Director of food and beverage Ben Bickford and food and beverage manager/chef Robert Rudd toast to delicious food and drinks.
With world-famous Waikiki Beach providing an idyllic backdrop, The Grove Restaurant & Bar provides a home away from home by serving classic American favorites with a modern Pacific Rim flair. It’s complemented by signature handcrafted cocktails and a hearty helping of aloha.
Burrata & Beet Salad ($20)
Situated on the picturesque pool deck of The Modern Honolulu, tucked away from the hustle and bustle of central Waikiki and downtown Honolulu, The Grove Restaurant & Bar provides a relaxed, open-air dining experience under an iconic tree grove.
The Grove Burger ($23)
“We want our guests staying with us and our local guests to feel as if they are still at home,” says director of food and beverage Ben Bickford.
Short Rib Bao Bun ($20)
“They can relax and not worry about the day-to-day grind of normal life. When guests join us at The Grove, they are part of our ohana — our house is their house.”
Indoor dining options
Burrata & Beet Salad ($20) is one of The Grove’s top sellers as guests come from across the island to enjoy it with a favorite beverage. The fresh salad is crafted with Waipoli mixed lettuce, feta cheese, pistachios, heirloom tomatoes and seasonal fruit before being tossed in a house-made macadamia nut vinaigrette.
Poke Nachos ($25)
Short Rib Bao Bun ($20) offers superb flavor as the sweetness of kalbi braised short ribs are balanced by the acidity of picklead vegetables, green onions and jalapeños. This top seller, according to Bickford, “gets guests excited when they see the words kalbi and short ribs.”
Outdoor dining options
Poke Nachos ($25) is a popular selection as sashimi-grade fresh ahi poke is tossed in sesame oil, ponzu and Hawaiian sea salt and served over crispy won ton chips with spicy aioli, green onions, sesame seeds and orange tobiko. Loco Moco ($22) bursts with bold flavors as a wagyu-blended beef patty is served over white rice, two eggs any style, brown gravy and crispy onions on top.
The Grove Burger ($23) also features a wagyu-blended beef patty on a toasted brioche bun with lettuce, tomato, cheddar cheese and Hawaiian chile marmalade glazed bacon.
The Grove’s team of industry veterans takes pride in providing stellar service and a special all-around experience, and the restaurant and bar continues to offer a popular happy hour from 3 to 6 p.m. daily. Guests are treated to live music every Friday and Saturday, and DJ performances on Sunday.
Bickford notes that The Grove team recently welcomed chef Robert Rudd, the former executive sous chef at Seattle’s Rhein House, and front of house leader Amber Hanson, the former general manager at Uncle’s Fish Market in Honolulu, to implement a new island-inspired menu and fresh cocktails.
“We want the local community to know that The Grove and The Modern hotel are still here,” Bickford says. “Come join us for happy hour daily and live music on the weekends. Let us take care of you at the end of a busy day or long week. Relax with us by the pool by renting a daybed and enjoy great food and cocktails. We are here to take care of you!”
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