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.

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this reviewer, as the cheese was still hot |.

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