New delights you’ll fall for at Hy’s
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Here in Hawaii, although we may not feel the physical effects of the changing seasons as noticeably as our Mainland counterparts, there are certainly other ways in which we commemorate the year’s progression. At Hy’s Steakhouse, where diners have enjoyed some of the country’s finest quality steaks and seafood dishes for decades, customers can look forward to seeing some new additions for the fall.
“Our team takes immense pride in the restaurant’s menu, and while we have some dishes that have been around since the start, it is always in our interest to try new things,” says Bob Panter, general manager of Hy’s Steakhouse.
For instance, those who enjoy duck will love the menu’s new Seared Duck Foie Gras ($21.95), a decadently rich spread of foie gras on top of French toast brioche with poached figs and berries. “Previously we offered the foie gras as a nightly special, but have since updated the presentation and added the dish to our regular menu,” explains Panter.
Another dish not to be missed is the Duck Confit Salad ($19.95) served with baby Nalo and frisee greens underneath candied bacon, Sonoma chèvre goat cheese, pomegranate seeds and orange segments.
In the coming months, diners may also notice a slight change with a familiar Hy’s menu staple. “To streamline our cuisine with the new fall preparation, we now offer Shrimp and Wild Mushroom Risotto ($34.95) with wild rice, a dish we used to serve with asparagus,” says Panter.
While Hy’s will always be known for its premier cuts of meat and top-notch appetizers, specialty salads and entrees, the restaurant maintains a refreshingly innovative attitude with respect to introducing new dishes and flavor profiles. “Just like with our fall menu, going forward, we plan on changing some menu items every three months,” says Panter.
Complimentary valet parking is available for all patrons.
Hy’s Steak House
Waikiki Park Heights Hotel
2440 Kuhio Ave., Honolulu
Monday-Friday, 5:30-10 p.m.
Saturday-Sunday, 5-10 p.m.