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Digest Step Up to the Plate

April 27, 2014

Story By: Alana Folen | Photos by: Anthony Consillio



In a world saturated with high-calorie, greasy fast-food options, husband-and-wife team Allen and Mayu Farinas decided to set themselves apart from the rest, and in 2011, opened the doors to GRYLT in Manoa Marketplace. Now, with three locations and more to come, GRYLT stands by its commitment to serve creative and nutritious fare conceived from farm-fresh ingredients that are locally sourced whenever possible.

Garden vegetables present an explosion of color, featuring a medley of yellow squash, purple onions, button mushrooms, zucchini and red bell peppers. The veggies are played up with thyme and a sprinkle of salt and pepper.

“When it comes to food I really like to have variety. I wanted to give our customers the best of both worlds — this was the inspiration behind this platter,” says GRYLT owner Allen Farinas.

Mashed cauliflower and Yukon Gold potatoes are ideal accompaniments to the Surf and Turf Platter. Both steamed to maintain their nutritional value, the cauliflower and potato are smashed with roasted garlic, Hawaiian sea salt, olive oil and cracked pepper. “We crack our pepper from peppercorns every morning. We want to give our customers only the best,” says Farinas.

“This is one of the surf and turf combinations. You also can choose from chicken, shrimp, ahi and more. There are so many pairings you can put together,” Farinas says.

Surf’s up for fresh Atlantic salmon that is also seasoned with Hawaiian sea salt and cracked pepper. “Our fish is always fresh, never frozen. There’s a huge difference,” Farinas says.

Tri-tip Angus steak is a GRYLT best-seller. The meaty morsels are tender and juicy, cut against the grain, and cooked to perfection. A dash of Hawaiian sea salt and fresh cracked pepper add the finishing touches.


Kahala Mall
4211 Waialae Ave., Honolulu (with additional locations at Ala Moana Center and Manoa Marketplace)
Daily, 10 a.m.-9 p.m.

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