Hy's Encore Steakhouse

Timeless, Consistent, Delicious

Seen right: Hy's famous charcoal grill.
Photography by Bruce Law.

Since 1962, Hy’s has set the standard for steak in Vancouver. Untouched by time or trends, this local stalwart has spawned countless imitators, yet none that have successful ly captured that winsome combination of classic elegance and professionalism. From the unique arched brick hallway that leads to the dimly lit dining room, the dark woods and intimate ambiance conjure comforting memories of yesteryear. Intricate stained glass adorns the horseshoe-shaped bar that houses Hy’s extensive collection of whiskeys and aged single malts, and exclusive private rooms, including sumptuous dining in the wine cellar, provide the perfect backdrop for some treasured memories that will last a lifetime.

The highlight of the main dining room is the central fire pit, where the chef prepares his Canadian Triple A beef over a large mesquite charcoal grill. “We cook with wood, which you don’t often see anymore. The mesquite gives our steaks a very distinct flavour.” Hy’s famous cheese toast for two is an absolute must before tucking into the signature prime rib with home made yorkshire pudding. Accompaniments range from grilled beefsteak tomatoes and beer-battered onion rings to whole Atlantic lobster tail.

“We add a lot of little touches that you just don’t see anymore, like tableside service of caesar salad, steak tartare and classic flambéed desserts like bananas foster and cherries jubilee,” says General Manager Paul Webb. “When our spinach salad is prepared tableside with a warm brandy, shallot and bacon dressing, that gorgeous aroma carries through the entire dining room. It’s a real experience.”

Paul credits his service staff for Hy’s exemplary reputation. “We only hire professionals. There are 6 members of our staff that combine for over 200 years of service.” The solid steakhouse wine list leans towards sturdy reds that complement the meat heavy menu. “You won’t find a better combination than a spicy shiraz and a well cooked rib eye,” assures Bar Manager Dennis Lansigan.

“We’re so lucky to have this relationship with the city. Hy’s is an institution. If you’re a Vancouverite, chances are you’ve celebrated a special occasion with us. We’ve had couples come on their honeymoon and then come back for their 30th anniversary and have the very same meal served by the very same waiter. We’ve cultivated some very special relationships over the years,” Paul reflects. He pauses, before adding, “and we’re creating new ones every day.”

Menu Highlights

LUNCH

Curried Shrimp

Rare Dunkin

Shrimp and Crabmeat Salad Louis

Chicken Hash a la 21

Marinated Steak Salad

APPETIZERS

Hy’s Famous Cheese Toast

Classic Caesar Salad, prepared tableside

Baked French Onion Soup

Escargot

Prawn Cocktail

ENTRÉES

Hy’s “Only” New York Strip

Filet Steak Neptune

Gorgonzola Filet Mignon

Beef and Prawn Brochettes

Roast Rack of Lamb

Peppercorn New York Steak

Filet a la Hy’s

Best of the Cellar

CHAMPAGNE

Veuve Cliquot ‘Ponsardin’ Rose 1999, France
Moet and Chandon ‘Dom Perignon’ 1999, France
Louis Roederer ‘Cristal’ 1999, France

RED WINES

Mission Hill Family Estates ‘Oculus’ 2003, Okanagan Valley
Signorello ‘Padrone’ 2004, California
Opus One 2004, California
Grant Burge ‘The Holy Trinity’ 2002, Australia
Château Haut Brion 2001, France
Le Vieux Donjon Châteauneuf du Pape 2005, France
Antinori ‘Tignanello’ 2004, Italy
Tenuta San Guido ‘Sassicaia’ 2002, Italy

Pictured above: Canadian Triple A Beef Tenderloin with fresh asparagus and stuffed baked potato, Hy’s famous cheese toast and Caesar salad, and Alaskan King Crab legs.

HY'S ENCORE STEAKHOUSE
637 Hornby Street
Vancouver, BC
604-683-7671

More Information - Websites, Maps and Directions