A brass-and-copper cauldron contains kiawe wood and is surrounded by a glass gazebo—all part of the scene at Hy's Steak House.
Photo by Monte Costa
The seafood appetizer cost only $3 less than the one at Beachhouse, but it was smaller, lacking things like abalone and hamachi, the lobster and shrimp a little less vivid, the best thing a solid portion of ahi sashimi. The presentation, however, was perfect, glass fish plates for each of us, with a lemon wedge tied up in cheesecloth.
The steaks were good, though perhaps not quite up to the standard I’d been eating. There’s no bone-in ribeye, so I ordered the Delmonico steak, which seemed a slightly thicker version of the same cut...
ARCHIVED: Read John Heckathorn's entire review in our "Like Beef?," March 2008 issue.