Page 3 - Dining Out - May 9, 2021

Restaurant Insider with Anne Lee
The Veranda
at The Kahala Hotel & Resort 5000 Kahala Ave. 808-739-8760 kahalaresort.com Hours: 5:30-9:30 p.m. Tuesdays-Saturdays; closed Sundays-Mondays
1. Caviar Fries ($50)
2. Truffled Deviled Eggs ($10)
3. Foie Gras Musubi ($28), Caviar Fries ($50), Truffled Deviled Eggs ($10), Salmon Flat Bread ($26) and Buckwheat Waffle ($10)
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lation to Hawaii was very natural. My children were born here and although this wasn’t my birthplace, I always felt like I’m from here and am blessed to make Hawaii my home. I always felt that I was in- vited as a special guest to a very special party to be able to do the incredi- ble things with incredible people.
There were not that many Italian restaurants here back in the day, but when Stan Sheriff was still alive, we spent a lot of time at Paesanos in Ma- noa Marketplace.
The Kahala is where I chose to do this inter-
view, as I have spent a lot of time here over the years and have many spe- cial memories. I can tell you the whole Stan Sheriff Center was designed on a napkin at the bar right here at this hotel.
Over the years, there have been restaurants that have come and gone. One in particular that I loved was Like Like Drive Inn, and even before then, Kuhio Grille in Moiliili. Back when I was coach- ing, to me that was like dining out. If you could have a tuna fish sandwich and crackers, that was a big deal. Part of the life- style here in Hawaii is
about food, how food is served, the things that take place while having a meal that defines our rela- tionships and who we are. I feel that some of the best food I have had was at peoples’ homes, in their backyards. I have some fond memories of eating, sharing and developing friendships here.
AL: The pandemic impact- ed our restaurants. What do you see for the future for the industry in Hawaii? RB: Let’s frame the restaurant industry state- wide. It’s a sophisticated business that brings in $6.5 billion a year to our
economy, about 19%. This industry employs more than 103,000 people. Forty percent of our restaurants have closed. Some intend to reopen, some may not, and per- haps new restaurants will be opening. It’s such an important part of our experiences and quality of life for the local com- munity and visitors. We are hoping to see this restored.
The standpoint, at least what’s in my power, is on how we evolve here on the tiers. We are at capacity in restaurants, bars are reopen, we can serve al- cohol until midnight, wed-
dings are back with 100 people outside. These businesses need to come back for us. Working with the state Department of Health, we are doing what we can to move forward and ensure their success, and to get back to a place where we once were.
AL: I need to ask you this question: Why did you want to be mayor?
RB: What it really came down to was a sense, a love of place, a sense of responsibility, looking at the landscape — and this was all before the pan- demic. Through my work in the community, my work
at HNN and the “lens,” if you will, of a newsroom, stories that we covered, I was very aware of what we were facing. I was 73, didn’t want to stay at the dance too long at HNN, and I really wanted to do something after that would matter. I made the deci- sion on what would have been the date of my moth- er’s 100th birthday out of respect for her. If she was alive and I was able to ask her what should I do next, she would have told me to do this. In her spirit and in her name, she was the reason why I came to Ha- waii and why I decided to go for it!
The Kahala Hotel executive chef Jonathan Mizukami prepared amazing dishes for this feature:
• Foie Gras Musubi: “We are one
of maybe four other people that have been able to try this dish. It’s going to be on the menu soon and it’s similar to the popular Ahi Katsu Musubi,” says Anne Lee.
• Caviar Fries ($50) with Regiis Ova Caviar that’s co-founded by Thomas Keller of French Laundry,
ikura, tobiko, crème fraiche and chives.
• Buckwheat Waffle ($10), a
type of smoresboard (open-face sandwich), and the waffle is topped with ikura, herb salad and crème fraiche.
• Truffled Deviled Eggs ($10), a perfect start before your entrée. • Salmon Flat Bread ($24) with crème fraiche, local herbs, ikura and salmon.
AT THE KAHALA
RESERVATIONS
739.8811 KahalaResort.com
BRUNCH IS BETTER BY THE BEACH
On Saturday, May 15, wake up to an endless buffet of sweet and savory brunch delights at The Kahala’s Plumeria Beach House. Start the weekend right with delectable seafood, garlic and rosemary rubbed prime rib of beef, our signature misoyaki butterfish, chewy mochi waffles, and other luxurious breakfast favorites. Sail into the weekend with the ultimate spread, while you overlook the ocean with your favorite crew.
BRUNCH 10:30 a.m.-2 p.m. | $68* adults, $34* children (6-12) *Does not include tax and gratuity
RESERVE NOW, LIMITED SEATING.
Dining Out /
May 9-15, 2021
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