Lineage, in our perspective, is one of the most significant restaurant openings in 2018. It also represents a culinary trend of focusing Hawaii Regional cuisine on a particular ethnic influence. The current standard bearer is Chef Andew Le’s Pig and the Lady who cooks Vietnamese-centric Hawaii Regional Cuisine. Similarly, Lineage Chef, Sheldon Simeon, takes a Filipino-centric approach in creating his dishes. WRITTEN BY: LANCE NAKANO All Photos Credit to: Brendan Smith
Situated in Kakaako’s SALT complex, Fish Honolulu aims to create “Inspired seafood” through: Classics with a Modern, Island Influence” in a casual setting. The goal is to provide variety in the seafood category, as we all know that the last thing Hawaii needs is another another poke place.
Location SALT @ Our Kaka'ako 324 Coral Street Suite 205 Honolulu, HI 96813 (808) 600-3160 Open Everyday: 11:00a to 9:00p https://www.fishhonolulu.com/
SKY Waikiki debuts a new experience hidden behind the walls called: “the BACKBAR speakeasy”. This intimate bar-within-a-bar setting seats approximately 20 guests with a 90 minute time limit each. Beyond the intimate setting, the featured cocktails will be based on Bar Director Jen Acrkill’s whimsey and reflect her chic, minimalist, fresh style of cocktails. A price point elevated above that of Sky and Top of Waikiki further expands Acrkill’s creativity by allowing for a wider range of ingredients.
Brand new from top Mexican import Dos Equis: a Mexican Pale Ale, as in a traditional Pale Ale with a Mexican twist that is fuller-bodied and delivers a subtle kick of heat. This sessionable Mexican Pale Ale will be available on draught at sports bars this fall, with a national launch in 2019. Dos Equis Mexican Pale Ale becomes part of the Dos Equis Interesante family and aims to prompt trial and awareness while promoting testimonials and referrals.
Georges Duboeuf is expanding with four varietal wines from the Pays d’Oc region of Southern France. The Chardonnay, Pinot Noir, Merlot and Cabernet Sauvignon grapes for the wines come from vineyards that have been sustainably managed and ethically farmed since the mid-1990s. The fields in the foothills below these vineyards are awash in vibrant wildflowers that have inspired the wines’ labels, linking them to Duboeuf’s well-known Beaujolais and Maconnais wines that also feature flower labels.
Craft breweries are popping up everywhere, but a dozen stand out for working with a special ingredient: rice. That’s because they’re brewing saké, not beer; the taproom conversation revolves around rice milling ratios and koji rather than hops and malt.
Hotel Bars are undergoing transformation. As the craft cocktail scene becomes more prevalent, more thought is being put into these bar programs. Alia Akkam interviewed Shel Bourdon of Two Roads Hospitality about her perspective on this evolution.
In a bit of a plot twist, Blanc de Bleu—the naturally fermented bubbly that enhanced with a gemlike turquoise hue—is going pink as well as blue. New from winemaker Bob Stashak, the sparkler’s pleasant yeasty character is coupled with the fruitiness of its Chardonnay (91%) and Pinot Noir grapes. Balanced acidity and refreshing, lively bubbles help Blanc de Bleu de Rosé Brut pair well with a wide variety of foods, including fish, pork loin, chicken, vegetarian dishes and salads. Marketed by Bronco Wine Co.
Following the success of their recently released Rye and Dark Rye, Basil Hayden’s “Two by Two” Rye breaks category norms. An unprecedented blend of two Kentucky Straight Ryes (5YO & 7YO “high rye”) and two Kentucky Straight Bourbons (13YO & 6YO), Two by Two aims to offer the best of both worlds: the full spiciness of rye, complemented by the sweet notes and finish of bourbon. 80 proof.