‘Wolf’ down this stellar steakInside Feature
March 4, 2018
Story By: Kyle Galdeira | Photos by: Wolfgang's Steakhouse
With more than four decades of experience to his credit, it’s safe to say that restaurateur Wolfgang Zwiener has staked a claim as one of the world’s top authorities on steak — and the memorable dining experience that comes with enjoying a world-class meal.
After honing his craft as head waiter at the prestigious Peter Luger Steak House in New York for 40 years, Zwiener brought Wolfgang’s Steakhouse to Hawaii in 2009 and continues to offer delicious dry-aged steak favorites; the 28-day dry-aging process helps to develop superior, rich flavors and tenderness from the USDA Prime Black Angus beef. Popular steak selections are cooked in a 1,600-degree broiler and served sizzling with butter to let the natural flavors shine through, without having to be masked by elaborate seasonings or sauces.
Situated in Waikiki’s bustling Royal Hawaiian Center along Kalakaua Avenue, Wolfgang’s serves up lunch, dinner and spectacular happy hour dining and beverage options daily.
Case in point, Tomahawk Steak ($124.95) is as beautiful as it is tasty. The 32-ounce USDA Prime ribeye is French-trimmed by Wolfgang’s in-house butcher, and cooked to the guests’ exact specifications before being presented with the bone and filet dramatically exposed.
Wolfgang’s Steakhouse general manager Bill Nicker-son notes that kamaaina diners have flocked to the restaurant to enjoy the Tomahawk selection. “Fat gives flavor to a steak, and a ribeye has higher fat content than other steaks. If you go out to eat and look down and everybody is eating a ribeye, it’s a table of local diners,” he says.
German Potatoes ($15.95) provides a superb starch alternative to baked or mashed potatoes, and serves up to four people. The dish is crafted from Zwiener’s grandmother’s recipe and is extremely popular, as the potatoes are served crispy on the outside, while remaining tender on the inside, and are supplemented with caramelized onions.
“If you haven’t tried the German Potatoes yet, I highly recommend ordering it on your next visit,” adds Nickerson.
Seafood Platter for Two (market price) is an excellent option for seafood enthusiasts, as the dish includes a 1-pound Maine chick lobster, five steamed, peeled colossal shrimp and 5 ounces of lump blue crab meat accompanied by Wolfgang’s own cocktail sauce.
Thick Cut Bacon ($6.95 per slice) is another popular side dish, which is prepared and served in extra-thick slices. The highest-quality bacon is cooked in the aforementioned 1,600-degree broiler to craft the ideal caramelized, crispy crust — some diners like it so much that they order multiple slices as their main entree.
In addition to ordering from the award-winning wine list at Wolfgang’s Steakhouse, or enjoying one’s favorite beverage from the bar, guests can look forward to the restaurant’s new cocktail menu. One can “take a shot” with Bite the Bulleit ($18.95), a scintillating libation composed of Bulleit Bourbon, Bonal Aperitif and infused with Thick Cut Bacon. Exotic island-style cocktails also grace the new menu, including Pink Guava Mojito ($17.95), which features a blend of Kohana Kea Rum, pink guava, strawberry, lime, mint and house-made Maui Gold Cane Syrup.