A Spread That Can’t Be BeatCover Story
July 7, 2019
Story By: Kyle Galdeira | Photos by: LAWRENCE TABUDLO
For the owners of MW Restaurant, the dining destination is like home, and a special family-style event next weekend will resemble a backyard barbecue that’s casual, fun and collaborative with plenty of cooking from the heart.
MW Restaurant, the namesake of husband-and-wife chef team Michelle Karr-Ueoka and Wade Ueoka, opened its doors in 2013, and was nominated for a James Beard Foundation Award for Best New Restaurant. The restaurant is located conveniently on Kapiolani Boulevard near Ala Moana Center and features a unique take on Hawaii Regional Cuisine as contemporary interpretations elevate local comfort food.
On Sunday, July 14, MW Restaurant will offer a special “Beer – Bourbon – Barbecue” menu from 11 a.m. to 7:30 p.m. featuring a host of a la carte main dishes, sides and sweet treats. Reservations are accepted now, so be sure to get a spot at the table while they last!
“We wanted to feature activities of the summer, and things you do, including barbecue,” says Wade, who launched his culinary career as a fry cook at Zippy’s, and eventually made the rise to chef de cuisine at Alan Wong’s Honolulu. “We always think Hawaii Regional Cuisine, so we aimed to incorporate Asian and local influences that are available year-round.”
Wade has staged meals at heralded restaurants including The French Laundry (Napa Valley, California), but is able to deftly translate his world-class skills and culinary techniques to cuisine that is rooted in local cultures and tastes.
For instance, Stuffed Huli Huli Ludovico Chicken Leg ($15) is available at Beer – Bourbon – Barbecue as the local poultry is stuffed with an ono blend of ground chicken, water chestnut, green onions and seasonings that resembles pork hash filling when the finished product is plated and enjoyed.
Guests can also look forward to Smoked Brandt Brisket ($12), Baby Back Ribs ($15) and a Mixed BBQ Plate ($45 per person) that includes a chef’s selection of three main dishes, a couple of sides and a sweet option.
Sous chef Nick Zaytoun hails from North Carolina, and his father is a barbecue pit master, so he immediately got excited about MW Restaurant’s reconnection to the barbecue theme. Guests can try the aptly named “Bis-Nick” Biscuit ($4) as a tasty side item that pairs nicely with one’s main selections.
The influences of Michelle, one of Hawaii’s premiere, award-winning pastry chefs, are apparent throughout the dessert menu. Nothing says summer like fresh mango in Hawaii, and guests at Beer – Bourbon – Barbecue can look forward to the iconic flavors with Mango Cheesecake ($8).
“I felt like making a cheesecake, which guests can enjoy here or take home with them,” Michelle says. “We’re also going to feature a selection of house-made cookies including Fudge Brownie, Butterscotch with Hawaiian Sea Salt and Thin and Crispy Butter Cookies that all create nostalgic feelings about when you were growing up.”
Local beers, bourbon selections and cocktails (prices vary by selection) will be served, as well as a creative Beer Float ($10) as another sweet option. For more information and to make reservations, call MW Restaurant at 955-6505, or email firstname.lastname@example.org.
Unwind with Happy Hour
MW Restaurant features popular Happy Hour specials available Monday through Friday from 2 to 5 p.m. in the restaurant, and on weekends from 4 to 5 p.m. The Happy Hour deals carry on nightly at the bar until 6 p.m. Food and beverage specials are available during these windows, and guests can relax and unwind with their favorite items for pau hana or any occasion.