A Sustainable Menu That’s ‘Shor’ to Please

The pure philosophy driving Shor American Seafood Grill’s island-inspired culinary creations is sustainability — at no expense to the cuisine’s flavor. In fact, it’s the local ingredients used throughout the Hyatt Regency Waikiki restaurant’s menu that contribute to an irresistibly fresh and appetizing dining experience.

“We are an American grill, so we focus on fresh seafood and simply great meats,” says executive chef Sven Ullrich. “But we stay with the sustainable aspect, which means doing the right thing. That’s what Shor is really all about — it’s about local cuisine, and having sustainable and local vendors.”

The breezy restaurant, which features an expansive lanai with stunning views of Waikiki beach, presents Big Island Kulana striploin ($36), made with 100 percent grass-fed beef. The proof is in the lean steak’s fuller, richer and slightly gamey flavor. Deliciously prepared peppercorn sauce accompanies the tender meat perfectly, along with Parmesan asparagus and mashed potatoes.”This is the healthiest kind of beef you can have,” says Ullrich.

Another locally sourced meat sensation that absolutely bursts with flavor is Baby Back Ribs ($14), made with Shinsato Farms pork.

These must-have ribs are prepared with the tenderest of small-rib cut meat. The succulent wonders have a smokey flair and are finished with a divine guava and hoisin glaze.

In true American-grill fashion, the establishment focuses on serving the best in seafood as well. Plump, Garden-Isle shrimp give Kauai Shrimp Scampi ($36) a flavor only possible from a fresh catch. The seafood is combined with a marvelous marinara sauce, made the Italian way, where Kahuku tomatoes are slowly roasted to bring out their intense flavor. Herb linguini, chopped garlic, onion, a touch of cream and fresh basil harmoniously bring the meal together.

For a starter, or simply a lighter bite, try Pear Salad ($13), which presents young greens, cucumber, macadamia nuts and Maytag blue cheese, which contrasts wonderfully with the fruity pop of mango dressing. What gives this dish its refreshing flavor is ‘Nalo greens. “Why use lettuce brought in from somewhere else when you could eat locally?” adds Ullrich.

The executive chef, originally from Germany, brings his experience and talents to 1-year-old Shor after having worked as executive chef at Grand Hyatt Tampa Bay and Park Hyatt Hamburg in Germany. He also worked as chef de cuisine-tournant at the Grand Hyatt Melbourne in Australia, and chef de cuisine at Hyatt Regency Sanctuary Cove in Australia. For the past seven months, he’s brightened the Waikiki eatery with his culinary expertise.

“Hawaii has a wealth of flavors that are not available anywhere else in the world, and I am ready to be a part of this exceptional community,” adds Ullrich.

The restaurant is taking food sustainability one step further as well. To Ullrich, doing the right thing not only means using the best our local waters have to offer, but also ensuring that it is the appropriate time of year to utilize each fish. Additionally, supporting as many local vendors as possible remains an ongoing goal at Shor.

End your locally made meal with delightful House-made ice cream ($8). The creamiest of coconut sorbetto dazzles, while the ginger lychee flavor refreshes. And a uniquely yummy taste of the buttered popcorn option is an absolute must.

With a keen awareness of its role as a leader in providing delectable dishes that will be sustainable for our Island home, Shor American Seafood Grill gets the bigger picture — and makes a mighty good meal, too.

Shor American Seafood Grill

See more articles from: Shor American Seafood Grill