Executive chef Diego Pacuruco with a plate of some of Wolfgang Steakhouse’s aesthetically pleasing plates.
With more than four decades in the industry, restaurateur Wolfgang Zwiener is accustomed to creating memorable dining experiences that showcase world-class meals.
After honing his craft as head waiter at the prestigious Peter Luger Steak House in New York for 40 years, Zwiener brought Wolfgang’s Steakhouse to Hawaii in 2009 and continues to offer delicious dry-aged beef steak favorites. Calling on experiences from his travels around the world and decades spent designing and building more than 30 restaurants, Zwiener established an outdoor dining area on a lawn overlooking the garden view suites of the iconic Royal Hawaiian Hotel.
French toast, Canadian bacon and mixed berries
This large outdoor area is protected by state-of-the-art umbrellas constructed to help guests enjoy the Wolfgang’s Steakhouse brand in a unique outdoor environment. This outdoor area is also available for private groups, including weddings and special events; an outdoor bar and lawn seating will be added in the future.
Emmanuel “Manny” Cournede, general manager of Wolfgang’s Steakhouse encourages diners to stay tuned for some exciting big news as the restaurant explored potential menu updates and location additions.
Omelet
“We are in the build-out phase of adding on 1,000 square feet of private rooms overlooking Kalakaua Avenue,” Cournede says. “This addition includes a state-of-the-art dry-aging room, which will allow us to bring in our beef straight from the slaughterhouses directly in house with enough capacity to keep up with the growing demand of our international, local and domestic clientele. This effort is in addition to our 1,000 square-foot outdoor dining area that makes Wolfgang’s Waikiki a one-of-a-kind venue in the Hawaii restaurant landscape.”
Avocado toast served with mixed greens
Situated in the Royal Hawaiian Center in the heart of Waikiki, Wolfgang’s Steakhouse serves up lunch, dinner and Happy Hour dining and beverage options daily as unforgettable entrées are accompanied by stellar sides and an extensive wine list.
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.
French toast with bacon and mixed berries surrounded by an omelet, side of Canadian bacon, a New York strip, crab cake Benedict, avocado toast, eggs Benedict with prime tenderloin, and a side of fried rice.
Check out happy hour at Wolfgang’s Steakhouse available Monday through Friday from 3 to 6:30 p.m. Wolfgang’s Taste of New York ($55.95) headlines the happy hour food menu as a 12-ounce New York Sirloin is accompanied by mashed potatoes and creamed spinach along with a sampling of New York-Style Cheesecake. Seafood Combo ($18) is another happy hour hit featuring Ahi Tartar, Lobster Crustini and Crab Crustini. Steak Sliders ($12), Tenderloin Kabob ($15) and Mini Loco Moco ($8) also draw rave reviews on the happy hour menu. (The menu and prices are subject to change, so be sure to stop in and discover your next new favorite.)
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