Falling in love with soon-to-debut dishes

A La Carte Columns

February 12, 2017

Story By: Ellise Kakazu | Photos by: LAWRENCE TABUDLO

Brasa Grilled Marsala Chicken ($24 lunch, $28 dinner)

Brasa Grilled Marsala Chicken ($24 lunch, $28 dinner)

Did you make Valentine’s Day plans yet?

If not, Harbor Restaurant at Pier 38 will save the day.

The eatery offers an impeccable menu, great views and reasonable prices, making it the perfect spot to celebrate love. Harbor Restaurant also does not charge a corkage fee, so diners are welcome to bring a bottle of wine to accompany their meal.

And there is one more reason to make a stop there. Executive chef Rob McDaniel plans to reveal new menu items Feb. 14, such as pasta and lobster tails.

Pork Chops ($35)

Pork Chops ($35)

McDaniel explains that he likes to mix up the menu every six months to “keep it fresh.” But there are some customer favorites that will most likely stay on the menu, including Misoyaki Chilean Sea Bass ($42).

Everything Harbor Restaurant serves is top of the line, as only the best and freshest ingredients are used.

Whether one sails into the spacious eatery for lunch or dinner, there is always an abundance of options.

A new item to be unveiled on Valentine’s Day is Brasa Grilled Marsala Chicken ($24 lunch, $28 dinner). The dish is a marriage of linguine pasta, crimini mushrooms, fresh spinach, cream, Marsala demi glaze, garlic, shallots, onions and tender chicken breast.

Spanish Grilled Octopus ($16)

Spanish Grilled Octopus ($16)

“It’s not real heavy pasta, it’s supposed to be light but still flavorful,” McDaniel shares.

One of the most beloved dishes is Spanish Grilled Octopus ($16), which is an appetizer consisting of arugula, red onions, olive oil, cilantro, lemon and slices of succulent Spanish seafood. It’s a great way to kick off a meal, as its fresh flavors awaken one’s palate.

Pork Chops ($35), only available for dinner, will make one salivate. The chops are cooked “low and slow” for about three and a half hours (or until medium rare), sliced and then grilled on a Brasa oven — brasa means “hot coal” in Spanish, and many of Harbor’s menu items are cooked or finished in the specialty oven. Once the pork is cooked to perfection, it’s accented with roasted vegetable au jus. Served alongside the pork chops is a medley of grilled vegetables and Harbor lentils.

Harbor Restaurant at Pier 38

1129 N. Nimitz Hwy., Honolulu
Daily, 11 a.m.-9 p.m.

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