgang’s also offers a myriad of…
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Let Them Eat Crab Cakes
If you must know one thing about me, it’s that I’m obsessed with cake. Literally. My obsession is on the verge of becoming a problem. If I correctly recall, it’s been about five weeks of cake mania. Cupcakes rock my world and pound cake is amazing. And ice cream cake? Well, ice cream cake not…
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Flavor ‘Meats’ Quality
Everything I like about food can be found in a steakhouse: prime meats, mouthwatering sides, indulgent desserts, etc. I mean really, the list goes on and on. At Wolfgang’s Steak-house, all this and more await those who walk through its doors into a low-key, relaxing atmosphere. “Although we’re a New York steakhouse, we’re not stuffy,”…
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A Season Full of Savory Steaks
In the middle of paradise amid billowing palm trees and exquisite views of Waikiki, you’ll stumble upon a piece of the “Big Apple” at Wolfgang’s Steakhouse on the third level of Royal Hawaiian Center in Building C. Famous for its premier dry-aged steaks, this chic restaurant opened its doors in 2009, following in the path…
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Wolfgang’s Beguiles the Inner Carnivore
So, I have a confession to make. I don’t normally eat meat, but during a recent visit to Wolfgang’s Steakhouse in Waikiki, I just couldn’t resist. First off, the restaurant’s No. 1 appetizer, the Sizzling Canadian Bacon, extra thick, by the slice ($4.95) was simply amazing. Cut a quarter-inch thick, it’s cooked at 1,600 degrees…
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