Rack of Lamb ($40 half rack, $66 full rack)
Dining at Hy’s Steak House is an escape from everyday life, offering the chance to celebrate a special evening in an intimate setting, where you can sit back and relax with a truly dazzling meal.
The stage is set perfectly every night, with mood lighting, rich dark mahogany wood panels, white tablecloths and impeccable service from waiters in smart tuxedos. In this fine-dining establishment, you can have a good conversation with someone you care about, all while enjoying what Hy’s is truly known for: really good meats.
The steak house has been in Waikiki for just over 40 years, quietly enchanting customers with kiawe wood-cooked steaks and captivating flambe desserts prepared tableside. “The smoky flavor that is imparted from the native Hawaiian kiawe wood is our signature touch, and is the perfect pairing to all of our Prime-grade offerings,” says restaurant manager Jonah Galase.
32-ounce Wagyu Tomahawk Bone-in Ribeye ($97)
Even though it’s been in business for a while, Hy’s keeps things fresh and relevant for customers with a happy hour menu; nightly live jazz performances by guitarists Vernon Sakata and Andy Kimura; and local ingredients infused into contemporary dishes, crafted with trendy flair by executive chef Justin Inagaki.
But, the classics are always there as well. The 32-ounce Wagyu Tomahawk Bone-in Ribeye ($97) is a dish that doesn’t skimp on quality, as the meat is sourced from Colorado cattle. It’s wagyu beef, meaning it’s the best of the best, with superior marbling when compared to other steaks. Grilled masterfully by Hy’s Danny Florino on the restaurant’s signature kiawe-wood grill, the steak has a smoky, earthy flavor elevated by Hy’s special, house-made seasoning — which is also available for purchase at $8 for 8 ounces.
Rack of Lamb ($40 half rack, $66 full rack), 32-ounce Wagyu Tomahawk Bone-in Ribeye ($97) and Steak Oscar ($70) are all first-class choices when dining at Hy’s Steak House.
Steak Oscar ($70) is a 7-ounce, kiawe-broiled filet mignon resting on a bed of flavorful Alii mushrooms and asparagus spears. Generously topped with Alaskan king crab meat, and drizzled in decadent hollandaise sauce, this dish is indulgence on a plate. It’s also a favorite of Galase’s, who says, “I love this dish because you get the best of the steak and seafood world.”
For an alternative to steak, Rack of Lamb ($40 half rack, $66 full rack) is encrusted with salts and herbs like rosemary, thyme, and hints of garlic and onion before being broiled to perfection. “This method of cooking caramelizes the outer layer of the steak, and draws out the flavor from the qualities of the kiawe wood,” says Galase. “It is then finished in the oven to the guest’s desired doneness.”
Each entree comes with steamed green beans, carrots and sweet yellow bell peppers, seasoned subtly with garlic. For starches, choose between baked potato, mashed potatoes, french fries, and white or brown rice.
With its delicious food and elegant ambiance, Hy’s is your golden ticket to a fabulous dining experience.
Hy’s Steak House
Waikiki Park Heights
2440 Kuhio Ave., Waikiki
922-5555
Dinner nightly, 5-9:30 p.m. (last seating at 9:30 p.m.); happy hour, 5-6:30 p.m. in the bar and lounge;
Complimentary valet parking available;
hyswaikiki.com
Honolulu, HI 96815
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