Inferno’s Fires Up Pizza, New ItemsColumns Foodie Fare
March 9, 2014
Story By: Christina O Connor | Photos by: Lawrence Tabudlo
At Inferno’s Wood Fire Pizza, each pizza is hand-crafted with fresh local ingredients, as well as items imported from Italy, before it is placed in a Kiawe-wood oven.
From this intricate process, you get things like the Lobster Pizza ($25), which is loaded with mozzarella, tomatoes, basil and lobster — all topped with a butter garlic sauce.
“That is a good one!” says Inferno’s owner and head chef Kyle Okumoto, adding that it is one of his personal favorites.
When the Lobster Pizza is on the menu, you’d better order it. Because Inferno’s aims to utilize only the best possible products, they’ll only feature this dish when they can get fresh lobster.
One customer favorite is the Margherita Pizza ($13), which features mozzarella, basil and tomato. Adding prosciutto for $4 extra is a nice touch.
Okumoto always is looking to create new menu items — and as a result, Inferno’s has recently unveiled a number of new dishes. Now, in addition to a range of pizza, Inferno’s also is expanding its creativity to include a varied menu. Just a few weeks ago, they launched a number of sub sandwiches. The Prosciutto Sub ($10), for instance, features mozzarella, tomatoes, basil, prosciutto and mixed greens seasoned with balsamic vinegar and olive oil.
“I just came up with this one recently, and people are liking it,” Okumoto says.
Another sandwich to come on the menu recently is the Inferno’s Cheesesteak ($9), which features a generous helping of ribeye steak, mushrooms, and onions with cheese sauce.
“I always made Philly cheesesteaks at home, too, so I just decided to bring it here,” he explains. “Everyone likes that a lot.”
Okumoto also recommends the Corner sliders ($10), which feature two sliders with cheese and is served with fries. The burgers are accented with Inferno’s sauce, which Okumoto describes as a “teriyaki, Korean-style sauce.”
In the near future, Inferno’s also plans to launch more subs, as well as a line of pastas. The first batch of new items, he says, can be expected within the next few weeks.
On the Side
While he was working construction several years ago, Inferno’s Wood Fire Pizza owner and head chef Kyle Okumoto used to make pizza at home for his friends. They loved his pizza — and told him that other people would love it, too.
With his friends’ encouragement, Okumoto launched a lunch truck in Kalihi four years ago. As the truck gained popularity, Okumoto sought a permanent location and moved to Ward Center for a stint. Now, you can find Inferno’s in Chinatown inside The Corner Cafe and Bar.
To ensure that the company gets the best possible ingredients, Inferno’s imports flour and tomatoes from Italy. Inferno’s also uses fresh mozzarella and other fresh, local ingredients when available.
“It’s good to help the local market and keep it in Hawaii as much as you can,” Okumoto says.
Located right in the heart of Chinatown’s vibrant night life, Inferno’s is the perfect place to grab a bite before a night out, or just enjoy a night in at the bar/restaurant. Inferno’s features Happy Hour drink specials: $1 off all drinks from 2 to 8 p.m. Food specials during Happy Hour also are in the works.
Contact Christina O’Connor at firstname.lastname@example.org
Inferno’s Wood Fire Pizza
1344 Kona St., Honolulu (additional location at Newtown Golf Driving Range in Aiea)
Monday-Saturday, 5 p.m.-3:30 a.m.
Sunday, midnight-3:30 a.m.