Fresh Tastes Heat Up at Hy’sDigest Eat This
September 2, 2012
Story By: Ali Resich | Photos by: Nathalie Walker
New flames are rising at Hy’s Steak House, where the smoky scent of Kiawe wood flows from the restaurant’s custom broiler onto each plate of beautifully grilled meat and seafood, giving patrons a taste of something truly extraordinary. The establishment has been at the fore-front of fine dining in Waikiki for the past 35 years, and its ability to reinvent itself while remaining a traditional steak house has kept it in a league of its own.
Executive chef Erwin Manzano joined the team in early August, but he’s no stranger to the eatery. “I was here back in 1988. I started as a dishwasher and our previous chef promoted me to sous chef. I was here for 15 years,” he says. In 2003, Manzano left the restaurant to pursue other culinary endeavors before returning to Hy’s last month. “I’m happy to come back. It’s like coming back home to where I came from — where it all started.”
According to vice president and general manager Bob Panter, Manzano’s cooking offers a breath of fresh air with its body of sophisticated flavors that keep unraveling. “It’s been great so far; he made an ossobuco special that was really popular and sold out last week,” says Panter.
The chef will continue to roll out enticing specials, starting with his latest debut — Filet Mignon with Chimichurri Sauce ($44.95). Your knees will go weak for Manzano’s fantastically fresh chimichurri sauce, which complements any piece of meat. “It’s an Argentinian kind of sauce,” says Panter when describing the bright green burst of parsley, mint, cilantro, garlic, olive oil, red wine vinegar and more.
“It’s such a versatile sauce because you can top anything with it,” adds Manzano.
On nights when the chef has prepared it, patrons may request his chimichurri sauce with any of the restaurant’s prime cuts.
Manzano also is excited to present his Arugula Prosciutto Salad ($12.95), made with fresh greens, cherry tomatoes and radishes that add to each wonderfully salted bite of prosciutto. The delicate salad is drizzled with a fresh white wine vinaigrette. “(Bob and I) had some ideas for a salad,” says Manzano. “I tweaked it here and there. It was actually Bobby’s idea to add the arugula, he loves it. So I made it just for him,” he says with a laugh.
While regulars will undoubtedly fall in love with the chef’s new creations, they also will continue to return to their favorite steak house for those recipes they’ve always adored. Diners may still enjoy such classics as Lobster Bisque, and New England Clam Chowder is making a brilliant comeback after being on a menu hiatus.
One bite of Hy’s distinguished flavors and this steak house will most certainly be your new flame.
Hy’s Steak House
Waikiki Park Heights
2440 Kuhio Ave., Honolulu
Monday-Friday, 6-10 p.m.; Saturday-Sunday 5:30-10 p.m.
Note: Reservations are highly recommended. Valet parking, gratuity only. Proper attire is required (no tank tops, baseball caps or swimwear; collared shirts preferred for men).