‘Hy’ped on Garlic

The time has come for garlic lovers to unite at a fine-dining establishment as traditional and esteemed as they come — Hy’s Steak House. Upon entering the Waikiki staple, its legitimacy hits you over the head as you scan the authentic wood work and paintings spanning centuries that adorn the 36-year-old restaurant’s walls.

Then, a smoky essence that softly permeates the restaurant surrounds you and sets this steak house apart from the rest. “It’s kind of our signature,” says vice president and general manager Bob Panter of the landmark kiawe wood broiler, ornately encased in a wooden gazebo as elaborate as the flavors flowing from the grilled meats themselves. “We use kiawe wood … and the broiler’s been with us since the start,” he explains.

And if there’s one ingredient that pairs excellently with the grilled meats, it’s garlic. In addition to a variety of choice cuts, chef Zach Inouye and “broiler man extraordinaire” Danny Florino can be seen grilling up Hy’s Garlic Steak ($43.95), a prime 7 ounces of kiawe-broiled filet mignon, seasoned with garlic and herbs and served on a bed of shiitake, white and oyster mushrooms. The flavors expand with soft, baked garlic cloves, crispy garlic chips and a glorious garlic demi-glace.

Continuing in the tradition of tasty cloves, Hy’s Garlic Fried Rice ($8.95) is a must — prepared with shoyu, seasonings, white rice and, of course, garlic. The steak house’s expansive menu, which includes many favorites prepared tableside, has something for everyone, even non-garlic enthusiasts.

All things garlic aside, Hy’s remains a culinary force to be reckoned with because it contains the perfect mix of tried-and-true tradition with a unique local flair.

Hy’s Steak House

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