News for Restaurants in Hawaii
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| HAWAII RESTAURANT NEWS |
 Openings
Kō, the signature restaurant at The Fairmont Kea Lani, Maui, has re-opened after several months of renovations. New elements of the design include round banquettes and a curved roof under which thousands of stainless steel beads have been hung. Executive chef Tylun Pang presents a menu that highlights the various cuisines from Maui's sugarcane plantation history, including Chinese, Filipino, Portuguese, Korean, Japanese and Hawaiian dishes. For more information, visit www.korestaurant.com. Kō, 4100 Wailea Alanui Dr., Wailea, HI 96753, 808-875-4100.
Robert McGee, formerly executive chef at the Slow Bar in Portland, Oregon, and his own Plancha pop-up, has opened The Whole Ox Butcher & Deli in downtown Honolulu. The Whole Ox is the first deli in the state to use local meats, and it hopes to bring awareness and support for small local farmers and ranchers. Alejandro "Aker" Briceno of Prima and V Lounge bakes the breads for the sandwiches. Breakfast & Lunch Mon.-Sat. The Whole Ox Butcher & Deli, 327 Keawe St., Honolulu, HI 96813, 808-699-6328.
After eight installations of his pop-up restaurant in Los Angeles, chef Ludovic Lefebvre is bringing LudoBites Nine-O to Hawaii. He will offer a special menu of creative small plates at the Four Seasons Resort Hualalai at Historic Ka'upulehu from March 6-17, 2012. For more information, visit fourseasons.com. LudoBites Nine-O, 72-100 Kaupulehu Dr., Kaupulehu Kona, HI 96740, 808-325-8000, 800-819-5053, 888-340-5662.
Alan Wong's to Feature Maui Cattle in Farmers Series Dinner
Alan Wong's Honolulu will feature beef from Maui Cattle Co. at its next Farmer Series Dinner on March 14. Seatings for the fixed menu are from 5 p.m. to 10 p.m., at $80 per person ($110 with wine). Alex Franco, managing director of Kaupo Ranch, will be on hand to talk to guests about the ranches, their beef, and their story. Alan Wong's, 1857 S. King St., Honolulu, HI 96826, 808-949-2526.
William Chen has been named chef de cuisine of Beachhouse at the Moana Surfrider, a Westin Resort & Spa. He has more than 15 years of restaurant and hotel experience, having studied at the Culinary Arts at Le Cordon Bleu, Paris, with world-class chefs including MOF (Best Craftsman of France) Nicolas Bernardé. Chen had opened Beachhouse at the Moana as the restaurant's sous chef in November 1997. Most recently, he was chef de cuisine at The St. Regis Princeville Resort in Kauai where he oversaw the Makana Terrace, the Mailani Show, St. Regis's Hawaiian dinner show, Nalu Kai, the pool restaurant and private dining. Beachhouse, Moana Surfrider, A Westin Resort & Spa, 2365 Kalakaua Ave., Honolulu, HI 96815, 808-921-4600.
Edwin Mizuno has joined the Hawaii Prince Hotel Waikiki as executive chef, returning to the hotel where he worked as a sous chef in the 1990s. Mizuno will oversee banquets, room service and restaurant venues Prince Court, Hakone, Bird of Paradise, Reef Lounge and Marina Front Cafe. Prince Court, Hawaii Prince Hotel Waikiki, 100 Holomoana St., Honolulu, HI 96815, 808-956-1111.
La Mer at the Halekulani hotel closed on February 27 and is scheduled to re-open on June 4, 2012. The resort property is undergoing refurbishments. La Mer, Halekulani, 2199 Kalia Rd., Honolulu, HI 96815, 808-923-2311.
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