Indulge in luxurious cuisineA La Carte
March 24, 2019
Story By: Don Robbins | Photos by: File photos
Wielding 40 years of experience in the steakhouse business under his belt, Wolfgang Zwiener has honed his culinary craftsmanship expertly. The founder of Wolfgang’s Steakhouse turned his exceptional restaurant into a tour de force for sumptuous foods like the Rib Eye Steak and the Seafood Platter, and many more selections. These are all meticulously prepped and impeccably cooked. Rounding out one’s meal perfectly, Wolfgang’s also boasts its awe-inspiring Wine Spectator award-winning wine list.
A luxurious expanded menu, personalized service and the eatery’s central location at the Royal Hawaiian Center all combine to create the perfect environment for an extraordinary dining experience.
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Among the lavish dishes on Wolfgang’s menu is Tomahawk Steak ($124.95). This item revolves around a thick, juicy 32-ounce USDA Prime ribeye steak. The meat is diligently dry-aged on-site for 28 days. Afterward, the steak is French-trimmed and masterfully cooked in a blazingly hot oven.
Another elegant item at Wolfgang’s is the Lobster Bisque ($10.95). The bisque is available on the lunch menu but regularly offered for dinner as one of the soups of the day. In addition to succulent lobster, this smooth, rich soup is flavored with thyme sprigs, bay leaves, sherry and white wine, heavy cream, roux (clarified butter and flour), black pepper, celery, onions, carrots, salt and tomato paste. This bisque is a popular, filling item that has become beloved among the restaurant’s patrons throughout the years.