Smokin’ Grinds Local Style

In addition to the generous portion of aloha that goes into every homemade meal at Ert’s Grill, childhood friends and co-owners Stephen Ichioka and Clyde Higa don’t skimp on the skillful preparation of their local-style creations.

The friendly spot has only been open for eight months, but the Wahiawa boys have had a lifetime of practice in the kitchen. “I’ve always liked to cook, I cook for my family. I learned from my mom and ran with it from there,” says Ichioka.

There’s no doubt about it as soon as you taste Pulehu Chicken Plate ($7.50), full of boneless, skinless chicken thigh goodness. “What makes it taste good is that it’s on the grill for the whole time,” says Ichioka. “It’s very lightly seasoned, so the smokiness from the grill, that barbecue flavor, comes out.”

Deep, smoky flavors also enliven Ert’s Smoked Meat and Eggs ($7.50) breakfast plate. Flavorful pork is marinated overnight, then smoked in house for five-and-a-half hours, resulting in a rich, woodsy flavor with a teriyaki flair. “We had comments that (people) thought we bring it in from the Big Island, ‘cuz Big Island’s known for its smoked meat,” says Higa.

The meal is topped off with two eggs and rice, and like all of Ert’s breakfast options, customers may feast away all day. So day or night, don’t miss out on these smokin’ hot grinds.

Ert’s Grill