Page 3 - Dining Out - Feb 28, 2021
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   Restaurant Insider with Anne Lee
     123
  inception back
in Feb. 26, 2004, having
its humble beginnings from a small corner restaurant at 4 Park Ave. in NewYork. And since then, it has become the premier steakhouse globally focusing primari- ly on USDA Prime dry-age beef.
AL: What makes Wolf- gang’s unique?
DP: We have a large dry age room where we keep the meat flown in from New York and dry age it for 28 days. All the preparation is done here. Our quality of the food is spectacular, not just the quality of the meats, but everything from the vegeta- bles to the seafood.
AL: Does the restaurant
have a specific motto or ermission it runs by?
g’sDP: Unmi-“steak”-ably al-NewYork and classic never negoes out of style. Our goal
infor our guests is to continue ianto give them a “wow” fac- ers
s, in
as its
tor. It makes me happy and proud to create
that experience for them. Many people like to ask what is the “secret to suc- cess” in developing a global brand and steakhouse con- glomerate. To keep it sim- ple and concise, it really is all about sourcing the best quality beef in the market in a consistent manner — and in this case, USDA Prime Black Angus beef. All our beef is USDA Prime com- ing from the best ranches and abattoirs in the country (only 2 percent of all beef produced in the U.S. is con-
sidered Prime).
The beef is air freight-
edtousonaweeklyba- sis, right after the cattle is slaughtered in sub primal cuts form. It is never frozen and it is dry aged in each of its locations, for an average of 28 days.
In addition to this, Wolf- gang’s has created addition- al dishes which complement the beef such as appetizers,
side dishes and desserts. It also has an extensive and award-winning wine cellar, as well as premium spirits in all its restaurants.
Wolfgang’s creates a warm, inviting ambiance, and strives to offer the best service by focusing on a sense of urgency and atten- tion to detail, making each and every one of its guests feel welcomed and that they truly are VIPs.
AL: What are the restau- rant’s most popular dishes? DP: Our Taste of New York ($49.95) experience on Wolf- gang’s Famous 808 happy hour menu is one-of-a-kind. It’s a 12-ounce New York sirloin, served with mashed potatoes and creamed spin- ach, plus a sampling of New York-style cheesecake.
Also on the happy hour menu is the Tenderloin Kabob ($8). We use large chunks of our tenderloin and marinate it with Hawai- ian BBQ sauce, and add some
Wolfgang’s Steakhouse by
Wolfgang Zwiener
Royal Hawaiian Center
2201 Kalakaua Ave., Bldg. C, Level 3, Waikiki 922-3600
Hours: 11 a.m.-3:30 p.m. daily lunch; 11 a.m.-6:30 p.m. happy hour; 11 a.m.-10 p.m. dinner; 11 a.m.-3:30 p.m. weekend brunch Saturdays-Sundays Parking: free for the first three hours; $2 per hour for up to three hours with validation wolfgangssteakhouse.net
4
AL: Anything else you’d like to share about the restaurant?
DP: We are working on new happy hour menu items, as well as new dishes, such as beef stew and fish tacos that we want to introduce some- time in March.
AL: Any fun facts most peo- ple wouldn’t know about the restaurant?
DP: Our creamed spinach is very popular among our guests, but we do not put any cream in it. It’s a secret recipe!
 1. Tenderloin Medallions ($12) 2. Tenderloin Kabob ($8)
3. Taste of New York ($49.95) experience
4. Seafood Combo ($12)
 local vegetables served over jasmine rice.
Tenderloin Medallions ($12) is a deconstructed steak tartare, served atop nice crispy crustini with tomatoes and onion. Our Seafood Combo ($12) is definitely a deal on the hap- py hour menu. It consists of two pieces each of Ahi Tartar Crustini, Lobster Crustini and Crab Crustini.
On our appetizer menu we have our sizzling Canadian bacon that you can order on the side at $6.95 per slice.
On our specials, menu we
have our popular Lobster Roll ($29.95). This is 4.5 ounces of fresh Maine lobster served in our signature onion roll.
AL: What are the future plans for the restaurant? DP: Wolfgang Steakhouse Waikiki will be announcing an expansion later this year. Currently, we have expand- ed to include a large outdoor seating area that overlooks The Royal Hawaiian, a Luxu- ry Collection Resort, Waiki- ki, which has allowed us to accommodate guests who prefer outdoor seating.
        AT THE KAHALA
RESERVATIONS
739.8811 KahalaResort.com
  CATCH THE BEST SEAFOOD BUFFET
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SEAFOOD BUFFET | Twice a month, second & last Saturday, 5:30-8:30 p.m. $78* adults, $39* children (6-12 yrs) | *Does not include tax and gratuity
   Dining Out
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