Owners Katherine Nomura (left) and chef Anthony Rush
Classy is the word that comes to mind when describing Podmore, the brunch, dinner and cocktail destination in downtown Honolulu.
The restaurant is co-owned by chef Anthony Rush and his wife and business partner, Katherine Nomura, and the pair wanted the food and service to reflect the space.
Podmore is located in a building that’s listed on the National Register of Historic Places.
Podmore is located in a building that’s listed on the National Register of Historic Places. According to the Historic Hawaii Foundation website, it’s one of only about 10 surviving stone-cut buildings in the state made of native lava stone.
Smoked Salmon ($32)
Inside, diners are treated to a clean and elegant space fitted with dark green and purple tufted velvet seating, white marbled countertops and lots of natural lighting from a wall of windows. The menu pays homage to Rush’s British roots and all of the food is prepared with care from scratch.
Foie Gras Torchon ($36)
From Sept. 20-24, the restaurant is featuring a special six-course meal to cele brate its second anniversary. Diners will be treated to a snack tower; smoked eggs (Maili Moa hen egg, poached quail egg, smoked trout roe, Tsar Nicoulai golden Osetra caviar and brioche from Breadshop in Kaimuki); house-cured salmon verrine (Big Glory Bay king salmon, avocado, Big Island heart of palm, cucumber and Ululoa Nursery microgreens); charred and marinated leeks (Bocconcino stracciatella, eggplant mutabal, poblano and pine nut gremolata); Podmore burger (Snake River Farms wagyu on a truffle bun with foie gras and balsamic onions); and a dark chocolate tart with Laie vanilla ice cream.
Sept. 20-24 also happens to be Negroni Week, and Podmore will be marking the occasion with special Negroni cocktails.
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