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Restaurant Insider with Anne Lee: Hy’s Steak House

Restaurant Insider

April 7, 2019

Story By: Anne Lee | Photos by: LAWRENCE TABUDLO

Anne Lee, chef Justin Inagaki, at center, and general manager Marc Nezu cheers to a classy good time with wine, Hy’s Garlic Steak and Prime Filet of Beef Wellington.

ANNE LEE Speaks with executive chef JUSTIN INAGAKI

Hy’s Steak House remains a reliable spot for diners looking to satiate a craving for high-end comfort food.

“Hy’s is your classical restaurant, continental cuisine with a modern twist to it,” shares general manager Marc Nezu. The experience found at Hy’s is few and far between, and Nezu says it calls to customers because of its classy elegance.

“What’s old is new again, as the saying goes. There’s a certain yearning for traditional service and ambiance when going out for a fine-dining experience,” he continues. “We still have tuxedoed servers, and the level and quality of hospitality of service is something we pride ourselves in. Hy’s fills a void in today’s dining scene that’s not existent and these traditional values are still upheld at Hy’s.”

Get pampered and filled with deliciousness at Hy’s as it moves into the future with grace. What’s more, enjoy its extensive wine selection conveniently paired with advanced-level sommeliers or some sake prepared at Hy’s very own sake brewery.

Hy’s Garlic Steak ($58)


Executive chef Justin Inagaki shares other fun facts about the restaurant you’ll be sure to not want to miss.

AL: What makes your steak house stand out from others? JI: Being our self. Meaning, fads and trends come and go but we never deviate from our original classical concept — our menu, service and standards.

AL: What does Hy’s bring to the Hawaii food scene?

JI: Hy’s classical ambiance, and its simple flavors and ingredients — no more than six ingredients on a plate. We are also known for table-side presentations from salads to flambes, and of course our prime beef.

Our motto is to create a win, win, win with our guests, employees and community which fits along side those lines of creating life long customers. Hy’s has maintained that fine dining standard for 42 years, the restaurant industry is cyclical but the younger audience is looking for an experience when dining. My parents brought me here, to experience fine dining when I was young to be able to see the service and quality.

AL: What is the restaurant’s most popular dish?

JI: Garlic Steak. It’s been one of our mainstays throughout the menu changes. It’s served with mushrooms, and the demi glaze is a truffle that’s garlic infused, it’s not heavy and it complements the filet.

Our beef Wellington is also one of our signature dishes. Not too many classic steakhouses still do Wellingtons like this anymore. It’s becoming a dying art.

Other than that, our Oyster Rockefeller, escargot, rack of lamb and new types of alternative game meats such as bison.

AL: If you had to eat one thing every day for an entire year, what would it be and why?

JI: Fresh fish. We buy our fish right from the fish auction and it’s fresh, it’s light. Hawaii has the best quality fish in the world, there’s nothing like the fish auction here, we are the only ones — outside of Tsukiji Market in the Pacific.

Prime Filet of Beef Wellington ($60)

Hy’s Steak House Signature Beef Wellington

• 7-ounce filet mignon (USDA Choice or Prime), properly trimmed of fat and silver skin

One sheet puff pastry or filo dough (5-by-5 inches)

2 tablespoons mushroom duxelles (optional)

1-ounce liver pate (optional), preferably cut into a square

2 egg whites

1 cup melted butter, clarified butter preferred

1 cup demi-glace or brown gravy mix

Chopped truffles (optional for demi-glace), 1 ounce goes a long way

Mashed potato or starch option, (optional)

Roasted seasonal vegetables, (optional)

Directions:

• Pre-heat oven to 450 F

• Using a frying pan or grill, properly sear filet mignon and season with salt and black ground pepper preferably.

• Place filet onto a baking pan with a metal rack to drain the drippings for 5 minutes

• Using a baking pan, place puff pastry onto the pan lightly dusted with flour. Place liver pate and mushroom duxelles in the center of puff pastry sheet.

• Place filet mignon in the center of the puff pastry. Wrap meat by pulling the dough fully around the filet mignon. Turn upright, gently brush egg whites completely over the dough, then, using a ladle, gently pour butter completely over dough. Spray non-stick oil onto the baking pan before placing into the oven on the middle rack.

• Cook for 9 minutes for medium rare, and for every steak doneness afterward, add 3 minutes to cooking time. For a more accurate doneness use a thermometer.

* Rare: 125 F
* Medium rare: 140 F
* Medium: 150 F
* Well: 165 F

• Let your beef Wellington cool for 3-5 minutes before eating. Enjoy with roasted vegetables, demi-glace (brown gravy), and starch of your preference.

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