Build your base

Alienum phaedrum torquatos nec eu, vis detraxit periculis ex, nihil expetendis in mei. Mei an pericula euripidis, hinc partem ei est.

Restaurant Insider with Anne Lee: Hy’s Steak House

Story By: Anne Lee | Photos by: Hy’s Steak House

It’s famous for its aged USDA Prime beef that’s trimmed on site and grilled over Hawaiian kiawe wood.

I was able to talk with assistant general manager Jonah Galase and chef Brandon Bernal about how the restaurant has transitioned their offerings in a unique, convenient delivery/pick up cook at home — Hy’s Prime Box — and how they have adapted to the “new normal” guidelines of dining in.

AL: In 2011, G.Lion Group and T. Brothers international acquired Hy’s Steak House, which led to G.Lion Hawaii. How has this new leadership helped with the Hy’s brand?

JG: G.Lion Hawaii has paved the way for two brand-new open-air restaurants that opened in August of 2019. La Vie by G.Lion finds a place in people’s hearts with its whimsical, fun and playful dining, and Quiora.

AL: How long have you been with Hy’s, and how did you get in the industry?

BB: Over three years. I graduated from the culinary program at KCC, and originally focused on pastries and desserts. I started as the pastry chef at Hy’s, but have transitioned to all aspects of culinary. With the impact of COVID-19, we have had to create new items for locals that would bring comfort and convenience to our guests that enjoy the experience of Hy’s Steak House.

JG: Fifteen years — It chose me. Believe it or not, I worked at Hamilton Library at the front desk. I had a few friends that were working here at Hy’s and doing very well. I begged them to get me a job at the restaurant for weeks (when you are vetting someone to be employed here, that person better be up to par, as it’s a reflection on them) and finally I got the opportunity, and have been doing my best ever since.

For more information check out our  Dining In feature