Sink your fork into some ‘porktastic’ plates at Kaimuki eateryA La Carte
June 10, 2018
Story By: Caroline Wright | Photos by: ANTHONY CONSILLIO
Two months ago, Stan Glander made East Oahuans very happy when he opened The Surfing Pig in Kaimuki.
“After the success of Kono’s, I wanted to create a space that offered an elevated menu, while adding an urban twist to the revival of the dining culture in Kaimuki,” explains Glander, who owns Kono’s as well. “Both restaurants exemplify quality food, service and extra aloha.”
If you’ve already visited any one of Kono’s three locations (Haleiwa, Kapahulu, and Kailua), you already know about the fare offered there: sliders, wraps, bowls and burritos featuring some of the best kalua pig on the island.
The Surfing Pig continues Kono’s delicious tradition with a menu rich in pork, and expands it with an intriguing menu that includes decadent truffle fries; salad made with farro, an ancient Tuscan grain; Kampachi Carpaccio; and Sriracha Fried Rice ($13). This satisfying dish features the restaurant’s signature fried rice and plenty of that award-winning kalua pig, roasted for 12 hours to smoky, succulent perfection.
“Chef Carlos Buhain created this new dish with the fried rice found in our Brick Chicken, and his signature porchetta,” says Anna Piergallini, director of sales and marketing, adding that Buhain is responsible for much of the esoteric menu.
Tenderloin Medallions ($36) are at the top of the list of featured entrees this week. These beautifully seasoned medallions are served with a red wine reduction, garlic potatoes and seasonal vegetables.
New on The Surfing Pig’s lineup of appetizers is a Flatbread Dipper ($12). The pupu highlights a mix of pickled onions, Fresno chilies, bacon jam and roasted mushroom tapenade.
“We plan on constantly creating and adding new menu items,” says Piergallini. “Expect us to be adding brunch and lunch in the near future.” This summer, The Surfing Pig will introduce the concept of the intimate and exclusive Chef’s Table.