Always Fresh

(From left) Hula Grill’s sous chef Steve Balantac, general manager Michelle Whitton and executive chef Paul Rivera show off some of the eatery’s popular items.

Hula Grill has served up spectacular views of Diamond Head and Waikiki Beach in a relaxing atmosphere for the past 19 years as guests enjoy ono chef-driven meals featuring locally sourced ingredients.

Its distinct brand of “Chef-inspired Hawaiian Regional Cuisine” has been a mainstay in the heart of Waikiki on the second floor of the Outrigger Waikiki Beach Resort.With cuisine inspired by local fishers, farmers and ohana, Hula Grill offers a memorable dining experience overlooking iconic Waikiki Beach as guests are immersed in the authentic flavors of Hawaii.

Crab Cake and Spinach Bao Bun Benedicts ($25)

General manager Michelle Whitton explains that diners look forward to “a relaxing evening above the hustle and bustle of Waikiki. Enjoy attentive service, genuine hospitality with delicious food and creative cocktails along with beautiful views” when dining at Hula Grill.

Ginger Pesto Fresh Catch ($43)

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Crab Cake and Spinach Bao Bun Benedict ($25) is a must-try breakfast favorite at Hula Grill as the panko crab cakes are made with lump crab, edamame, corn and a zesty tarragon aioli before being finished with spinach and a Jade Pesto hollandaise along with Ka Lei Eggs, a toasted steamed bun and homestyle potatoes. Loco Moco ($23) is another iconic local favorite as two eggs are served with pork fried rice, braised short rib, kalua pork and Portuguese sausage before being finished with a shiitake mushroom gravy.

Kabayaki Pork Ribs ($23)

Kabayaki Pork Ribs ($23) is crafted with Duroc pork ribs, kabayaki sauce, green onions, sesame seeds and bonito flakes before being topped with a spicy aioli and served with kimchi slaw and white rice.

Ginger Pesto Fresh Catch ($43) is one of the show-stopping fresh Hawaiian fish entrées available at Hula Grill as the flavorful local catch is accented with alii mushrooms and bok choy and served with dry chow mein noodles and a ponzu beurre blanc sauce.

Loco Moco ($23)

Filet Steak Kiana ($54) is Hula Grill’s take on Steak Diane, a pan-fried steak with sauce crafted from the seasoned pan juices. The perfectly cooked steak is accompanied by Yukon Gold mashed potatoes, shiitake mushroom cream and Naked Cow Dairy truffle butter.

“The fresh catch is always a popular dish, but our guests really enjoy our take on the loco moco,” Whitton says.

Filet Steak Kiana ($54)

Hula Grill is open daily for breakfast (7-11 a.m.), lunch (11 a.m.-3 p.m.), dinner (4:45-10:30 p.m.) and “Early Eats” (3-6 p.m. at the bar only), as well as for brunch (7 a.m.-3 p.m.) on Saturdays and Sundays.Visit hulagrillwaikiki.com to view the full menu and make reservations.

“We have been celebrating hospitality and the culture of the Hawaiian Islands with locally inspired cuisine for 19 years on Waikiki Beach,” Whitton says. “Guests look forward to enjoying our great food, attentive service, beautiful views and great atmosphere.”