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Hy’s Steak House

Digest Step Up to the Plate

July 27, 2014

Story By: Alana Folen | Photos by: Anthony Consillio

For the purist carnivores, Hy’s Steak House is an elite destination of choice, made famous for its mouthwatering, award-winning selection of USDA prime beef and kiawe-broiled steaks. Situated within Waikiki Park Heights Hotel, the restaurant traces its roots back to the 1960s, when the original establishment opened in Calgary, Canada. It wasn’t until about a decade later, in 1976, when Hy’s made its mark here in the Islands. Whether you choose Hy’s to celebrate an anniversary or simply to enjoy a premier cut of meat, the romantic ambiance and top-notch customer service will create lasting memories.

According to executive chef Erwin Manzano, USDA prime beef is shipped to the restaurant twice a week from the Midwest.


All entrees are served with vegetables du jour and choice of baked potato, garlic mashed potatoes or white/brown rice, summing up a complete meal.

The beautiful slab of meat is sprinkled with Hy’s seasoning salt (a blend of spices kept under lock and key) as it cooks atop kiawe wood, which infuses a subtle smoky essence into the beef.

Weighing in at 28-ounces, Bone-in Ribeye has high amounts of marbling. “It’s believed that bone-in steak is fortified with flavor, especially the meat closest to the bone,” says Manzano.

“In terms of our larger cuts of beef, Bone-in Ribeye is one of our best-sellers.”

Hy’s Steak House

Waikiki Park Heights Hotel
2440 Kuhio Ave., Honolulu
Nightly, 5-9:45 p.m. (last seating)
Happy hour nightly, 5-6:30 p.m.
Note: Reservations are recommended

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