Flavor ‘Meats’ QualityColumns Who's Counting?
March 16, 2014
Story By: Jaimie Kim Farinas |
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,” says general manager Bill Nickerson. “Shared plates are encouraged.”
Popular on its menu of enticing eats is the restaurant’s Signature Porterhouse Steak (price starts at $104.95 for the 32-ounce Porterhouse for Two). Wolfgang’s only uses USDA prime black angus beef, which is dry aged in-house for 28 days. It is then cut to order into its signature porterhouse steak, which features a thick-cut sirloin and filet with the T-bone. After, it is broiled in the restaurant’s custom broiler, which heats up to 1,600 degrees. Eve ry bite meets a caramelized crust that gives way to tender meat.
Also popular is Lobster Mac ‘n Cheese ($15.95), with five varieties of cheese: Gruyere, Fontina, White Vermont Cheddar, Parmesan and Mozzarella. It is combined with heavy cream, wine, butter and fresh Maine lobster meat. The result is a rich and delicious concoction.
Just don’t forget to save room for dessert. Wolfgang’s flies in Junior’s New York Cheesecake ($9.95) weekly direct from the Big Apple. Each slice is served with the restaurant’s “schlag” — a homemade German-style whipped cream.
For those looking for some daytime indulgence, Wolfgang’s also serves lunch and a weekend brunch menu on Saturdays and Sundays. It also extended its $7 happy hour from 11 a.m. to 6:30 p.m.
In time for upcoming Easter festivities, Wolfgang’s is already accepting reservations for its Easter brunch and dinner service. And for those who would like to pay tribute to the administrators in their lives, the restaurant will celebrate Administrative Professionals Week from April 21 to 25.
Royal Hawaiian Center
2301 Kalakaua Ave.
Sunday-Thursday, 11 a.m.-10:30 p.m. (last seating at 10:30 p.m.)
Friday-Saturday, 11 a.m.-11:30 p.m. (last seating at 11:30 p.m.)