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A delicious display

Cover Story

July 5, 2020

Story By: Nicole Monton | Photos by: MARK GALACGAC

Executive chef Ceferino Maduli III and Kelyse Dias are ready to serve guests for dine-in service.

Leeward Bowl and its accompanying dining area have been a hit with locals for decades, and tucked under the same roof as the iconic alley is eight50 Craft Beer & Whiskey Bar — named after its location at 850 Kamehameha Hwy.

While the bar serves up excellent pupu and full meals, executive chef Ceferino Maduli III and his team are known for going above and beyond guest expectations in all regards, accommodating myriad requests to ensure everyone walks away happy and full.

“I try to instill in our chefs that whatever we make here from a simple musubi to a stir-fry, we have to do it with passion and love,” says Maduli.

Hibachi Smoke Meat ($19)

And that dedication to their craft is evident in each dish that’s served to customers.

The Wedge Salad ($11) is a nostalgic, timeless classic that houses apple bacon and grape tomatoes alongside iceberg lettuce. Finishing off the dish is a gorgonzola dressing with pepper and Parmesan.

For a burst of flavor, opt for the Dynamite Chicken ($16) that has a citrus chili aioli sauce, sweet chili, green onions and furikake drizzled over mochiko chicken.

Texture is king in the Crispy Pork ($17) — aka chicharrĂ³n — as each piece of pork belly is first hard-boiled with garlic, bay leaves and sea salt until tender, and then deep fried for that crispy exterior locals know and love. It’s then tossed with grape tomatoes, onions, sea salt and green onions to elevate the flavor profile and cut the heaviness.

Crispy Pork ($17)

The Hibachi Smoke Meat ($19) is done in-house and served with eight50’s homemade chili pepper water.

“We take the pork loin and pork butt, and smoke it and grill it on the broiler/hibachi,” explains Maduli. “Then, we slice it with no garnishes or sauces. (It’s a) true smoke meat.”

Finally, no bar menu would be complete without a signature steak dish, and eight50 does not disappoint. Its Ribeye Steak ($27) is 18 ounces of prime meat, topped with mushrooms and onions, as well as a sherry butter sauce.

“We change the menu every six weeks, running specials every week with different types of concepts such as a Spanish concept one week, or Asian island cuisine concept,” Maduli adds. “We try to rotate so our customers’ palates are always surprised.”

No matter what you order, it’s all perfect for sharing — or enjoy it by yourself, we never judge — and go well with eight50’s cocktails, craft beers, whiskeys and other libations (see the breakout boxes).

Hurray for happy hour

There’s a lot going on during eight50’s generous happy hour, including Wagyu Burger Sliders, Blue Crab & Cream Cheese Flatbread, Korean Fried Chicken Wings and Spicy Portuguese Sausage Yakiniku Noodles — all $7 each. But let’s face it, most people scan happy hour menus for the drinks, and eight50 has a little something for everyone like the Bat & A Ball ($9), Rye Old Fashion ($5), I SOJU SO ($7), Skrewball Old Fashion ($6) and more. And, on Whiskey Mondays, fans can enjoy half-o˚ their drinks priced $15 and under (1-ounce pours).

The eight50 happy hour runs from 3:30 to 7:30 p.m. Tuesdays-Sundays.

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