When I was in college 20 years ago, Chuck’s of Hawaii was the place to take both your dates and your parents. The dimly lit, low-ceilinged, torch-touting upper State Street steakhouse was simultaneously comforting with a casual island vibe, romantic in a rendezvous way, serious about their salad bar, and meticulous about their meats, ensuring a memorable evening for all intents and ages.
Little did I know that we were tapping into a formula developed 30 years earlier, one that continues to endure in 2017, as Chuck’s celebrates its 50th anniversary. “We have people who come in in flip-flops and their Hawaiian shirt, sitting next to some guy in a suit — everyone feels comfortable,” said Chuck’s Manager Brad Schuette, who’s been working there since 1980, when he was a 15-year-old. “For a big part of our return customer base, we know what they want before they walk in the door.”
His slightly more tenured colleague Steve Hyslop, who started washing dishes at Chuck’s on Valentine’s Day of 1979, attributes their steady success to “the relationships we’ve developed with our staff and guests.” Explained Hyslop, who now co-owns and manages Chuck’s Waterfront Grill in the harbor, “We’re seeing four generations right now.”