Wasn't very impressed, Wife ordered an alcoholic beverage the cup had a crack and dumped all over the table. Ordered the dry aged steak.. Keep in mind I have enjoyed many in my life. This tasted bad like rancid. Wifes food was great. Figured the waiter would of brought us a new drink or ask why we didn't want any to go boxes for a full steak. I had high hopes for this place.
James
HORRIBLE EXPERIENCE, ruined our last night which was our date night before we went home. Grey lobster tails, doing research indicated they were possibly dead before processing, or were simply just bad. Regardless, it was just horrible and not anything anyone could eat. They don't have working beer tappers, they are broken, big bar but no cranberry juice for a cocktail, wife's wine tasted skunky, wife's braised short ribs were 80% fat and tasted weird so she wouldn't eat them. The table next to us sent food back also. DO NOT EAT HERE!
Christina
There were 4 of us and the food was uneven. 2 dishes were excellent and 2 were so-so. They were clearly short staffed and it showed. Probably won't return next trip.
Steven
Food quality not as good as before mid at best. Noise level kind of high considering the amount of people there at the time. The only thing saving this experience was the service. Prompt friendly outstanding customer service. I will try one more time to see if food quality improves.
Melissa
Drinks were good. The food, dry-aged steak, was phenomenal. The salad came out with very obvious browned lettuce. and mashed potatoes were very chunky and bland. In my opinion, it was not worth the money.
Matthew
If you've ever wondered what it's like to pay fine-dining prices for the culinary equivalent of an airport lounge meal, allow me to introduce you to DK steakhouse. Let's start with the “steaks.” They have all the flavor complexity of a TV dinner, which makes sense once you realize they were almost certainly thawed that morning from a cryogenic slumber in the walk-in freezer. I've had more marbling in a motel bar of soap. The salad course was their take on a wedge: a quarter of an iceberg lettuce head, limp on the plate, drowning in Thousand Island dressing—because apparently ranch or blue cheese would've been too daring. It felt less like a salad and more like an afterthought from a 1970s Tupperware party. The wine list was impressively bad—not because of the selection, but because every bottle was proudly stored standing upright in plain sight, like they were staging a PSA on how not to store wine. I half expected one of them to faint from cork dehydration mid-meal. The only saving grace? The bread. And let's be clear—it wasn't the bread itself; it was the fact that it arrived warm. Like, “heated in the oven while you wait” warm. A fleeting moment of comfort in an otherwise joyless parade of mediocrity.
Tino
The service, from the moment we approached the reception desk, was utterly abysmal. The young lady that “greeted” us was clearly disgruntled, undertrained, and emotionally immature, as she explained in a frustrated tone that they were short staffed and that they didn't have a busser. Then proceeded to tell me that bussing isn't in her job description and shouting like a lunatic. At which point the equally overwhelmed manager stepped in and sent her to BOH to regroup and pull herself together. The restaurant was understaffed, undertrained, and completely unorganized. The manager, while a nice man, had zero leadership over his team (albeit a lean one) which only magnified and exacerbated the lack of skill set and organization. The food was fine. But don't expect any sort of thoughtful presentation. More like slop on a plate. As far as pricing goes, it's certainly at the top end of a “fine” steakhouse, but sadly, delivered a laughable and frustrating experience. My advice to the owner of this place, have a serious and honest conversation with your manager. Require (and pay for) silver service training for all current and new service staff hires. Train your kitchen staff on high end plating techniques, as to further elevate the customer experience. Sincerely, -a former restaurant owner and hospitality nerd
佳充
It was just coincidence in my view but what I ordered was found sold out 10min later or so. It would be the best if I could know that when I place the order by looking at the menu. It might be better to make a digital menu rather than on paper so that updates are quickly reflected to those menu boards at every table?
Grant
The food was good and great quality fish. Service was okay as they had 2 servers during 6:30 dinner rush. 1 bartender making drinks for the dining room and 24 seats....
Kelly
Steak had no flavor. Had to wait forever to get drinks refilled. I don't mind spending money for quality, but I think the price was too high for this experience.
Food was too convoluted and the restaurant needs to think about picking a specialty, currently struggling to mix seafood with steak and currently a hot mess....food was average and ambiance is low end
Sonia
Everything was great! The only thing wrong was we had a 7:30 reservation and they were already out of bread. Food was delicious!
Fiona
Worst experience to date ! Clearly couldn't survive as a steak house so has morphed itself into a co-share with a Japanese restaurant. Ambience is awful and the Service was appalling with several meals not arriving until everyone else had finished! No wonder we could get a booking there for a group of 8 when no one else could take us!! It is crap.
Henry
The steak was good although cooked slightly under than what was requested. The sides were good. Everything was served pretty fast. In short the food was good. Comparing prices of other steak houses in the area, DK lands on the good value end of the spectrum. But to be truly honest the steak dinner we had on this occasion was slightly underwhelming considering the prices. However, the service was awesome - our server Justin provided super friendly and attentive VIP service that made us feel like family. I would go back just to be waited on by him....he's the best! The atmosphere was pretty chill with no blaring music, so if you despise restaurants that aspire to be dance clubs then you'll like DK. All in all, DK gets my recommendation for a more than adequate steak house experience in this particular part of Waikiki, although you most likely can find more impressive places (foodwise) if you journey further out.
Jeff Park
Normally, I don’t write reviews, but tonight’s experience compels me to do so.
We booked a 6:45 p.m. reservation and were seated at 7:00 p.m.—a reasonable delay on a busy evening. We placed our order immediately, yet nearly an hour passed without any update. I eventually had to flag down our server to ask why it was taking so long and requested that he check with the kitchen.
Shortly after, the manager approached our table and, rather than beginning with an apology or acknowledgment of the delay, simply asked, “I hear you asked for me?”
I explained the situation and noted that we had post-dinner plans. His response was that the kitchen sometimes gets backed up, and he would see if he could speed things up.
Twenty minutes later, our entrées finally arrived—noodles that were lukewarm and soggy, and an $80 steak that was, at best, just “okay.” By then, we were rushed to finish what should have been a relaxed fine-dining experience. Disappointingly, the manager never returned to check in or offer any kind of goodwill gesture.
For a restaurant that markets itself as upscale, the service felt inattentive and indifferent—less thoughtful than what we often experience at much more modest establishments. If you're going to charge premium prices, guests deserve timely updates, a sincere sense of hospitality, and food served at its best.
Wasn't very impressed, Wife ordered an alcoholic beverage the cup had a crack and dumped all over the table. Ordered the dry aged steak.. Keep in mind I have enjoyed many in my life. This tasted bad like rancid. Wifes food was great. Figured the waiter would of brought us a new drink or ask why we didn't want any to go boxes for a full steak. I had high hopes for this place.
HORRIBLE EXPERIENCE, ruined our last night which was our date night before we went home. Grey lobster tails, doing research indicated they were possibly dead before processing, or were simply just bad. Regardless, it was just horrible and not anything anyone could eat. They don't have working beer tappers, they are broken, big bar but no cranberry juice for a cocktail, wife's wine tasted skunky, wife's braised short ribs were 80% fat and tasted weird so she wouldn't eat them. The table next to us sent food back also. DO NOT EAT HERE!
There were 4 of us and the food was uneven. 2 dishes were excellent and 2 were so-so. They were clearly short staffed and it showed. Probably won't return next trip.
Food quality not as good as before mid at best. Noise level kind of high considering the amount of people there at the time. The only thing saving this experience was the service. Prompt friendly outstanding customer service. I will try one more time to see if food quality improves.
Drinks were good. The food, dry-aged steak, was phenomenal. The salad came out with very obvious browned lettuce. and mashed potatoes were very chunky and bland. In my opinion, it was not worth the money.
If you've ever wondered what it's like to pay fine-dining prices for the culinary equivalent of an airport lounge meal, allow me to introduce you to DK steakhouse. Let's start with the “steaks.” They have all the flavor complexity of a TV dinner, which makes sense once you realize they were almost certainly thawed that morning from a cryogenic slumber in the walk-in freezer. I've had more marbling in a motel bar of soap. The salad course was their take on a wedge: a quarter of an iceberg lettuce head, limp on the plate, drowning in Thousand Island dressing—because apparently ranch or blue cheese would've been too daring. It felt less like a salad and more like an afterthought from a 1970s Tupperware party. The wine list was impressively bad—not because of the selection, but because every bottle was proudly stored standing upright in plain sight, like they were staging a PSA on how not to store wine. I half expected one of them to faint from cork dehydration mid-meal. The only saving grace? The bread. And let's be clear—it wasn't the bread itself; it was the fact that it arrived warm. Like, “heated in the oven while you wait” warm. A fleeting moment of comfort in an otherwise joyless parade of mediocrity.
The service, from the moment we approached the reception desk, was utterly abysmal. The young lady that “greeted” us was clearly disgruntled, undertrained, and emotionally immature, as she explained in a frustrated tone that they were short staffed and that they didn't have a busser. Then proceeded to tell me that bussing isn't in her job description and shouting like a lunatic. At which point the equally overwhelmed manager stepped in and sent her to BOH to regroup and pull herself together. The restaurant was understaffed, undertrained, and completely unorganized. The manager, while a nice man, had zero leadership over his team (albeit a lean one) which only magnified and exacerbated the lack of skill set and organization. The food was fine. But don't expect any sort of thoughtful presentation. More like slop on a plate. As far as pricing goes, it's certainly at the top end of a “fine” steakhouse, but sadly, delivered a laughable and frustrating experience. My advice to the owner of this place, have a serious and honest conversation with your manager. Require (and pay for) silver service training for all current and new service staff hires. Train your kitchen staff on high end plating techniques, as to further elevate the customer experience. Sincerely, -a former restaurant owner and hospitality nerd
It was just coincidence in my view but what I ordered was found sold out 10min later or so. It would be the best if I could know that when I place the order by looking at the menu. It might be better to make a digital menu rather than on paper so that updates are quickly reflected to those menu boards at every table?
The food was good and great quality fish. Service was okay as they had 2 servers during 6:30 dinner rush. 1 bartender making drinks for the dining room and 24 seats....
Steak had no flavor. Had to wait forever to get drinks refilled. I don't mind spending money for quality, but I think the price was too high for this experience.
Restaurantji Recommends
Food was too convoluted and the restaurant needs to think about picking a specialty, currently struggling to mix seafood with steak and currently a hot mess....food was average and ambiance is low end
Everything was great! The only thing wrong was we had a 7:30 reservation and they were already out of bread. Food was delicious!
Worst experience to date ! Clearly couldn't survive as a steak house so has morphed itself into a co-share with a Japanese restaurant. Ambience is awful and the Service was appalling with several meals not arriving until everyone else had finished! No wonder we could get a booking there for a group of 8 when no one else could take us!! It is crap.
The steak was good although cooked slightly under than what was requested. The sides were good. Everything was served pretty fast. In short the food was good. Comparing prices of other steak houses in the area, DK lands on the good value end of the spectrum. But to be truly honest the steak dinner we had on this occasion was slightly underwhelming considering the prices. However, the service was awesome - our server Justin provided super friendly and attentive VIP service that made us feel like family. I would go back just to be waited on by him....he's the best! The atmosphere was pretty chill with no blaring music, so if you despise restaurants that aspire to be dance clubs then you'll like DK. All in all, DK gets my recommendation for a more than adequate steak house experience in this particular part of Waikiki, although you most likely can find more impressive places (foodwise) if you journey further out.
Normally, I don’t write reviews, but tonight’s experience compels me to do so.
We booked a 6:45 p.m. reservation and were seated at 7:00 p.m.—a reasonable delay on a busy evening. We placed our order immediately, yet nearly an hour passed without any update. I eventually had to flag down our server to ask why it was taking so long and requested that he check with the kitchen.
Shortly after, the manager approached our table and, rather than beginning with an apology or acknowledgment of the delay, simply asked, “I hear you asked for me?”
I explained the situation and noted that we had post-dinner plans. His response was that the kitchen sometimes gets backed up, and he would see if he could speed things up.
Twenty minutes later, our entrées finally arrived—noodles that were lukewarm and soggy, and an $80 steak that was, at best, just “okay.” By then, we were rushed to finish what should have been a relaxed fine-dining experience. Disappointingly, the manager never returned to check in or offer any kind of goodwill gesture.
For a restaurant that markets itself as upscale, the service felt inattentive and indifferent—less thoughtful than what we often experience at much more modest establishments. If you're going to charge premium prices, guests deserve timely updates, a sincere sense of hospitality, and food served at its best.
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