Page 3 - Dining Out - July 25, 2021

Restaurant Insider with Anne Lee
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AL: Anything else you want our readers to know?
MN: We will have special events — check our social media or call us. Waikiki Shopping Plaza has a parking special: $5 for five hours. We will still be offering takeout, and guests can also dine-in. We have an elevator from Ka- lakaua Avenue that will bring you straight to the restaurant.
Búho Cocina y Cantina 2250 Kalakaua Ave. Ste. 525, Waikiki 808-922-2846
4 p.m.-midnight daily
1. Mexican Street Corn ($7)
2. Al Pastor Tacos ($16 for three) 3. La Pina Loca ($32) with Corona (beer prices vary)
4. Shrimp Ceviche ($15)
5. Favorite Fajita platter ($35)
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in Mexico. This spacious rooftop restaurant provides incredible views in an open dining concept.
Every Tuesday, we offer Taco Tuesday, during which we serve tacos for $2 from 5 p.m. to close. We will plan on bringing our popular Salsa Saturday back soon, possibly in the next month or so.
AL: Describe the cuisine at Búho.
MN: I believe that there isn’t a real traditional Mexi- can restaurant venue here in Waikiki. Many of our visitor
clientele comes from Cali- fornia, where the Mexican cuisine is exceptional. We want to make sure that we can provide a traditional ex- perience for tourists, as well as our local clientele.
AL: What has the chef prepared for us today? MN: Chips and Guacamole ($9), which is fresh avocado, serrano peppers, red onion, diced tomato and cilantro served with our housemade tortilla chips.
Mexican Street Corn ($7), which is one whole yellow
corn mixed with queso cotija cheese, lime, ancho powder and mayo.
We also have our Al Pastor Tacos ($16 for three). These are filled with our house marinated pork, onions, ci- lantro, lime and salsa verde. This is one of our top sellers.
Off of our entrée menu, we are featuring our Favor- ite Fajita platter ($35), which has three protein options. It comes with soft flour torti- llas, grilled chicken, grilled shrimp, rib-eye steak — all with rajas mix, black beans, Mexican rice, pico de gallo, crema, guacamole and ado- bo salsa.
On our seafood portion of the appetizer menu, we are featuring our Shrimp Cevi- che ($15). It’s a combination of shrimp, tomato, red onion, lime, cilantro and avocado, served with freshly made tortilla chips.
One of our popular cock- tails is the La Pina Loca ($32) served in a pineapple. It’s a combination of Jamaica-in- fused Cazadores silver, Patrón Citrónge Pineapple, agave syrup, passion fruit purée, lime juice, and home- made pineapple sorbet.
Our signature Búho Mar- garita ($12) is made with Casamigos Blanco tequila, orange liqueur, agave nec- tar and lime juice. We carry popular Mexican beer, too.
AL: What do you see happening for the restaurant industry? MN: Tourism from Japan will probably be coming in March next year, so we will be seeing a lot more of the mainland guests arriving. We need to be prepared for when the state will allow restaurants to operate at full capacity.
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A Taste of Grandeur at Hoku’s
Celebrate regional ingredients and summer splendor at Hoku’s. Executive Chef Jonathan Mizukami showcases local flavors and his distinct culinary perspective with the Grand Tasting Menu featuring courses such as Lobster Luau Stew and “Dry Age” Beef Rib Eye from Snake River Farms. Elegant, yet inviting, the Grand Tasting is a multi-course culinary adventure you don’t want to miss!
RESERVE NOW LIMITED SEATING
HOKU’S GRAND TASTING MENU
Tuesday-Saturday, 5:30–8:30 p.m. $200* per person, wine pairing available *Does not include tax & gratuity
Reservations 739.8811 HokusKahala.com
Dining Out
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