ANNE LEE speaks with general manager ZYRON SCHONIWITZ and executive chef ERWIN MANZANO
Something smells good and I know it’s the sizzling steaks surrounding me at Morton’s The Steakhouse. The beloved restaurant ﬁrst opened its doors in Hawaii in 2001 and has been satisfying hungry patrons ever since.
This week, I got to chat with general manager Zyron Schoniwitz and executive chef Erwin Manzano, who have both been in the restaurant industry since graduating high school. Manzano started as a dishwasher in 1988 and has since worked his way up to executive chef, while Schoniwitz started as a busser in 1979.
With a mixture of humble beginnings and a love for quality food and experiences, both Manzano and Schoniwitz contribute greatly to the success at Morton’s Steakhouse.
AL: With so many different choices for steakhouses here in Hawaii, what does Morton’s bring to the Hawaii food scene?
ZS: The very best USDA Prime aged beef, fresh seafood and our newest menu offerings of Wagyu “Butcher Cuts” and Angus steaks.
AL: What is Morton’s mission?
ZS: Our mission is to always exceed our guests’ expectations.
AL: What is the restaurant’s most popular dish?
ZS: Our USDA Prime Ribeye is a favorite. It costs $57 a la carte, and is seasoned with our house seasoning and then cooked to perfection in our 1,200 degree broiler.
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Author: Anne Lee