Turning The Big 4-0 In Style
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Those looking for the perfect steak with the most sizzle should head to Hy’s Steak House. As soon as guests walk into the elegant restaurant, they are transported from Waikiki to another place and time — as the interior resembles a stately English mansion with framed art, authentic Tiffany stained glass, dark mahogany paneling and ornately carved wood moldings.
In honor of its 40th anniversary this past November, Hy’s will be celebrating all throughout 2017, starting with monthly wine dinners from March to October hosted by Master Sommelier Patrick Okubo. According to assistant manager Jonah Galase, the steak house will have 20 seats available for each dinner as guests are invited to enjoy a private four-course dining experience in its Executive Dining Room.
Hy’s also will host monthly chef’s table events in which executive chef Justin Inagaki will highlight local, seasonal products (May-September).
TAKE A BITE
Wagyu Tomahawk Ribeye ($97) is currently a special at Hy’s Steak House. This whopping 32-ounce serving is kiawe-broiled and perfected with Hy’s proprietary seasoning. It’s served with guests’ choice of starch (baked potato, mashed potato, french fries, or white or brown rice); steamed green beans, carrots and sliced sweet yellow bell peppers tossed with garlic.
This cut was a hit at Hy’s in 2016, and luckily it’s not going anywhere. “In most cases we would receive 32 portions on Thursday and by the beginning of Saturday’s service, we would already be sold out,” says assistant manager Jonah Galase. “In 2017 we have been fortunate to have our allotment of Tomahawk portions doubled in order to keep up with demand.”
Waikiki Park Heights
2440 Kuhio Ave., Waikiki
Dinner nightly, 5-10 p.m. (last seating at 9:30 p.m.); happy hour: 5-6:30 p.m. in the bar and lounge
Complimentary valet parking available