Diners ‘wolf’ down incredible cuisine

Petit Filet (call for cost)

Wolfgang’s Steakhouse continues its commitment to serving the best dishes available crafted with high-quality ingredients. The iconic New York-style steakhouse serves breakfast, lunch, dinner and happy hour selections daily, which is good news for hungry patrons.

The recently refreshed restaurant situated in Royal Hawaiian Center features upgraded bathrooms, a state-of-the-art wine room, the largest dry-aging room across the restaurant group, a 19-seat bar and five private rooms.

Wolfgang’s Steakhouse utilizes a 28-day dry-aging process to develop superior rich flavors and tenderness from USDA Prime Black Angus beef, which is tenderized as enzymes turn muscle fibers and connective tissue into flavorful amino acids.

Popular steak selections are seasoned simply with salt and pepper and 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.

Stellar appetizers and sides, premium spirits and an extensive Wine Spectator Award-winning wine program accompany unforgettable entrees. Steak for Two ($208.95) allows guests to enjoy sizzling USDA Prime Black Angus Porterhouse Steak prepared and served at peak perfection.

Its famous Tomahawk ($205.95) is a massive 40-ounce, larger-cut, bone-in rib-eye that is known to satisfy even the heartiest of appetites.

New York Sirloin ($109.95), meanwhile, is another top seller at Wolfgang’s Steakhouse as the 21-ounce cut is proof that the restaurant team never compromises when it comes to flavorful cuisine and stellar service.