Iconic Hy’s Steakhouse has been a fixture on Winnipeg’s dining scene for ages but has enjoyed a recent resurgence. Perhaps the reason is the return to Winnipeg of General Manager Jason Sohor. Jason rose through the ranks of Hy’s in Vancouver and Toronto. His passion for Hy’s menu offerings, especially their beef was clearly evident as he carved our steak tableside on a recent visit.
|We commenced dinner that evening with a starter of perfectly seared scallops. Silky and satisfying, the passion fruit beurre blanc was the icing on the proverbial cake. A personalized Caesar salad followed which was also prepared tableside, this time by our server “Squid”. A great deal of restraint had to be exercised so that we did not devour the entire basket of cheese toast, a personal favourite of mine ever since it was a post evening class treat in university.
Thank heavens we saved room as the steak we shared was served chateaubriand style with a bevy of lovely vegetables. Jason’s knife slid through the tenderloin with no resistance whatsoever and the succulent tournedos were fanned across our plates. Jason suggested that we might want to sample their enormous tempura onions rings, which were a decadent and fun treat especially when dipped into béarnaise sauce, as he indicated is how the staff likes to eat them.
We shared bananas foster as our dessert course and appreciated the skill with which they were flambéed at our table.
I had the good fortune to return on another visit, this time wanting to ensure that Hy’s culinary reputation went further than steak. The slow-roasted free range chicken was a lighter option proving that all ranges of appetites can be easily accommodated. From first to last bite, the fare was top drawer and the service stellar. Sometimes “old school” traditions prove to be best.