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Steak house upholds ‘Hy’ standards

Columns What's Cooking?

May 31, 2015

Story By: Steve Murray | Photos by: Anthony Consillos

Things have remained consistant at Hy’s Steak House. For 38 years, the Waikiki eatery has been serving healthy portions of premier steak and seafood to generations of local and visiting customers. It’s that commitment to high standards that makes Hy’s an outstanding dining experience.

What to chose is a matter of preference and familiarity. But Hy’s Seafood Platter ($42.95) is a fantastic way to begin.]

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The ample sampler platter offers fresh ahi sashimi, panseared scallops, poached tiger prawns, king crab legs, oysters and sous vide lobster tail meat. While each portion provides fresh seafood flavor, the lobster tail is most interesting. The sous vide cooking method begins with putting the lobster in a bag with lobster sauce and butter. After the pouch has been vacuum sealed, the lobster is poached at a controlled temperature to produce plentiful flavor without affecting the natural, soft texture of the meat. It’s quite special.

Hy’s is a steak house after all, and the Chateaubriand ($52.95 per person) is a fantastic menu option. Prepared for two, the center cut filet is kiawe wood grilled, oven finished and cut table side. Served with a bouquet of carrots, yellow squash, asparagus, broccoli, and beef steak tomatoes stuffed with parmesan cheese, bread crumbs, drawn butter and Hy’s seasonings, the plate looks as delicious as it tastes. As with all entrees, the Chateaubriand comes with your choice of baked potato, Hy’s Garlic Mashed potatoes, french fries and white or brown rice.

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In addition to its great steaks, Hy’s Famous Roast Rack of Lamb ($65.95 full rack, $39.95 half rack) is a protein-lover’s dream. The Australian lamb begins with a dry marinade of robust herbs. It’s broiled over Kiawe charcoal and oven finished to ensure the delicate texture maintains all its natural flavors and juices.

It would be incorrect to say things never change at Hy’s. Over the years, the eateries have added more bone-in steaks, nightly music, a daily happy hour from 5 to 8:30 p.m, and all of the meat is rated USDA prime.

Don’t forget your Father’s Day reservations. Treat Dad to Hy’s regular or specialty menu (June 20 and 21) and give him all the ambiance and flavors he deserves.

Hy’s Steak House

W H E R E
2440 Kuhio Ave., Waikiki

C A L L
922-5555

H O U R S
Open daily,
First seating at 5 p.m.
Final seating at 9:45 p.m.

N O T E
Dress code: no beach wear or ball caps; collard shirt and closed-toe shoes for men.

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