Page 3 - Dining Out - Dec 26, 2021

Restaurant Insider with Anne Lee
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AL: What are some customer favorites?
CG: Our Gourmet Meatloaf ($24) is popular. Initially, meatloaf is basic and plain, and everyone has their interpretation of this dish. We pan- fry ours to give it that crust on the outside. It’s served with oven-roast- ed potatoes and assorted fresh veg- etables sautéed in butter.
I really love a good pastrami sand- wich (ours is $17). The pastrami we use was voted No. 1 on the Pacif- ic West Coast. We make our own German rye bread in-house, and we grind the caraway seeds and add it into the dough for more flavor.
I included a Charcuterie ($16) option to provide guests something to nibble on. We have brie cheese,
salami, prosciutto, nuts, craisins, ol- ives and French bread.
Our Linguine Scallops ($32) uses imported Italian pasta, and the scal- lops are U.S. main dry scallops (not injected with water). They range about 2-3 inches across — a very generous size — with a choice of a tomato basil Napolitana sauce or a garlic crème sauce.
I used to do an Oktoberfest at Café Laufer, and I have an affinity for German food. In the Classic Veal Schnitzel ($28), we make our own breadcrumbs, hand-bread the veal and pan-fry it in olive oil and butter. It’s served with mushroom sauce and spaetzle, braised red cabbage and in-house baked German rye bread.
AL: Tell me a little more about the menu.
CG: Every so often, I like to take a few items off and add something new. Every couple of days we will offer a special of the day.
Even with my pastries, there isn’t a list of what we will have on any given day. When something sells out, I make something else. It’s all based on what products are avail- able to be able to make my signa- ture pastries.
AL: You are also known for your coffee. Can you please tell us more about that.
CG: I was doing sales for a choco- late company out of Switzerland.The headquarters were in Maryland, and
when we went to visit, they offered us this amazing cup of coffee that came out with this delicious crème ontop.Itookasipofthatandfellin love with it.
The first thing I bought for Café Laufer was that coffee machine before anything else. Soon, other restaurants followed, and we, of course, offer this here at Dada Spa, Salon & Cafe.
The Café
at Dada
Ala Moana Hotel third floor
410 Aktinson Drive, Honolulu dadahawaii.com/menu-1
1. Classic Veal Schnitzel ($28) 2. Hot Pastrami Sandwich ($17) 3. Gourmet Meatloaf ($24)
4. Charcuterie ($16)
AL: Is there anything else you’d like to share? CG:Iamsohappytoseemycus- tomers. They are slowly finding out that we are here. We are also work- ing on some nice wines and bar op- tions. Right now, we will offer wine and beer. Finally, we also offer an all-day breakfast ($14) — three eggs your way, with applewood-smoked bacon, Portuguese sausage and hash browns.
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Ring in 2022 on a High Note at Hoku’s
RESERVE NOW
LIMITED SEATING
Make the most of NYE by joining us for a lavish 8-course meal from Executive Chef Jonathan Mizukami. This divine menu features luxurious local delicacies from land and sea, including Foie Gras Terrine, Poached Kona Lobster, and Snake River Farms Beef Pāpale. Make it a night to remember, with an exclusive, one-of-a-kind dining experience.
HOKU’S NYE DINNER
Friday, December 31, Reservations between 7-9 p.m. $500 per person (includes tax and service charge)
Reservations 808.739.8811 HokusKahala.com
Dining Out
/ Dec. 26, 2021-Jan. 1, 2022
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