Hy’s Soars to New Heights
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Since opening its doors 35 years ago, Hy’s Steak House in Waikiki has become an award-winning fine dining landmark known for its USDA Prime-grade steaks broiled over native Hawaiian kiawe wood, and enjoyed in an intimate setting of what feels like an old English mansion.
The restaurant recently changed ownership, and also welcomed executive chef Erwin Manzano to the team. With these changes, general manager and vice president Bob Panter says they are working on some upgrades, adding to the menu, and ultimately taking Hy’s to new heights.
“We’re working on a new decor and small private room in our upper dining room (now called the Green Room),” he explains. “I think it’s going to be great. Until recently, when Hy’s was sold (to two brothers from Kobe, Japan), Hy’s has had only two owners in 35 years. This stability tends to add a certain consistency to many things, including the food.”
Chef Manzano actually worked at Hy’s many years ago, starting as a dishwasher and moving up to sous chef before leaving to work at other dining establishments, including Formaggio.
“Hy’s menu has always had a very full, well-rounded, some say even an ambitious menu,” says Panter. “Where previous chefs were content in putting forth the items from our written menu, Chef Erwin has brought back some excitement, as well as some previous menu favorites as specials that over the years were abandoned. From time to time he is showcasing such palate pleasers as Bone-In Rib-Eye Steak, a succulent Kiawe-Broiled Veal Chop with a Hamakua Mushroom Ragout and a beautifully braised Osso Bucco with a Cabernet Demi Glace with a Gremolade top (chopped flat leaf parsley, lemon zest and garlic). He also has struck a note with many diners when he serves his Arugula/Prosciutto salad.
“With his energy, hard work, attention to detail and openness to change, we are expecting a bright future,” Panter adds.
Arugula/Prosciutto salad is not listed on the menu, but is available regularly and features baby arugula, prosciutto, teardrop cherry tomatoes, Parmesan cheese curls and served with white wine vinaigrette.
As for its steaks, Hy’s is one of the few restaurants in Hawaii that uses USDA Prime beef for all its different cuts. Chefs also cook all USDA Prime steaks over kiawe wood using a display broiler, and guests in certain rooms even have a view of the broiler room.
Among the customer favorites is Porterhouse T-Bone Steak — King of T-Bones (34 ounces, $79.95), which is served with brown or white rice, your choice of potatoes (baked potato, garlic mashed potatoes, french fried potatoes, or pan-fried O’Brien potatoes cut in cubes and sauteed with diced onion and diced bell pepper), and vegetables du jour.
And be sure to save some room for dessert. Next month, there will be a special Molten Chocolate Souffle that will be offered during Restaurant Week Hawaii Nov. 12 to 18.
Hy’s Steak House
2440 Kuhio Ave., Honolulu
Monday-Friday, 6-10 p.m.
Saturday-Sunday 5:30-10 p.m.