Page 3 - Dining Out - Aug 7, 2022

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Alohilani Resort Waikiki Beach
2490 Kalakaua Ave., Honolulu 808-922-1233 alohilaniresort.com Earth to Cup menu offered 4-6 p.m. Mondays-Thursdays
1. Oahu Kampachi Ceviche ($15) 2. Bacon Wrapped Kauai Shrimp with Papaya Mustard ($19)
3. Coco Loco ($15), Pineapple-Azerac ($13), Alohilani Guava Mai Tai ($12), Swell Hawaii ($13)
4. Maui Goat Cheese Samosa ($14) 5. Molokai Venison Meatball ($15)
an exclusive offering, something other than the poolside menu, which is more local American-style fare. These dishes were created to make the local product stand out, with a creative spin on Hawaii favor- ites. Based on what’s available, the menu will change with the seasons. And, in addition to some cocktails, we offer select wines by the glass, and local beers on tap and beer fromHonoluluBeerworks.Call808- 294-4108 for details.
• Maui Surfing Goat Cheese Samosa ($14) with Hawaiian goat cheese, Hamakua alii mushrooms and a tarragon emulsion. We use local chevre from Maui Surfing Goat Dairy to prepare this fun and unique plant-forward dish. These Hawaiian goats are raised on the beautiful slopes of Haleakala Crater in lower Kula.
• Molokai Venison Meatballs
nut lime sauce. Our Oahu-caught kampachi (amberjack) is consid- ered the fifish of the future. Modern aquaculture techniques are used to rear this phenomenal, sustainable local Hawaiian product.
• Bacon Wrapped Kauai Shrimp with Papaya Mustard ($19) with Kauai shrimp, alaea red sea salt and Hawaiian chile Sriracha. Kau- ai shrimp are grown in the most eco-friendlyenvironmentpossible. They are sweet and simple, just the way nature intended. Hawaii chile peppers are fifiery hot; however, they complement the local shrimp and the Kahuku papaya mustard sauce.
AL: Tell me about the cocktails.
CH: The art of mixology comes to life with island-sourced fresh ingre- dients in these craft cocktails.
• Alohilani Guava Mai Tai ($12) withKoloaKauaiHawaiianrum,Old
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version of the Blue Hawaii.
• Pineapple-Azerac ($13) pine-
apple-infused Koloa Kauai Hawai- ian gold rum, High West Whiskey double rye, Pierre Ferrand dry orange Curaçao and barrel-aged Peychaud’s bitters. This is our ver- sion of a traditional sazerac.
• Coco Loco ($15) with Tres Generaciones anejo tequila, fresh coconut water and white creme de cacao.ThisisKellySanders’favorite cocktail. For an additional $25, you can have it served in a young fresh coconut!
• Local draft beers ($5) — Alo- hilani Loral Ale, Longboard Lager, HanaHouHefewezien,BigSwellIPA
• Honolulu Beerworks ($5) — Co- coweizen, Kewalos Cream Ale, Hop Island IPA, El Guapo
AL: How do local purveyors learn more about how to be a part of
4
chic, modern place that’s family friendly. There are so many differ- ent offerings of shops and restau- rants. Our OBar offers $1.50 oys- ters during happy hour (4-6 p.m. Thursdays-Sundays).We also have Iron Chef Morimoto’s two flflagship restaurants: Momosan (ramen) and Morimoto Asia.
We have Kai Coffee that offers handcrafted locally grown coffee. There is also Spa Uilani, fifitness center Fit Waikiki and we have the giant aquarium in the lobby. We invite you to watch our free daily fifish feedings at 10:30 a.m. and 2:30 p.m.
AL: Anything else you want to share?
CH: We are constantly evolving; trying to be above the guest’s ex- pectation. This used to be Pacifific Beach Hotel, and we still have the famous huge Oceanarium aquar- ium. This resort is the same struc-
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Brunch in Style at Hoku’s
Hoku’s Sunday brunch is a celebrated teishoku-style set menu featuring fresh sushi and sashimi, our beloved ahi poke musubi, steamed king crab legs, misoyaki butterfish, herb crusted rib roast and much more. See the full menu at HokusKahala.com.
RESERVATIONS
OpenTable 808.739.8811 HokusKahala.com
HOKU’S “TEIHOKU” SUNDAY BRUNCH
Sunday, 9 a.m.–1 p.m.
$90 per person plus tax & gratuity Reserve at OpenTable
Dining Out
/ August 7-13, 2022
/ 3
Restaurant Insider with Anne Lee