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Wolfgang’s Steakhouse

Digest Step Up to the Plate

June 14, 2015

Story By: Abby Sadoy | Photos by: Lawrence Tabudlo


Passersby walking through the third floor of Royal Hawaiian Center would find Wolfgang’s Steakhouse by Wolfgang Zwiener a hard-to-miss dining destination. Diners are greeted with an impressive staff and an even more impressive menu. If the clinking of fine wine-filled glasses or sophisticated atmosphere doesn’t catch your attention, then the fast-paced waiters in white carrying one of its meat-loving dishes will surely catch your gaze.

The restaurant only uses USDA prime black angus beef and those with a hefty appetite will have a smorgasbord of dishes that leaves none unsatisfied. But for indecisive diners hungry for meat of land and sea, the restaurant’s Surf and Turf ($84.95) is a best-of-both-worlds special.

What was once served only on special occasions such as New Year’s and Father’s Day is now a dish served daily. Although not officially on the menu, the famous Surf and Turf special is still being asked about and served a few times a day, according to executive chef Diego Pacuruco. From the looks of it, it’s not hard to see why.

Several spices — such as salt, basil, oregano, paprika, garlic and onion powder — are tossed with the 1-pound lobster tail, then baked in the oven for 15 minutes.

A splash of lemon and clarified butter with chives give the lobster an extra succulent bite.

Seasoned with salt, this prime 8-ounce USDA steak is broiled at 1,600 degrees for 10 minutes, resulting in a nice crust.

Wolfgang’s signature beef isn’t complete without its homemade peppercorn sauce.

Wolfgang’s Steakhouse

Royal Hawaiian Center
2301 Kalakaua Ave.
Everyday: 11 a.m.-11:30 p.m.
Weekend brunch: 11 a.m.-3:30 p.m.
Happy hour (everyday): 11 a.m.-6:30 p.m.

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