Page 4 - Dining Out - April 4 2021

Cover Story
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Story by
NICOLE MONTON
Photos by
LAWRENCE TABUDLO
Since August 2014, Waikiki’s Búho Coci- na y Cantina has been
serving up an elevated take on traditional Mexican cui- sine, well, from an elevated location. On the rooftop at 2250 Kalakaua Ave., the open-air establishment was the first of its kind in the state back in 2013, and continues to be a popular destination for anyone seeking a modern and sophisticated locale to dine at.
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“If you travel anywhere in the U.S. or in the world for that matter, there are always amazing rooftop bars and restaurants, and they are al- ways so much fun,” says the restaurant’s Justin Mizufuka. “We live in arguably one of the most beautiful places on Earth with some of the best weather, and we needed an open-air rooftop cantina where people can enjoy fresh Hawaiian air and great company, while sipping on
craft cocktails, cold beers and eating elevated Mexican cuisine.”
Even the name has po- sitioned the restaurant as a space where two cultures can meet and thrive in harmony. Búho translates to “owl” in Spanish, and the animal also has a place of sacrality in Ha- waiian culture, as well, as a protector belonging to both heaven and earth.
It’s no wonder, then, that there’s a little bit of both cul-
tures in each dish on the menu.
“Over the years, we have slowly transitioned to incor- porate more local flare, but still have a strong emphasis on traditional Mexican cui- sine,” Mizufuka adds.
This is most evident in the famous Mexican Loco Moco ($18), which is a tasty rendition on a quintessential local dish.
“This dish is a melting pot of flavors and influences,
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4 / Dining Out / April 4-10, 2021
cuisine today,” he adds.
In Búho Cantina’s version, expect a 100% ground beef patty that’s seasoned with Mexican spices, as well as
hayashi demiglace instead of brown gravy, and pickled red cabbage for added flavor. The acidity from the pickling helps cut the richness of the
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