GRYLT

Step Up to the Plate

September 3, 2017

Story By: Elima Pangorang | Photos by: Lawrence Tabudlo

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: CREAMED CURRY CARROT, AND COCONUT CAULIFLOWER SOUPS (AVAILABLE AT GRYLT KAHALA MALL)

Summer is nearing its end and the next season is upon us as Hawaii’s weather cools down and rain droplets fall upon the Islands. While the “cuddle weather” continues, the foodies inside us can’t help but scream, “It’s soup season!”

Luckily for us, GRYLT is on-board the soup train and is getting a head start on autumn, offering diners fresh, slurp-worthy soups.

Corporate chef Jose Arias explains that GRYLT’s overall concept is to serve restaurant-quality food in a fast-paced, casual setting, and the eatery’s soups fit that description.

“(Our soups) are always made from scratch, always healthy and we can always tell you exactly every ingredient that is in them,” explains Chef Jose. “(The products) are never from a bag; it’s all local veggies as much as possible, and we try to have some vegetarian and vegan options, also.”

These steamy selections are $2 as an add-on, $3 for a small bowl or $4 for a large bowl. Good to note: the soups vary by location and change periodically.

Across the board, GRYLT emphasizes organic, locally sourced ingredients when possible; its steak is exclusive to GRYLT; and its chicken contains no antibiotics and is hormone-and steroid-free. Additionally, seafood-lovers can bite into local, wild, line-caught ahi and quality Atlantic salmon from Canada.

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