Archive for the ‘Drink’ Category

Pressed Juicery's Freeze makes it easy to get all your fruit & veggies

June 20th, 2016
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PHOTOS COURTESY PRESSED JUICERY

Pressed Juicery's all-greens "Green 1" cold-pressed juice is turned into an all-natural, guilt-free frozen dessert that is delicious, sweetened with apple, dates and with coconut meat for added texture.

In the evolution of healthful drinking, there was a time we carried around plastic water bottles, soon replaced by Hydro Flasks and bkrs once we learned the hazards and toll of plastics.

These days, you're likely to see the return of plastic. Only the contents have changed from clear to hues of bright reds to dark green, even cream and black.

Yes, our cups runneth over ... with juice, and the juice bars, they keep a-comin'. The latest is California-based Pressed Juicery, which opened its doors June 12 in Ala Moana Centers Ewa Wing, street level, makai side next to the Bloomingdale's entrance.

In an email interview, co-founder and CEO Hayden Slater said, “Growing up in Los Angeles, I was educated about health and wellness trends, but I rarely practiced them in my own life. In the early days of my career, I constantly felt lethargic and stressed and was living on a diet of fast food.

"It wasn’t until I traveled to Southeast Asia that I tried a juice cleanse—it began as five days and ended up lasting for 30 days. I was amazed at how energized I felt, and after returning home I realized I wanted to share this experience with others.

"I think that juicing was a catalyst for healthier behaviors. I began to start my day with a green juice, and that motivated me to make better decisions every day, ultimately leading me to get in better shape and feel great again.”

Juice delivered by the numbers, allowing people to gauge their flavor compatibility. In the case of Greens and Roots, the No. 1s are the most unadulterated flavors. Higher numbers will have fruit juices blended in for sweetness, and lemon for a bright touch of citrus.

With Pressed Juicery, Slater said, "Our main priority is making high nutrition a realistic option for everyone. To that end, we’re focused on creating blends that appeal to a wide range of customers—whether they’ve been drinking cold-pressed juice for years or are trying it for the very first time. We also love to experiment with unique flavors and ancient ingredients; for example, our Greens 5 is a tropical take on green juice that includes pineapple and fennel, and our charcoal lemonade can provide detoxifying effects."

Pressed Juicery's blends have been tested over time in 40 markets nationwide, and they're all delicious, from the all-greens "Green 1," to unique signature blend of Brazil Nut, with the nuts, kale, spinach, romaine, vanilla bean, dates and sea salt.

Well, actually, I'd probably stay away from Greens 4 just because it contains watercress, and that's the flavor that stands out most because I'm not a big fan of watercress.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

A flight of greens. Greens 1 on the left has the highest concentration of greens. Next to it, Greens 1.5 has sea salt added. Greens 4, counting toward right, tastes greenest, with the bitterness of watercress. Most people will gravitate to Nos. 2 and 3, with the sweetness of apple and a touch of lemon.

Juices are divided into citrus, roots, greens and fruit categories. Each category has three to five different blends. I'm a fan of the greens and roots. Of course I love citrus and fruits as well, but I'm cautious about taking in too much sugar. Prices range from $7.50 to $9 for 16 ounces.

One thing Pressed Juicery has that no other local juice bar is offering is their juice-based Freeze soft-serve that may change the way we enjoy dessert and offers a palatable way for even the most fruit-and-vegetable averse to get their five a day. The six flavors offered are Greens, Roots, Citrus, Fruits, Chocolate and Vanilla. Each starts with the juicery's standard juice sweetened with dates and with coconut meat added for body.

The Freeze is offered in $5 and $6 cups; add $1.75 for your choice of toppings such as fresh fruit, chia seeds, granola, shaved almonds, shredded coconut, cacao drizzle, almond butter, dark chocolate chips and pink Himalayan sea salt.

With the Freeze, it would be nice to have a place to sit down and enjoy dessert with friends. The company is growing fast, and that's something they'll need to consider in planning future stores as today's juice bars have the potential to become tomorrow's soft-serve parlors.
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Pressed Juicery is open 9 a.m.to 9:30 p.m. Mondays to Saturdays, and 9:30 a.m. to 7:30 p.m. Sundays. Call (808) 949-5272.

Midweek's Rasa Fournier looks forward to her Greens Freeze, which she had topped with cacao drizzle, raspberries, pineapple and shaved almonds.

A diverse line of tourists and locals, young and old, flowed through the juicery all afternoon, four days after its Sunday opening.

The setting, makai side street level next to the lower level of Bloomingdale's in Ala Moana Center's Ewa Wing, around the corner from Shirokiya's soon-to-open Japan Village Walk.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Brasa cooking the highlight at Harbor Restaurant at Pier 38

June 15th, 2016
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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

The view from Harbor Restaurant at Pier 38.

Here's a look at what's on the table at the newly open Harbor Restaurant at Pier 38, built around the concept of brasa cookery.

Its centerpiece is two charcoal- and wood-burning brasa ovens that allow chefs to achieve the flavor of the summer grill, therefore opening with perfect timing.

My full review is in today's paper.
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Harbor Restaurant at Pier 38 is at 1129 N. Nimitz Highway (above Nico’s restaurant). Open from 10 a.m. to 3 p.m. and 5 to 9 p.m. daily. Copper Top Bar open 3 to 6 p.m. daily. Call (808) 550-3740.

TOP 3 DISHES
From those I've tried so far:

Cracked papper chicken wings are like crack. Smoky, crisp-skinned, juicy inside, with a nice sprinkling of salt and pepper. Yums.

Smoky brasa-grilled Pacific swordfish is served on a Nicoise-style salad; recently $17. I'm usually not a fan of swordfish, but this was delicious.

The bourbon bacon cheddar burger gets extra points for those golden, crispy waffle chips.

The banquet space above Nico's has been transformed, the room expanded to swallow up what had been an outside patio deck.

A seafood paella has the potential to rise to the ranks of top dishes if the seafood weren't so dry and flavorless. The rice itself, with soccarat!, is terrific.

Entrée salads are great for lunch. This one combines shrimp, avocado and cucumbers over a bed of arugula; recently $18.

A delicious appetizer of grilled eggplant topped with garlic and shaved Parmesan.

Spanish grilled octopus is sliced and served over arugula as an appetizer. It's a better option than the Spanish-style poke here.

Breaking into the egg served over brasa-roasted mushrooms with garlic and Parmesan.

Prime rib was as drab as its gray color. This one was cut up pupu style in the kitchen for sharing. Others had a much better experience. Chalk it up to the restaurant's newness. I'm sure they'll get it right consistently in time.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Juic'd Life opens in Kaka'ako

June 10th, 2016
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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

Mother and son Shannon Benedict and Jaguar Clement have opened Juic'd Life upstairs at SALT, Kaka'ako.

SALT at Our Kaka‘ako is quickly shaping up to be a new dining center. In addition to early tenants such as Hank's Haute Dogs, Highway Inn, Starbucks and Jamba Juice, the latest to open is another refreshment oases, Tea Cafe.

With no relief from hot, sunny days, I'm also looking forward to the opening of Juic'd Life, a raw whole food juice bar that will be offering 12 flavors of cold-pressed juices formulated to help people re-energize, rebuild, repair and maintain their bodies. Each 16-ounce bottle holds the nutrition equivalent of 2 to 4 pounds of fresh fruits and vegetables.

The top seller, "Boost," is made with kale, spinach, pineapple, apple and mint. "Absorb" blends carrots, apples, and ginger. One of my new favorites is the "Detox Flush" with apple, ginger, lemon, turmeric, burdock and the spice of cayenne.

Juic’d Life also offers three-, five and seven-day cleanses to help detoxify your body, as well as made to order salads, made to order juices, and four types of made-to-order acai bowls, plus energy bars, protein cookies, bagged granola, fruit and nuts.

Among Juic'd signature blends are Refresh (lemon, strawberry, pineapple, apple and mint), Purify (spinach, kale, cucumber, apple, celery, romaine, ginger and lemon) and Detox Flush (described above).


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Juic’d Life is at at SALT at Our Kaka‘ako, 685 Auahi St., Unit 218.

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

A peek at Japan Village Walk

June 2nd, 2016
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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

 

Pork ramen is one of the specialties of Kobe-based Gashoken Ramen, among the 30 to 40 eateries that will be a part of Shirokiya's Japan Village Walk, slated to open June 25 on the ground level of Ala Moana Center's Ewa Wing.

A handful of restaurants in the soon-to-open Japan Village Walk at Ala Moana Center, were testing the facilities and recipes June 1 and needed a few guinea pigs to dispatch the food. I was happy to do so while getting a sneak peek into Shirokiya's newest food concept.

Shirokiya's former Yataimura was just a warmup act for this colossal food court, set to house about 30 to 40 different food vendors.

The layout is clean and orderly, but will also be a grid-like maze of boxy take-out counters. It will be easy enough for adults to navigate, but parents will have to hold on to their children, who may get confused by the sameness of the setting—sort of like townies driving around Mililani or Kapolei.

God-san will offer a variety of yakisoba dishes, such as these bentos featuring omelet and shrimp, and omelet, bacon and fried egg.

 

So far so good as far as the equipment testing. Deep-fried croquettes and tonkatsu were turning out crisp and light. Ramen from Gashoken was perfection. But with many more vendors set to move in, JVW won't be open until June 25, when everyone is confident they'll be ready.

Vintage Cave Honolulu will be introducing Wagyu Plaza featuring six boutique restaurants; Seafood Plaza featuring eight bistros; and Vintage Cave Bakery. The original Vintage Cave remains at its current location in Ala Moana Center’s Diamond Head Wing.

 

Adding to the foodcentric venue, Vintage Cave Café, is set to open next to JVW in October. The Italian-inspired café will feature an array of seafood dishes, Milan style pasta, Napoli style pizza, Wagyu steak and more, in a room mimicking the look and feel of an Italian Cathedral, complete with dome ceiling, murals, and sculptures from Italy. The 9,000-square-foot venue will seat 150 and include four private rooms.

A sukiyaki bowl from Yakiniku Tamura.

 

A spicy poke and avocado bowl from Hale Mai.

 

Shinogu Sato and Yotaro Takenaka made the most of the tasting.

 

$1 beers will be among the draws.

 

Also from Gashoken, shrimp ramen with intense shrimp broth. Love it!

 

Gashoken's introductory menu.

 

Promising sweet treats to come, these faux fruit-filled and creme brulée crepes were on display at one of the vendor booths.

 

jvw rest

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Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her food coverage in print in Wednesday's Crave section. Contact her via email at nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

Bills introduces new happy hour

April 11th, 2016
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PHOTOS BY NADINE KAM / nkam@staradvertiser.com

I appreciate the green touches on Bill's new happy hour menu. Korean fried chicken, recently $6, has the chili sesame sauce on the side to give diners more control over how much heat they can take.

Bill's has introduced a new happy hour menu in keeping with its Aussie roots. For us, that means seeing a lot more greens on the plate than we're accustomed to seeing, and all the fresh fare left me feeling a lot less guilty than usual about nibbling on deep-fried pupu.

The menu encompasses five small plates and four flatbread pizzas. Some are on the regular menu, but they are priced a few dollars lower at happy hour, from 3 to 6 p.m. daily.

I love the restaurant's beachy vibe and high ceilings, which helps make this a pleasant place to spend an afternoon.

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Bills is at 280 Beachwalk Ave. Call (808) 306-9241.

No, Bill Granger's not from here. You can tell by the sweet-ish poke, accented not only by sesame seeds and sea asparagus, but buckwheat, which one of my birds loves. The avocado and shimeji mushrooms on the side are a plus. Recently, $8.

I enjoyed the blanco pizza topped with caramelized fennel, sausage, ricotta and basil; recently $9.

If there is a downside to seeing more greens on the plate, it's that I felt more justified to indulge in calamari when pairing it with all that cilantro.

Happy hour cocktails include the hibiscus margarita, left, and traditional 1953 mai tai with Flor de Cana rum, pineapple, Bols orange curacao and Whaler's dark rum. Recently, $6 each.