By Albert Leung

closures, unemployment and a

slouching market, it would seem
like the world would collectively
scrounge every cent and pinch every
penny. One establishment you might
expect to go the way of the Dodo bird
in such a penurious climate would be
Hy’s Steakhouse.

Someone like me would not
usually be one to visit such a
prestigious establishment as it has a
certain aura of class and dignity. Not
only is the dress code of business
casual enforced when you first walk in
to the seasoned establishment, but they
encourage you to leave your coat with
the hostess. It was like walking into a
private dinner party but without a high
level of posturing and vanity.

As soon as I stepped foot in the
vintage steakhouse, located in the
heart of downtown Vancouver at the
corner of Dunsmuir and Hornby, the
classic wooden interior of the walls and
candle-lit ambiance made me feel right
at home. I took my seat with my lunch
companion and I noticed the linen
tablecloth and assortment of glasses and
silverware; I didn’t know there were
so many different knives and forks to
eat a meal. Taking a look around, the
recession does not seem to be affecting
the other patrons—the steakhouse is
completely full and there are many
bottles of wine scattered throughout the
dining room.

With its extensive wine list, it’s
suitable for every taste whether you’re
looking for a balanced Sauvignon Blanc
from Australia to a deep, dark Merlot
from Napa Valley. Unfortunately,
as a student, the list didn’t receive a
second glance from me. The menu
itself incorporates appetizers, like
their famous Cheese Toast for Two to
Oysters Rockefeller, refreshing salads
and soups, seafood and of course their
signature steaks. Half of their menu
features filets, porterhouses and New
York striploins which range in any size
from eight to 22 ounces. And of course
there is also a few accompaniments
you may choose from to complete your
meal.

The server’s assistant greeted us
promptly pouring our San Pelligrino

I: the uncertain time of bank

Hy’s Steakhouse
Tightening our belts but not our appetites

mineral water into the water glass and
removing the wine glasses. It took my
lunch partner and I a moment to take in
the atmosphere as the small steakhouse
was full of middle-aged businessmen—
it was quite the intimidating experience.
We ordered the Hy’s specialty,
Cheese Toast for Two and deservingly
so. The layers of different cheeses,
including gorgonzola and old cheddar,
melted on to the freshly baked French
bread made the best first impression on

and moist from the oven.

Our entrees arrived at the table
and the appetites that we brought to the
steakhouse were about to be spoiled.
Across the table was a large prime rib
steak accompanied by garlic mashed
potatoes flaked gracefully across the ho’
plate—obviously keeping in mind that
presentation is almost more important
than the taste of the food itself. My hot
plate contained a beautiful lobster tail
on top of the shell next to a superbly
seared filet mignon and the same
wonderfully flaked mashed potatoes.

The filet mignon was brilliantly
cooked as the moist flavour and tender
meat danced within the confines of my

 

mouth as this was possibly the first time |

that I have enjoyed my meal in rather a
long time. I tasted a bit of the prime rib
across the table and the fat-surrounded
steak was cooked to perfection as it was
only cooked slightly until it was barely
medium rare. Bite after bite, the only
downside to the meal was that the food
on the plate was diminishing. It was a
shame that the lobster tail only lasted
four mouthfuls. Throughout the meal,
the service was spectacular with extra
focus on tidiness and our beverages.

Unfortunately, the dessert menu
was not utilized as the gluttonous
amounts of food inside of my stomach
was not about to give room to anything
sweet or decadent even though créme
brulee and bananas foster would’ ve tied
the meal up in fantastic fashion. As
mouthfuls of filet and lobster entered
my stomach, I could see the tables
emptying and filling up in less than five
minutes. This difficult economy, this
recession does not seem to be affecting
the fine dining patrons. The bill total of
a meal for two is evidence of that.

 

)

this reviewer, as the cheese was still hot |.

 

 

 

 

 

 

 

 

 

 

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