Jimmy Hays Steakhouse in Island Park is a throwback to when steakhouses were all about bold cuts, generous pours, and old-school charm. Tucked just off the water, this long-standing gem delivers a classic dining experience that’s big on flavor, atmosphere, and hospitality — making it a go-to for special occasions and serious steak lovers alike.

The ambiance sets the tone from the moment you walk in. Dark woods, white tablecloths, and soft lighting create a warm, clubby vibe that feels both elegant and comfortable. There’s no rush here — just a focus on great service, well-prepared food, and letting the meal unfold at your own pace.

When it comes to food, Jimmy Hays doesn’t mess around. Steaks are the centerpiece, and they’re done right — thick, juicy, and cooked to perfection. The bone-in ribeye and porterhouse are must-tries for those looking for a flavorful, satisfying cut. The filet mignon is another standout — tender, buttery, and rich without being overly heavy.

Start with the thick-cut bacon or the baked clams to ease into the meal, then add on one of their hearty sides like creamed spinach or loaded mashed potatoes. Seafood also plays a strong supporting role here, with dishes like the lobster tail and seared scallops offering a refined contrast to the heavier cuts.

The wine list is deep and curated with care — lots of bold reds to match the steaks, along with more delicate pours for lighter fare. For something stronger, the bar turns out classic cocktails with precision. A dirty martini or a smooth bourbon on the rocks feels right at home here.

Weekends tend to fill up with longtime regulars and celebratory tables, but the vibe stays classy and composed. For a quieter experience, midweek dinners offer the same top-tier food in a more relaxed setting.

Jimmy Hays is the kind of steakhouse that earns loyalty with consistency. It’s a place where the food speaks for itself, the service is polished, and every meal feels like a special occasion — even if it’s just because you’re in the mood for a great steak.