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Get ‘Hoppy’ With Easter Buffet

A La Carte

February 25, 2018

Story By: Elima Pangorang | Photos by: Hy's Steak House

Steamed Split Alaskan King Crab with Drawn Butter

Take your dining experience to the next level with Hy’s Steak House, which boasts fine dining from its regular menu to its happy hour menu. What’s more, the exquisite eatery also has been presenting customers with quality holiday buffets, and next up is its Easter Brunch Buffet April 1.

Assistant manager Jonah Galase mentions that the popular holiday buffets have served as good preparation for a new concept that the restaurant recently introduced.

“We have been doing the brunches (in part) to practice for catering,” shares Galase. “It’s more of an upscale catering entity that is available on a smaller scale — like for 100 to 150 (guests) — just to make sure that the quality of Hy’s cuisine is maintained for the event.”

Seafood bar for the upcoming Easter Brunch Buffet (April 1)

So far, the restaurant has been fueling both onand off-site events. For more information on catering, call Hy’s and ask for general manager Marc Nezu.

Also new at the steak house is its rebranded happy hour at “The Bar.” Its premium menu of handcrafted cocktails run from $15 to $20 and offer libations such as Hy’s Kiawe Smoked Manhattan mixed with Woodford Reserve Bourbon, Carpano Antica Vermouth and Angostura Bitters that are batchaged with smoked kiawe wood. Happy hour also presents savory eats such as Hy’s Signature Prime Rib French Dip with Au Jus ($15). Catch this and more every night from 5 to 7 p.m.

DELICIOUS EATS FOR THE HOLIDAY

Hy’s Steak House never fails to impress, as it presents yet another holiday buffet in the form of an Easter Brunch Buffet ($85 adults; $42.50 children 5-12 years old) April 1. The lineup features Steamed Split Alaskan King Crab with Drawn Butter, as well as Hy’s Signature Prime Never-Ever Kona Coffee Crusted Tenderloin. You’ll also be able to claw away at the buffet’s conveniently halved crab legs, which save you the hassle of cracking shells. Plus, savor unique dishes like Chef’s Pork Luau Bisque served with chicharron and so much more. Reservations are welcome, and seating runs from 10 a.m. to 12:30 p.m. that day.

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