“Good” is an Understatement
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With its open-pit kiawe grill, Good to Grill has become a hot spot for local favorites since opening its doors about four years ago. And within the last year, there have been a lot of changes in the Kapahulu restaurant.
“We recently revamped the menu,” says director of restaurant operations Patrick Comer. “If people haven’t been here for a while, it’s a good time to come back and take a look at the restaurant.”
One recent change is for its fish dishes: “We only use fresh fish, we never use frozen fish,” Comer says.
“Fresh is always the best,” he adds.
Garlic Ahi ($10.99 for lunch; $12.99 for dinner) is the perfect testament to that. The dish features fresh ahi marinated in garlic sauce and kiawe grilled.
“Another thing that we’ve changed is that we are very selective of what meats we use,” Comer explains. “Now, we cut all our New York steaks, we cut all our ribeyes. Everything starts from fresh meat.”
For a taste of Good to Grill’s quality meat, try Prime Rib ($14.99 for 10 ounces; $17.99 for 14 ounces). It is the restaurant’s signature dish, and it’s easy to taste why with just one bite.
“That is aged and marinated, and then it’s smoked on the grill and slow-roasted, so it has that nice kiawe flavor,” he says.
Good to Grill also has recently expanded its specials menu. Specials run every two or three days. “They are constantly changing, and they are always innovative products.”
And another great thing about the specials menu — it’s aimed to offer a great value:
Most dishes are priced at $8.99 or less, and specials are served with two sides.
One recent special included Stack And Bacon Burger ($8.99), which features wagyu beef topped with cheese, caramelized onions and sauteed mushrooms. It is served with fries, or can be substituted for another side.
The restaurant also offers takeout. And for big parties, Good to Grill offers catering or party platters, such as the Short Rib Platter ($44 for a small platter that serves eight-10 people).
On the Side
Considering the large selection of dishes that Good to Grill offers, the restaurant’s motto is surprisingly simple: “We want fine-dining quality without the fine-dining prices,” says director of restaurant operations Patrick Comer. From its ingredients to food preparation to customer service, Good to Grill goes for quality.
Comer credits many of the tasty dishes to the restaurant’s kiawe grill, where a majority of its menu items are cooked.
“It is a very unique open-pit kiawe-wood grill,” he explains, adding that there are no additives or fuels used.
Up next, Good to Grill is looking to add an even faster dining option for the busy lunch crowd by introducing what Comer calls “scoop and go” items. “We are looking forward to that, and we are hoping to get that implemented very quickly.” He estimates that it will be introduced at the beginning of February.
And what some diners might not know — Good to Grill also serves breakfast on Saturday and Sunday.
Another thing that Comer feels sets the restaurant apart is its welcoming, friendly staff. “We are very personable; you can walk in and talk to any of us at any time,” he says.
Comer has been involved in the restaurant industry for years — and his resume includes some of the Island’s most popular eateries such as Sam Choy’s and Michels. He joined the Good To Grill team about a year ago.
And within that last year, Good to Grill has seen a number of changes.
“In the last year, we have really evolved. It’s been a big, big change,” he says. “And we would love to get more people in here to try it out.”
Good to Grill
888 Kapahulu Ave.
Saturday and Sunday, 8 a.m.-9:30 p.m.
Monday-Friday, 11 a.m.-9:30 p.m.