All Sizzle, All The Time
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THERE’S NO MI-‘STEAK’ING HY’S SUPERIOR BEEF
The centerpiece of Hy’s Steak House’s Broiler Room is a custom-made brass and copper cauldron, which plays host to the restaurant’s stellar steaks as skilled chefs turn the heat up to 800 degrees and broil the beef to perfection over kiawe wood. These USDA Prime-grade cuts, which include New York Strip, Porterhouse T-Bone, Delmonico and Filet Mignon, are seared over the intense heat and infused with the sweet, smoky aroma provided by the hot-burning kiawe.
For nearly 40 years, Hy’s Steak House has served as a unique dining destination for both kamaaina and visitors who seek out the succulent kiawe-broiled USDA Prime-grade cuts of beef that take the restaurant experience to new heights.
Nestled in its cozy Waikiki locale, Hy’s Steak House resembles a stately English mansion. With framed art, authentic Tiffany-stained glass, dark mahogany paneling and ornately carved wood moldings situated throughout the restaurant, Hy’s provides an escape from the typical dinner setting.
The tender cuts of beef really give Hy’s Steak House its sizzle as executive chef Justin Inagaki and his heart-of-the-house team prepare popular steak selections, which are dry-aged and trimmed in house. By grilling one’s favorite steak over kiawe wood with a special house blend of seasonings, the meat is seared to perfection and infused with a rich, smoky flavor, thanks to the intense heat generated within the restaurant’s broiler room.
Diners are encouraged to try some of Hy’s stellar specials currently available, including Wagyu Tomahawk Ribeye ($97), a 32-ounce bone-in cut of succulent beef that has become a “huge hit” in the dining room. Starting today, patrons may also indulge in a special Prime Filet Mignon with Foie Gras ($66), a combination of lean, flavorful beef with rich, buttery foie gras and served with a truffle demi-glace.
As a scoop for Dining Out readers, and just in time for summer, Hy’s is unveiling its latest seasonal dessert, which will be available for dinner service tonight. Hawaiian Crown Pineapple Colada Flambé ($17) is beautifully presented in a half-coconut shell with succulent pineapple flambéed with coconut-infused rum, brandy and orange liqueur, and served atop haupia ice cream. Hy’s continues its tradition of tuxedoed waiters expertly preparing the restaurant’s desserts tableside to offer a memorable experience coupled with extraordinary freshness and flavor.
“It’s important to stay true to our menu with so many great steaks to choose from, and we also continue the tradition of preparing Caesar salads, Chateaubriand and flambé desserts tableside,” says general manager Marc Nezu. “We also strive to be progressive, offering something new while also focusing on the quality and consistency that our loyal customers expect from Hy’s.”
Hy’s also is home to an extensive wine collection featuring more than 150 varieties of vino selected by four of the restaurant’s certified sommeliers. Assistant manager and certified sommelier Jonah Galase notes that the restaurant is kicking off a series of wine-themed events beginning with the Spring Wine Dinner on Wednesday, May 25 at 5:30 p.m.
Master sommelier Patrick Okubo will host the four-course dinner, which will include: Oysters Trio as an appetizer; a second course of Asian Salmon Nicoise with Honey-Mustard Miso Dressing; an entrée offering of Hy’s Surf-N-Turf with potato Souffle & Spring Succotash Blend; and Sakura Compressed Pear for dessert. The mouthwatering cuisine will be paired accordingly with sensational wine selections to complete the memorable experience.
The special event is $125 (exclusive of tax and tip) and reservations can be made by calling 922-5555 or emailing firstname.lastname@example.org.
Hy’s Steak House
Waikiki Park Heights
2440 Kuhio Ave., Waikiki
Open for dinner nightly from 5-10.
Reservations are recommended and diners are treated to complimentary valet parking as well as live music nightly.