Legendary Steak House SizzlesA La Carte Columns
February 26, 2017
Story By: Yu Shing Ting | Photos by: L. Tabudlo
Since opening in Hawaii in February 2009, Wolfgang’s Steakhouse by Wolfgang Zwiener at Royal Hawaiian Center continues to be raved about for its phenomenal food, including USDA Prime-grade beef, which is dry-aged on-site, and exceptional service.
“The classic, signature meal at Wolfgang’s is our Porterhouse Steak for Two with mashed potatoes and creamed spinach,” notes Mona Wood-Sword, PR and marketing director. “However, the ribeye seems to be the most popular among kamaaina, with the filet mignon coming in a close second. And although our legendary reputation is based on our fabulous steaks, we also have excellent seafood, delicious homemade soups, crisp salads, great sandwiches, signature sides and, of course, luxurious desserts.”
The company, which started with its first restaurant in New York City’s Park Avenue in 2004, plans to add restaurants in Beijing and Singapore this year, bringing the total number of locations worldwide to 18. According to Wood-Sword, they also will be announcing an expansion of the Waikiki location later this year.
LOCO FOR BRUNCH
Wolfgang’s Steakhouse offers an amazing brunch menu on the weekends (Saturday and Sunday, 11 a.m.-3:30 p.m.). Among the classic brunch favorites is French Toast ($13.95), featuring thick slices of fluffy pullman bread dipped in an egg batter with a light sprinkle of cinnamon and served with Wolfgang’s world famous, thick, pork shoulder bacon or fresh seasonal berries. Wolfgang’s also has created its own gourmet version of the local favorite Loco Moco ($14.95), made with USDA Prime beef placed over rice and topped with sunny-side-up eggs and a rich mushroom brown gravy.
Royal Hawaiian Center, Bldg. C, Level 3
Daily, lunch: 11 a.m.-3:30 p.m.; happy hour: 11 a.m.-6:30 p.m.;
dinner, 11 a.m.-midnight; weekend brunch: Saturday-Sunday, 11 a.m.-3:30 p.m.
*Parking is free the first hour and $2 per hour for up to three hours with validation