Starting your day with a beefy breakfastA La Carte
September 9, 2018
Story By: Caroline Wright | Photos by: WOLFGANG’S STEAKHOUSE
“Beef is the soul of cooking,” wrote Marie-Antoine Careme, the father of haute cuisine and a head chef for kings and emperors.
If he lived today, Careme would likely be a regular at Wolfgang’s Steakhouse, as the restaurant offers a huge variety of beefsteaks and chops, overflowing with soul.
All of the delectable beef at this unique restaurant is sourced from Master Purveyors in New York City, a company founded in 1957. The USDA qualifies only about 3 percent of all American beef as Prime grade, and just half of this 3 percent meets Master Purveyors’ own standards for excellence.
Upon its arrival in Honolulu, Wolfgang’s beef is dry-aged on-site and hand cut by the restaurant’s own butcher. The beef is a prominent feature in Wolfgang’s vaunted weekend brunch menu.
Steak For Two With Eggs, a gorgeous and hefty porterhouse for two very lucky (and hungry) guests, is served with eggs cooked any style and accompanied by Wolfgang’s crispy, tasty German potatoes for $120.95.
Devotees of the classic Benedict breakfast platter should treat themselves to Wolfgang’s Benedict ($17.95). This impressive dish features sliced USDA Prime Filet Mignon over English muffins, which are topped with poached eggs and house-made hollandaise. It’s also served with delectable German potatoes.
Finally, though there’s not a bit of beef in the recipe, Wolfgang’s Chicken and Waffles ($14.95) features juicy, tender fried chicken, perfectly golden brown and crispy, served with waffles, butter and syrup.
The aforementioned items are offered on Wolfgang’s weekend brunch menu, which is available 11 a.m.-3:30 p.m. Saturdays and Sundays.