X

Find your new favorite ‘Hideout’ in Waikiki

Inside Feature

April 21, 2019

Story By: Kyle Galdeira | Photos by: Hideout at the Laylow

GREEN CHILE BREAKFAST BURRITO ($19) packs a punch with Hot Hatch green chiles, roasted petite potatoes, scrambled eggs, shredded cheddar cheese and Maui tomato pico de gallo. The breakfast burrito is a special addition created by Chef Bryan Byard, who is originally from New Mexico where the green chile is a staple.

Hideout is redefining the Waikiki dining experience by providing a respite from the ordinary food-and-drink foray at The Laylow, Autograph Collection hotel — complete with sandy firepits that forge an upscale yet relaxed “beach bonfire” vibe.

Guests are treated to a distinct “Modern Hapa Hawaiian” approach to cooking from Hideout executive chef Bryan Byard that “remixes” local favorites with flair and flavors that complement the restaurant’s incredible cocktail and beverage menu. The laid-back atmosphere on Hideout’s open-air lanai makes it the perfect place to hang out, day or night, away from the hustle and bustle of Waikiki’s busy streets.

THE LOVE AFFAIR ($15) is one of several new drink items that will be available in early May. This particular cocktail is sure to impress as it is crafted with Pisco brandy, lilikoi, egg white, Falernum liqueur, mango boba and Angostura bitters.

“My style of cooking is very eclectic and modern, and is a fusion of two of my greatest passions: creating art through food,” says Byard. “At Hideout, it’s all about approaching Hawaii’s amazing food scene as a culinary artist — like the Hideout Eggs Benedict featuring house smoked Kalua Pork, or the Piggy Marley, a wagyu beef burger layered with pork belly, a fried egg, house-made ginger soy sauce and grilled pineapple.”

CATCH THE VIBE ($15) is another new drink offering featuring Mi Campo Reposado Tequila, El Silencio Mezcal, Ancho Reyes liqueur, grapefruit, rosemary and lime. As a special inside scoop for Dining Out readers, Hideout is one of the few restaurants in Hawaii to offer bottomless mimosas during Sunday brunch as the all-you-can-drink mimosas are just $25!

Hideout general manager Ben Buckley explains that the restaurant has created several new menu items along with a refreshed drink menu that will come out in early May. The restaurant serves breakfast, lunch and dinner daily and offers Sunday brunch in addition to what Buckley describes as the “best cocktails in town.”

YOU HAD ME AT ALOE ($16) is a refreshing cocktail addition with Botanist Gin, aloe liqueur, cucumber, ginger and apple. Hideout is certified as an “Ocean Friendly Restaurant” by the Surfrider Foundation, meaning it meets multiple criteria: including no Styrofoam use and paper straws upon request.

“At Hideout, we’re all about delivering the very best quality, while also disrupting the ordinary,” says Buckley. “We serve Stumptown coffee from 4:30 a.m. for guests staying at the hotel from around the world. Our craft cocktails range from modern remixes on classics like The Kuhio Club (Hideout’s take on the Clover Club), the Kilauea ‘Barrel Aged Manhattan,’ and the Laylow ‘Hawaiian Style’ Mai Tai. You’ll want to come in and try them all!”

HIDEOUT FLATBREAD ($17) is another addition to the upcoming revamped menu and features Asian pear, bacon jam, toasted pine nuts, Roquefort bleu cheese, pickled onions and arugula for a peppery kick.

Guests at Hideout are treated to live music nightly on the lanai (no cover charge), including performances from popular local artists and DJs. As a reminder, kamaaina receive 10 percent off at Hideout, and three hours of free parking with validation.

Hideout is now taking reservations for Mother’s Day brunch on Sunday, May 12. All moms will receive flowers, and Hideout designed a special drink, the Mahalo Momma ($14), to help celebrate. The drink is made with Old Lahaina Silver rum, coconut, lime, mango boba and edible flower.

Center map
Traffic
Bicycling
Transit
Ilima Awards 2018
Hawaii's Best 2018