d.k’s in Waikiki: a steak unlike any other
Friday - April 06, 2007
|
Del.icio.us | 
Podcast | WineAndDineHawaii.com
D.K. Kodama traveled the U.S. visiting
great steak houses and discovered
the best steaks are dry-aged
When D.K. Kodama and his partners decided to open a steak house in Waikiki, the first thing they did was leave the island.
“We traveled all over, eating at the great steak houses in America,” says Kodama. What they came home with was the desire to create the first dry-aging room in the Islands, and to build a restaurant serving some of the most tender, flavorful steaks in Honolulu.
Chefs at d.k’s can cut anything to order, but most customers, even those with incredible appetites, find that the 22-ounce rib eye is plenty big enough! And those steaks aren’t just big - they’re strong too. A dry-aged steak is flavor enhanced by the length of time it hangs in a controlled temperature and, as the meat ages, flavors that were otherwise undetectable begin to appear. Too much aging and the flavors become overpowering; not enough, and you’re left with a steak that lacks flavor.
It takes a lot of care and attention to detail to know when the steaks are exactly ready to be removed from the aging room - d.k’s finds that between 14 and 21 days gets optimum flavor from the meat.
Dry-aged steaks, seafood and lobster tails
are all paired with some of the finest wines
at d.k’s Steakhouse
Not sure what a dry-aged steak tastes like? Imagine the tenderness of your favorite cut, and then throw in some wild mushrooms, woody elements, some nuttiness and some earthiness. The flavors are intense, bold and dramatic, especially when paired with a robust red wine. If you like strong flavors - powerful cheese such as stilton or gorgonzola for example - then this is the steak for you. And while the flavors are not overpowering, they do add an intensity to the meat that’s lacking in younger cuts. While d.k’s serves traditional cuts with a wide range of other dishes, dry-aged steaks are something any steak lover has to try.
But for those who just enjoy the textures and tastes of more traditional fare, there are myriad choices on the menu. Gorgeous crab cakes ($10.95) are filled with crab and none of that nasty filler, and the Monster Shrimp Cocktail ($11.95) really is huge (shrimp are 8-12 size). And for those who tremble at steak house prices, there’s some very good news: d.k’s has a hearty selection of “comfort plates,” featuring double cut pork chops with crispy onion rings and a mushroom cream sauce, “Mom Kodama’s” meat loaf ($16.95) smothered with brown gravy and served with garlic mashed potatoes and veggies, or a prime d.k. Steakhouse burger with fries, for just $13.95.
“We wanted to give people the opportunity to try all of our dishes,” says GM Ivy Nagayama,“and by featuring some of our favorites at a reasonable price, it means we can cater to all budgets.” There’s even a nicely thought out kids’ menu too.
The atmosphere is steak house all the way, and in typical Kodama style, there’s something for everyone. d.k’s Steakhouse Waikiki Beach Marriott Resort and Spa
2552 Kalakaua Ave. 931-6280
E-mail this story | Print this page | Comments (0) | Archive | RSS Comments (0) |
Most Recent Comment(s):
