Welcome To The Dead Cow Society
| DCS Home | Dead Cow Merchandise - NEW! | Restaurant Reviews | Cooking Cow | Meat The Herd |

Hy's Steak House

2440 Kuhio
Honolulu, HI 96815
Phone: 808.922.5555
Date of Visit: 03 December 2003


It was time to get out of town for a while, so the ChiefCowEater headed back to LAX on 2 December 2003 to catch a flight to Hawaii for several days of R&R.

Hy's Steak House is an Oahu fixture, and award-winning restaurant: People's Choice category winner of the Hale Aina award; Zagat Survey voted it one of Honolulu's top five restaurants; and a recipient of Wine Spectator Magazine's Award of Excellence. Since my hotel was only a short walk from Hy's, I decided to stop in one night to check it out.

Hy's is not a typical Hawaiian Islands restaurant because it resembles a mainland 1960s-era private club. Dark wood panels adorned with rich oil paintings abound, as do the tuxedo-clad waiters. I won't go into more detail as it is all covered in the two restaurant Web site noted above. I will mention that the uniqueness of Hy's prime hand-cut steaks comes from their grilling over kiawe wood. This wood adds a unique, rich flavor to the meat. And it may take some getting used to.

Their wine list is not that extensive and their wine-by-the-glass offerings are extremely limited. Certainly more attention needs to be paid to the by-the-glass offerings. I started with a glass of Dry Creek Sauvignon Blanc ($8.00) as I cruised the menu. I then ordered the half-dozen fresh oysters ($11.95) as a starter, along with a glass of Edna Valley Chardonnay ($8.00). As soon as the oysters were set before me, I knew something was wrong; they just did not look right. They had a brown tinge around their edges and looked "mushy", small, and not firm. I tried one, and sent the rest back. Hoping that this was not a prelude to the rest of the meal, I ordered my main course.

Being a sucker for New York Dead Cow, I ordered the 13-oz New York Strip ($37.00). As a definite plus to Hy's, the entree comes with choice of sides so I opted for the baked potato and chef's choice vegetable. To drink, I ordered a rather expensive glass of Kendall Jackson Cabernet Sauvignon ($15.00).

As I mentioned earlier, Dead Cow cooked over a kiawe wood grill has a pronounced flavor. The first few bites of my beautiful New York Strip were unique. But in a few more bites, I decided that this taste was pleasant enough for the moment. (Note: I don't think I would plan a trip back to Hawaii just for kiawe-grilled Dead Cow!) But the steak was well prepared and flavorful...as it should have been be for $37.00.

Service was prompt and courteous. The dining environment was comfortable but almost felt rather stuffy for Waikiki.

On my next trip to Oahu, I probably will not revisit Hy's. I just think there are better Dead Cow places on the island. If you are on Oahu and have a craving for Dead Cow (and who reading this would not??!!), I would head to Morton's of Chicago which is near the Ala Moana mall. There is also a Ruth's Chris a few blocks from Morton's. I would say that if you are in Waikiki, walk down to Hy's and at least stop in for a drink. It is worth the visit. Mahalo and Aloha.


  Overall Experience



  Menu Selections

  Preparation/Food Quality (becaue of the oysters)

  Wine List/Availability

  Wine Pricing

Back to Restaurant Review Index Page

Copyright © 2004--2006 by ChiefCowEater and ChiefMeatInspector
All graphics and photographs used on this site are either owned by DeadCowSociety.com or licensed
through iStockPhoto.com. Please contact us if you have any questions regarding our graphics or photographs.