Episode 059

Wolfgang's Steakhouse by Wolfgang Zwiener opened its first Hawaii location in Waikiki. The restaurant is on level three of the Royal Hawaiian Center in Building C next to Philip Rickard Honolulu Factory & Museum. The restaurant have a dry aging room, the first on Oahu, and the meat is butchered to order. Also on the menu is an array of seafood, as well as salads, potatoes and vegetables.

Wolfgang's Steakhouse by Wolfgang Zwiener opened its first Hawaii location in Waikiki. The restaurant is on level three of the Royal Hawaiian Center in Building C next to Philip Rickard Honolulu Factory & Museum. The restaurant have a dry aging room, the first on Oahu, and the meat is butchered to order. Also on the menu is an array of seafood, as well as salads, potatoes and vegetables.

Wolfgang's Steakhouse by Wolfgang Zwiener opened its first Hawaii location in Waikiki. The restaurant is on level three of the Royal Hawaiian Center in Building C next to Philip Rickard Honolulu Factory & Museum. The restaurant have a dry aging room, the first on Oahu, and the meat is butchered to order. Also on the menu is an array of seafood, as well as salads, potatoes and vegetables.

Hukilau was founded by three guys from Hawaii who were homesick for the local-style food they grew up on and the relaxed and festive island feel of places back in Hawai'i.

Graf Shintaku grows tomatoes in Hauula using hydroponic technology and equipment that dates back to the '50s. Each morning, nutrient-rich water flushes the tomato beds, then the water is recycled and the nutrients replenished. Even the cinder in the beds is the original material, brought in from Makiki when the farm was first built.