Page 4 - Dining Out - Oct 3 2021

Cover Story
Story by
KYLE GLADEIRA
With more than four decades in the indus- try, restaurateur Wolfgang Zwiener is accustomed to creating memorable dining experiences that showcase world-class meals. After hon- ing his craft as head waiter at the prestigious Peter Luger Steak House in NewYork for 40 years, Zwiener brought Wolfgang’s Steakhouse to Hawaii in 2009 and continues to offer delicious dry-aged steak favorites.
The 28-day dry-aging process helps to develop superior rich flavor and
Photos by
LAWRENCE TABUDLO
tenderness from the 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.
Situated in the Royal Ha- waiian Center in the heart of Waikiki, Wolfgang’s Steak- house serves up lunch, din- ner, and happy hour dining and beverage options dai- ly, as unforgettable entrées are accompanied by stellar sides and an extensive wine list.
Calling on experiences from his travels around the world and decades spent de- signing and building more than 30 restaurants, Zwiener established an outdoor din- ing area on a lawn overlook-
ing the garden view suites of the iconic Royal Hawaiian Hotel. This large outdoor area is protected by state- of-the-art umbrellas con- structed to help guests enjoy the Wolfgang’s Steakhouse brand in a unique environ- ment. This outdoor space is also available for private groups, including weddings and special events; al fresco bar and lawn seating will be
added in the future.
The restaurant has thrived
thanks in large part to its skilled and dedicated em- ployees, including 12-year restaurant stalwart Travis Nakamura. Timothy Hurd has worked with the company since August 2011. Accord- ing to Emmanuel “Manny” Cournede, general manager of Wolfgang’s Steakhouse, Hurd has been the “invalu-
able and integral an- chor” of Wolfgang’s lunch dining team and “he makes every guest feel like a VIP. His professionalism and conduct is a big reason why our lunch service is a huge success.”
Cournede also lauds Danson Young, the restaurant’s bar
(From left) Waiter Travis Nakamura, bartender Danson Young and waiter Timothy Hurd with some of Wolfgang Steakhouse’s stellar steak dishes, sides and appetizers
manager who joined the team two years ago and brings over 20 years of ex- perience as a mixologist to Wolfgang’s Steakhouse.
“We are fortunate to have him on our lunch team, and are thankful to the regulars that have followed him as part of our growing lunch crowd,” Cournede says.
For lunch, Cournede rec- ommends Grilled Steak Sal- ad ($24.95), which is crafted with a USDA Prime Black An- gus New York Strip served over mixed greens along with tomatoes and a creamy balsamic house dressing.
To start one’s meal, Tuna Tartare ($26.95) offers fresh yellowfin tuna diced with cu- cumber and avocado, and garnishedwithasmallmixed green salad before being served with a lime ginger
2
1
4 /
Dining Out
/ Oct. 3-9, 2021