Page 2 - Dining Out - Sep 12 2021

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Dining Out
/ Sept. 12-18, 2021
Restaurant Insider with Anne Lee
A N N E L E E In 1958, International House of Pancakes AL: How did you start your career with consistently. My team provides that sense of
(aka IHOP) first opened its doors in Los
Angeles. In 1960, the company ex- panded with franchising opportunities and brought the restaurants to Hawaii. This led to filling our bellies with their world-famous pancakes.
I met with Chastity Brady, the general man- ager at the IHOP airport location, who has been with this locally owned and operated restaurant since 2006.
With a mixed clientele of visitors, military and locals, she shared what makes IHOP so special, as we tasted some of their bestsell- ing breakfast, lunch and dinner items. Be on the lookout for the white star in a blue circle when reading the menu, as these are IHOP’s signature dishes. Who said you can’t have breakfast for dinner?
Dining Out is a weekly advertising supplement published by the Honolulu Star-Advertiser.
Visit us at dining.staradvertiser.com
speaks with IHOP airport location general manager
CHASTITY BRADY
Photos by
LAWRENCE TABUDLO
IHOP?
CB: I was going to college, majoring in Ha- waiian studies on Maui, and started working at the IHOP there as a server. When I finished school, I came back home to Oahu, and con- tinued my role with IHOP at the former Pearl City location. Even with my degree, my role within this restaurant grew over the years, and I really love working for them. This is a locally owned restaurant group, and I have been with them since 2006. There really is a sense of family and we’re treated very well.
AL: What does IHOP bring to the Hawaii dining culture?
CB: What many people do not realize is that we are owned and operated locally.We pro- vide high standards in each of our dishes
ohana warmth that we have in each of our restaurants, as well as a memorable dining experience. Breakfast is the busiest time, but you can access the full menu anytime of the day — breakfast, lunch or dinner.
AL: What items did you select for us to feature?
CB: From our omelets menu, we have the bestselling Big Steak ($19.99). It has a good portion of steak, hash browns, green pep- pers, onions, mushrooms and tomatoes, and is topped with cheddar cheese and a side of salsa. Our omelets are made with a splash of buttermilk and wheat pancake batter, and served with a choice of three-stack butter- milk pancakes, hash browns, fresh fruit or toast.
FOLLOW US ON
@DININGOUT_HAWAII DININGOUTHAWAII
SPECIAL SECTIONS MANAGER
Nicole Monton
Phone: 808-529-4857 diningout@staradvertiser.com
SALES MANAGER
Anne Lee
Phone: 808-347-1093 alee@staradvertiser.com
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