Page 3 - Dining Out - Nov 13, 2022

Restaurant Insider with Anne Lee
234 AL: Todd, can you tell us about
each or $4 each during happy hour.
The Shrimp Ceviche ($18) fea- tures the light freshness of the citrus, and housemade crab dip and tortilla chips. (This is Todd’s favorite.)
The Charcuterie ($28) always goes well with wine.
The Homemade Taro Chips ($11 with guacamole; $12 with artichoke) are cut thick and fried in-house. It’s a heartier slice and will not break your chip when go- ing for the dip.
AL: Can you explain the sense of place that this location offers to guests?
TV: The Seaside is something for everyone. You can come here to pre-game before you go to your dinner, you can make it a casual evening with friends and have din- ner, or you can end the night here with our late-night happy hour. We have one of the longest-running happy hours, during which all of our fresh oysters are on special and hand-shucked when ordered. You can taste the difference — we call it the taste of the ocean — that salty briny taste that you get off the oyster will only happen if it’s shucked fresh.
The Seaside
342 Seaside Ave., Honolulu
808-228-3352 seasidewaikiki.com 3-11 p.m. daily; 3-6 p.m. happy hour; 10-11:30 p.m. late-night happy hour
1. Shrimp Ceviche ($18)
2. Homemade Taro Chips with
guacamole ($11)
3. Seafood Cioppino ($59)
4. Stellar Bay oysters ($6 each) with a fresh Kusshi oyster ($5.50 each) in the center.
5. Charcuterie ($28)
6. Fresh Local Pickled Veggies ($9)
the concept of The Seaside?
TV: It’s West Coast Fisherman’s Wharf meets East Coast Boston oysters. It’s all about fresh seafood and the finest wines in a fun atmo- sphere without sacrificing quality. Our focus is on sharing plates and pupus. It’s also a great place to try a variety of seafood dishes.We high- ly recommend the Seaside Cioppi- no ($59) and combining it with our fresh oysters (four varieties every day), and our raw seafood dishes like the ceviches and poke. This gives the table a wide variety of tastes to share.
AL: Ryan, you are from Boston, which makes The Seaside a per- fect fit for you. Tell me about your background.
RP: One of my first jobs was work- ing for an oyster company on a fish pier in South Boston. So, you can say that I am familiar with oysters. The oysters that we offer are based on what’s in season and what our distributors have available. Right now, we have great options from the West Coast (Washington state and Vancouver, British Columbia). In the summer months, we have va- rieties from Alaska and New Zea- land. Oysters fare much better in
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cold water, as it’s their winter when it’s our summer. We are definite- ly working on getting East Coast oysters in the near future.
AL: What are some popular oysters from the East Coast, and what makes them different from West Coast oysters?
RP: In the Cape Cod, Boston, area, the most popular is the Wellfleet oyster. It’s plump and clean, and has a creamy sweetness and brine. I also recommend Onset and Pleasant Bay oysters, and Pe- maquid Point from Maine. A lot of the brine and saltiness will differ from these oysters in comparison to the West Coast oysters, as does the cup size (how the meat fills out
the cups). The East Coast oysters tend to be longer, and West Coast oysters are rounded.
AL: What did you prepare for us today?
TV AND RP: Our Seaside Ciop- pino ($59, feeds four to five) is a hearty seafood stew with more than 2 pounds of locally sourced Kauai shrimp, mahi mahi, crab, mussels and clams in a tomato bisque. This is plenty for a group of people, especially if you are sharing a bunch of items.
The Fresh Local Pickled Veggies ($9) are pickled in-house. We en- courage you to put the pickle brine on your oyster; the dill pairs nicely.
Fresh-shucked Oysters are $6
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A Thanksgiving Masterpiece
RESERVE EARLY
LIMITED AVAILABILITY
This Thanksgiving, relax and let The Kahala do the cooking. Enjoy a complete holiday
masterpiece with a succulent, 14-pound fresh and non-GMO turkey and an array of sides: freshly made citrus cranberry sauce, green bean casserole with bacon and truffle mushroom gravy, Chef Jonathan Mizukami’s family recipe “Portuguese stuffing,” French-style roasted garlic pomme purée, mixedgreens,butterrollsandlavashwithsmokedHawaiianfishdip,andpumpkinpiebreadpudding.
Thanksgiving Masterpiece Dinner, $550 plus tax, Serves 6-8 people, Limited availability, no substitutions. Reserve and schedule a convenient drive-thru pick-up at KahalaResort.com/2022Thanksgiving
SAVOR THE KAHALA LIFE
KahalaResort.com 808.739.8811
Dining Out
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