Treat Dad to a magnificent feastA La Carte
June 6, 2021
Story By: Lianne Bidal Thompson |
For close to 30 years, 3660 on the Rise has been the go-to restaurant for those seeking exceptional dining, whether it be for a weekday pick-meup or a special celebration.
This Father’s Day, the Kaimuki eatery continues this tradition with its Father’s Day Dinner at Home menu. Customers looking to treat dad — and not have to fuss with cooking or cleaning — can preorder the take-home package by Sun-day June 13 (or until it’s sold out) and schedule a designated pickup time between 3:30 and 6 p.m.
“We’re doing a barbecue theme, 3660 style,” states Cheryl Leong, 3660 on the Rise’s banquet sales manager.
The offering feeds six people and includes 3660 Mixed Greens, broccoli slaw, potato salad, cornmeal-crusted catfish, 3660 barbecue pork ribs, grilled marinated strip steak, beans and rice, and apple cobbler — for $375.
While the restaurant is open for takeout and dine-in Tuesdays through Sundays, it will be closed to dine-in on Father’s Day and only offering this takeout menu.
The month of June is full of happy occasions and 3660 on the Rise is there to help customers commemorate them.
So, it’s hosting the Celebration Dinner for 10.
The special menu is available Tuesday, Wednesday and Thursday, for dine-in only, and requires three days advance notice. The family-style offering includes ahi katsu, crispy garlic scallion shrimp, New York steak alaea, fresh catch of the day and more. The Celebration Dinner for 10 is $500 per table, plus tax and gratuity.
Another special, available for Sunday June 6 only, is the NY steak and butterfish bento with steamed white rice and small salad for $30.
Anticipating what its diners would want is no doubt one key to 3660 on the Rise’s success. Leong adds that it’s also “the consistency of flavors — creative, but homestyle dishes — and loyal guests who have become our extended family.”
Those flavors are something Leong can appreciate as well and names the shichimi-seared king salmon tataki with yuzu ginger dressing as her favorite menu item.
“The salmon tataki is a nice and bright flavor balance with the yuzu ginger dressing complementing the richness of the king salmon,” she states, explaining why its a standout for her.
As the restaurant that was founded by chef Russell Siu in 1992 looks toward its 30th year, Leong reflects on the resilience that was required to serve its guest through the last year.
“We just want to thank everyone who supported us through the pandemic,” she states.