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Fleming’s Sizzles With Their Prime Steaks and Award-Winning Wine Selections

Fleming’s Sizzles With Their Prime Steaks and Award-Winning Wine Selections


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Fleming’s Prime Steakhouse & Wine Bar in Providence, Rhode Island has something for everyone’s taste buds, whether you go for the steaks, the 100 wines served by the glass or the great deals at the bar. We visited the main dining room on a recent Saturday evening for an early dinner. By the time we were ready to head back home, the entire restaurant was filled to a bustling capacity — and for good reason. While this chain is one of 65 nationwide restaurants, the Providence location just might be the best one we have visited. From the exemplary service to the perfectly seared steaks, this was a first rate experience.

To start, the server presented a WiNEPAD, a fun and interactive way to list their award-winning selection. Instead of wine, however, we chose a gin martini and a tasty blood orange margarita to pair with a sampling of fresh jumbo shrimp cocktail served with a side of spicy chipotle horseradish cocktail sauce. Along with the shrimp, the crab cakes were made of delicious lump crab meat complemented with a rich roasted red pepper and lime butter sauce.

Aged, prime corn-fed beef is the specialty, and the thick cut bone-in rib eye was cooked to a medium rare excellence. The special of the evening was a bone-in New York sirloin and came recommended by the server. A behemoth well marbled cut arrived that rivaled the rib eye in flavor, texture and tenderness. All steaks are broiled at 1600 F to seal in the beef’s natural juices and flavors.

Sides are à la carte which includes sliced au gratin potatoes made with layer after layer of sliced potatoes, cream, jalapenos and gooey cheddar cheese. The sautéed button and Portobello mushrooms are a must, served swimming in butter and roasted garlic (who’s counting calories?) Try to save room for a slice of three-layer carrot cake filled with cream cheese frosting and drizzled with dark rum caramel — the perfect ending to a wonderful dining experience.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Stunning Steaks Shine In Waikiki

With bountiful steak selections showcased in a “sexy yet elegant” atmosphere, diners at STRIPSTEAK Waikiki are treated to a world-class experience at what is quickly becoming a must-dine destination.

STRIPSTEAK Waikiki offers a refined yet edgy approach to the steakhouse experience. The restaurant features a modern and welcoming vibe enhanced by a spacious full bar and in-house sushi kitchen that reflects the local island culture, and a fun and innovative menu highlighting USDA PRIME dry- and wet-aged steaks under the direction of James Beard Award-winning Chef Michael Mina.

Hand-cut Wagyu Filet Tartare ($22)

Appropriately, May is National Beef Month, and what better time than now to try one, or a few, of the superb steak selections available at STRIPSTEAK Waikiki? The 32-ounce Tomahawk Ribeye for Two ($195) is nearly as beautiful as it is tasty as the 35-day, dry-aged USDA Prime cut is broiled to perfection. For something truly special, an impressive 60-ounce Washugyu Tomahawk Ribeye, which is a cross-breed of genuine Japanese Wagyu and USDA Prime Angus, is being offered for a very limited time only. STRIPSTEAK Waikiki is one of just two restaurants in Hawaii to offer this exclusive prized cut.

STRIPSTEAK Waikiki utilizes Japanese A-5 Wagyu beef from the Miyazaki Prefecture, which has been awarded the Top Prize (Prime Minister’s Award) at the National Competitive Exhibition of Wagyu for three consecutive years — the first three-time winner in the award’s history.

“STRIPSTEAK Waikiki offers an evolved experience that is more cutting edge and lively than the traditional steakhouse,” says General Manager Justin Yu. “We blend the classic experience with a touch of Hawaii, from the hand-crafted cocktails to the outdoor lanai ambiance.

“We are the only restaurant in Hawaii recognized by Wine Enthusiast Magazine as one of America’s 100 Best Wine Restaurants, and our award-winning bartenders and sushi program make the dining experience a lot of fun. It’s a great place for special occasions and visitors, and a comfortable home for kamaaina.”

32-ounce Tomahawk Ribeye for Two ($195)

Hand-cut Wagyu Filet Tartare ($22) is a new dish that will be available soon for diners to enjoy as the succulent Wagyu beef is accompanied by traditional garnishes and pita bread. Prime Beef Tataki ($18) is another exclusive new offering for Dining Out readers to look forward to soon as the pepper-crusted beef is accented with edamame, crunchy garlic and yuzu shoyu.

Keep an eye out for additional new items that will be available soon, including Spicy Beef Lettuce Cups ($10 for four pieces during Happy Hour, $18 during dinner service) composed with Thai chili, basil and pickled carrot. Guests can also enjoy the Prime Beef Burger ($21, available on the bar menu), a must-try Bar Menu mainstay that highlights a house-made ground patty blend of Prime Angus and Japanese A-5 Wagyu beef with great marbling and flavor coupled with bacon, onions, mushrooms, white cheddar, dijonaise and garlic fries.

Guests at STRIPSTEAK Waikiki are treated to affordable parking — a rarity in Waikiki — in the spacious International Market Place garage, as the first hour is complimentary followed by $2-per-hour rates for the next three hours ($6 for four hours). Valet parking is also available for an additional charge, and the parking garage is just steps away from STRIPSTEAK’s front door.


Watch the video: Whats at Steak presented by Flemings Prime Steak u0026 Wine Bar (July 2022).


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