Page 4 - Dining Out - Oct 9, 2022

Story by
KYLE GALDEIRA
Photos by
ANTHONY CONSILLIO
(From left) Executive chef Dean Kamiya, executive sous chef Nicholas Andres, and food and beverage operations manager Dustin Mang showcase some of the good eats and drinks available at Kani Ka Pila Grille.
A s it continues to dazzle diners with its unique blend of delicious cuisine and live musical entertainment as part of a relaxed poolside dining experience, Kani Ka Pila Grille makes a splash by incorporating global culinary traditions with lo- cal influences. It lives up to its namesake (the moniker kanikapilatranslatesto“let’s play music” in Hawaiian), serving as a hot spot to enjoy
a melody and a meal. Situated next to the Out- rigger Reef Waikiki Beach Resort’s expansive pool, Kani Ka Pila Grille offers
ample seating with indoor and outdoor tables flanked by a tranquil waterfall. The eatery serves as a perfect destination for breakfast, lunch, dinner and pau hana experiences throughout the week.
Kani Ka Pila Grille’s lo- cal-style comfort food is in- fused with fresh fish, fruits and meats sourced daily. Outrigger Reef Waikiki Beach Resort executive chef Dean Kamiya brings nearly 35 years of experience in the industry to every flavorful dish.
“Experience the fresh fla- vors of Hawaii at the vibrant
Local Boy Burger ($20)
KaniKaPilaGrille,”Kamiya says. “Live Hawaiian music from our legendary stage is performed nightly. Diners are able to soak in the wel- coming atmosphere at our poolside restaurant and bar.”
Kamiya explains that he
Killer Bread ($16)
gothisculinarycareergoing at age 16 while working at a plate lunch spot in Kaneohe called Ono’s Drive Inn. After preparing the restaurant’s breakfast, lunch and dinner specialties, he started to en- joy cooking and realized he
could forge a career doing something he loved.
The seasoned chef de- scribes the cuisine and atmosphere at Kani Ka Pile Grille as “very welcoming and open. Coming out of the
pandemic, the perspective has changed for everyone. We have always had a lo- cal crowd and the menu we have created is for that pal- ate. Guests can expect local comfort fare, as well as a little
4 / Dining Out / October 9-15, 2022
Cover Story