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News for Restaurants in Hawaii
January 2013 Archive

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After a short closure for renovations, Spalding House Café in the Honolulu Museum of Art (formerly the Contemporary Museum) has reopened. Susan Lai Hipp, previously with Whole Foods Kahala, 3660 On the Rise and Kaka'ako Kitchen, is the restaurant's new chef. The menu has also been revamped; while it is comprised primarily of soups, sandwiches, salads and wraps, some of the items have a modern twist, including Brussels sprouts salad with beets and butternut squash, "Caesar" salad with kale and bubu arare, and deviled eggs with ajvar. Patrons may also opt for the Lauhala and Lunch package for $30, which includes a picnic basket for two and tatami mats so you can dine on the museum's lawn overlooking Honolulu. For more information call 808-237-5225 or visit Lunch Tues.-Sat. Spalding House Cafe, 2411 Makiki Heights Dr., Honolulu, HI 96822, 808-237-5225.
Monkeypod Kitchen by chef Peter Merriman has opened its second location and first Oahu restaurant in the Ko Olina Resort. The 10,000-square-foot, two-level venue features an exhibition kitchen, wood-fire pizza oven, signature Monkeypod Kitchen bar with 36 craft beers on tap, an expansive 25-foot water feature, and a large stage for live music. The kitchen uses locally-sourced ingredients in dishes such as Hamakua mushroom pizza with truffle oil, roasted Jidori chicken wings, pumpkin ravioli, ahi poke tacos, and banana cream pie. For more information, visit Lunch & Dinner daily. Monkeypod Kitchen, 92-1046 Olani St., Kapolei, HI 96707, 808-380-4086.


News Bytes

Weekend Burgers at Hank's
Hank's Haute Dogs, known for its gourmet franks, has added hamburgers to the mix. The eatery now has a food truck as an annex to its restaurant, stationed in its adjacent parking lot every weekend. The truck will serve only chargrilled "Hankburgers," natural cut fries, Hank's house-made dips and soda. Hank's Haute Dogs, 324 Coral St., Honolulu, HI 96813, 808-532-4265.
Inaugural Hawaii Cocktail Week in February
The first Hawaii Cocktail Week, happening February 16-23, is an event for enthusiasts and industry professionals to experience Oahu's cocktail scene and explore the craft as it has evolved in the Pacific with talented bartenders from around the world. During the week, participants can attend tastings, pairings, workshops and more at various spots around the island. Venues include Beachhouse at the Moana Surfrider, A Westin Resort & Spa, Pint + Jigger, Whole Ox Deli, Town, Nobu Waikiki, Salt Kitchen & Tasting Bar, Il Lupino Trattoria & Wine Bar, Brasserie Du Vin and 12th Ave Grill. The long list of talent includes Kyle Reutner of Town, and Dave Newman of Pint + Jigger. Tickets are $25 to $150, depending on the event. For more information, visit
Lover's Menu at Hoku's
Hoku's executive chef Wayne Hirabayashi will oversee a Lover's Menu for Valentine's Day, available February 13-16. The five-course menu features dishes like seared scallops with vanilla, beet and crispy nori; fresh island catch with coconut rice and passion fruit sauce; and a white and dark bitter chocolate heart with raspberry coulis. The cost is $90 ($125 with wine pairings), plus tax and gratuity. Call 808-739-8760 for reservations and information. Hoku's, The Kahala Hotel & Resort, 5000 Kahala Ave., Honolulu, HI 96816, 808-739-8760.
January's Locally Grown Menu at Hiroshi Eurasion Tapas
Hiroshi Eurasion Tapas' special monthly menu is only available on Sunday and Monday evenings and is $35 per person (not including tax and gratuity, wine pairings additional). For January, the four-course, locally grown menu features Kona cold lobster tail with quinoa salad with kim chee-lemon grass sauce; steamed mahi mahi with tomato concasse, ginger, choi sum, rice and ginger miso brown butter; thyme roasted Hawaiian kampachi; and lemon cake. Reservations are essential. Call 808-533-4476 for reservations and be sure to mention that you want the locally grown menu. Hiroshi Eurasion Tapas, 500 Ala Moana Blvd., Honolulu, HI 96813, 808-533-4476.

Chef Shuffles

Bryan Byard has been named chef de cuisine at the Sheraton Kona Resort & Spa at Keauhou Bay's signature restaurant, Rays on the Bay. Byard was born and raised in Albuquerque, N. Mex., where he worked at various restaurants, including Artichoke Café, Bien Shur and Santa Fe's Coyote Café. During work at Plate World Cuisine in Colorado Springs, Colo., Byard traveled with four other Colorado chefs to the James Beard House in New York City where they prepared a special lobster dégustation dinner. Dinner nightly. Rays on the Bay, Sheraton Kona Resort & Spa at Keauhou Bay, 78-128 Ehukai St., Kailua-Kona, HI 96740, 808-930-4949.


Take your taste buds on a walk down memory lane! Check out our exclusive closed restaurant database for Hawaii to virtually visit your favorite dining spots from the past. Kincha, R.I.P.

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