PHOTOS BY NADINE KAM / firstname.lastname@example.org
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.
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.
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 email@example.com and follow her on Twitter, Instagram and Rebel Mouse.