d.k. Steakhouse

Description:

• Attention carnivores: This steakhouse opened in 2004 to rave reviews, giving the national steakhouse chains and the top local steakhouses a run for their money. Locally known chef D. K. Kodama (of Sansei Seafood Restaurant & Sushi Bar and Vino Italian Tapas & Wine Bar) and Hawaii's top sommelier Chuck Furuya have created the ultimate steakhouse for the 21st century at very reasonable prices (especially for Waikiki). Purists will love the prime grade and dry-aged (in house for 10 days) New York strip and filet mignon, served unadorned or topped with either three-peppercorn sauce au poivre, blue crab and béarnaise sauce, shiitake mushroom demi-glace, or D.K.'s own sesame seed-miso sauce. The ultimate treat is the 22-ounce, bone-in rib-eye (dry-aged for 15 days): Every bite has a melt-in-your-mouth richness that steak fans will remember forever. I recommend booking a table outside on the lanai and coming early to watch the sun set over Waikiki Beach. The decor is romantic, with dim lighting, intimate wooden booths, and tiny bar lights. Steak alternatives include a fresh catch, lamb chops, and broiled herbed chicken.

• © Frommer's 2013

Awards:

Frommer's

•  Recommended 2010