Seafood Platter ($34.95, subject to change)
Wolfgang’s Steak-house is the creation of Wolfgang Zwiener, who spent 1968-2008 (a period that saw eight different U.S. presidents occupy the White House) as headwaiter at the celebrated Peter Luger’s Steakhouse on 178 Broadway St. in Brooklyn, New York.
Zwiener opened his first Wolfgang’s Steakhouse in 2004 on New York City’s Park Avenue, with the Waikiki location following in 2009. Nine locations now exist in the U.S. alone, including five in New York, as well as in Somerville, New Jersey; Miami, Florida; and Beverly Hills, California.
Wolfgang Salad ($18.95)
Wolfgang’s is undeniably proudest of its selection of steaks, which are allowed to age on-site for 28 days prior to making their way to the broiler, which is set at 1,600 degrees.
Creamed Spinach and Mashed Potatoes ($11.95 each) and Porterhouse for Two ($120.95)
A ‘MARBLED’ TREASURE
The Porterhouse is Wolfgang’s Steakhouse’s most treasured cut, and it is easy to understand why. Indeed, the finished product can be heard sizzling all the way to the table. The Porterhouse for Two ($120.95) is perfect with sides of Mashed Potatoes and Creamed Spinach ($11.95 each), as well as a Seafood Platter ($34.95, subject to change). Be sure to save room for dessert. Two of Wolfgang’s most favored are the Chocolate Mousse and Junior’s Cheescake, priced at $9.95 each.
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