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Ali Carte
Ali Carte

September Specials Heat Up Hy’s Menu

By Ali Resich Photos By Leah Friel
September 1, 2013

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At Hy’s Steak House in Waikiki, a perfect mix of old and new gives the restaurant a unique edge over other steak houses. Not only has its rich menu been steeped in American tradition since 1976, but its chefs manage to keep the eatery feeling fresh with brand new specials and a touch of local flair.

Throughout this entire month, Hy’s will be offering a must-have three course feast on its September Menu ($49.95), which will be available Monday-Thursday and will provide a high-quality dining experience at an unbeatable price.

“These are all items that don’t usually appear on the menu,” explains general manager Bob Panter. The September Menu provides another outlet for executive chef Erwin Manzano to express his creativity in putting together exquisite dishes.

The three-course dinner starts out with a choice of Soup du Jour or Hy’s Mixed ‘Nalo Green Salad. Then comes the difficult decision of choosing a main course, as all three options are enticing in their own right.

The King and The Queen, for example, is a new take on a popular special the restaurant used to serve years ago. It features two tender tournedos — or pieces from a filet that has been sliced in half — of USDA Prime filet mignon topped with king crab meat, lobster and hollandaise sauce.

Manzano says the buttery hollandaise is perfect for any surf-and-turf creation. “It’s a good dipping sauce for the steaks or anything with seafood.”

Lamb Loin Chops with a Red Wine/Rosemary Jus is another entree choice presenting four delicate and juicy cuts of lamb not commonly seen on menus. The dish is served with an “old school” red wine and rosemary sauce, which traditionally pairs well with steak.

Both The King and Queen, along with Lamb Loin Chops are grilled to perfection on the restaurant’s distinct kiawe wood broiler, which lends a subtle smokiness to each entree. Hy’s creamy and garlic-filled mashed potatoes, as well as vegetables complete the meal.

A fresh filet of Monchong cooked with black bean sauce is the third entree choice. Served with baby bok choy and white or brown rice, this local-inspired dish’s secret weapon is its incredible black bean sauce, which includes ginger roots, green onion, cilantro, garlic, peanut oil, sesame oil, oyster sauce and minced black beans.

“Monchong is a white fish,” explains Manzano. “It’s very tender and moist, so the flavor from the fish with the oyster sauce, and the black beans with the saltiness, goes well with it.”

If you still have room for more, let the grand finale of your steak house journey be Haagen-Dazs vanilla ice cream, mango sorbet or a classically rendered Hy’s Bread Pudding with vanilla cream sauce.

Hy’s Steak House

Waikiki Park Heights
2440 Kuhio Ave., Honolulu
922-5555
Monday-Friday, dinner from 5:30 p.m.
Saturday-Sunday, dinner from 5 p.m.
Last seating 9:30 p.m.