Page 3 - Dining Out - March 19, 2023
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      Restaurant Insider with Anne Lee
  Aloha Table Waikiki
2238 Lauula St. Ste. 2F, Honolulu 808-922-2221
11:30 a.m.-2 p.m. lunch, 4-5 p.m. happy hour, 6-11:30 p.m. dinner (last seating at 10:30 p.m.)
      rant industry. How did you get your start? MH::Iwasapatronandafanof the Zetton brand. I joined the team in February. I actually changed careers, as I was working in Japa- nese media. Although different, it is similar in many ways as it’s about customer service and bringing a different approach to operations. I really believed in the brand and wanted to be an advocate by join- ing the company.
MF: I’m half Latino and half Scot- tish. I grew up in Los Angeles and worked as a bartender, supporting my education to teach music. I was working as a high school music teacher, and my roommate wanted tomovetoHawaii.Itookthatleapof faith and joined her. I didn’t change over my teaching credentials, and I realized that it’s more lucrative to work in the restaurant indus- try. I first joined Zetton in July and opened up Camado Ramen, and now joined Mariko at Aloha Table.
AL: Each restaurant has a concept. What is Aloha Table Waikiki’s?
MH: Our first general manager
was a coffee distributor in Hawaii (he is now the general manager at our sister restaurant, Goofy Café & Dine), and wanted to increase the exposure to Japan. At the time, there wasn’t an online portal such as Amazon. He met with our founder to work on a strategy on how they can get this to that mar- ket. He felt not only should we sell the coffee, but we create a restau- rant where customers can try the coffee and experience local dishes and give that experience of Hawaii. The OG of all Zetton Hawaii restaurants, Aloha Table Waikiki, was born. The location is in an old-school building, with old- school décor, serving old-school localfavoritedishes.Weuselocal ingredients and want to support local companies and the commu- nity. It’s great food and drink, and a fun atmosphere with the local aloha spirit — that’s Aloha Table.
AL: What old-school local favor- ites are you featuring?
MF: We are featuring the Supreme Loco Moco ($19, lunch; $23, din- ner), which features two mouthwa- tering patties of Kobe-style beef
with short grain rice, demi-glace sauce with mushroom and onion, topped with two local sunny-side- up eggs. This is our award-win- ning dish, and each patty is hand- made fresh every morning. This is the perfect combination of the popular local plate lunch — tradi- tional and the way it was originally made.
We also offer different styles of loco mocos as well as additional toppings you can order, but this is our traditional version. There is also a vegan option with a veg- an egg on top ($19, lunch; $23, dinner).
The 12-ounce Hawaiian Sirloin Ginger Steak is $45. The sauce is whatmakesthisdish.Weserve the steak sizzling and we pour the homemade ginger sauce ta- ble side. The aroma and sizzle are amazing.
Meanwhile, the 12-ounce Big Is- land Loco Burger is $28. Before the pandemic, our guests were 80% Japanese. After the pandemic, the types of guests that were coming to our restaurant were the locals and from the mainland, so we cre- ated more options for their palate.
We use the same award-winning loco moco patties, but served on a Brioche bun with avocado, cheese, bacon, egg over medium, fried onion, barbecue sauce and gravy. This is one of the best dish- es on the menu; we make sure you have a fork and knife to eat this.
The Aloha Garlic Shrimp Plate ($22) is also very popular. It comes with two scoops of rice and mixed greens, served with a side of spicy pickled pineapple.
A new addition to the menu is tacos. We are fea- turing the Cajun Mahi Mahi Aloha Tacos (three pieces for $19.50) — served with cabbage, cilantro and ranch. Add a bucket ofCoronasforanadditional$15. The Pineapple Piña Colada ($21, with alcohol; $18, virgin) is our bestseller. We sell so many of these and use the whole pineap- ple. When one person orders it, another guest will want to order it. We take the pineapple chunks from the fresh pineapple and blend it infused into the drink. Blue Hawaii ($12) is organic to Hawaii and features Blue Curacao, light rum and pineapple. We have a full
1. Big Island Loco Burger ($28)
2. Hawaiian Sirloin Ginger Steak ($45) 3. Cajun Mahi Mahi Aloha Tacos ($19.50) 4. Aloha Garlic Shrimp Plate ($22)
5. Supreme Loco Moco ($23, dinner)
bar and offer local beer from Kona Brewing and Honolulu Beerworks, and wines.
AL: Can you share what your kamaainaofferis?
MH: We have a daily kamaaina special Mondays through Fridays — just show your local ID. We can offer this dish at a discounted rate and it is also served with a non- alcoholic beverage. It’s a great deal for Waikiki. Some restrictions apply, so check our Instagram (@alohatable_waikiki) every Monday for weekly specials or you can call us at 808-922-2221 to see what the daily special is.
       feel the rhythm, taste the flavor
 Escape to The Veranda for live music and world-class cuisine by Executive Chef Jonathan Mizukami. Join us on the breezy lanai Tuesday through Saturday
and unwind to light jazz, Hawaiian and contemporary melodies while you sip and savor a wide selection
of elegant hors d’oeuvres, craft cocktails, and a wide selection of wine curated by top vintners.
Tue-Sat, 5:30-9 p.m.
Tue-Sat, 5:30-10 p.m.
Tue-Thurs, 6-8 p.m. Fri-Sat, 6-9 p.m.
OpenTable 808.739.8760
  Dining Out / March 19-25, 2023 / 3

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