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Heavenly Island Lifestyle

Step Up to the Plate

November 12, 2017

Story By: Lynsey Beth Futa | Photos by: ANTHONY CONSILLIO

A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: HEAVENLY’S ORGANIC VEGGIE & BEANS LOCO MOCO ($15.50 BREAKFAST, $17 REGULAR)

Heavenly Island Lifestyle, the quaint Waikiki eatery and cafe tucked away inside Shore line Hotel Waikiki, is very different from its sister restaurants, Aloha Table and Goofy Cafe & Dine. Heavenly is unique because it boasts organic and local ingredients, around which chef Keigo Yoshimoto builds the restaurant’s recipes — yes, the ingredients and produce come first, as they should.

As manager Michael Nishi explains, “We try to use local and organic ingredients as much as possible, but sometimes it’s hard to get what we need.” So, instead of defaulting to lesser-quality ingredients, Yoshimoto and the team at Heavenly scour the island’s farmers markets or go directly to local farms, as well as visit the neighbor islands, to acquire only the best for diners.

Everything on your plate will be fresh and colorful — not to mention tasty.

The surf-themed eatery, with artworks by surfer and artist Andy Davis on the walls, warm wood-detailing and cozy couch seating, offers an eclectic selection for breakfast, lunch and dinner. You’ll find Japanese, Chinese, Thai, Vietnamese and local inspirations on the menu, with favorites that include Avocado Toast (served only for breakfast), Hawaiian Pho Noodles, Heavenly’s Organic Veggie & Beans Loco Moco, an assortment of fresh juices and smoothies, as well as acai and pitaya bowls.

The options are endless at Heavenly, and the rewards are out of this world!

BEEF THINGS UP

The patty is made with 100 percent Big Island beef.

SLATHERED IN SAUCE

This version swaps out loco moco’s famously thick gravy for a lighter homemade ginger-teriyaki sauce, which features ginger from Maui.

FEELING SUNNY

All the ingredients are sandwiched between a layer of brown rice on the bottom and a local sunny-side-up egg on top.

VEGGIE DELIGHT

Organic broccoli and carrots are steamed and topped with a house-made dressing of quinoa, apples and ginger.

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