Hy’s Steak House is celebrating its 50th anniversary with a special weeklong promotion. Starting Nov. 11, the steakhouse will feature a $50 filet mignon — served with roasted brussels sprouts, pancetta, balsamic red wine reduction, creamy gorgonzola sauce and a choice of starch — that’s available to the first 50 orders each evening. This promotion is from Nov. 11 to 17.
“We wanted to play into the 50th anniversary — hence the price — and also the amount that we will be serving each night during the event,” says Hy’s Steak House executive chef Brandon Bernal.
Bernal notes that the restaurant’s décor has mostly remained the same throughout the decades.
“Even this (kiawe) grill is the original,” he says. “The mural in the back (of the grill) is the original; even during our renovation two years ago, we really wanted to keep the mural intact as much as possible. We were able to find the original artist who did it; during the renovation, he came in and labeled each tile individually and took it down. When we built the new wall, he put it (the mural) back up.”
The kiawe wood grill is a significant feature of the steakhouse; guests can watch the grill master prepare each steak in the restaurant’s dining room. Bernal notes that local mesquite wood gives the steaks their smoky flavor.
“Pretty much every steak will touch this grill,” he says.
He notes that the 2024 renovations were mostly done in the kitchen.
“It’s pretty iconic — you come in here and step into a different world,” he says. “We wanted to preserve that as much as possible.”
From Nov. 11 to 17, the steakhouse is also featuring a special $125 prix fixe menu, which includes some of Hy’s signature dishes.
The prix fixe starts with an amuse bouche, then come French onion soup with caramelized onions, Gruyere and mozzarella, and Hy’s Caesar salad. The Caesar salad is prepared tableside and features Parmigiano-Reggiano, hearts of Romaine and herb roasted croutons.
Filet mignon — served with roasted brussels sprouts, pancetta, balsamic red wine reduction, creamy gorgonzola sauce and choice of starch — is the entrée, and the experience ends with Hy’s banana fosters flambe. The dessert — comprising banana, orange, cinnamon, crème de banana, orange curacao and dark rum — is prepared tableside.
“Since we are celebrating 50 years, we wanted to highlight the favorites that helped to get us to this milestone,” Bernal says. “Our French onion soup, Caesar salad and banana fosters flambe are staples at Hy’s. These recipes have remained unchanged throughout Hy’s history and are dishes that guests have come to love and expect.”
Bernal notes that, while the $50 filet mignon and special prix fixe menu are for one week only, the restaurant will be featuring other promotions throughout the year to celebrate the milestone.
“One thing that has been requested of the culinary team is the return of old favorites that have been phased out over time,” he says. “My team and I will be working on bringing these dishes back for a limited time throughout the year. We hope that guests will stop in and join us as we revisit old classics from our past.”
Bernal, who has been at Hy’s for nearly 10 years, says he started as a baker fresh out of Kapiʻolani Community College’s culinary program. He says working with his staff has been one of his favorite experiences at Hy’s.
“I am fortunate to have a team that enjoys working together,” he says. “They like to clown around a lot, but they do know when to be serious. It has made for some good times throughout the years, and I am glad I get the opportunity to work with them.
“Another thing that has stuck with me throughout the years has been our guests,” he adds. “It’s nice to share a part of ourselves with them through our food and service. I want to say ‘thank you’ to all our guests who have joined us through the years. I hope that we can continue to be a special place for them and that we will be a part of their future memories.”
Complimentary valet parking is available.
CONTACT
Hy’s Steak House
2440 Kūhiō Ave., Honolulu
808-922-5555
hyswaikiki.com
Instagram: @hyshawaii
Open from 5 to 8:30 p.m. Mondays to Thursdays, 5 to 9:30 p.m. Fridays to Sundays,
Complimentary valet parking
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
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