Page 3 - Dining Out - July 24, 2022

Chicken & Brisket
1111 Dillingham Blvd. Ste. E9, Honolulu 808-723-1163 chickenandbrisket.com
11 a.m.-11 p.m. daily; 3-7 p.m. and 9-11 p.m. happy hour
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can’t forget about the brisket that’s
out of this world and a bit gourmet with the touch of microgreens fea- tured in the salads.
In honor of National Chicken and Waffles Day July 30, they have created a new menu item just in time to celebrate. The Chicken and Waffles ($15.95) is available for a limited time through Aug. 31. I was able to get a sneak peek of this dish and sample some other popular items, while learning more about the talent these two owners have incorporated into this restaurant.
AL: How did Chicken and Brisket get its start?
NW: One of our friends had a bar concept in this location and needed a food establishment to operate, so Matt and I opened up a ghost kitch- en. We offered our fried chicken and brisket plates that customers could order online and take out. With the growing demand for our dishes, we took over the restaurant and our dine-in brick-and-mortar concept was born.
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tro-jalapeño aioli, teri mayo and mayo. Sweet: ketchup, teri sauce and sweet barbecue. Spicy: Buf- falo, spicy ranch, Sriracha ketch- up, sweet Hawaiian chile sauce and Buffalo cream. Tangy: house vinaigrette and sesame dressing. When you order any of our fried chicken, it comes with a compli- mentary dipping sauce of your choice, and additional sauces are $1.50 each.
AL: What is one of your popular signature cocktails?
NW: Asian Persuasion ($12.50) was created by Matt. It has Kore- an pear purée and infused rose- mary simple syrup, and shaken with vodka and served in a martini glass — topped with fresh blue- berries. We also offer an assort- ment of draft beer that you can order by the pint or pitcher, as well as bottle varieties, and seltzers.
AL: Tell me more about the Is- land Roots microgreens in your salads.
MT & NW: Our name Island Roots
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cial Chicken and Waffles on the menu.
NW: We decided to create this dish in honor of Chicken and Waf- fles Day. It has our famous clas- sic fried chicken, served with our housemade buttermilk waffle, and topped with guava butter, pan- seared bacon, micropea tendrils and lilikoi honey. This will launch July 24.
AL: What else is popular on the menu?
NW: Our Chinese Chicken Salad ($14.25) is our take on the classic, served on a bed of romaine let- tuce and cabbage, topped with char siu, carrot, cilantro, peanuts, crispy noodles, pan-seared chick- en thighs, scallions, crushed sesa- me and Island Roots microgreens, with a soy vinaigrette dressing.
The bestselling Brisket Plate ($21.95) is a half-pound of our house brisket, smoked for eight hours with our special house rub. We use both the flat and the point parts of the brisket, which results
1. Chinese Chicken Salad ($14.25)
2. Brisket Plate ($21.95)
3. Chicken and Waffles ($15.95)
4. Spicy pork belly “Banh Mi” ($16.49)
stems from the local roots estab- lished here on the islands. The pride we have in our roots trans- lates into the product we grow, nurture and bring to your tables. To give back to the community we are proud to donate a percentage of contributions each month to a member in the hospitality com- munity in Hawaii.
You can order our popular Jim- bo’s Anti-Cancer Mix with rad- ish, broccoli, kale, kohlrabi and more. This was created to honor our friend James “Jimbo” Okano, who passed away in January 2020 after battling cancer. He left be- hind his parents, two brothers, and a wife and 3-year-old son, JJ. We wanted to ensure that JJ grows up knowing his dad was loved and respected by his fellow peers in the restaurant community. If you want to donate and contribute, visit hiislandroots.com/s/stories.
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so tender, you don’t even have to chew. It’s paired off with our sweet, tangy housemade bar- becue sauce, which has a hint of spice. This comes with two sides: mac salad, rice, mac and cheese corn, coleslaw or our new biscuit with guava butter. All items can be ordered a la carte.
We created a spicy pork belly “Bahn Mi” ($16.49) that’s topped with marinated bean sprouts and kimchi, a bit of mayo, fresh cucumbers, cilantro, jalapeños, and pickled papaya to add a little sweetness and acidity. It’s served with salad — romaine lettuce, wild rice, tomatoes, cucumber, sliced carrot, Island Roots microgreens and papaya seed vinaigrette.
We have had many requests for desserts, so we are featuring Matt’s recipe: a heart-shaped mat- cha molten lava cake ($12.50).
AL: What are the housemade dipping sauces?
MT: In the cool and creamy cat- egory: buttermilk ranch, cilan-
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Restaurant Insider with Anne Lee
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RESERVATIONS
OpenTable 808.739.8811 HokusKahala.com
Best Restaurant, Critics’ Choice
HOKU’S AT KAHALA
Dinner: 5:30–8:30 p.m., Tuesday-Saturday Sunday TeiHoku Brunch: 9 a.m.–1 p.m.
Dining Out / July 24-30, 2022 / 3