A Cut Above
With its dry-aged steaks and ample extras, the offerings at d.k Steak House impress.
Located on the third floor of the Waikiki Beach Marriot Resort & Spa, you’ll come across d.k Steak House— the only dining establishment in O’ahu that dry ages its beef onsite. “It’s a process we specialize in,” says server Gail Honda. “When our meats come in, we take them out of the packaging and hang them in our dry-aging room—the room is set just above freezing, and we leave it there for 15-30 days…”
But even before you come across the menu’s steak offerings, there’s a hearty selection of appetizers to tease your palate. The Sampler Starter showcases some of the restaurant’s most popular hot and cold appetizers. Comprised of shrimp cocktail, crab cake, Black and Blue ‘Ahi sashimi and Bresaola carpaccio, each had its own unique spin on the familiar—whether it was the extra kick of Cajun seasoning on the seared ‘ahi; or the avocado butter accompanying the filler-free, panko-crusted crab.
If you’re looking for something rich and meaty from the very start, the house-made kiawe-smoked bacon is a must. Cut extra thick and served with a Maui Gold pineapple and mango chutney, along with Hamakua ali’i and shiitake mushrooms, the salty pork married well with the sweetness of the chutney.
And Hamakua mushrooms aren’t the only locally grown goods you’ll find at the restaurant. Thanks to its ongoing relationships with island farmers, many entrees at d.k are made with locally grown produce. One of our favorites is the Hawaiian-style Caprese salad made with Ho Farms cherry tomatoes, sliced Maui onions, fresh mozzarella cheese and Nalo basil.
But when it’s time to feast on the main course, it’s all about the beef. It is a steak house after all, and its shining star—a 22-oz. Vintage Natural Beef® bone-in rib eye—does not disappoint. Dry-aged for 30 days (dry-aged for 15 days also available), cooked in an 1800-degree broiler and seared from both sides, the steak’s juices are deliciously sealed within. Beefy, subtly sweet and nutty, the robust flavor from the 30-day process gives diners the opportunity to savor a richer, fuller flavored steak. The dry-aging process also removes the metallic taste you’d normally experience with eating a steak cooked rare or medium rare.
Though the melt-in-your mouth rib eye is enough to satisfy the most voracious appetite, d.k Steak House has several accompaniments to pair your steak with. A few of chef/owner D.K. Kodama’s personal favorites include cold water lobster and jumbo tiger shrimp mashed potatoes.
The restaurant also has an excellent wine list and an ample selection of flights to choose from. For instance, “Ivy’s Wines Picks”— named after d.k Steak House managing partner Ivy Nagayama— consists of 2 oz. of Cantina Terlano Pinot Bianco 2010 from Italy, Champalou Vouvray 2010 from France, and Mohua Sauvignon Blanc 2011 from New Zealand. Those who are more partial to reds will appreciate “Que Syrah, Syrah.” The flight of three Syrahs—Anthill 2010, Qupe 2009 and Melville “Estate-Verna’s” 2010 by Greg Brewer—paired well with the perfectly cooked steak.
If you still have room for dessert, we highly recommend the Deep Fried “Bananas Foster.” The indulgence is a somewhat local take on the classic, wrapping a banana in lumpia wrapper, then flash frying it so it’s crisp on the outside and nice and warm on the inside. Served a la mode with vanilla ice cream and a creme de cacao brown sugar sauce, it was a sweet ending, indeed.