Page 3 - Dining Out - March 21, 2021

Restaurant Insider with Anne Lee
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Artizen by MW
at Velocity Honolulu 888 Kapiolani Blvd. Ste. 102 524-0499 artizenbymw.com
MW Restaurant
at Velocity Honolulu 888 Kapiolani Blvd. Ste. 201 955-6505 mwrestaurant.com
rano chili-infused mescal, a hibiscushoney,andatouchof muddled pineapple and lime.
Beet of Our Drum ($14) is golden beet-infused Haku Vodka. The golden beets are from MA‘O Organic Farms, with a little bit of absinthe and a 10-year Madeira, with a touch of honey and lemon, and splash of soda.
AL: What has been the most challenging thing you have faced in your career? M&W: For Michelle, it’s been keeping up with the demand of the Chocolate Cake! We always want to keep learning and offer new experiences, without challenges or obsta- cles, you are not challenging yourself, we wouldn’t be able to grow and learn. That’s how
in the surrounding condos to be able to come and grab- and-go. We offer breakfast, lunch and dinner, as well as beer and wine offerings. We are excited to offer week- end brunch from 8 a.m. to 3 p.m., dine-in or takeout. We change the brunch menu weekly, and it’s updated on our website by Monday.
AL: What are some best- selling items and customer favorites?
M&W: For our Bubu Arare
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Crusted Chicken Sandwich ($16), we use the crispy rice balls as the crust and furika- ke mayo, thinly sliced onions, some cucumber sunomono, drizzle garlic soy sauce, and serve it on Michelle’s home- made mochi bun.
We also have the Ahi Dip ($10) served with a bag of won ton chips, and the Salm- on Ikura Bowl ($14) served with local vegetable banchan and furikake.
The pastries we are fea- turing are the Tiramisu
Bomb ($6) that is covered in Kau coffee with marscapone mousse. Also, our Rainbow Cake ($6), Butterscotch Ba- nana Pudding ($6, served in a jar that you get to keep) and MW Valrhona Buttermilk Chocolate Cake ($6).
The Artizen Cookies ($7, six cookies) are very similar to grandma’s cookies, minus the nuts. We are also featur- ing Kula Strawberry Haupia Cheesecake ($6) and Blue- berryYuzu Scone ($3.50).
All the baked goods and desserts change weekly.
AL: What are new menu items available at MW and Artizen?
M&W: We kept the items that sold the best on our menu — it is basically the MW pandemic menu that is now available at Artizen. And, Wade will be launching an Arabiki footlong corn dog on the menu soon, so stay tuned.
AL: Tell me more about hap- py hour.
M&W: Our happy hour will be coming back sometime in May at MW Restaurant, with elevated bites, like a Wagyu Spam Musubi that we did for Hawaii Food & Wine Festival. This menu will incorporate more of Wade’s bar/comfort food items.
AL: What can people expect for libations?
M&W: We have a mixologist/ beverage director Jen Len, who is also a sommelier. She has made some amazing sig- nature cocktails that will be available at MW. One is called Tangerine Dream ($14). It’s a sparkly bubbly cocktail with tangerine, Ho Farms cucumber, gin, St. Germain and prosecco.
The Georgia O’Keefe ($14) is a resemblance of the artist, topped with edible flowers, Corazon Blanco Tequila, ser-
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we keep consistently evolv- ing and staying relevant to our customers.
AL: Anything else you’d like to share?
M&W: We are so fortunate. When you share the same vi- sion and goals with partners, there is renewed energy, and it’s about the collaboration. We are excited to share our new space with our custom- ers; it’s a rebirth.
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1. Pastries and Desserts (prices vary)
2. Kula Sakura Strawberry Shave Ice ($13)
3. Bubu Arare Crusted Chicken Sandwich ($16)
4. Tangerine Dream ($14), Georgia O’Keeffe ($14), Beet of Our Drum ($14)
Feel the rhythm, taste the flavor at The Kahala
Starting March 25, escape to The Veranda for live music and world-class cuisine by Executive Chef Jonathan Mizukami. Join us on Thursdays, Fridays, and Saturdays to unwind to light jazz on the breezy lanai while you sip and savor a wide selection of elegant hors d’oeuvres, craft cocktails, and a wide selection of wine curated by top vintners.
LOUNGE & COCKTAILS
Tue-Sat, 5:30-9:30 p.m.
LIVE MUSIC
Thu-Sat, 6-8 p.m.
Reservations 739.8760 KahalaResort.com
Dining Out
/ March 21-27, 2021
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