An elevated Epicurean experienceA La Carte
November 13, 2023
Story By: Stephanie Lopes | Photos by: Lawrence Tabudlo
In downtown Honolulu, an elegant lava stone-cut historic building houses an equally classy eatery — Podmore.
“Podmore was created to be transportive, a place to escape the day-to-day,” says Katherine Nomura, who founded Podmore with her husband and English-born chef Anthony Rush.
The constantly evolving and expanding menu showcases upscale drinks and dishes that “are either nostalgic or have a story behind them,” describes Nomura.
On the brunch menu, the Confit Duck Sandwich ($28) was inspired by a vendor in London’s historic Borough Market. Made with in-house cured and deboned duck, a balance of flavors is savored in every bite: sweetness from a pear and golden raisin chutney; brightness from balsamic onions; pepperiness from arugula; decadence from a whole confit duck leg; and freshness from the ciabatta roll.
For dinner, the Glazed Five-Spice Pork Belly ($35) celebrates the seventh anniversary of its sister restaurant, Senia. Days of preparation lead to a mouthwatering glazed pork belly served alongside smooth pomme purée.
“(The dish) is our own way of honoring Senia and the life here in Honolulu that it bestowed us,” Nomura says.
On the drink menu, the seasonal PS Get the Chung Chow ($30) is named after the Honolulu-born chef. Combining Pimm’s No. 1, Old Overholt Rye and St. George Spice Pear Liqueur, the taste of autumn is topped off with iconic ice balls of pumpkin, spiced ube, apple, cranberry and ginger.
“We want everyone to walk through the doors … to settle into what is hopefully a bright spot in their day,” Nomura concludes.