With more than 40 years of experience in the restaurant industry, Wolfgang Zwiener — who was the headwaiter at Peter Luger Steak House at the time — established Wolfgang’s Steakhouse in February 2004 with its first-ever location on 4 Park Avenue in Manhattan. Since then, the restaurant has become the premier steakhouse focusing primarily on USDA Prime dry-aged beef and has expanded globally over three continents and nine different countries, including Japan, China, Korea, Hong Kong, Philippines, Singapore, Indonesia, Malaysia and Cyprus.
In February 2009, Wolfgang’s Steakhouse by Wolfgang Zwiener opened at Royal Hawaiian Center, and now serves breakfast, lunch, dinner and happy hour daily, along with a wide array of premium spirits and an extensive award-winning wine program.
We had the chance to speak to general manager Masahiro Kido to learn more about Wolfgang’s Steakhouse’s Waikiki location and its delicious offerings.
DO: What is unique about this Wolfgang’s Steakhouse location?
MK: We have a maximum capacity of 500 seats, including six private rooms where we can accommodate 240 people in one group. We also have a lanai area overlooking the iconic Royal Hawaiian Hotel. The large outdoor area is protected by state-of-the-art umbrellas specifically designed to help guests enjoy their meal in an outdoor environment suitable for private groups and special events.
DO: What is the restaurant known for?
MK: Wolfgang’s only serves USDA Prime beef. The meat arrives from the (mainland) within a few days of slaughter and is placed in the aging room for an average of 28 days before it is ready to be served. During this time, the beef loses excess moisture resulting in a concentration of flavor. In addition, enzymes present in the meat break down the muscle fibers into flavorful amino acids. The enzymes also chew through tough connective tissues, which result in a steak that is tenderer. We use only salt and pepper to season the beef and it’s then cooked in a 1,600-degree broiler and served sizzling with butter.
DO: What are five of Wolfgang’s Steakhouse’s bestselling dishes?
MK: Any of our entrées that feature USDA Prime beef, including: the 32-ounce USDA Prime Dry-aged Porterhouse Steak for two ($208.95); 40-ounce USDA Prime Dry-aged Tomahawk Steak ($205.95); 21-ounce USDA Prime Dry-aged New York Sirloin Steak ($109.95); 22-ounce USDA Prime Dry-aged Rib-eye Steak ($124.95); or 16-ounce USDA Prime Filet Mignon ($120.95). Customers may order our Spinach ($13.95) or Mashed Potatoes ($13.95) that perfectly complement any of these top-selling selections.
DO: What’s your favorite dish on the menu and why?
MK: The 32-ounce USDA Prime Dry-aged Porterhouse Steak for two. The first time I visited Wolfgang’s Steakhouse, I ate steak meant for two people. It was the best steak I ever had in my life and I can’t forget about it.
DO: What are unique items that can be found on the menu?
MK: Our Seafood Platter (market price) features jumbo shrimp cocktail, lobster cocktail and jumbo lump crabmeat cocktail. Meanwhile, our Wolf-gang’s Salad ($18.95) comprises a lettuce bowl with tomatoes, onions, crispy green beans, shrimp and sliced bacon. Wolfgang’s Sliced Beefsteak Tomato and Onions For Two ($16.95) is also a good option. Here’s a tip: Add Wolfgang’s original sauce to Sliced Beefsteak Tomato and Onions. Owner Wolfgang Zwiener also recommends this one to everyone. It’s so good.
DO: What experience do you hope customers take away?
MK: Dining at Wolfgang’s definitely isn’t cheap, but you do get what you pay for. It’s all about high-quality ingredients and high-quality products. That’s where we don’t compromise. We want all the guests to find the best product and then make a fair profit. Also, we have nice private rooms. We hope to see many parties like weddings, business lunch meetings, birthday parties, etc.
DO: What do you love most about Wolfgang’s Steakhouse?
MK: I love seeing customers smiling at the table. It would be great if we could help bring smiles to everyone’s face through Wolfgang’s food.
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