Hawaiian Grown Kitchen - Hy's Steak House - Beef Tataki Salad and Beef Dejour - Segment 3

Hy's Steak House, one particular of the best-acknowledged steakhouses in Hawaii, has been a custom in Waikiki for a quarter century and continues to be a favourite with visitors and locals alike. Originally portion of the Canadian-owned chain, Hy's continues to offer exceptional cuisine which has been classified as "Continental", but its decor and menu exhibit mixtures of American, European, Hawaiian and Pacific influences. Hy's charming Major Space and Broiler Place, with interiors created by Canadian Arthur Fishman, resemble an aged English mansion and have all the ambience of a non-public gentlemen's club. The Principal Place seems like a library, with it is walls of previous publications and framed artwork, a lighted ceiling of authentic circa 1905 Tiffany stained glass, darkish mahogany paneling, ornately carved wood moldings and large brass chandeliers. Fishman found the marble-topped English sideboards - employed as waiter stations - and other antiques at auctions in London, Philadelphia and Cleveland. The centerpiece of the Broiler Place is a customized-produced, brass and copper caldron which serves as an open up hearth for the house specialties broiled more than native Hawaiian kiawe wooden. The hearth is enclosed by glass in an ornate gazebo, where our executive chef and his workers turn out plates of sizzling steaks, chops and seafood broiled to perfection. Booths and table seating, coated in tapestry or leather-like upholstery, are sufficient and cozy, like the area itself. Traditions that have disappeared in other fine dining ...