Petit Filet Mignon ($36.95)
If there’s one thing most of America can agree on, it’s brunch. After all, there’s no better way to celebrate the weekend than by letting someone else do the cooking.
One spot that may be off your brunch radar is Wolfgang’s Steakhouse — the longtime date-night spot is just as appealing the morning after.
Rigatoni Bolognese ($18.95)
The restaurant serves up a number of classic dishes that celebrate its specialty: beef. Even today, on Easter, Wolfgang’s will be open for a satisfying brunch without the fuss. The eatery offers a wide range of yummy bites to tame any hankerings from 11:30 a.m. to 3 p.m. every weekend.
Interior of Wolfgang’s spacious dining room.
Wolfgang’s in Waikiki is one of 11 Wolfgang’s locations around the world; the original in New York City was started by restaurateur Wolfgang Zwiener, a former waiter at Peter Luger Steak House, and is frequently ranked as one of the 10 best steakhouses in the city. Wolfgang’s in Waikiki is famed for its Porterhouse steak, which is aged on site for 28 days, and then broiled at 1,600 degrees for the perfect sizzle and char.
Wolfgang’s Benedict ($17.95)
On the brunch menu, you can branch out with the 7 ounce Petit Filet Mignon ($36.95) cooked with a peppercorn crust (au poivre) or accompanied by a mushroom sauce.
In case you prefer your steak dressed up for breakfast, try Wolfgang’s Benedict ($17.95). Thin slices of filet mignon are served on English muffin and topped with two poached eggs and homemade hollandaise sauce with hash browns on the side. Also notable on the brunch menu is Rigatoni Bolognese ($18.95), and for the traditionalists, French Toast with Bacon ($13.95).
French Toast with Bacon ($13.95)
Naturally, if you already have a favorite dish from the wider Wolfgang’s menu, feel free to choose that as well, as the classic lunch and dinner menus also are available.
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