Fine-Dining of the HYest Quality

As one of the most well-known steakhouses in Hawaii, Hy’s Steakhouse has been in existence for more than a quarter of a century. Vice president and general manager Bob Panter has been with Hy’s for almost 35 years, and he takes pride in both the establishment’s ambiance and food.

When you step through the doors, the pieces of wood interior designer Arthur Fishman brought from a mansion in Philadelphia captivate you. From the Tiffany stained glass ceiling he brought in from a chapel outside of Cleveland to the artwork adorning the deep-brown wood that surrounds guests, it makes one feel right at home with family and good friends. In Panter’s opinion, the decor is a big part of Hy’s success. “It’s a strong selling point for us. I don’t think they make them like this anymore, and this makes our dining very unique,” he explains.

One thing that sets Hy’s apart from all other fine-dining steakhouses is the kiawe broiler that cooks the steaks and chops. Panter explains that this style of cooking gives the meat a unique flavor. The broiler is a brass and copper caldron and sits surrounded by a wooden frame with glass walls.

A fresh green salad sits on top of a bed of steak filets, and this Steak Takaki ($22.95) will satisfy any palate. The flavors of the radish sprouts, peppercorn and ginger mix well with the ponzu sauce, and this combination gives the filets a refreshing jolt. This speciality salad is perfect for two and makes for a great appetizer or starter salad.

If you’re looking for a more savory appetizer, Crab Cake with Roasted Garlic, Pine Nuts & Basil ($14.95) is just for you. As soon as you take a bite, the pine nuts give the dish a crunchy texture, and the butter and capers provide that rich flavor that makes this appetizer so welcoming. Hy’s even adds the light and flavorful Mint Jelly that complements the lamb so well.

Lamb rib chops, Lamb Chops A La Hy’s ($69.95, full; $39.95, half), are seared over the hot kiawe broiler, which gives them that “wow” factor. “The full eight-rib rack is so large, but it’s getting so expensive,” Panter says. He explains that the floods in Australia last year affected the lamb supply. “The four chops in the half rack are still very adequate. It’s a lot of lamb,” he says.

Steak Neptune ($49.95) is a filet mignon steak served with sauce bearnaise and topped with Gulf shrimp, and comes with spears of asparagus and your choice of a side. This is dish is just one of many, and Panter says there are a lot of different steak preparations. “I happen to like the Peppercorn Steak ($42.95) a lot.”

All of the entrees come with either a baked potato, Hy’s mashed potato, pan-fried O’Brien potatoes, french fried potatoes, steamed white rice, brown rice or rice pilaf. And if you’re not a starch person, Hy’s will substitute extra vegetable du jour.

It serves you well to save room for dessert as Panter says Chocolate Lovers’ ($13.25 per person) flambe for two or more is a favorite among customers. While flambe desserts seemed to have disappeared from the fine-dining scene, Hy’s revels in its tableside flambe presentations.With a menu of such caliber, and a staff and dining experience that keep customers coming back again and again, it’s no wonder Hy’s is a staple in the Islands.

Hy’s Steak House

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