This month is a riot of ribeyes, a sizzling collection of six steakhouses.
By John Heckathorn
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Photo by Monte Costa
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.
Red meat is back! Go eat steak! Those were my marching orders for March. I doubt that red meat was ever really gone, but it’s true that steakhouses are back, bigger, better and more expensive than ever. In 2006, Wolfgang Puck’s Beverly Hills steakhouse, Cut, won both Esquire Magazine's "Restaurant of the Year" award and a design award from the American Institute of Architects.
Puck is slated to bring a steakhouse, probably less stunning, to the Royal Hawaiian Shopping Center—right next to the new Beachwalk Ruth’s Chris, as if Waikiki steakhouses were in short supply.