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Awards & Reviews |
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Hale 'Aina Award - Best Steak, Restaurant of Distinction, |
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Top 25 Honolulu Restaurants |
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Honolulu Magazine |
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I'lima Award -
Best Fine Dining, 2003, 2004, 2006, 2007 |
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Honolulu Advertiser |
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Top Steak House,
Rating of Excellent |
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Hawaii Top
Restaurants |
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Zagat
Survey |
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Award of
Excellence, since 1991 |
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Wine
Specatator |
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Best Dessert -
Fine Dining |
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Taste
of Honolulu |
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"Hy’s does mostly steaks, and does them well. Though there are
fish, chicken, veal, pasta and even beef Wellington, not
ordering a steak here is akin to traveling to Egypt and
bypassing the pyramids. There are several different cuts,
including the Only (a 13-ounce slab of New York steak basted
with a secret sauce) as well as a Delmonico, peppercorn and
sirloin. The charbroiled rack of lamb is probably the only
possible reason to bypass the steak menu. There’s a new
emphasis on healthy menu items as well, so if you have someone
in the party who’s opposed to red meat, Hy’s is still a safe
choice. Hy’s service is friendly and accommodating, and for
restaurants of this genre, the food is certainly above par.
The house Cabernet is usually worth investigating." |
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Gayot
Restaurant Reviews |
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"This is as good
as it gets in steakhouses. Think dark, clubby, lots of
leather, good Scotch, and filet mignon. This is a great choice
for steak lovers with hefty pocketbooks or for those who have
tired of Hawaii Regional Cuisine. Hy's has demonstrated
admirable staying power in the cult of the low fat, still
scoring high among carnivores while offering ample
alternatives, such as a grilled vegetable platter and
excellent salads prepared tableside (spinach and Caesar are
textbook perfect). "The Only" is its classic best, a kiawe-grilled
New York strip steak served with a mysterious signature sauce.
Garlic lovers swear by the Garlic Steak Diane, a richly
endowed rib eye with sliced mushrooms." |
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Frommer's Honolulu, Waikiki & Oahu, by Jeanette Foster, Nov
10, 2003 |
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"Intimate,
subtly-lit, and genteel, this well-respected steak house is a
special-occasion favorite, thanks to its refined ambience and
pricey entrees. Waiters in tuxedos add class to an evening
out, as do tableside preparations of caesar salad and bananas
Foster. Beef, however, is the attraction, whether you select
kiawe-broiled NY strip, prime rib, or a T-bone. Rack of lamb,
lobster tails, and veal chops also make ideal main courses.
Wines, liqueurs, and live music round out the experience." |
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10
Best, Trusted Advice for Travelers |
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