Beefin’ Up The HolidaysCover Story
December 23, 2018
Story By: Kyle Galdeira | Photos by: Anthony Consillio
Just in time for the busy and food-filled holiday season, Wolfgang’s Steak-house is cooking up two special menu offerings to help diners celebrate Christmas and ring in the New Year.
With more than four decades of experience to his credit, restaurateur Wolfgang Zwiener is accustomed to creating memorable dining experiences that showcase world-class meals. After honing his craft as headwaiter at the prestigious Peter Luger Steak House in New York for 40 years, Zwiener brought Wolfgang’s Steak-house to Hawaii in 2009 and continues to offer delicious dry-aged beef favorites.
The 28-day dry-aging process helps to develop superior rich flavor 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 being masked by elaborate seasonings or sauces.
Situated in the bustling Royal Hawaiian Center in the heart of Waikiki along Kalakaua Avenue, Wolfgang’s Steakhouse serves up lunch, dinner and spectacular happy hour dining and beverage options daily.
Guests can celebrate Christmas with the Mele Kalikimaka Special ($79.95), a set menu available Dec. 24-25 from 11 a.m. to midnight that includes Caesar Salad, Mashed Potatoes, Creamed Spinach and a 24-ounce portion of succulent Prime Rib. Call and make reservations today, as this popular offering will go quickly.
Usher in 2019 on a high note with Wolfgang’s Famous Surf ‘N’ Turf and Champagne Toast ($89.95), which is available from 11 a.m. on Dec. 31 to Jan. 1 at 1 a.m. This popular set menu features an 8-ounce USDA Prime Filet and a massive 1-pound Cold-Water Lobster Tail accompanied by a glass of champagne to help start the New Year right.
“We offer such a fantastic all-around experience, from the food and value to the atmosphere and service, as you get a taste of New York with a bit of aloha,” says Bill Nickerson, Wolfgang’s Steakhouse general manager. “We’re a prime steak-house, and the dry-aging process helps the enzymes in the meat we serve help break down the connective tissues and produce a beautiful earthiness that you don’t get from wet-aged steak.”
Case in point, Tomahawk ($124.95) steak is as hearty and beautiful as it is tasty. The 32-ounce USDA Prime ribeye is French-trimmed by Wolfgang’s in-house butcher and cooked to guests’ exact specifications before being presented with the bone and steak exposed dramatically. Nickerson notes that kamaaina diners have flocked to Wolfgang’s Steakhouse to enjoy the Tomahawk, and explains, “Fat gives flavor to a steak, and a ribeye has higher fat content than other cuts.”
Seafood Platter for Two ($34.95 per person) is an excellent option for seafood enthusiasts as the dish includes lobster, steamed-and-peeled colossal shrimp and lump blue crab meat accompanied by Wolfgang’s cocktail sauce and fresh lemon.
Couples will enjoy the signature Steak for Two ($120.95), a combined 32-ounce portion featuring USDA Prime Filet and New York Sirloin that are cooked to perfection and arranged on a piping hot plate.
Veal Chop ($55.95) is described by Nickerson as “By far, the best cut of veal in the state,” and features both tenderloin and strip cuts of the tender meat that is served on a sizzling plate — a prime example of why Wolfgang’s Steakhouse is a cut above the rest.
Say Yes To Sides
Wolfgang’s Steakhouse offers up an array of side dishes that pair perfectly with one’s favorite entree. Lobster Mac n’ Cheese ($16.95) is a classic favorite that incorporates flavorful lobster meat to step up this classic dish’s game. And, don’t pass up go-to side dishes such as Mashed Potatoes and Creamed Spinach ($11.95 each).
In addition to ordering from the award-winning wine list at Wolfgang’s Steakhouse or enjoying one’s favorite beverage from the bar, diners can look forward to the restaurant’s popular cocktail menu. One can “take a shot” with Bite the Bulleit ($18.95), a scintillating cocktail composed of Bulleit Bourbon, Bonal Aperitif and infused with sizzling Canadian 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.