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A CLOSER LOOK AT THIS WEEK’S HOUSE SPECIAL: Pipikaula Reuben ($16, lunch only)
When greeted by breathtaking oceanfront views at Kahala Hotel and Resort’s Plumeria Beach House, you almost forget why you’re there; but then the pleasant aroma of delicious cuisine entices your taste buds. The casually chic restaurant boasts a beautiful indoor and outdoor dining area, and the a la carte menu calls your name. Among the myriad of mouthwatering options is Pipikaula Reuben. According to chef Ricky Kusuda, patrons love the restaurant’s local take on this all-American classic, which marries smoky and rich flavors ever so perfectly. Available for lunch only, it’s easy to see why this Plumeria Beach House favorite clearly is a best-seller.
The avocado is buttery and creamy, a perfect contrast to the pipikaula’s smoky and peppery bite.
“We continue to provide our customers with the freshest products,” says chef Ricky Kusuda. “We use local avocados and beef whenever we can get it.”
A side of smoked paprika garlic fries is a stellar side. It’s so good, you can’t eat just one!
The rye bread, made in-house by pastry chef Jeremy Choo, provides the impactful crunch to the sandwich, while slices of melted Swiss cheese are gooey and delicious.
Pipikaula, a Hawaiian staple of dried and salted beef, is given extra care in Kusuda’s kitchen. Brined beef brisket goes through a three-day curing process before it’s sliced thin and layered in the Pipikaula Reuben for your enjoyment.
The homemade Thousand Island dressing, which is derived from a secret recipe, brings the reuben to life. “You have to come in and try it for yourself,” says the chef. There are no words to describe this irresistible sauce.
Sauerkraut is a must in any conventional reuben, and Plumeria Beach House dazzles with fennel sauerkraut, or as Kusuda calls it, “non-traditional kraut.” This amazing condiment bursts with tangy pickled flavor and is enhanced with fennel and other spices.
Plumeria Beach House
The Kahala Hotel and Resort
5000 Kahala Ave.
Open daily, Breakfast, 6:30-11:30 a.m.; Lunch, 11 a.m.-2 p.m.; Curry buffet Wednesdays, 11:45 a.m.-2 p.m.; Monday-Tuesday, Thursday-Saturday, Dinner, 5:30-10 p.m.