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Hy's Steak House Restaurant Review: This old-school fine dining experience presents décor of rich dark woods, from the Library Lounge to the Main Room with its commodious banquettes, and the professional tableside service of preparing Caesar salad and flambé desserts. Steaks are all USDA Prime, dry-aged and trimmed right on the premises. We appreciate that local kiawe wood is used to grill the steaks, plus the fact that steaks come with vegetables and several choices of potatoes or pilaf. For the non-steak-lover there are many options; try the rack of lamb, chicken Marsala, and fruits de mer. Or start with the oysters Rockefeller, proceed to Châteaubriand, and then enjoy the lush bananas Foster to finish. The wine list is more than adequate, offering well-chosen selections from around the globe with an emphasis on new-world reds.