GRYLT to perfection
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GRYLT owner Allen Farinas stands behind the restaurant’s philosophy of “Good food that is good for you.”
GRYLT has three locations: one in Ala Moana Center, another in Kahala Mall and its initial establishment in Manoa Marketplace. According to Farinas, the eatery combines the best of both worlds when it comes to dining. The walk-through line is quick and you also receive healthy, quality food.
“Our meals are consciously created,” he explains, “which means that we’re really keeping track of every ingredient, from what is going into our potatoes, to what we season our steak with, where we retrieve these products, and pay close attention to how we prepare them. We want to prepare (our food) in the simplest, tastiest way.”
A prime example of this simple concept is GRYLT’s Salmon Plate ($12.95), featuring fresh Atlantic salmon seasoned with Hawaiian sea salt and freshly ground cracked pepper. It is served with ‘Nalo greens salad with locally grown tomatoes and Mandarin orange slices topped with a Thai vinaigrette. Citrus-herb oil, a blend of basil, cilantro and extra virgin olive oil complements the fish.
While GRYLT serves up simple eats, don’t think they’re not hearty; the meals are definitely filling. GRYLT Signature Salad ($8.95, plus an additional $1.50 for the chicken and an extra $2 for soup), for example, is stocked full of fresh garden vegetables including tomatoes, mushrooms, zucchini and onion, on top of locally grown baby romaine.
“We throw the romaine on the grill, which infuses it with a smoky flavor. And then we add a little olive oil, sea salt and fresh cracked pepper,” says Farinas.
Patrons can choose from a variety of salad toppings, including tofu, braised beef, steak, ahi, salmon, shrimp or all-natural grilled chicken breast complemented with honey mustard dressing.
You also can choose to add a bowl of soup (made from scatch daily) to your meal. Chicken Pesto Soup is a good bet, featuring fresh, all-natural chicken breast. (Soups are $2.95 a la carte, $2 when added to a meal.)
And if you can’t decide between the equally tantalizing beef or ahi, let your taste buds do the talking and go for both with GRYLT’s Surf and Turf with Ahi ($15.95), featuring fresh, seared ahi with Angus beef. Surf and Turf with Ahi can be served with brown rice and a baby spinach salad topped with sun-dried tomatoes and caramelized apples, as well as a house-made balsamic vinaigrette. Sundried tomato olive oil completes the meal.
For those who lead an active life and are looking for protein to complement their workouts, Double Chicken Platter ($14.95) is a popular option, as it consists of 10 ounces of all-natural chicken breast (served with the skin to keep the meat tender).
“It is cooked to perfection,” Farinas says. “It is always juicy.”
The dish may be served with Yukon Gold potatoes (for an additional $1) — naturally sweet potatoes that have been steamed, mashed and seasoned with roasted garlic, sea salt, cracked pepper and olive oil.
On the Side
When GRYLT opened its first location in Manoa Marketplace, husband-and-wife team Allen and Mayu Farinas aimed to provide Hawaii with a healthier alternative to fast food. Both live an active lifestyle (they met while surfing in Waikiki) and wanted to have a quick place to go for food that supported it.
Well, their desire for such an alternative was shared by many. Soon after the first location opened, GRYLT expanded to Kahala Mall and Ala Moana Center.
In addition to serving up healthy food, the restaurant utilizes local ingredients when possible. Its lettuce and spinach, for example, as well as many other vegetables, often are sourced locally.
“GRYLT’s concept is the future of what people really want to eat,” Farinas says.
Up next for the eatery is a new line of salads, including one that will be comprised of 100 percent local ingredients. A fourth venue (in an undisclosed location) is set to open later this year.
Contact Christina O’Connor at email@example.com
4211 Waialae Ave. (with additional locations at Ala Moana Center and Manoa Marketplace)
Daily, 10 a.m.-9 p.m