Dining bliss at Hy’sCover Story
March 8, 2020
Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO
With ornate details throughout its luxurious dining space and a focus on culinary excellence paired with top-notch customer service, Hy’s Steak House remains a unique dining destination — as has been the case for more than 40 years for diners seeking out the succulent kiawe-broiled USDA Primegrade cuts of beef that elevate the restaurant experience to new heights.
Hy’s offers an incredible ambiance and alluring atmosphere that mirrors a stately English mansion accented with framed art, authentic Tiffany-stained glass, dark mahogany paneling and ornately carved wood moldings throughout the Waikiki restaurant. The centerpiece of Hy’s Steak House’s main dining room is its broiler room, which contains a custom-made brass and copper cauldron that showcases the restaurant’s stellar USDA Prime-grade steaks, as skilled chefs turn the heat up to 800 degrees and broil the beef to perfection.
Hy’s Steak House is home also to an extensive wine collection featuring a diverse menu with more than 18 pages of vino selected by the restaurant’s certiﬁ ed sommeliers including wine director and advanced sommelier Taro Kurobe, who was born and raised in New York before making his way to Hawaii and learning the restaurant business.
“Wine is a passion for me, and I feel so privileged to be able to work with it,” says Kurobe, who has helped Hy’s reclaim its Award of Excellence status from Wine Spectator. The team is now aiming for the Best of Excellence distinction. “But, more than anything, it’s the people who make the world of food and wine so fantastic.”
Tender cuts of beef give Hy’s Steak House its sizzle as the heart-of-the-house team prepares popular steak selections, which are dry-aged and trimmed in-house. By grilling one’s favorite steak over kiawe wood with a special house blend of seasonings, the meat is seared to perfection and infused with a rich, smoky ﬂavor via the intense heat.
“We want to carry on traditions regarding excellent service — warm and professional but never stuffy or pretentious — as well as retaining timeless steak house fare coupled with more innovative offerings on ‘The Bar’ menu exclusive to the bar and lounge from 5 to 7 p.m. nightly,” says Hy’s assistant general manager and certiﬁed sommelier Jonah Galase, who is now in his 17th year with the restaurant after starting as a busser.
“We would also like guests to keep Hy’s in mind as one of the premier restaurants when it comes to wine offerings and service. It is truly our generation’s time to ensure that we honor the path built by the many people who made Hy’s what it is today.”
Diners rave about the premiere Porterhouse ($125) steak known as “King of T-bones” that is served with a choice of starch: baked potato, mashed potatoes, french fries, white rice or brown rice. The Porterhouse pairs perfectly with Hy’s Cakebread Wine Cellars “Benchland Select” Cabernet Sauvignon ($260 per bottle) or the Tenuta Di Arceno Chianti Classico ($65 per bottle).
The Hy’s Seafood Tower ($110 for two guests, $165 for three diners) is as luxurious and visually stunning as it is delicious! The tower features lobster, Alaskan king crab leg pieces, scallop medallions, cured salmon, blackened ahi sashimi that is prepared with Cajun seasoning and seared on the edges, shrimp cocktail and oysters on the half shell. The tower of ﬂ avor can be accompanied by any one of Hy’s Champagnes, including Charles Heidsieck Brut Reserve ($25 per glass, $100 for a bottle).
Raising ‘The Bar’
Check out “The Bar” menu served exclusively in Hy’s bar and lounge area. Specialty cocktails are served alongside a “Small Bites” menu that changes throughout the year. Three new items to look forward to are Lobster Ravioli, BBQ Pork Ribs, and Creamed Spinach Artichoke and Phyllo Cups (prices vary). New cocktails are also available on the new menu, so be sure to come early and enjoy the experience as seats in this exclusive area fill up quickly!
Hy’s makes catering simple, delicious
In addition to its stellar dinner options, Hy’s Steak House offers on- and off -site catering for special occasions and intimate gatherings. Call Hy’s director of catering and events Jordyn Oriole at 922-5555 or email Jordyn.Oriole@glionhawaii.com to inquire about catering menus and opportunities as the restaurant serves up “affordable luxury” with the same stellar value, service and cuisine that Hy’s is recognized for.