Elevating The Experience

(From left) Restaurant manager Lawrence Pae, corporate executive chef Shaymus Alwin, restaurant manager Joy Busano, guest relations manager Bob Panter, director of beverage Ariana Tsuchiya, executive sous chef Brandon Bernal, pastry chef Kylie Bernal and vice president Marc Nezu pose for a photo.

For nearly half a century, Hy’s Steak House has withstood the test of time in Waikiki’s dynamic dining scene. Celebrated for its elegant atmosphere and commitment to customer satisfaction, the restaurant consistently upholds its place as the top choice for five-star dining on the island.

Like all well-loved things, though, Hy’s is due for some TLC and will temporarily close for renovations starting Jan. 21, with a highly anticipated reopening date slated for May 24, just before Memorial Day weekend.

Guest relations manager Bob Panter has been with the restaurant for 47 years.

Worry not, though, the team at G.LION Hawaii, Hy’s parent company, will still be serving up excellence at its other restaurants, La Vie and Quiora, and is planning pop-up events in the months to come.

Here, Marc Nezu, vice president of G.LION Hawaii, and guest relations manager Bob Panter reflect on Hy’s legacy, highlight beloved menu items and provide a glimpse into the future.

Hy’s Steak House is celebrated for its sensational steaks.

DO: What can guests look forward to at Hy’s?

MN: From our guests’ perspective, it’ll be the same Hy’s Steak House that they’ve come to love for 48 years: exceptional cuisine, thoughtful service and lifelong memories.

The renovation will focus on the main kitchen and infrastructure of the restaurant. As you can imagine, after nearly 50 years as an iconic fine dining restaurant in Waikiki, the kitchen is in need of a major overhaul.

Hy’s Steak House prides itself on its unique dining room.

Our goal is to preserve the history and traditions at Hy’s, so the main dining room will be preserved in its original condition.

We’re fortunate to have what I believe is the most beautiful dining room in Hawaii. And I’m so extremely grateful for ownership who absolutely wants to preserve our history, while investing into our future.

Guests can experience tableside preparations, like the Warm Spinach Salad (contact for cost).

DO: What is unique about the ambiance and decor?

BP: In 1976, Hy Aisenstat and interior designer Arthur Fishman succeeded in creating a truly unique space where Hawaii residents can enjoy sumptuous feasts of steak and more. Having taken wood carvings, wood paneling and pillars from Philadelphia’s Baldwin Estate and Tiffany stained glass ceiling panels from a chapel outside Cleveland, Ohio, an appearance of an opulent English men’s club was achieved — one of its kind in the 50th state.

Lobster Bisque (contact for cost)

DO: Tell us about some of Hy’s bestselling drinks and dishes.

MN & BP: The Tanaka 1789 x Chartier ($30 glass; $175 bottle) offers a unique and memorable tasting experience, inviting you to savor the artistry of Japan’s rich sake heritage and the pioneering spirit of this groundbreaking collaboration.

A staffer wows guests with his techniques.

The Cathedral Cocktail ($25) is inspired by our timeless Tiffany glass ceilings at Hy’s. We have created a Hy’s play on a New York sour featuring a clarified whisky sour with a red wine float.

Next is the G.LION private label Leo Cabernet Sauvignon ($26 glass; $104 bottle). Our signature Hy’s private label cabernet sauvignon is now featured at all G.LION Hawaii restaurants. It’s crafted by Ken Bernards, an esteemed winemaker from Coombsville in Napa, and features bold, rich flavors that play with a myriad of steaks and meats.

Vibrant cocktails complement Hy’s menu.

The Beef Wellington ($92) is a favorite, which can be ordered for one. It’s a 7-ounce USDA Prime filet mignon with Dijon mustard, prosciutto and mushroom duxelle wrapped in a puff pastry, baked to a golden brown and served with a sauce perigoudine.

The Escargot a la Hy’s ($29) is served in a savory sauce of butter, garlic, Dijon mustard and blue cheese, and served with toasted mini ciabatta.

The Delmonico Steak ($91) is a “forever favorite” enjoyed by our local guests. Be sure to have Danny put a decent sear on the delicious marbling this USDA Prime cut offers.

Finally, the Rack of Lamb ($73 half rack; $136 full rack) used to be called Hy’s Famous Rack of Lamb. Don’t know why it’s not now!

DO: Is there anything else you’d like to add?

MN: Throughout our renovation phase, we cordially invite you to explore the extensive offerings within the G.LION Hawaii portfolio. This includes La Vie Waikiki restaurant, Quiora restaurant, G.LION Hawaii private transportation, G.LION event catering services and our delightful bake shop.

Our sister restaurants, La Vie and Quiora, conveniently situated just a few minutes away from Hy’s, can be found at the Ritz-Carlton Residences, Waikiki Beach on the lobby level. Hy’s is planning several “pop-up” events during the renovation period. More details coming soon.