A Father’s Day guide for the best steaks

There are two Ruth’s Chris Steak Houses in Honolulu, d.k’s is having a Kobe festival, and Hy’s continues to wow guests with its traditional service and “old English” charm, so there’s no excuse not to treat dad to the one meal you know he’ll love - a great steak dinner. But how to choose? With help from our guide to the city’s best steaks.

d.k. Steak House

Waikiki Beach Marriott Resort and Spa

2552 Kalakaua Ave.

931-6280

What you’ll find: A steakhouse atmosphere with a Japanese influence. Nestled next to Sansei Seafood Restaurant and Sushi Bar, d.k’s has dark booths, white tablecloths, sparkling crystal wine glasses, intimate lighting and walls lined with stunning Japanese artwork.

What’s different:

d.k’s has the only in-house dry aging room in the state. Steaks are aged here for approximately 28 days to increase flavor and tenderness. The staff is extremely welcoming, explaining the dry-aging process and wine list to everyone who’s interested.

On the menu:

Kobe beef, flown in just for the week. It’s considered the finest beef in the world. Special Kobe menu items include a Kobe Filet Mignon Taster that features a dinner for two with a choice of soup or salad, an 8-ounce Kobe filet mignon and an 8-ounce 30-day aged American filet mignon with fully loaded baked potato and veggie for two. Dessert is included. Also try the signature 22-ounce bone-in rib eye or the N.Y. strip with three types of peppercorns.

What to drink:

d.k’s has a fantastic wine list created by Chuck Furuya and ably managed by knowledgeable Ivy Nagayama. You’ll find some exceptional boutique wines here at extremely reasonable prices.

What’s the cost?

The special Kobe Father’s Day dinner for two is $75 per person

A 10-ounce Kobe beef New York strip is $69.95.

Appetizers, soups and salads from $5.95 to $12.95

Entrees from $16.95 to $45 Surf & Turf entrees from $43 to $58

Ruth’s Chris Steak House

Restaurant Row

599-3860

Waikiki Beach Walk

440-7910

What you’ll find:

It might be a Mainland chain, but Ruth’s Chris has all the aloha you could possibly want. Professional bartenders and wait staff make a trip here a greatly enhanced experience. The new restaurant in Waikiki sparkles, as you’d expect from this prime site for prime steaks. Private dining rooms ( at no extra cost) are great for large parties.

What’s different:

Steaks are cooked at an amazing 1,800 degrees. Eating at the bar is a fun way to interact with other guests, (best if there’s just one or two of you for this), sample the menu and enjoy the talents of experienced bartenders.

On the menu:

Prime USDA beef and classic side dishes like broiled tomatoes, Lyonnaise potatoes and asparagus with hollandaise are all worth ordering, but the restaurant also does fish extremely well. Try the fresh catch of the day, excellent sashimi and occasional specials.

What to drink:

Dan Duckhorn’s Paraduxx, Flaming Cosmos, Francis Ford Coppola’s Directors Cut Zinfandel 2005.

What’s the cost?

Entrees start at around $40 and up.

HY’s Steak House

2440 Kuhio Ave.

Waikiki

922-5555

What you’ll find: An interior unlike any other in Honolulu designed by Canadian Arthur Fishman (Hy’s was originally part of a Canadian chain of steakhouses), the dining room was created to resemble an old English gentlemen’s club, complete with book-lined walls , framed art and Tiffany stained glass on the ceiling. Antiques from around the world complete the thoroughly authentic dining room.

Why it’s different:

A glass-enclosed broiler room houses the grill where kiawe wood burns and steaks sizzle in full view of diners. Tableside preparations of classic dishes like Caesar Salad and Cherries Jubilee make ordering something of an event. Live music by popular local musician Andy Kimura (Wednesdays through Saturdays) is an added bonus, as is a seat at the bar for a cocktail.

On the menu.

USDA Prime grade cuts (New York, Delmonico, Filet Mignon, etc.) along with favorites like veal piccata, rack of lamb and beef tenderloin with black truffle sauce.

What to drink:

Veuve Cliquot Rose, Caymus Cabernet, Opus One, Penner Ash Pinot.

What’s the cost?

Appetizers soups and salads from $6.95 to $33.95

Entrees from $28.95 to $62.95 Desserts from $6 to $12.95

The Colony Hyatt Regency Waikiki Resort and Spa

What you’ll find:

Casual dining atmosphere, friendly , knowledgeable wait staff - many who’ve been here since the hotel opened more than 30 years ago. Award-winning desserts and seafood dishes, as well as steaks.

What’s different:

Steaks are cut to order and grilled over kiawe wood. The Colony is a perennial award winner at The Taste of Honolulu (now known as Flavors of Honolulu). Try the 16-layer chocolate cake if you’ve room for dessert.

On the menu:

House-made onion bread, filet mignon, kiawe grilled rib eye, bouillabaisse, lobster tails, fresh fish, steaks, seafood, award-winning appetizers desserts.

What to drink:

Fine selection of wines. Start with a martini from the bar.

What’s the cost?

Average entree $30, but look for kamaaina specials and coupons - The Colony is known for discounting to locals - and let them know if it’s your birthday for oftentimes extra discount.

Taste Of New York Deli and Steak House

1137 11th Avenue

737-3354

What you’ll find: Casual neighborhood spot above a New York deli where filling breakfasts and giant sandwiches are offered daily. Eclectic mix of furniture.

What’s different:

The prices are certainly a match for the high-end steak houses - as is the quality of the meat - but the atmosphere is casual with a young staff and nobody minding if you share. The deli’s famous triple-decker sandwiches and salads are on the nighttime menu too.

On the menu:

Rib eye, porterhouse, T-bone and New York strip ranging in size from 16 ounces to 24 ounces. Signature Reuben sandwich is great - and the Empire State Cheesecake is legendary.

What to drink: BYOB - $5 per glass charge.

What’s the cost?

Appetizers and salads from $8.95 to $14.95. Steaks $32.95-$46.95. Sandwiches $15.95-$17.95

Not a Steak House, But Still a Great Steak.

3660 On The Rise.

3660 Waialae Avenue

737-1177

Russell Siu has for years had an excellent steak alaea on the menu at his European/Pacific Rim restaurant. The certified Angus Beef New York Steak Alaea ($29) is simply pan seared with garlic, Hawaiian salt and butter and served with crisped onions. And there’s the Wine Spectator Award-winning wine list too. Fresh catch of the day is always worth the trip. Well worth stopping by this popular restaurant any day of the week - make sure you reserve for Father’s Day weekend.

Aaron’s

Ala Moana Hotel

410 Atkinson Drive

Honolulu

955-4466

Classic American cuisine with more than a hint of Mediterranean and local touches, thanks to the talents of executive chef George Gomes. Here you’ll find a spectacular 2,000-bottle wine list and some excellent steaks. The grilled beef filet with Caribbean lobster tail ($60) is one of those dishes that makes you moan with pleasure as it arrives at the table and the grilled prime New York steak ($35), served with crisp, sweet Maui onion fries and fresh asparagus, is as classic as it gets. Throw in a panoramic view of Waikiki, smooth service and signature dishes of fresh island fish and rack of lamb and it’s easy to see why this is one of the best restaurants in town.

Murphy’s Bar and Grill

2 Merchant St.

Honolulu

531-0422

No one would try to tell you that the beef is dry-aged or that the meat is massaged and forage-fed. But if you’re looking for an excellent steak dinner at a truly affordable price, then there’s nowhere better than Don Murphy’s downtown bar and grill where a New York strip with mashed potatoes and veggies is just $15, and the Gaelic version, with a green peppercorn sauce, is just 50 cents more.

The wine list is gradually growing, and there are nice selections of beers and wine to accompany everything from calamari at the bar to steak and cabernet in a booth. If your dad is a sports fan or someone who loves a neighborhood restaurant, you can’t beat Murphy’s for value and atmosphere.

 

Boutique Wine Dinners in June.

Sam Choy’s hosts a wine dinner devoted to some great wine finds this month. If you enjoy discovering wines that are big on body and flavor, but are otherwise unknown names, then head over to the Diamond Head restaurant where Chef Aaron Fukuda pairs a summer menu with the wines of Whitehaven, Luretta Boccadirosa, Menhir and Lassegue.

The menu, featuring summer dishes, includes a soup and salad course of Kahuku Yellow Watermelon Gazpacho with Sevruga Caviar, and Blue Crab Green Papaya Salad with Lemongrass Vinaigrette, locally raised Kona Kampachi, Prosciutto Wrapped Kurobuta Pork Roulade, and Filet of Beef with Champagne Butter Basted Lobster Tail.

Dessert and a sampling of four wines are included in the $75 price.

Call for reservations. 732-8645

And at 3660 On the Rise, Littorai owner Ted Lemon will attend a dinner to celebrate his wines on June 26. Lemon and wife Heidi have been producing vineyard designated chardonnay and pinot noir since 1993. Unlike many small, family winemakers who’ve come to winemaking via other career paths, the Lemons are lifelong winemakers. Ted studied enology at the University of Bourgogne, and apprenticed at famous estates in Burgundy. He was the first American winemaker to be hired as a winemaker and vineyard manager of a Burgundian estate.

Littorai’s elegant and well-balanced wines pair extremely well with food, and you can expect chef Russell Siu to offer an impressive menu for the winemaker. Dishes include Lobster Streudel, Slow Poached Wild Salmon, Fire Roasted Duck Breast, Seared Medallion of Lamb. He will include tastings of three vintage chardonnays and four vintage pinot noirs.

Cost is $135

Call 737- 1177 for reservations.

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