Hy's Steakhouse & Cocktail Bar
637 Hornby Street, Vancouver, BC, V6C 2G3
604-683-7671
Old world charm and classic meat and potatoes dishes.
Category:
Restaurants
What:
| Cuisine Type | | Steakhouse |
| Ambiance | | Good For Groups, In Places, Meet For Drink, Power Scenes, Quiet Conversation, Romantic Spot, Casual, Fireplaces |
| Meals Served | | Dinner |
| Amenities | | Full Bar, Great Wine List, Pre-Theater, Private Room(s), Valet Parking, Wheelchair Accessible |
| Pricing | | $41 and more |
| Payment | | Discover, MasterCard, American Express, Visa |
Where:
| Neighbourhood | | Vancouver |
| Getting There | | bus 4, 7, 10 |
| Cross Street | | Dunsmuir |
When:
| Lunch: Monday - Friday: 11:30AM - 3:00PM; Dinner: Sunday - Thursday: 5:30PM - 10:00PM; Friday - Saturday: 5:30PM - 10:30PM |
Profile Last Updated: April 07, 2008
Staking His Claim
Nothing says steak like Alberta beef, so it’s not surprising that Hy Aisenstat founded his eponymous steakhouse chain in Calgary. His first Vancouver location, which is now no more, was on Davie, so this second branch on Hornby was originally named Hy’s Encore. It’s been a downtown fixture since 1962. Aisenstat believed in simple food served skilfully in a luxurious setting.
Masculine Ambience
The steakhouse’s brick façade features two stained glass windows with wrought iron embellishments. Through the heavy doors, customers are taken back in time to a Victorian gentleman’s club: all dark wood and low lamplight. The wine glasses hanging from the semi-circular brass bar catch the light in a chandelier effect. Stone tables with green club chairs are suited for chat and cocktails. The main floor is laid out with two smaller dining areas towards the front and one larger space down a hallway. The walls covered in watermarked silk or black panelling sport gilt mirrors and portraits of lordly men. Patrons in the largest dining room can watch through a window as chefs broil meat on the glowing charcoal grill. The upper floor, for private functions, is furnished with its own brass bar, two long banquet tables and blue button-tufted chairs.
Traditional Tastes
Hy’s menu is filled with timeless dishes that don’t know the meaning of the word diet. On the appetizer menu are escargot in butter, oysters Rockerfeller and the ever-popular cheese toast. Caesar and spinach salads are prepared tableside in front of diners, as is steak tartar. Mains are unabashedly about meat. Steaks are butchered in-house from AAA Alberta beef then aged at least 28 days before sizzling on the grill. Porterhouse, fillet mignon, rib steaks and New York strip steaks range in size from eight to 22 ounces. Seafood lovers can order surf and turf, wild salmon or blackened ahi tuna. Side dishes include old standbys like creamed corn, onion rings and cauliflower gratin. For dessert, cherries jubilee and bananas Foster are flambéed tableside.
Nothing says steak like Alberta beef, so it’s not surprising that Hy Aisenstat founded his eponymous steakhouse chain in Calgary. His first Vancouver location, which is now no more, was on Davie, so this second branch on Hornby was originally named Hy’s Encore. It’s been a downtown fixture since 1962. Aisenstat believed in simple food served skilfully in a luxurious setting.
Masculine Ambience
The steakhouse’s brick façade features two stained glass windows with wrought iron embellishments. Through the heavy doors, customers are taken back in time to a Victorian gentleman’s club: all dark wood and low lamplight. The wine glasses hanging from the semi-circular brass bar catch the light in a chandelier effect. Stone tables with green club chairs are suited for chat and cocktails. The main floor is laid out with two smaller dining areas towards the front and one larger space down a hallway. The walls covered in watermarked silk or black panelling sport gilt mirrors and portraits of lordly men. Patrons in the largest dining room can watch through a window as chefs broil meat on the glowing charcoal grill. The upper floor, for private functions, is furnished with its own brass bar, two long banquet tables and blue button-tufted chairs.
Traditional Tastes
Hy’s menu is filled with timeless dishes that don’t know the meaning of the word diet. On the appetizer menu are escargot in butter, oysters Rockerfeller and the ever-popular cheese toast. Caesar and spinach salads are prepared tableside in front of diners, as is steak tartar. Mains are unabashedly about meat. Steaks are butchered in-house from AAA Alberta beef then aged at least 28 days before sizzling on the grill. Porterhouse, fillet mignon, rib steaks and New York strip steaks range in size from eight to 22 ounces. Seafood lovers can order surf and turf, wild salmon or blackened ahi tuna. Side dishes include old standbys like creamed corn, onion rings and cauliflower gratin. For dessert, cherries jubilee and bananas Foster are flambéed tableside.
