STRIPSTEAK — Winston's verdict

STRIPSTEAK, Michael Mina's Waikiki steakhouse tucked into the International Market Place, hides one of the best-value happy hours in Honolulu — the "High Tide," 4 to 6 at the bar.

Everyone books STRIPSTEAK for the $49-and-up dinner. The move is to arrive at 4pm, take a stool at the bar, and order off the "High Tide" happy-hour menu — the same kitchen, a fraction of the check. The room is dark wood and low light; the bartenders are quick and generous.

Start with the Kona lobster toast ($18) — sweet lobster over avocado purée with a serrano kick — and a half dozen Pacific oysters dressed in a lilikoi mignonette ($14) that tastes like Hawaii. Then the thing you actually came for: the bone marrow prime beef burger ($30), a patty enriched with marrow, caramelized Maui onions and aged cheddar that Chef Mina reportedly spent forty years perfecting. It lives up to the story. If you want the steakhouse to flex, the 7oz prime New York strip is on the happy-hour menu at $49 (add a cast-iron filet for $38 more).

Drinks are where the value gets absurd: the lilikoi mai tai and lychee mule are $10, draft Kirin and Founders All Day IPA are $6, and the somm pours red, white or sparkling for $9. This is a Michael Mina steakhouse charging dive-bar prices for two hours a day. Set an alarm for 3:45.

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