Eatery presents creative cuisine

Hawaiian Cubano ($20)

Blending the best international culinary techniques with fresh local flavors, Kapa Hale “brings something a little different to Hawaii,” says executive chef Keaka Lee.

Whether dining for a special occasion or brunch, lunch or dinner, the Kahala eatery promises to present the unique cultures of the Hawaiian Islands with a creative flare curated from community inspiration.

Okonomiyaki Omelette ($18)

To celebrate Father’s Day, Kapa Hale will showcase Dad to the Bone specials, Lee shares. Offerings will include bone marrow potpie, a “Man-hattan” drink and “He-Man-Can” (pecan) pie.

Start any Saturday or Sunday with satiating special dishes found on Kapa Hale’s brunch menu. The Okonomiyaki Omelette ($18), for example, “combines flavors of a traditional Japanese okonomiyaki with a breakfast omelette,” describes Lee.

Lechon de Jerk, part of the Summer Tasting Menu ($65)

From Wednesday to Friday, Kapa Hale hosts lunch, presenting unexpected yet crowd-pleasing local fusion dishes. Hawaiian Cubano ($20) is Kapa Hale’s take on a Cuban sandwich, layering dijonaise, laulau, kalua pork, bacon, Swiss cheese, house pickles and fried egg atop grilled sourdough bread.

Kapa Hale’s daily dinner is a must try. Lee crafts the seasonal menu around local farmers’ freshest ingredients; the restaurant is currently “gearing up for a new summer menu,” Lee divulges.

A new Summer Tasting Menu ($65) will surely satisfy dinner guests. Lechon de Jerk (crispy pork belly, mango jerk sauce, bok choy, pickled green mango and couscous) will be an entrée option from the three-course meal. Summer wine dinners will also be available.

“Come wind down with us!” Lee concludes.