Ruth's Chris Steak House

Choice of Starter (select one)
Fresh crisp Romaine hearts tossed with Romano cheese, garlic croutons and creamy Caesar dressing, topped with shaved Parmesan cheese and sprinkled with freshly ground pepper

Iceberg, Romaine and baby lettuces with grape tomatoes, garlic croutons and red onions

Choice of Entree (select one)

PETITE FILET* — $54.95
The most tender cut, broiled expertly to melt in your mouth

Your server will describe tonight’s preparation

Oven roasted free-range double chicken breast stuffed with garlic herb cheese and served with lemon butter

FILET* – $64.95
The most tender cut of corn-fed Midwestern beef

NEW YORK STRIP* – $64.95
USDA Prime cut with full-bodied texture that is slightly firmer than a ribeye

RIBEYE* – $64.95
An outstanding example of USDA Prime at its best. Well marbled for peak flavor, deliciously juicy

Accompanied By
SIDE (select one)
Mashed Potatoes, Creamed Spinach or Steamed White Rice

ENTREE COMPLEMENT (charges apply)
Bleu Cheese Crust ($7), Grilled Shrimp ($18), Oscar Style ($19)

DESSERT (select one)
Ice Cream or Sorbet
White Chocolate Bread Pudding
or upgrade to any dessert for $4.95

Additional nutrition information available upon request. If you have a food allergy, please speak to the manager, chef, or your server before placing your order. *Items are served raw, or undercooked, or may contain raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

At Ruth’s Chris Steak House, you’ll always find exceptional steaks, selected from the top 2% of the country’s beef and served sizzling on 500 degree sizzling plates. This New Orleans inspired cuisine features the finest USDA Prime steaks, fresh island seafood, award-winning wine list and a wide variety of appetizers, side dishes and desserts. An Island favorite, Ruth’s Chris Steak House has garnered much acclaim by winning numerous prestigious national and regional awards.



  • Open daily, 5pm–10pm

hank's haute dogs

Restaurant Week Hawaii special

Truffle Cheese Bacon HankBurger – $9.95
1/3 pound well-seasoned fresh beef, char grilled and served with our truffle cheese sauce, bacon, hank secret sauce, onion, lettuce and tomato.

This special is in honor of Conrad Nonaka, a man of great vision.

Hot dog and sausage heaven



  • Monday–Thursday, 11am–4pm

  • Friday–Sunday, 11am–6pm

  • Beer and wine service coming soon

53 By The Sea

Restaurant Week Hawaii
Lunch menu

Pipikaula & Goat Cheese Mousse
Sumida Farms Watercress and Ho Farms Tomato Salad

Choice of Main Course
Seafood Fettuccini
Scallop, Kauai Shrimp, Opah
Corn, Eryngii Mushrooms, Sea Asparagus, Umami Butter


Braised Makaweli Beef Top Blade
Macadamia Nut Rice, Homemade Spicy Kochoojang-Hoisin Sauce

Hawaiian Pavlova with Hanaoka Lilikoi Sauce
Lilikoi Sorbet, Vanilla Cream, Seasonal Fruits and Berries

$35, plus tax and service

Restaurant Week Hawaii
Dinner menu

Ginger-Lime Kampachi Ceviche
Coconut, Aji Amarillo, Sweet Potato, Coriander

Rolled Jumbo Lump Crab Cake
Pineapple, Heart of Palm, Cilantro

Seared Ahi and King Crab
Kai Choi Tsukemono, Tomatoes, with Lemon Tobiko Beurre Blanc 


Seared Beef Tenderloin
XO Mashed Potatoes, “Ketchup” Sauce, Garlic Gai Lan  

Waialua Chocolate Terrine
Big Island Yuzu Confit, Spiced Guava Ice Cream

$75, plus tax and service

At 53 By The Sea, enjoy one of the island’s premier fine dining experiences. From our iconic grand staircase to sweeping views of Waikiki, Diamond Head, and the rolling surf at Kakaako, each moment here is unforgettable. We invite you to savor our new menu by Executive Chef Joshua Goetz, which incorporates fresh, local ingredients and expertly brings together the cuisines of Hawaii and the Mediterranean. Whether it’s a birthday, anniversary, or simply another beautiful day in paradise, 53 By The Sea is the perfect place to celebrate with loved ones and friends.



  • Lunch: 11am–2pm

  • Dinner: 5pm–10pm


Restaurant Week Hawaii Menu

Chilled Jumbo Prawn 
Pickled ogo spicy tomato jam & yuzu aioli
Wine: Birichino Malvasia Bianca 

Fennel Pollen Crusted Fresh Catch
Squid ink linguine, sun dried tomato butter & red pepper confit
Wine: Sella & Mosca Vermentino de Sardegna 

Red Wine Braised Short Rib 
Roasted vegetable orzo, bay leaf chimichurri & pickled red cabbage 
Wine: Palmina Barbera “Santa Barbara” 

Chocolate Panna Cotta 
Expresso gelato & fresh fruit garnish 

$39 per person food
$13.95 wine pairing by Master Sommelier Chuck Furuya 

Vino is meant to be a charming, casual, neighborhood bistro, a place to hang out.

Our foods are Mediterranean influenced, nothing fancy…just good home cooking! Our menu features our most popular dishes. We also offer a host of ever changing daily specials, which allows us more flexibility to source new products from our local farmers.



  • Open Tuesday–Sunday: 5:30pm–Closing

  • Closed Monday

Chef Chai

November 9–18, 2018

Chicken Tenderloin Sate’
with Thai Peanut Sauce, Asian Flat Bread and Cucumber Salad

Appetizer Sampler
Kataifi and Macadamia Nut-Crusted Jumbo Black Tiger Prawns
with Pineapple Vinaigrette

Fresh Ahi Tartar
with Avocado Mousse in a Miniature Waffle Cone

Gravlax Salmon Roulade
with Cream Cheese & Crab Meat

Smoked Duck Taco
with Spicy Mango Salsa

Choice of Entrée
Deconstructed Beef Tenderloin Wellington with
Mashed Potato, Haricot Vert, Baby Carrot and Merlot Demi 

Mongolian Style Lamb Chops with Brandy Demi
Mashed Potato & Stir-Fried Sugar Snap Peas

Grilled Kobayaki New Zealand King Salmon with Spicy Pineapple
Sautéed Vegetables and Steamed White Rice

Grilled Portobello Mushroom Napoleon with Fresh Tomato Basil
Pumpkin, Spinach, Bell Pepper and Zucchini

Choice of Dessert
White Chocolate Amore Truffle with Raspberry Guava Puree
Frankie’s Nursery Honey Cream Pineapple
Coconut Cheese Cake with Tahitian Vanilla Crème Anglaise

$52 per person

Chai Chaowasaree owner and Chef of Chef Chai at Pacifica Honolulu is recognized as one of Hawaii’s top Hawaii Regional Cuisine chefs. Known for fusing fresh Hawaii ingredients with the exotic flavors of Asia, Chef Chai has created a culinary style that reflects the cultural diversity of Oahu and the Hawaiian Islands.

To further strengthen the partnership with Hawaii’s local farmers and fishermen, Chef Chai co-founded Hawaii Island Chefs (HIC), the second generation of Hawaii Regional Cuisine Chefs. This group of HIC chefs is on a mission to provide the world with the best of Hawaii’s diverse culinary resources from the culture of the people and the bounty of the land and sea.

Chef Chai is constantly seeking out new spices and ingredients at Oahu’s farmers markets and in Honolulu’s Chinatown, which brings back childhood memories of shopping the local markets in Bangkok to find the freshest ingredients for his family’s popular restaurant. His mastery at blending flavors are shown in many of his signature dishes including Fresh Ahi Katsu with Tomato Mango Salsa Wasabi Curry Sauce, Kataifi and Macadamia Nut Encrusted Black Tiger Prawn Rainbow Salad with Tangerine Vinaigrette, Thai Style Oxtail Soup, and Fresh Mahi Mahi with Thai Red Curry Sauce.

Chai's restaurants also have been critiqued and recommended by many international magazines, from Bon Appetite, Brides, Sunset, Cooking Light, Travel & Leisure to Gourmet Magazine and many more.

2015 Zagat Award, Honolulu's Hottest Restaurant
2016 Best Wedding Catering, the Knot
2017 Hale Aina Award, Best Catering Restaurant
2017 Hawaii Restaurant Association Hall of Fame Award
Award of Excellence, TripAdvisor
10 Best New Restaurant, the Culture Trip
Ilima Award, Honolulu Star-Advertiser Readers
Hale Aina Award, Honolulu Magazine Readers
People Choice Award, Hawaii Magazine



  • Tuesday–Sunday: 4pm–10pm

Nobu Honolulu

Restaurant Week Hawaii Menu


Salmon Tartar with Caviar

Kona Kampachi Sashimi Salad
Sudachi Miso Dressing

Softshell Crab Ginger 
Orange Dressing

Braised Short Rib
Black Garlic Miso

Petit Fours

$65 per person
No Substitution


Miso Soup, 2pc Chef Choice Nigiri & Half Cut Roll

$80 per person
No Substitution

World-renowned for its award winning innovative "New Style" Japanese cuisine, Nobu continues to offer savvy diners across the globe a culinary adventure. Nobu Honolulu is yet another canvas for Chef Nobu Matsuhisa to display his legendary dishes, such as Black Cod Miso and Yellowtail Sashimi with Jalapeño.

After almost 10 wonderful years in Waikiki, we have relocated as a proud new member of the Ward Village community. Designed by Studio PCH, Nobu Honolulu has been crafted with love and comfort in mind, to create a clean and elegant atmosphere.



  • Main Dining Room
    Sunday–Thursday, 5:30pm–10pm
    Friday–Saturday, 5:30pm–10:30pm

  • Bar & Lounge
    Sunday–Thursday, 5pm–10pm
    Friday–Saturday, 5pm–10:30pm