If the Rat Pack reconvened for big steaks and a bigger red, they'd feel right at home at Hy's, which has changed little since it opened in 1976. The formula: prime-grade beef cooked over an open kiawe-wood fire (aka mesquite), old-style service, a men's-club atmosphere (but ladies very welcome), and a wine list recognized for excellence by Wine Spectator. Aside from the signature steaks, specialties include beef Wellington, Caesar salad, and those flambéed desserts rarely seen these days—the last two are prepared tableside, of course.
Aug 16, 2007
ordered the "the only" steak. it was on the dry and hard side. one of my clients wanted a side of spinach with her meal and they forgot to bring it out and we had to remind them.
Jun 13, 2007
This place had a really nice atmosphere. Prices are kind of expensive considering the portions really are not that big. The server assistant kept our glasses full of water the entire time. When we left, the water was at the brim. I ordered steak and lobster. It was good, however the butter sauce that came with the lobster had no flavor at all; I was let down. My spirit's rose when our dessert was elegantly cooked at table side. It was very