Page 3 - Dining Out - April 10, 2022

Restaurant Insider with Anne Lee
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rating. The lunch menu will offer a choice of a starter, entrée and dessert. Chef Kamiya prepared some of the items for me to try as we talked more about the details of his restaurant journey.
AL: What are the dining options at Outrigger Reef Waikiki Beach Resort?
DK: We have the catering/events side that has been ongoing since we reopened the hotel about a year ago. The poolside menu is mostly the full menu offered at our signa- ture restaurant, Kani Ka Pila Grille, with slight modifications. We also do offer in-room dining for our guests at the resort, Starbucks will be reopening eventually, and we will be anticipating the arriv- al of Monkeypod Kitchen some- time in 2022. Kani Ka Pila Grille features live Hawaiian music with award-winning contemporary performers every night from 6 to
8 p.m., something that our local community as well as our guests staying with us enjoy and look for- ward to.
AL: How did you get into the restaurant industry?
DK: When I was 16, I worked at a plate lunch place called Ono’s Drive Inn in Kaneohe. The menu was breakfast, lunch and dinner, so the items I prepared were different. I started to really enjoy cooking, and I realized I could make this a career with something that I had a passionfor.Thisappeasedmypar- ents but also allowed me to have an opportunity to learn hands-on with some of the best in the industry.
AL: Can you describe the cuisine and culture at Kani Ka Pila Grille? DK: It is very welcoming and open. Coming out of a pandem- ic, it has changed perspective for everyone. We have always had a
local crowd, and the menu that we have set is for that palate. Guests can expect comfort local fare, as well as a little different twist at the same time. Fresh and local are what is important to us. I like to eatfishandcookit,andImakeita point to work with local fisherman to get the best catch on the menu.
AL: How did you come up with the special Easter prix fixe lunch menu ($45)?
DK: We wanted to highlight the season that Easter falls on, which is spring. We have lighter fare and created dishes that please the local palate as well as guests staying on property.
Starters are Spring Deviled Eggs with chives and bacon; or a Garden Salad with local greens, tomatoes and cucumbers with choice of dressing.
Lunch entrées are: Prosciutto, Melon & Crispy Goat Cheese Sal-
ad made with cantaloupe; Braised Lamb and Roasted Tomato Eggs Benedict over poi English muffins, and served with sun-dried toma- to hollandaise and herb-roasted potatoes; or a Pineapple Glazed Ham with pineapple-cranberry glaze and a medley of vegeta- bles and herb-roasted potatoes. Dessert is a Grilled Pineapple, Coconut Sorbet & Macadamia Nut Crunch.
We also have a great bar pro- gram with a talented group of mixologists that create special libations monthly, and for Easter, it’s the Strawberry Grapefruit Mimosa ($16) with a hint of fresh thyme.
AL: Tell me more about the Eas- ter cupcake decorating.
DK: For our hotel guests that are staying with us, we will be offer- ing Easter cupcake decorating at our Club Lounge. We will also be
Kani Ka Pila Grille
Outrigger Reef Waikiki Beach Resort
2169 Kalia Road, Honolulu 808-924-4990 outrigger.com
offering this option to keiki dining at Kani Ka Pila Grille. They will each receive their own cupcake to decorate to their liking during our Easter prix fixe lunch service or until we run out! For more in- formation, please contact our restaurant for specific details as they’re subject to change.
1. Deviled Eggs with Chives and Bacon 2. Braised Lamb and Roasted Tomato Benedict
3. Prosciutto, Melon and Crispy Goat Cheese Salad
4. Pineapple Glazed Ham with Herb Roasted Potatoes
Note: All items are part of the Easter Sunday Lunch at Kani Ka Pila Grille ($45).

RESERVATIONS
OpenTable 808.739.8811 KahalaResort.com
SEAN NA‘AUAO AT THE KAHALA
Enjoy the beautiful contemporary melodies against the backdrop of

PLUMERIA BEACH HOUSE Wednesday, April 27
Seating and menu starts at 5:30 p.m., performance starts at 6:30 p.m. Cover charge $55 per person (tax included)
Dinner and drink menu available
ONE NIGHT ONLY
LIMITED SEATING
Dining Out / April 10-16, 2022 / 3