A prime dining experienceCover Story
July 31, 2022
Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO
The unforgettable experience at Wolfgang’s Steakhouse can be described best as simple and concise, with a few dashes of spectacular, delicious and consistent.
With more than four decades in the restaurant industry, restaurateur Wolfgang Zwiener is accustomed to creating memorable dining experiences. 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 20-plus years designing and building more than 30 restaurants, Zwiener, the president and founder of Wolfgang’s Steakhouse, established an outdoor dining area on a lawn overlooking the garden view suites of the iconic Royal Hawaiian Hotel.
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 available for private groups, including weddings and special events.
“Stay tuned for the official launch of our three new private rooms that will be available for regular dining nightly, as well as for private functions and events,” says Wolfgang’s Steakhouse owner representative/director of operation Emmanuel “Manny” Cournede. “This effort makes Wolfgang’s Waikiki a one-of-a-kind venue in the Hawaii restaurant landscape.”
The New York-style steak house is situated in Royal Hawaiian Center in the heart of Waikiki and serves breakfast, lunch, dinner and happy hour dining and beverage options daily as unforgettable entrées are accompanied by stellar sides, premium spirits and an extensive wine list from an award-winning cellar.
The 28-day dry-aging process helps to develop superior rich flavor and tenderness from 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.
“Our simple and concise approach starts with sourcing the best quality beef in the market in a consistent manner,” Cournede says. “All our beef is USDA Prime from the best ranches and abattoirs in the country; only 2% of all beef produced in the U.S. is considered Prime. The never-frozen beef is air freighted to us on a weekly basis, right after the cattle is slaughtered, in sub primal cuts.
“Wolfgang’s has also created dishes that complement the beef such as appetizers, side dishes and desserts. We create a warm, inviting ambiance and strive to offer the best service focusing on a sense of urgency and attention to detail, making every guest feel welcomed — they truly are VIPs.”
For breakfast, order up a Filet Benedict ($29.95) as Wolfgang’s Petite Filet is accompanied by poached eggs, toasted English muffin and hollandaise sauce. Wolfgang’s Taste of New York ($72.95 lunch entrée) is headlined by a 12-ounce, bone-in, dry-aged New York Sirloin accompanied by mashed potatoes and creamed spinach along with New York-Style Cheesecake.
During dinner service, the 26-ounce, bone-in Rib-eye ($105.95) serves as one of Wolfgang’s flagship offerings with 16-20 ounces of meat cooked to perfection to enjoy off the bone.
Check out happy hour at Wolfgang’s Steakhouse, from 3 to 6:30 p.m. Mondays through Fridays. Seafood Combo ($26) is a happy hour hit featuring Ahi Tartar, Lobster Crustini and Crab Crustini.
Also, be sure to order from the At the Bar menu when enjoying one’s favorite beverage. Petite Filet Mignon ($58.95 At the Bar) offers an 8-ounce cut served au poivre with garlic mashed potatoes.