Hy’s makes list of 100 best in steaks | Honolulu Star-Advertiser

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STAR-ADVERTISER / MAY 30, 2014

Happy Hour at Hy’s Steak House in Waikiki is offered Monday through Friday from 5-6 p.m.

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Hy’s Steak House in Waikiki has been named among the 100 best steakhouses in America by OpenTable.com.

Marking its 40th anniversary this week, Hy’s is the only entry from Hawaii.

While Ruth’s Chris Steak House made the list, the chain was cited specifically for its locations in Boston and Midtown in New York City.

Hy’s is known for its classic style of service and tableside preparation of dishes including salads and flaming desserts.

Some 28 states are represented on the OpenTable list. California, Illinois and Texas have the most, each with 17 listed restaurants.

OpenTable’s unranked list was compiled from more than 5 million reviews submitted by verified users of the website between Oct. 1, 2015, and Sept. 30.

Tastes, talk of Europe at wine dinner

Rick Lilley, wine director at 12th Ave Grill, will be showcasing wines from France and California that normally don’t make it to Hawaii in a dinner, “Wine Speak,” on Nov. 16.

Lilley will share tales of his trip to Europe to bring back bottles exclusively for the restaurant and about an upcoming trip to the Corsica region of France and Italy.

The menu: Kualoa oysters (with Paul Bara, Brut Reserve Grand Cru Champagne, Bouzy, Montagne de Reims, France), Hawaii Farmers Market Salad (Champalou, Vouvray Sec, Loire Valley, France 2014), grilled free-range Jidori chicken breast (Neyers, “304” chardonnay, Sonoma County, Calif., 2014), pan-roasted Hawaii Ranchers’ rib-eye (Camino, Montecillo Vineyard, cabernet sauvignon, Sonoma County, Calif.)

Dinner is at 6:30 p.m.; cost is $95. Call 732-9469.

Birthday party a celebration in suds

Help mark the 36th anniversary of Sierra Nevada Brewing Co. Tuesday at REAL a Gastropub and BREW’d Craft Pub.

REAL will feature 30 beers on tap; BREW’d will serve 21. Several will be new to the Hawaii market.

They’ll be poured in sizes from a quarter liter to a pint, or choose flight-size glasses at 5 ounces each.

To add some smoke to the suds, chef Lee Warnick at BREW’d and Mike Longworth at REAL will set up outdoor grills. Lee is preparing Jidori chicken drumsticks wrapped in bacon; Longworth will be slicing portions off a slow-grilled whole pork leg. Both dishes will be brined in Sierra Nevada beer.

The parties start at 2 p.m., with food served from 5:30 p.m.