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Top-notch Steaks

Cover Story

July 2, 2023

Story By: Kyle Galdeira | Photos by: ANTHONY CONSILLIO

Wolfgang’s Steakhouse general manager Manny Cournede holds a pair of fine wines as he presents the eatery’s luxurious dishes.

Nearly 15 years after heralded restaurateur Wolfgang Zwiener introduced Wolfgang’s Steakhouse to Hawaii in 2009, guests are continually treated to an unforgettable dining experience that can best be described as simple and concise, with dashes of spectacular, delicious and consistent.

The New York-style steakhouse situated in the Royal Hawaiian Center in the heart of Waikiki serves breakfast, lunch, dinner and happy hour daily as entrées are accompanied by stellar appetizers and sides, premium spirits and an extensive award-winning wine program.

Wolfgang’s Steakhouse’s new private dining area

Wolfgang’s Steakhouse utilizes a 28-day dry-aging process to develop superior rich flavor and tenderness from USDA Prime Black Angus beef, which is tenderized and accented with recognizable earthy, complex notes. 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.

Beverly Hills Chopped Salad ($15.95)

The restaurant has just undergone a $3 million renovation that includes refreshed bathrooms; a state-of-the-art wine room to complement its 2023 Wine Spectator Award-winning wine list; the largest dry aging room across the restaurant group; a 19-seat bar; as well as five private rooms for traditional dining, weddings and corporate and private events.

Steak for Two ($208.95)

“These additions along with our recently acquired outdoor area means we now have over 20,000 square feet of useable space to accommodate our local, international and domestic guests,” says general manager Emmanuel “Manny” Cournede. “Our simple and concise approach starts with sourcing the best quality beef in the market in a consistent manner. All our beef is USDA Prime Black Angus 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.”

Seafood Platter (market price), shown with Fresh Oysters on the Half Shell ($28.95)

Steak for Two, Three or Four ($208.95, $314.95, $415.95) allows guests to enjoy sizzling USDA Prime Black Angus Porterhouse Steak prepared and served at peak perfection. Order this signature dish “The Wolfgang Way” by pairing the steak with a Red Burgundy, Cabernet Sauvignon or Pinot Noir from some of the finest vineyards in the world to enhance the flavor profile.

Sautéed Mushrooms ($15.95)

A meal at Wolfgang’s Steakhouse is heightened with an array of appetizers and salads, including the alluring Seafood Tower (market price), Beverly Hills Chopped Salad ($15.95) and Fresh Oysters on the Half Shell ($28.95). Superb sides are also available such as Lobster Mac N’ Cheese ($19.95), Sautéed Mushrooms ($15.95) and Cream of Corn ($12.95).

Lobster Mac N’ Cheese ($19.95) and Cream of Corn ($12.95)

Also, be sure to check out Wolfgang’s Taste of New York ($89.95) now avail able on Mondays during dinner service (tradition-ally, it’s available at the bar during happy hour from 3 to 6:30 p.m.). This incredible meal features a 12-ounce USDA Prime Bone-In New York Sirloin accompanied by mashed potatoes and creamed spinach along with a slice of New York-style Cheesecake.

“Wolfgang’s has also created dishes that complement the beef such as appetizers, side dishes and desserts,” Cournede says. “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.”

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