Pig-out party planned for patrons

Pan Seared Ahi ($28)

Everyone loves a celebration, so The Surfing Pig plans to commemorate its anniversary this week in grand style and share the happiness with customers.

This popular, award-winning eatery in Kaimuki will mark its one-year anniversary on April 2. It will run a special prix fixe menu April 2-9, featuring the O.G. —”original gourmet” items that the restaurant launched with when it opened.

Stan Glander, company president, and his brother Zach, the vice president, own The Surfing Pig. The two men are justifiably pleased with the unqualified success of their business endeavor.

Back Ribs ($15)

Never ones to rest on their laurels, the Glanders have expanded their business to include banquets, catering and takeout platters. Customers also can get their orders at home through delivery services.

The brothers share that guests can now rent out the entire restaurant, or parts of it for showers, private parties, small weddings and more. The Surfing Pig boasts both a spacious upstairs dining room, along with additional seating and an exceptional bar on the downstairs level.

Due to positive customer feedback, the restaurant has also begun to offer brunch seven days a week.

The eatery offers an elevated menu that perfectly complements its casual sister restaurant Kono’s. Visitors of the The Surfing Pig can find creations incorporating Kono’s special 12-hour slow-roasted pork as well as enticing small plates (the restaurant’s version of appetizers) and savory entrees.

Kampachi Carpaccio ($15)

“I think what makes us unique is that we’ve been able to take some Hawaiian classics and regular culinary classics and put a little bit of a twist on them,” Stan adds.

Stan shares that when the brothers opened the establishment along Waialae Avenue a year ago, many people told them it wasn’t a good spot for a restaurant. He says what they are most proud of is not only that The Surfing Pig has been successful, but that it also has earned multiple, highly prestigious “best restaurant” awards.

Among the exquisite items on the eatery’s menu is the Pan Seared Ahi ($28). This delicious dish consists of togarashi dusted, seared ahi on a bed of Sriracha fried rice. It is topped with edamame avocado guacamole.

Back Ribs ($15), is another fine choice. This wonderful creation revolves around the succulent St. Louis-style ribs, accented by Asian slaw, chicharron topping and a delectable herb mix.

An elegantly plated dish at the restaurant is the Kampachi Carpaccio ($15). It focuses on fresh, locally caught Hawaiian yellowtail. The dish carefully melds the fish with truffle oil, Hawaiian sea salt and Fresno chili.