Archive for June, 2014

Free burgers for dads at The Counter

By
June 13th, 2014



PHOTOS COURTESY THE COUNTERTHE COUNTER BURGER COMPRISES HORMONE- AND ANTIBIOTIC-FREE BEEF WITH SHARP PROVOLONE, CRISPY ONION STRINGS, LETTUCE BLEND, SAUTEED MUSHROOMS, TOMATOES AND SUN-DRIED TOMATO VINAIGRETTE ON A BRIOCHE-STYLE BUN.  AT KAHALA, IT'S $13.50 FOR THE THIRD-POUND BURGER.

PHOTOS COURTESY THE COUNTER

THE COUNTER BURGER COMPRISES HORMONE- AND ANTIBIOTIC-FREE BEEF WITH SHARP PROVOLONE, CRISPY ONION STRINGS, LETTUCE BLEND, SAUTEED MUSHROOMS, TOMATOES AND SUN-DRIED TOMATO VINAIGRETTE ON A BRIOCHE-STYLE BUN. AT KAHALA, IT'S $13.50 FOR THE THIRD-POUND BURGER.

Father's Day is just around the corner and if you haven't made plans yet, one way to show your appreciation for pops is to hook him up with a free burger and some great company ... you.

The Counter Custom Built Burgers is reintroducing its "BFD" deal offering dads a free burger on Father's Day to let everyone know he's a big f---ing deal.

THE OLD SCHOOL BURGER COMPRISES HORMONE- AND ANTIBIOTIC-FREE BEEF WITH TILLAMOOK CHEDDAR, LETTUCE BLEND, RED ONIONS, DILL PICKLE CHIPS, TOMATO AND RED RELISH ON A BRIOCHE-STYLE BUN. AT KAHALA, IT'S $10.50 FOR THE THIRD-POUND BURGER.

THE OLD SCHOOL BURGER COMPRISES HORMONE- AND ANTIBIOTIC-FREE BEEF WITH TILLAMOOK CHEDDAR, LETTUCE BLEND, RED ONIONS, DILL PICKLE CHIPS, TOMATO AND RED RELISH ON A BRIOCHE-STYLE BUN. AT KAHALA, IT'S $10.50 FOR THE THIRD-POUND BURGER.

THE BAJA IS A TURKEY BURGER WITH SPICY JALAPENO JACK, DRIED CRANBERRIES, LETTUCE BLEND, SCALLIONS AND SPICY SOUR CREAM ON A BRIOCHE-STYLE BUN, AT $10.50 FOR A THIRD-POUND BURGER.

THE BAJA IS A TURKEY BURGER WITH SPICY JALAPENO JACK, DRIED CRANDBERRIES, LETTUCE BLEND, SCALLIONS AND SPICY SOUR CREAM ON A BRIOCHE-STYLE BUN, AT $10.50 FOR A THIRD-POUND BURGER.


Any guest who tells their server, "My Dad is a BFD," will receive one standard 1/3-pound burger (excluding bison and market select burgers). The deal is limited to one burger per dad with a paying guest, and is available only with the purchase of another burger of equal or lesser value. Additional and premium toppings are extra.

The deal is good only on Sunday at the Counter's U.S. locations, excluding airport locations.

On Oahu, The Counter Custom Built Burgers is at Kahala Mall, 4211 Waialae Ave. Open 11 a.m. to 9 p.m. Sundays to Thursdays, and 11 a.m. to 10 p.m. Fridays and Saturdays. Call (808) 739-5100.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage appears in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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Iyo Udon opens at Ala Moana

By
June 13th, 2014



THE RESTAURANT IS ON THE MAUKA SIDE OF ALA MOANA CENTER, IN THE FORMER PANYA CAFE SITE.

PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COM

THE RESTAURANT IS ON THE MAUKA SIDE OF ALA MOANA CENTER, IN THE FORMER PANYA CAFE SITE.

Iyo Udon will open its doors at 10:30 a.m. Saturday at Ala Moana Center, with a special deal of $1 bowls of kamaage, kake or bukkake udon from 10:30 a.m. to noon Saturday and Sunday.

The self-service, casual udon restaurant is on the mauka side of the center, in the former Panya space, where there is room for 65 patrons at a time. The restaurant specializes in thick, Sanuki-style noodles served hot or cold. The simplest dishes they offer are kamaage udon served hot with dipping sauce, cold zaru udon (also served with dipping sauce) or kake udon served in hot broth; all run $3.75 for a regular portion or $4.75 for large.

WHEN YOU ARRIVE, GET IN LINE FOR YOUR UDON. PICTURED IS KAKE UDON TO WHICH YOU CAN ADD ROOT GINGER, RED GINGER, GREEN ONIONS AND TEMPURA CHIPS, BEFORE PICKING OUT SIDES.

WHEN YOU ARRIVE, GET IN LINE FOR YOUR UDON. PICTURED IS KAKE UDON TO WHICH YOU CAN ADD ROOT GINGER, RED GINGER, GREEN ONIONS AND TEMPURA CHIPS, BEFORE PICKING OUT SIDES.

WHILE IN LINE, YOU CAN ALSO WATCH THE CREW IN ACTION, HERE, DREDGING CHICKEN IN TEMPURA BATTER.

WHILE IN LINE, YOU CAN ALSO WATCH THE CREW IN ACTION, HERE, DREDGING CHICKEN INTO TEMPURA BATTER.

PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COM ONTAMA NIKU BUKKAKE UDON IS SERVED HOT, AT $6.25 REGULAR (PICTURED) AND $7.25 LARGE. THE SIDE DISHES PICKED OUT HERE INCLUDE HOT DOGS ON A SKEWER, AND TEMPURA ASPARAGUS, PUMPKIN, GESO AND A PORTUGUESE SAUSAGE MUSUBI.

ONTAMA NIKU BUKKAKE UDON IS SERVED HOT, AT $6.25 REGULAR (PICTURED) AND $7.25 LARGE. THE SIDE DISHES PICKED OUT HERE INCLUDE HOT DOGS ON A SKEWER, AND TEMPURA ASPARAGUS, PUMPKIN, GESO AND A PORTUGUESE SAUSAGE MUSUBI.

There is also curry sauce udon ($5.25/$6.25), kamatama udon without broth but mixed with a soft boiled egg ($4.25/$5.25), or what we would consider a deluxe offering — ontama niku bukkake udon — with the works, half boiled egg and seasoned, sukiyaki-style beef ($6.25/$7.25).

Side tempura "toppings" run about $1.25 to $1.75 per piece, and some of the best items I sampled during a Thursday preview event were shrimp tempura ($1.75 per piece) and onion-heavy mixed vegetable tempura ball ($1.75). And although the chicken karaage (two pieces for $1.50) looked leaden, it turned out to have been marinated in vinegar so it turned out to be tender, juicy and flavorful.

SIDES FROM THE SEA INCLUDE THE SHRIMP TEMPURA PICTURED, GESO AND FISHCAKE.

SIDES FROM THE SEA INCLUDE THE SHRIMP TEMPURA PICTURED, GESO AND FISHCAKE.

SKEWERED HOT DOGS LOOK LIKE FLOWERS ON STEMS.

SKEWERED HOT DOGS LOOK LIKE FLOWERS ON STEMS.

MIXED VEGETABLE TEMPURA COMPRISED MOSTLY ONIONS.

MIXED VEGETABLE TEMPURA COMPRISED MOSTLY ONIONS.

CHICKEN LOOKED HEAVY, BUT, MARINATED IN VINEGAR BEFORE THE DEEP-FRY TREATMENT RENDERED IT MORE TENDER AND FLAVORFUL THAN IT LOOKS.

CHICKEN LOOKED HEAVY, BUT, MARINATED IN VINEGAR BEFORE THE DEEP-FRY TREATMENT RENDERED IT MORE TENDER AND FLAVORFUL THAN IT LOOKS.

DESSERT OF DEEP-FRIED ICE CREAM STARTED TO MELT QUICKLY WITH THE HEAT OF SUMMER.

DESSERT OF DEEP-FRIED ICE CREAM STARTED TO MELT QUICKLY WITH THE HEAT OF SUMMER.

Iyo Udon is owned by the Osaka-based Hannan Ribiyo Co., and is known as Iyo-seimen in Japan, where the company has 30 udon restaurants. The company recently expanded to open a shop in Korea, and the Honolulu store will be its first in the United States.

The restaurant's owner got his start in business opening barber shops and hair salons, and his empire now numbers 600 salons, but he said, in Japanese, that he always loved udon. Indeed, after introductions during a press preview, he happily sampled his own food, including nibbling on a croquette in his hands.

But it wasn't necessarily about settling a craving; he also had his critic's hat on, saying the tempura batter is not the same as in Japan because they can't get the same flour and consistency.

Iyo Udon hours are 10:30 a.m. to 10 p.m. daily. Call 955-5888 or visit www.iyo-udon.com.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instragram and Rebel Mouse.

Fresh Box makes mealtime easy

By
June 11th, 2014



PHOTOS BY NADINE  KAM/NKAM@STARADVERTISER.COMWILLIAM CHEN PUTS ALL THE INGREDIENTS FOR A RESTAURANT-QUALITY MEAL IN YOUR HANDS WITH FRESH BOX.

PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COM

WILLIAM CHEN PUTS ALL THE INGREDIENTS FOR A RESTAURANT-QUALITY MEAL IN YOUR HANDS WITH FRESH BOX.

The older you get, the more of a chore it becomes to figure out what's for dinner.

First you have to decide what you want to eat. Then there's grocery shopping to do, and prep once you get home ... it's no wonder many people end up junk fooding it.

Imagine the possibilities if someone else did the planning and shopping and delivered all the ingredients for three great meals to your doorstep.

That's just what chef William Chen has done with Fresh Box, his subscription meal kit startup. Formerly the chef de cuisine at the Moana Surfrider Hotel, Chen said the idea of starting his own business is the result of a convergence of circumstances.

Working at the hotel, he was often complimented on his cooking skills and told he was lucky to have the ability to cook meals for himself at home. But, just as in the animated film "Ratatouille," he's a chef who believes "anyone can cook."

"If you give me 20 to 30 minutes of your time, I can show you how to do the basics, and you can just build from that," he said. "It was obvious to me that people want to cook, but they're hesitant because they don't know where to start. That was always in my mind."

THE INGREDIENTS FOR CORNMEAL CRUSTED FISH WITH WHITE BEAN AND BACON SALAD, AND MY FINISHED DISH, BELOW.

THE INGREDIENTS FOR CORNMEAL CRUSTED FISH WITH WHITE BEAN AND BACON SALAD, AND MY FINISHED DISH, BELOW.

Cornmeal fish pau

He was also participating in a CrossFit training program with specific dietary demands that required everyone to prepare their own meals.

"People started sharing their food, and when I looked at what others were eating, it looked a bit gray," he said.

On seeing Chen's colorful, yet still healthy food, the other participants were amazed.

"They started asking if I would make food for them and they would pay me."

He thought it would be too much trouble to do the actual cooking for them, but if they were willing to do the cooking, he could assemble all the ingredients.

Chen also knew people had trouble dealing with CSA (Community Supported Agriculture) boxes, in which people help support farms by buying boxes of produce from farms on a weekly or regular basis.

"People would get these ingredients and ask how to use them," he said. "If you subscribe to a CSA box from a specific farm, you're limited to what they produce. You might get a bushel of kale and not be able to finish it before the next box arrives."

So his Fresh Box takes all of this into account, allowing novices to cook up creative and varied gourmet, restaurant-quality meals at home with ease. His recipes are nutritionally balanced and incorporate farm-fresh ingredients with zero waste.

"I wanted to present it all in a package that's attractive and interactive for people," said Chen.

THESE ARE THE INGREDIENTS FOR CHEN'S CHICKEN WITH PEACH SALAD. IN THE CENTER ARE OREGANO, ORGANIC SUGAR AND CIDER VINEGAR FOR THE SALAD'S TOMATO VINAIGRETTE.

THESE ARE THE INGREDIENTS FOR CHEN'S CHICKEN WITH PEACH SALAD. IN THE CENTER ARE OREGANO, ORGANIC SUGAR AND CIDER VINEGAR FOR THE SALAD'S TOMATO VINAIGRETTE.

CHOPPED RED POTATOES, PEACHES AND TOMATOES.

CHOPPED RED POTATOES, PEACHES AND TOMATOES.

 THE RECIPE CALLED FOR GRILLING THE CHICKEN AND PEACHES, BUT WITH NO GRILL, CHEN SAID IT WAS FINE TO COOK THEM IN A SAUTE PAN. SO I DID. FOR PHOTO'S SAKE, I WENT MY OWN WAY AND SEPARATED PEACHES AND SALAD. THE SALAD WOULD HAVE BEEN BETTER HIS WAY, WITH THE SWEETNESS OF THE PEACHES.


THE RECIPE CALLED FOR GRILLING THE CHICKEN AND PEACHES, BUT WITH NO GRILL, CHEN SAID IT WAS FINE TO COOK THEM IN A SAUTE PAN. SO I DID. FOR PHOTO'S SAKE, I WENT MY OWN WAY AND SEPARATED PEACHES AND SALAD. THE SALAD WOULD HAVE BEEN BETTER HIS WAY, WITH THE SWEETNESS OF THE PEACHES.

THERE'S LEEWAY IN PRESENTATION. CHEN'S CHICKEN DISH WAS PRESENTED AS A SALAD, LEFT.  I FANNED IT ALL OUT FOR THE SORT OF PEOPLE WHO DON'T LIKE DIFFERENT FOOD GROUPS TO TOUCH. I'VE MET PLENTY OF WEIRD EATERS, THE KIND WHO NEED TO PICK OUT EVERY INGREDIENT IN FRIED RICE, PILE THEM UP AND EAT THEM SEPARATELY.

THERE'S LEEWAY IN PRESENTATION. CHEN'S CHICKEN DISH WAS PRESENTED AS A SALAD, LEFT. I FANNED IT ALL OUT FOR THE SORT OF PEOPLE WHO DON'T LIKE DIFFERENT FOOD GROUPS TO TOUCH. I'VE MET PLENTY OF WEIRD EATERS, THE KIND WHO NEED TO PICK OUT EVERY INGREDIENT IN FRIED RICE, PILE THEM UP AND EAT THEM SEPARATELY.

Each box comes with all the ingredients and instructions for three meals for two, or dinner six nights a week for singles. His recipes come with pre-measured ingredients, an 8 1/2-by-11-inch “recipe card” with a photo of the finished dish, and step-by-step photos to guide you in the cooking journey. The only things you need from your pantry are salt, pepper and cooking oil.

Chen claims you can prepare the meals in 30 minutes or less, but that’s a pro talking. For us civilians it will take 30 to 45 minutes because there is prep time involved in chopping vegetables.

For beginners, it’s a learning experience. Even more experienced cooks have the opportunity to step out of comfort zones and try ingredients they’ve never used before. For those who want to impress a date with cooking skills, this is a no-fail option. And those short on time will find it easy to have all the ingredients delivered, in the right portions, so there’s no waste or spoilage.

He comes up with new menus weekly so you won't be bored, and even though I go out almost every night of the week, I found time to cook the three meals. With four days between first and last meals, the ingredients kept.

INGREDIENTS FOR STEAK WITH BALSAMIC ONIONS, INCLUDING BAY LEAVES AND GARAM MASALA FOR BASMATI RICE, AND SUMAC TO DUST OVER CARROTS. YOU MAY BE MORE FAMILIAR WITH SUMAC THAN YOU THINK. IT'S THE DOMINANT FLAVOR IN LI HING MUI.

INGREDIENTS FOR STEAK WITH BALSAMIC ONIONS, INCLUDING BAY LEAVES AND GARAM MASALA FOR BASMATI RICE, AND SUMAC TO DUST OVER CARROTS. YOU MAY BE MORE FAMILIAR WITH SUMAC THAN YOU THINK. IT'S THE DOMINANT FLAVOR IN LI HING MUI.

THE FINISHED DISH WITH SUMAC CARROTS, GARAM MASALA-PERFUMED BASMATI RICE AND BALSAMIC ONIONS AND CILANTRO OVER THE STEAK.

THE FINISHED DISH WITH SUMAC CARROTS, GARAM MASALA-PERFUMED BASMATI RICE AND BALSAMIC ONIONS AND CILANTRO OVER THE STEAK.

THE RECIPE CARD FOR THE CHICKEN DISH. THE FLIP SIDE BEARS A PHOTO OF THE FINISHED DISH.

THE RECIPE CARD FOR THE CHICKEN DISH. THE FLIP SIDE BEARS A PHOTO OF THE FINISHED DISH.

So far, 200 have subscribed to the service, with meals delivered to your door, anywhere on Oahu. But there's still plenty of boxes to go around.

"The more the merrier," Chen said.

Fresh Box membership is $10 monthly, plus $72 per box of six meals ($12 per meal). Nonmember price is $15 per meal ($90 per box).

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage appears in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Free donuts mark National Donut Day

By
June 6th, 2014



It's National Donut Day and Regal Bakery is celebrating with its fourth year of hosting a donut giveaway, and second annual collaboration with Salvation Army.

PHOTOS BY NADINE KAM/NKAM@STARADVERTISER.COMDONUTS FROM REGAL BAKERY, LEFT, AND KANSAI YAMATO.

PHOTO ILLUSTRATION BY NADINE KAM / NKAM@STARADVERTISER.COM

DONUTS FROM REGAL BAKERY, LEFT, AND KANSAI YAMATO.

On Friday, Regal Bakery is giving customers one free donut per person (any one donut in its showcase), with no purchase necessary. The giveaway will run from 6 a.m. to 2 p.m.

If you want more donuts, 10 percent of sales will go to the Salvation Army.

The connection?

The Salvation Army started National Donut Day 77 years ago to raise funds and bring awareness to their social service programs. The event commemorates “Donut Lassies,” female volunteers for The Salvation Army in World War I who provided writing supplies, stamps, clothes-mending and home-cooked meals (including donuts) to soldiers.

Donut Lassies would fry donuts in the soldiers’ helmets on the front lines, seven donuts at a time.

What makes this year’s observances even more symbolic is that next Friday also marks the 70th anniversary commemoration of D-Day.

Regal Bakery specializes in cake donuts with flavors like orange, strawberry, blueberry, coconut, vanilla, cinnamon-sugar, chocolate, double chocolate, mint white chocolate, and maple walnut. They also offer yeast donuts like glazed, chocolate and buttermilk, and custom donuts with fondant and cookie flavors like macadamia shortbread, peanut butter and almond.

Regal Bakery locations are at: 3040 Ualena St., (808) 838-1229; McCully Shopping Center, (808) 941-3883; and at the Downtown Chinese Cultural Plaza, (808) 540-1000.

On a related note, the adorable Floresta Nature animal donuts (pictured above) that originated in Nara, Japan, are not free, but $2.25 each at Kansai Yamato at Moanalua 99, the former 99 Ranch; cash only.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instragram and Rebel Mouse.

Saloon and shave ice on Monsarrat

By
June 5th, 2014



PHOTOS BY NADINE KAM/NKAM@STARADVERTISER.COMINSIDE THE CHARMING, RUSTIC PIONEER SALOON.[/caption]

PHOTOS BY NADINE KAM / NKAM@STARADVERTISER.COM

INSIDE THE CHARMING, RUSTIC PIONEER SALOON.

It took me a while to get to get to Pioneer Saloon, but I was glad to visit this charming outpost that challenges expectations. Its name could lead one to expect grinds of the Wild West, such chuckwagon fare as hearty chilies, buffalo burgers, barbecue brisket and pork and beans.

We must leave it to some other restaurateur to bring back a taste of old Americana. The only thing remotely Southwestern here is the heat of summer, without the liquid refreshment you might be seeking. It's a "saloon" in name only. If you're expecting a raucous watering hole, you're looking at the wrong place. Here, you'll be swilling soft drinks, canned teas and Calpico.

[caption id="attachment_139509" align="aligncenter" width="620"]

IT'S A "SALOON" IN NAME ONLY. CANNED OOLONG, GREEN TEA AND CALPICO ARE DRINKS OF CHOICE.

Restaurateur Nori Sakamoto's menu is Japan meets Hawaii, with a light approach to such island favorites as hamburger steak and seared garlic ahi. Plates come with rice and tossed or rotini pasta salad, instead of the more local-style macaroni salad.

It's a popular place because of the magic combination of good food, plentiful choices and affordable prices. With limited street parking (three stalls on the side and whatever you can find in the vicinity), carpool if you can.

You're also in for a real treat if you walk to the alleyway next door, home to Kenta Nagano's Monsarrat Ave. Shave Ice. He makes his homemade fruit and green tea syrups with no added sugar, which eliminates all the guilt associated with the summertime refresher.

Keep in mind that he works solo and there may be a long line of people waiting. You may not be in the mood for shave ice early in the morning, but earlybirds are the only ones able to sample the most popular flavors such as yuzu, acai and mango. These sell out early.

The cost is $4 small (drink cup sizes), $5 medium and $6 large. Extras such as mochi balls, a scoop of ice cream and condensed milk are 50 cents each, but I find them unnecessary if your focus is the purity of Nagano's syrups.

CHICKEN IS A STAR ON THE MENU. THIS CREAMY SHIO-KOJI  CHICKEN ($10 PLATE) WAS A CROWD PLEASER. (ALL CAPS)

CHICKEN IS A STAR ON THE MENU. THIS CREAMY SHIO-KOJI CHICKEN ($10 PLATE) WAS A CROWD PLEASER.

CHILI TOMATO FRIED CHICKEN WAS ANOTHER FAVORITE, A VARIATION ON CHINESE SWEET-SOUR CHICKEN, WITH THE TOMATO CUTTING THE CLOYING ASPECT OF THE ORIGINAL.

CHILI TOMATO FRIED CHICKEN WAS ANOTHER FAVORITE, A VARIATION ON CHINESE SWEET-SOUR CHICKEN, WITH THE TOMATO CUTTING THE CLOYING ASPECT OF THE ORIGINAL.

GET THE SMALL KID TREATMENT. GRILLED SALMON IS FLAKED FOR YOU, LAYERED OVER RICE AND LAYERED WITH AVOCADO AND SHREDDED SHISO, THEN SERVED WITH YOUR CHOICE OF WASABI OR SPICY MAYO SAUCE. I LOVED IT WITH THE SPICY MAYO.

GET THE SMALL KID TREATMENT. GRILLED SALMON IS FLAKED FOR YOU, LAYERED OVER RICE AND LAYERED WITH AVOCADO AND SHREDDED SHISO, THEN SERVED WITH YOUR CHOICE OF WASABI OR SPICY MAYO SAUCE. I LOVED IT WITH THE SPICY MAYO.

THE RESTAURANT IS PROUD OF GARLIC CAJUN SHRIMP THEY FEEL IS BETTER THAN THE NORTH SHORE'S, BUT THAT'S BY MILD-MANNERED JAPAN STANDARDS. IT WORKS FOR TIMID PALATES, BUT I COULD USE MORE FIRE AND GARLIC.

THE RESTAURANT IS PROUD OF GARLIC CAJUN SHRIMP THEY FEEL IS BETTER THAN THE NORTH SHORE'S, BUT THAT'S BY MILD-MANNERED JAPAN STANDARDS. IT WORKS FOR TIMID PALATES, BUT I COULD USE MORE FIRE AND GARLIC.

DEMI-GLACE COATING HAMBURGER STEAK IS ALSO MUCH MILDER IN FLAVOR THAN IT LOOKS.

DEMI-GLACE COATING HAMBURGER STEAK IS ALSO MUCH MILDER IN FLAVOR THAN IT LOOKS.

POKE GETS THE DIY TREATMENT HERE. THEY GIVE YOU THE MIX OF AHI, AVOCADO AND ONIONS. YOU MIX IN YOUR CHOICE OF WASABI OR SPICY MAYO.

POKE GETS THE DIY TREATMENT HERE. THEY GIVE YOU THE MIX OF AHI, AVOCADO AND ONIONS. YOU MIX IN YOUR CHOICE OF WASABI OR SPICY MAYO.

THEY'RE NOT MUCH TO LOOK AT, BUT THE OYSTER FRY IS AIRY CRISP AND NOT OVERLY BRINY.

THEY'RE NOT MUCH TO LOOK AT, BUT THE OYSTER FRY IS AIRY CRISP AND NOT OVERLY BRINY.

GESO WAS TASTY, BUT THE LEGS WERE SO BIG AND THICK, IT WAS A LITTLE UNWIELDY TO EAT WITH COMPANY, WHEN TRYING TO BE DAINTY. MAY NOT APPLY TO MEN.

GESO WAS TASTY, BUT THE LEGS WERE SO BIG AND THICK, IT WAS A LITTLE UNWIELDY TO EAT WITH COMPANY, WHEN TRYING TO BE DAINTY. MAY NOT APPLY TO MEN.

WHEN NOT EATING, YOU CAN SHOP FOR PAST CENTURY ARTIFACTS, VINTAGE SHIRTS, AND THE RESTAURANT'S LOGO SHIRTS.

WHEN NOT EATING, YOU CAN SHOP FOR PAST CENTURY ARTIFACTS, VINTAGE SHIRTS, AND THE RESTAURANT'S LOGO SHIRTS.

LOOK FOR THE STANDALONE BUILDING ON MONSARRAT, ACROSS FROM THE STRIP MALL HOUSING DIAMOND HEAD COVE HEALTH BAR AND BOGART'S.

LOOK FOR THE STANDALONE BUILDING ON MONSARRAT, ACROSS FROM THE STRIP MALL HOUSING DIAMOND HEAD COVE HEALTH BAR AND BOGART'S.

WHEN YOU'RE DONE EATING, HEAD TO THE ALLEYWAY NEXT DOOR, HOME TO MONSARRAT AVE. SHAVE ICE. OWNER KENTA NAGANO IS SHY ABOUT BEING PHOTOGRAPHED. THIS IS ONE OF HIS SMALL CREATIONS WITH RASPBERRY AND BLUEBERRY FLAVORS, TOPPED WITH ICE CREAM.

WHEN YOU'RE DONE EATING, HEAD TO THE ALLEYWAY NEXT DOOR, HOME TO MONSARRAT AVE. SHAVE ICE. OWNER KENTA NAGANO IS SHY ABOUT BEING PHOTOGRAPHED. THIS IS ONE OF HIS SMALL CREATIONS WITH RASPBERRY AND BLUEBERRY FLAVORS, TOPPED WITH ICE CREAM.

THE SHAVE ICE MENU BOARD.

THE SHAVE ICE MENU BOARD.


Pioneer Saloon and Monsarrat Ave. Shave Ice are at 3046 Monsarrat Ave.

———

Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instragram and Rebel Mouse.

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