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Lovely dishes complement picturesque views

A La Carte

October 6, 2019

Story By: Don Robbins | Photos by: Chart House Waikiki

Kahuku Prawns ($27 appetizer, $52 entree)

Opened in February of 1969, Chart House Waikiki can tout its credentials as one of the longest running steak and seafood restaurants in Hawaii. Beloved by patrons, the restaurant offers customers the highest in fine dining experiences.

Set up overlooking the picturesque Ala Wai Yacht Harbor, this restaurant with more than 50 years of service beckons guests with its idyllic location boasting spectacular evening sunsets.

Among the superb meals available at the establishment is the Grass-Fed Bison Tenderloin ($59). This meat from Ted Turner Ranches, provides a rich, sweet bite. It also has an extremely tender butter-knife texture.

Chilean Sea Bass ($46)

For those seeking the surf side of the culinary scene rather than the turf, Chart House Waikiki serves its elevated Chilean Sea Bass ($46). The fish fillet comes to the table tender and beautifully mild. It’s bathed in a flavorful butter nage sauce.

Meanwhile, Kahuku Prawns ($27 appetizer, $52 entree) make for a unique taste experience. These succulent and juicy prawns are farm-raised on the North Shore.

Open seven days a week, the landmark business features a cozy lounge area and relaxing dining room.

Grass-Fed Bison Tenderloin ($59)

“If you’re in the mood for good food, good friends and good times, come on down to the Chart House Waikiki,” says longtime general manager Scott Okamoto.

The restaurant provides validated parking, Okamoto explains. Reservations are recommended, but walk-in customers are welcome.

In addition, Chart House Waikiki features nightly entertainment with such names as the Camarillo Brothers, Ryan Tang and Mel Amina, the Bobby Ingano Trio, Dean and Dean with Kimo Kahoano, Tito Berinobis with David Kauahikaua, and Billy Beimes.

Okamoto himself has been the general manager at Chart House Waikiki for 31 years.

“When I first became GM, I asked Joey what he wanted me to do. He said make it fun for everyone who comes in, make it fun for all the employees, and make it fun for yourself! I said, ‘I think I can do that!'” Okamoto shares.

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