Foodie frame of mindCover Story
October 18, 2020
Story By: Nicole Monton | Photos by: M. GALACGAC
Leeward Bowl is a staple in the Pearl City community known for its great facility, excellent rates and friendly service. But the alley and its accompanying eight50 Craft Beer & Whiskey Bar have been doing so much more than offering athletes and amateurs a chance to throw some strikes.
Behind the scenes in the kitchen, executive chef Ceferino Maduli III leads a culinary team that’s been elevating the establishments’ menus to new heights, which is good news for local gastronomes who stop in for dine-in service or order takeout.
Those warm Kanak Attack drive-thru takeout hours still have a number of items up for grabs like a Pulehu Steak plate ($8) that Maduli says has been of the bestsellers in recent months.
“Everyone just loves the way we do our pulehu steak,” he adds.
The Kanak Attack menu occasionally changes, so make sure to stop in regularly to see what’s new.
Maduli also revealed a new menu item that’s finger-licking good. The Beer-battered Fish & Chips (price varies) feature hearty helpings of fish with a crisp, light coating that’s equal parts savory and succulent. He also touts the Garlic Shrimp plate ($11) as another favorite to look forward to.
Notable, though, is a Bacon Cheese-burger ($11) that features a half-pound of wagyu beef and a fried egg on top. Combine that with a small drink and fries, and you’ve got yourself one of the best deals in town.
The bar menu has been an ideal choice of late, due to its vast array of options. The Hibachi Smoke Meat ($19) is a crowd-pleaser that’s made in-house, as is the Crispy Pork ($17) with grape tomatoes, onions, sea salt and green onions.
Interested in finding out more? Check out the full menu online at leewardbowl.com.
Right now, the spaces are open for dine-in service, and Maduli says that last call goes out at 9:30 p.m.
“We would love to have the support of the community,” he adds. “In the alley (itself), we can’t serve anything at all.”
But whether you’re dining-in or taking out, he and the rest of the staff just want their customers to stay safe and healthy.
“We do a lot of safe practices here,” he assures.