The new menu from Top of Waikiki is laced with Hawaii Regional Cuisine elements and Asian flavors yet dishes that would be appealing to both kamaaina (Hawaii residents) and malihini (visitors) alike. Structurally there are many straight forward, “unadventurous” items like steak and mushrooms, roasted chicken with mashed potato, french onion soup, and strawberry shortcake. But there are also dishes that have unique components like Nori Vinaigrette with Yuzu-kosho, a calamansi and coconut creamsicle.
Top of Waikik invited Hawaii Beverage Guide to a menu tasting with Chef Lance Kosaka and based upon our experience we would recommend the following dishes for a dinner for two. You can read our commentary as to why we made the following choices:
Apps: Sizzling Steak and Ho Farms Tomato and Burrata Salad Mains: Kona Kampachi with Tomato Dashi and Roasted Chicken Dessert: Calamansi Creamsicle
Haus Supper Club moved in to fill the space left by Brilliant Ox. Haus offers light evening fare with possibilities for any night out. The Lounge / Bar features live music, karaoke rooms and DJs with 15+ beers on tap and a diverse cocktail menu. Or you can slip into the Speakeasy if you’re seeking a quieter affair with sushi and Asian themed cocktails. Nibble, sip, and dance into the early hours at Haus. https://www.haussupperclub.com/
Halekulani’s Cattleya Wine Bar and Relic Wine will be hosting a tasting event featuring on Wednesday, April 17, 2019. Winemaker Michael Hirby and Winery Manager Schatzi Throckmorton will give you insight into their historical and natural approach to winemaking – sourcing grapes from renowned and passionately cultivated vineyards in Napa and Sonoma and will be showcasing their wines and expertise.
Wednesday, April 17: 5:30 – 7:00 pm: Meet the Winemaker, Tasting Tour – $45 per person 7:30 pm: Wine Dinner four course - $125 per person Tasting tour and Wine dinner together - $155 per person. All prices do not include tax and gratuity.
A “woman’s drink” is anything made by a woman or being drank by a woman, as drinks themselves are inanimate and genderless. In honor of International Women’s day, we Celebrate Elizabeth "Bessie" Williamson, the former manager and owner of the Laphroaig distillery who is noted for being the first woman to manage a Scotch whisky distillery during the 20th century.
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.
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.