Petite Filet with Au Poivre Sauce and Garlic Mashed Potatoes (Mother’s Day menu)
The origins of Wolfgang’s Steakhouse are practically mythic: After four decades as a waiter at Peter Luger Steakhouse in New York, Wolfgang Zwiener decided to step out on his own. Now, there are 20 of his steak houses throughout the country, as well as in Korea and Japan.
General manager of the Waikiki branch, Bill Nickerson, says the reason Wolfgang’s has done so well is simple: They’ve got the best steaks. “Behind all this success and growth is, of course, our USDA Prime steaks, dry aged in house for 28 days, and cooked to absolute delicious perfection,” he shares.
Wolfgang’s in Waikiki is so popular that it serves an average of 1,000-1,200 customers each day. In order to accommodate such a high volume, the restaurant plans to expand its seating area (construction is expected to be completed next spring).
Wolfgang’s also is an obvious choice to celebrate special occasions, and it will have a special menu for Mother’s Day ($69.95, 11 a.m. to 10 p.m. May 14).
The meal begins with your choice of appetizer: Jumbo Lump Crabcake, Sizzling Bacon, Caesar Salad, Wolfgang’s Salad or Soup of the Day. Next is the entree (see sidebar) and it all ends on a sweet note with Junior’s NY Cheesecake with a Jumbo Strawberry. Sparkling wine, mimosa or bellini also are included.
THE MAIN EVENT
The entrée for the Mother’s Day meal at Wolfgang’s Steakhouse is a Petite Filet with Au Poivre Sauce and Garlic Mashed Potatoes. Mom won’t be disappointed with 7-8 ounces of pepper-crusted Prime filet mignon adorned with a luxurious pepper-corn sauce.
Wolfgang’s Steakhouse
Royal Hawaiian Center, Bldg. C, Level 3,
2301 Kalakaua Ave., Waikiki
922-3600
Daily, 11 a.m.-midnight
Honolulu, HI 96815
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