It’s always a must to check out a steakhouse while in America, so after a quick search, we found d.k Steak House, located just a short walk from our hotel in Waikiki. The reviews mentioned they had some of the best steaks in town and their wine list was quite extensive.
ATMOSPHERE & SERVICE
We were after an early dinner so popped over when they opened around 5:30pm. We already had to wait for a table, which was a good sign in our books. We only waited a short time before we were seated in a comfy booth with white linen. The vibe of the space seemed a bit dated with wooden features, carpets and a dim vibe.
The service however was upbeat and very professional. Our waiter went over the menu in detail, explaining the different cuts of meat and giving recommendations on their signature dishes and drinks.
d.k Steak is the only restaurant in Hawaii that dry age their own steak in house. Taking between 14-30 days to properly dry age the meat, the results are premium, juicy steaks! MC did order the signature 22 ounce bone-in rib eye, however I unfortunately didn’t get a photo before he dug in!
After a quick look over the menu, I was sold on one of their wine flights, ‘QUE— SYRAH, SHIRAZ,…….”, which included three 2oz pours of three signature full bodied reds. This included the Syrah, Qupe 2012 (Central Coast), Syrah, Stolpman “Estate Grown” 2012 (Ballard Canyon) and the Molly Dooker “The Boxer” Shiraz 2014 (Australia).
Once I had my flight, it was time to study the menu on what we would order. Of course the ‘Wagyu Breasola Carpaccio’ was a must, served with lemon aioli, thinly sliced cured wagyu beef, nalo farms baby arugula, fresh twin bridge farms waialua asparagus, ho farms cherry tomatoes, nalo farms thai basil, house made nalo farms basil pesto, local red jalapenos, mrs. parks hawaiian chili pepper water, balsamic glaze. All elements worked beautifully together, creating a dramatic and tasty starter.
The restaurant pride themselves on using locally grown produce, with executive chef Albert Balbas working closely with local farmers to showcase the freshest available items throughout the year.
With our mains we ordered two sides, including the ‘Steamed Twin Bridge Farms Waialua Asparagus’ and the ‘Truffle Potato Croquettes’ which were mashed potatoes, white truffle oil, panko, flash fried crispy. Both were tasty, arrived piping hot and were generous serves.
Since I wasn’t overly hungry, I decided to go with the ‘Sweet Maui Onion Soup’ served with caramelized maui onions, fresh herbs, emmenthaler swiss cheese. Another amazing dish and of course using locally grown onions!
Overall we had a wonderful dinner at d.k Steak House. The service was friendly and attentive, the food was of good quality and the wines tasty. We’d definitely recommend d.k Steak House to anyone looking for a high quality steak and locally sourced produce.