The Absolute Pupu “Hy”

To quote the outstanding photographer whose art graces this page, pupus at Hy’s Steakhouse are “straight-up goodness.” Leah isn’t wrong. The celebrated Waikiki restaurant that has happily served an untold number of local and visiting diners for 35 years has appetizers that are more than just appetizing, they are, in fact, straight-up good.

A good example of this is Scampi A La Blue Fox ($16.95). The jumbo shrimp are sauteed in a butter, lemon, white wine, garlic and basil sauce that leaves the sweet sea creatures moist and delicious. Served with garlic mashed potatoes, this meal starter starts edging its way into an entree — not that there’s anything wrong with that.

Escargot A La Hy’s ($15.95) is another tasty way to bide your time until the main course arrives. The tender snails are baked with Dijon mustard, butter, garlic, bleu cheese and topped with a crunchy Parmesan bread topping.

A fun adventure in any fine-dining establishment is seeing how the staff re-creates simple comfort dishes. At Hy’s, Ahi and Scallop Katsu ($15.95) is such an adventure. Made with fresh ahi and sweet scallops, the panko-crusted treats are served with either a Wasabi Aioli — which is more aromatic than spicy — or a cocktail sauce with a bit of kick of its own.

A final recommendation is Fresh Mozzarella and Vine Ripened Tomatoes ($10.95). While technically a salad item, the red and yellow vine-ripened tomatoes from Wow Farms on the Big Island are savory enough for dinner and sweet enough for dessert. The tomatoes mix perfectly with the mozzarella, baby greens and a reduced balsamic vinaigrette, and provide a refreshing beginner to the massive steak that is just waiting to be served.

Hy’s Steak House