Wolfgang’s Steakhouse

An Exceptional Steakhouse

The brainchild of Wolfgang Zweiner, once head waiter at the nationally-acclaimed Peter Luger’s Steakhouse, the original Wolfgang’s Steakhouse was opened in 2004 on NYC’s Park Avenue. Now boasting 12 locations worldwide – including other parts of Manhattan, Tribeca, Times Square, New Jersey, Beverly Hills, Roppongi, Marunouchi, Waikiki, Osaka, Seoul, and of course, Miami – this leading steakhouse has become a global sensation, recognized for its perfectly prepared 28-day, dry-aged steak.

After 4 decades of experience, it is fair to say that Wolfgang Zwiener learned his craft well. Taking the core principles from his years as Peter Luger’s head waiter, Wolfgang didn’t just duplicate an exceptional steakhouse; he improved upon it making Wolfgang’s Steakhouse extraordinary.

Wolfgang’s in Waikiki

Passersby walking through the third floor of Royal Hawaiian Center would find Wolfgang’s Steakhouse by Wolfgang Zwiener a hard-to-miss dining destination. Diners are greeted with an impressive staff and an even more impressive menu.

If the clinking of fine wine-filled glasses or sophisticated atmosphere doesn’t catch your attention, then the fast-paced waiters in white carrying one of its meat-loving dishes will surely catch your gaze.

“I love Hawaii, and Waikiki is the perfect location for Wolfgang’s Steak House,” Wolfgang Zwiener says of his restaurant’s location in Royal Hawaiian Center.

“Waikiki is an international playground, attracting people from all around the world, and I’m happy that Wolfgang’s Steakhouse is a universal attraction,” Zwiener says with a smile.

What to Order

So what do you order when you visit this mouthwatering must-try? With appetizers like Canadian bacon and ahi tuna tartare, an entrée list that includes filet mignon and grilled Chilean seabass, sides of German or mashed potatoes and creamed spinach, and a crème brûlée that promises to change your life, the answer is: everything. But the real star of the show is its Porterhouse steak. Dry-aged onsite for an average of 28 days in the restaurant’s very own aging box, this delectable dish is cooked in a 1,600-degree broiler and served sizzling. Pair it with a glass of Chateau St. Jean’s 2012 Cabernet Sauvignon, and believe us when we say you’re in paradise.

The restaurant only uses USDA prime black angus beef and those with a hefty appetite will have a smorgasbord of dishes that leaves none unsatisfied.

The owner reveals that Porterhouse Steak ($109.95 for two) is his choice cut — clearly because there’s a larger strip steak portion and an exquisite piece of fillet in one slab. Prime New York Sirloin ($57.95) and Rib Eye Steak ($57.95) also top the list. The trademark Wolfgang steak is served tender, juicy and sizzling hot with a beautifully caramelized crust.

Yet, the superb steaks aren’t the only things to capture diners’ attention. Other mouthwatering selections include sushi-grade tuna, veal, lamb, salmon and more. Also, make room for Wolfgang’s classic side offerings, including Creamed Spinach ($11.95), German Potatoes ($15.95) and Mashed Potatoes ($11.95), to name a few. They are wonderful additions to a meal, along with unforgettable appetizers such as Sizzling Canadian Bacon ($6.95, extra thick, by the slice), Wolfgang’s Salad ($18.95) and Seafood Cocktail Platter ($29.95) with jumbo shrimp, jumbo lump crabmeat and lobster. Ask any loyal patron, and they’ll tell you that these starters are the perfect prelude to any main course. For dessert? Of course, Junior’s N.Y. Cheesecake ($9.95) is an absolute can’t-miss.

When it comes to fine steakhouse dining, Wolfgang’s is a no-brainer. With an elegant, spacious dining room and top-notch service, you get just the right amount of pampering without too much fuss.

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Phone Number808-922-3600

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