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Step Up to the Plate

Hy’s Steak House

By Alana Folen
May 5, 2013

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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: HY’S SEAFOOD PLATTER ($42.95)

Hy’s Steak House is the name of the game when it comes to its award-winning selection of USDA prime beef and kiawe-broiled steaks, not to mention the romantic ambiance and premier customer service guests will experience each and every night during dinner.

And although the “turf” has risen to utmost fame, don’t discredit the “surf” here. In fact, Hy’s Seafood Platter is an appetizer that is beyond compare among seafood lovers.

Two ounces of succulent shrimp from the Philippines complete the dish, and are best when doused with cocktail sauce.

Three ounces of Tristan lobster make up the lobster medallions, and it’s believed that Tristan lobster is the world’s sweetest when it comes to this crustacean.

Hy’s obtains locally sourced ahi daily.

Shoyu and wasabi are the best pairing for the ahi and enhance the fish with additional zest.

Dip the shrimp and oysters in a delectable homemade cocktail sauce comprised of chili sauce, ketchup, horseradish, lemon juice, lemon rind, Worcestershire sauce and a drop of Tabasco.

Two exquisite pieces of Alaskan king crab meat adorn the plate. It’s so sweet that it requires no dipping sauce.

Manzano obtains fresh medium-sized oysters from Stellar Bay Oysters, and he says these oysters are definitely a highlight of the dish. “Patrons love the oysters, which are delivered three times a week to the restaurant,” he says.

“This has been a best-selling appetizer because of the variety of seafood. With sashimi, oysters, shrimp, crab meat and lobster medallions, it’s the perfect starter for two,” says Hy’s executive chef Erwin Manzano.

Hy’s Steak House

Inside Waikiki Park Heights Hotel
2440 Kuhio Ave., Honolulu
922-5555
Monday-Friday, 6–10 p.m.
Saturday-Sunday, 5:30–10 p.m.
Reservations are highly recommended. Valet parking available. Proper attire is required (no tank tops, baseball caps or swimwear; collared shirts preferred for men).