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Hy's Steak
House, one of the best-known steakhouses in Hawaii, has been a
tradition in Waikiki for a quarter century and continues to be
a favorite with visitors and locals alike. Originally part of
the Canadian-owned chain, Hy's continues to offer superb
cuisine which has been classified as "Continental", but its
decor and menu demonstrate mixtures of American, European,
Hawaiian and Pacific influences.
Hy's charming
Main Room and Broiler Room, with interiors designed by
Canadian Arthur Fishman, resemble an old |
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Hours: |
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Dinner Nightly |
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Mon - Fri: 6:00 - 10:00 pm |
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Sat, Sun: 5:30 - 10:00 pm |
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Reservations
Recommended |
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Full Bar: |
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Traditional and
tropical cocktails, bottled beer and sake. |
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Wine List: |
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Extensive "Wine Spectator"
award-winning wine list that will please almost any palate, with an
emphasis on California reds. |
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Live Music: |
Weds - Sat: 6:30 - 10:00 pm
Audy Kimura, an island legend, performs. |
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Valet parking - Gratuity
Only |
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Proper Attire Required |
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Payment: |
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VISA, MasterCard, AmEx,
Discover, Diner's & JCB |
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Buy Gift Certificates
Online |
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Children's Menu
available |
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Group Dining: |
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Parties up to 50
guests for all occasions.
Email us for more information. |
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English mansion
and possess all the ambience of a private gentlemen's club.
The Main Room looks like a library, with it's walls of old
books and framed art, a lighted ceiling of authentic circa
1905 Tiffany stained glass, dark mahogany paneling, ornately
carved wood moldings and heavy brass chandeliers. Fishman
found the marble-topped English sideboards - used as waiter
stations - and other antiques at auctions in London,
Philadelphia and Cleveland. |
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The
centerpiece of the Broiler Room is a custom-made, brass and copper caldron which serves as an open hearth for
the house specialties broiled over native Hawaiian kiawe
wood. The hearth is |
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enclosed
by glass in an ornate gazebo, where our executive chef and his
staff turn out plates of sizzling
steaks, chops and seafood broiled to
perfection. Booths and table seating,
covered in tapestry or leather-like
upholstery, are ample and comfortable,
like the room itself. |
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Traditions that
have disappeared in other fine dining restaurants are
maintained at Hy's. Tuxedoed waiters still expertly prepare
Caesar Salad, carve Chateaubriand for two and flambč delicious
desserts (like Bananas Foster and Cherries Jubilee )
tableside.
Diners expecting only a limited menu consisting mainly of
broiled cuts of beef are in for a pleasant surprise at Hy's.
Our executive chef offers a variety
of Continental and Pacific rim specialties on the menu at Hy's
Steak House. |
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But the real
specialties of this steak house, of course, are the USDA Prime
grade cuts of beef - New York Strip, Porterhouse T-Bone,
Delmonico and Filet Mignon - which are dry-aged and trimmed on
the premises. The kiawe wood sears the steaks with an intense
heat, while complementing the flavor of the fine beef
perfectly. Hy's signature steak, "The Only ", is a tender New
York strip, kiawe-broiled with the restaurant's unique steak
house sauce. |
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Enjoy a cognac
from Hy's full bar in the intimacy of the library lounge,
while enjoying the acoustic musical offerings of Audy Kimura
or Herb Ohta Jr. A
couple of steps from the Library Lounge is the Emerald Garden
Room, an art deco-style dining room which affords a totally
different look with tropical plants, frosted glass and
mirrors, deco wall sconces and hanging table lamps. |
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