A Steak House With ‘Hy’ Standards

For the purist carnivores, Hy’s Steak House is an elite destination, renowned for its mouthwatering, award-winning selection of USDA prime beef and kiawe-broiled steaks. Situated within Waikiki Park Heights Hotel, the restaurant traces its roots back to the 1960s, when the original establishment opened in Calgary, Canada. It wasn’t until about a decade later, in 1976, when Hy’s made its mark here in the Islands. Whether you choose Hy’s to celebrate a special occasion, or simply to enjoy a premier cut of meat, the romantic ambiance and top-notch customer service will create lasting memories. Designed like a British Men’s Club from the 1800s, the restaurant boasts intricate woodwork that’s unique, rich and classic in detail.

General manager Bob Panter says that Hy’s commitment to quality cuisine, consistency and friendly service from an attentive staff, along with an extensive menu have contributed to the restaurant’s success.

Justin Inagaki serves as chef de cuisine. A graduate of the culinary arts program at Kapiolani Community College, he’s been in the industry for eight years, and previously worked for Signature Steak House, Trump Hotel and Creations in Catering.

With Mother’s Day approaching May 10, Hy’s celebrates all mothers with a special Mother’s Day Brunch (seatings available from 10:15 a.m. to 12:15 p.m). Priced at $59 per person, guests are treated to a prixfixe menu, which features Duck Confit Salad with Oranges and Goat Cheese, Kamuela Caprese Salad, Salmon Filet and Crab Benedict with poached eggs, Creamed Spinach on Toasted Taro Muffin, and 10 ounces of, without question, succulent prime rib, which is truly gratifying for the carnivorous appetite. For dessert, Bread Pudding a la Mode with Creme Anglaise and Menagerie of Chocolate Truffles hold the key to Mom’s heart. (Duck Confit Salad and Prime Rib are regular items on the dinner menu as well.)

“We wanted to do something special for all the mothers because they deserve it,” adds Panter, noting that a complimentary rose will be given as a token of appreciation come Mother’s Day.

This award-winning establishment excels at serving up premium cuts of beef. USDA prime beef is shipped from the Midwest to the restaurant twice a week, and when it comes to Hy’s larger cuts of beef, Bone-in Ribeye is one of the best-sellers. A generous 28 ounces, this slab of meat is nicely marbled for lots of flavor. In Hy’s signature style, the steak is sprinkled with a house-made seasoning salt (a secret blend of spices), as it cooks atop kiawe wood, which infuses a subtle smokiness into the beef.

All entrees are served with vegetables du jour and choice of baked potato, garlic mashed potatoes, french fries or white/brown rice, summing up a complete meal.

Dining Out recently paid a visit to the fine-dining establishment, where Panter pointed out the renovations that were made last year. The upper dining area, called the Executive Level, underwent a complete makeover, now exuding a more modern appeal. The dining space seats 83 people, and patrons can reserve the Executive Suite for private dining functions. The room has a 24-person capacity with audio-visual capabilities, and requires a $1,600 minimum purchase weekdays and $3,000 minimum weekends. For the pau hana crowd, Hy’s happy hour runs from 5 to 6:30 p.m. in the lounge, with a menu that changes quarterly.

Panter also mentions that a recently adapted dress code strictly is enforced, which requires men to don shoes and collared shirts, with a restriction on baseball-style caps and swimwear.

“Hy’s has been a destination for many of our guests for nearly 40 years, where they celebrate special occasions. We want it to remain special,” he says.

Hy’s Steak House

Waikiki Park Heights Hotel
2440 Kuhio Ave., Honolulu
922-5555
Open daily at 5 p.m. (last seating at 9:45 p.m. Will open at 4 p.m. May 8-10.)
Note: Hy’s offers live music from 6-10 p.m. nightly, as well as complimentary, covered valet parking.