Reindeer Dogs return to Hank’s

Reindeer Haute Dogs

With the holiday season officially on, Hank’s Haute Dogs in Kakaako has put its seasonal ‘Reindeer Dog’ back on the menu.

“Our annual special from our sister state Alaska is in season now,” the eatery announced this morning. “Jumbo 1/4 pound sausage of lean caribou blended with beef, grilled then holiday dressed with mustard, ketchup, mayo, onion and relish.”

The holiday delicacy is available for $7.50 plus tax, while supplies last, through the end of the year.

Hank’s Haute Dogs is located at 324 Coral Street, and is open seven days a week.

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Liliha Bakery Official Grand Opening

Liliha Baker

A Formal Grand Opening of Liliha Bakery’s second location on Nimitz Highway has been scheduled for Friday, October 17, with specials available through Thursday, October 23.

The restaurant opened on July 9 in what was planned to be a “soft opening,” but loyal Liliha Bakery patrons had other plans, showing up in droves and catching the restaurant off guard. Three months later, award-winning local restaurateur and Liliha Bakery owner Peter Kim extends a heartfelt apology to those who received unsatisfactory service while the restaurant worked out the food quality, service levels and entire dining experience, encouraging them to give the diner another chance to provide a quality experience.

To mark to the grand opening, customers can enjoy several special promotions that involve a Liliha Bakery favorite – the one and only Coco Puff – a chocolate cream puff topped with Chantilly icing. During the grand opening period, everyone who dines in the restaurant for breakfast, lunch or dinner will receive a free original-flavor Coco Puff. Or, customers who want to share the joy can take out a dozen Coco Puffs at the reduced, special celebration price of just $11.99 (regular price is $15.25 per dozen). These specials are exclusive to the new Liliha Bakery Nimitz location.

“This is just our way of saying Mahalo to everyone who came out early on to support Liliha Bakery on Nimitz and to apologize to those who experienced less than the top-quality service we aim to provide,” said owner Peter Kim. “We underestimated the popularity and were simply ill prepared for the crowds that arrived. We made mistakes, but hope that customers will give us a second chance as we’ve improved our service, food quality and we’re changed our entire computer system. We are prepared to earn their patronage,” he added.

Located at 580 N. Nimitz Highway across from City Mill in the building formerly occupied by Sam Choy’s Breakfast Lunch & Crab, the 10,000-square-foot eatery features 154 seats, including 130 in the dining room and 24 at the counter.

The extensive breakfast, lunch and dinner meal selections offer up old-fashioned favorites. The menu at the new location now mirrors that of the original location, featuring favorite entrees such as Hot Cakes and Waffles, as well as new dining selections of Roast Pork, Prime Rib and Spicy Baby Back Ribs. Beyond the collection of savory dishes is the unsurpassed assortment of bakery delights that includes the famous Liliha Bakery Coco Puffs, Chantilly cakes, pies, oven fresh pastries and more.

The Liliha Bakery brand has been an integral part of the community since Roy and Koo Takakuwa opened their first outlet on Liliha Street to sell loaves of bread in 1950. In 1961, the family moved the growing business to a new location on Kuakini Street and the rest is history, as Liliha Bakery today stands as a beloved landmark. Following the passing of Roy and retirement of Koo, Liliha Bakery was purchased by Kim and partners when it was in jeopardy of closing in 2008.

Kim is best known for his family business, Yummy’s Korean BBQ, which opened in 1986 and grew to eight locations on Oahu. Kim expanded with the addition of Lahaina Chicken Company, ChowMein Express and Mama’s Spaghetti House, among others. Most recently he opened Signature Prime Steak & Seafood on the 36th floor of the Ala Moana Hotel.

Liliha Bakery on Nimitz is located at 580 N. Nimitz Highway. The restaurant is open daily from 6:00 a.m. to 10:00 p.m. (last seating) for the Coffee Shop and 12:00 midnight for the Bakery. For further information call (808) 537-2488 or visit www.lilihabakeryhawaii.com.

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Zippy’s Offers Diabetes-Friendly Menu

Zippy'sDuring the month of October, Zippy’s Restaurants is fundraising for the American Diabetes Association’s Hawaii chapter. In addition to seeking donations for $1 “Stop Diabetes” cutouts and placing donation boxes at each location, Zippy’s is featuring menu items that are approved by ADA-Hawaii and Kaiser as diabetic friendly.

The company notes that there are over 497,800 people in Hawaii who have prediabetes or diabetes, and lauds the association’s “mission-critical work in the areas of diabetes research, prevention, community and worksite programs, advocacy, and public awareness initiatives.”

Breakfast:

  • Vegetable Omelette with Fresh Fruit
  • Mini Ham & Egg Breakfast
  • Mini Bacon & Egg Breakfast
  • Oatmeal with Breakfast Meat

Sandwiches:

  • Turkey Sandwich Combo with Tossed Greens
  • Teriyaki Beef Sandwich Combo with Tossed Greens
  • Teriyaki Chicken Sandwich Combo with Tossed Greens
  • Vegi-Tofu Burger Combo with Tossed Greens

Plates:

  • Mini Broiled Salmon Plate with Steamed Broccoli
  • Mini Teriyaki Beef Plate with Tossed Greens

Check out Zippy’s “Diabetes-Friendly Menu Options,” available through Oct. 31, here:

Zippy's Menu

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Dave & Buster’s Hawaii Expands Menu

Dave & Buster's LogoThis month, Dave & Buster’s Hawaii launched a whole new line of menu options for dine-in guests, including cocktails and a new draft beer. Exciting selections include appetizers, soups, salads, and entrees, ranging from a gluten-free, vegetarian option to robust steak or fish and chips. The D&B’s menu offers dishes for any appetite, and also offers new, great value additions to the Eat & Play Combo.

A new appetizer is the Lotsa Loaded Tots, smothered with spicy queso sauce, savory bacon, green onions and served with Sriracha ketchup. Soup is the vegetarian Tomato Feta Soup, a twist on the classic favorite and also a gluten-free option that doesn’t sacrifice bold flavor. A new salad option is the Thai Chicken Chop Salad, hefty enough to match up to any entree, served with a Thai sesame ginger and peanut dressing and giant won top chips.

Mouthwatering new entrees include the Half-pound Footlong 100-percent Wagyu Beef Kobe-style Hot Dog, which is split and grilled, topped with meaty Angus chili on a Coney bun, served a side of french fries and a bag of Fritos corn chips. The Bass Ale-battered Fish and Parmesan Potato Chips is sustainable wild-caught Pacific cod filet, accompanied with parmesan-dusted, house-made Yukon Gold potato chips and a creamy malt vinegar aioli. And the Chimichurri Sirloin Steak is an unforgettable Latin twist on fire-grilled steak, and comes with a fresh salad of baby greens, oven-roasted tomatoes and shredded Manchego cheese.

“With the current food movement of offering more gluten-free and vegetarian options, we’re proud to announce our delicious Tomato Feta Soup, made with vine-ripened, slow-simmered tomatoes and tangy feta. And it’s also under 150 calories!” says general manager Matt Luckett.

D&B also unveiled a new line of cocktails and also now offers a brand new Samuel Adams draft, Angry Orchard Hard Cider. New cocktails include Bloody Mary Coronarita, Angry Balls and Black Raspberry Proseccorita. The Blood Mary Coronarita tastes of tangy Zing Zang Bloody Mary mix with Sauza Blue 100% Blue Agave Silver tequila and lime. The devilish Angry Balls is a blend of Fireball Cinnamon Whisky and Angry Orchard Crisp Apple Cider. And the classy Black Raspberry Proseccorita is a concoction of Lunetta Prosecco in a refreshing blend of Sauza Blue 100% Blue Agave Silver tequila, Monin Black Raspberry and lime sour mix.

Follow Dave & Buster’s Hawaii on Instagram and Twitter at @DnBHonolulu, or stay connected on Facebook.

D&B’s is located in Ward Centers on 1030 Auahi Street, Honolulu HI 96814; for reservations, please call (808) 589-2215.

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Hawaii McDonald’s restaurants offering free coffee

McDonald's McCafe CoffeeMcDonald’s Restaurants of Hawaii is planning a second round of coffee sampling from September 16 to 29 where customers can get a free small hot cup of McCafe® coffee during breakfast hours at participating restaurants, no purchase necessary. In Hawaii only, the coffee is a unique Royal Kona Blend that now comes in a richer and bolder flavor. It is freshly roasted in Hawaii and supplied to McDonald’s by Hawaii Coffee Company.

“McDonald’s of Hawaii has been serving our Royal Kona Blend brand since its first restaurant opened in Aina Haina in 1968,” said Jim Lenhart, Hawaii Coffee Company vice president of sales and service. “We’re proud of our more than 40-year partnership and have enjoyed working with McDonald’s of Hawaii to develop quality local products for McDonald’s customers.”

In March, McDonald’s held a two-week giveaway of McCafe coffee, resulting in more than 22 million free cups of coffee. In Hawaii, about 220,000 cups were given away free to customers. “Our first free coffee event was a huge success in reacquainting customers with our enhanced Royal Kona Blend brand of McCafe,” said Melanie Okazaki, regional marketing manager of McDonald’s Restaurants of Hawaii. “This time around, we hope even more customers have a chance to get their morning pick-me-up with our McCafe along with their favorite breakfast meal.”

Customers who get their free cup of coffee will also receive a coupon for a medium McCafe Iced Coffee with the purchase of any lunch or dinner regular menu sandwich (excluding sandwiches on the Dollar Menu and More).

McDonald’s is also calling on people to “sip and tell” their embarrassing pre-coffee moments on social media with @McCafe using the hashtag #SipandTell. Social media fans can also get creative and show how they wake up with McCafe by posting photos and using the hashtag #mcdonaldshawaii. Select fans can earn an additional week of free coffee once the promotion ends on September 29, which is National Coffee Day.

About McDonald’s Restaurants of Hawaii

McDonald’s Restaurants of Hawaii has 85 restaurants and more than 5,200 employees in Hawaii, Guam and Saipan. In Hawaii alone, the company has 75 restaurants and more than 4,600 employees. McDonald’s total economic impact on the state yearly, directly and indirectly, is about $370 million in spending and nearly 12,000 jobs in the community. McDonald’s prides itself on offering career opportunities to employees, with most managers staying with the company for more than 18 years. Follow McDonald’s Restaurants of Hawaii on Twitter at @McDonaldsHawaii.

About McDonald’s

McDonald’s USA, LLC, serves a variety of menu options, including wholesome choices, made from quality ingredients to more than 26 million customers every day. Nearly 89 percent of McDonald’s 14,000 U.S. restaurants are independently owned and operated by businessmen and women. Customers can now log online for free at approximately 11,500 participating Wi-Fi enabled McDonald’s U.S. restaurants. For more information, visit www.mcdonalds.com, or follow us on Twitter (@McDonalds) and Facebook (Facebook.com/McDonalds) for updates on our business, promotions and products.

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Maui beer featured on Hawaiian Airlines flights

Brewed on MauiMaui Brewing Co.‘s Bikini Blonde Lager will be offered on international routes on September 1, 2014, and domestic routes to and from the mainland on October 1, 2014 on Hawaiian Airlines.

“As Hawaii’s largest craft brewery we’re proud to partner with Hawaiian Airlines in having a truly local beer available to passengers. I am looking forward to enjoying a great beer as I travel to and from the islands,” says Garrett Marrero, Founder of Maui Brewing Co.

Bikini Blonde Lager is a filtered Munich Helles Lager brewed with floral hops and Pilsner and Munich malts. It’s a bold Lager, but smooth and refreshing.

Maui Brewing Co. is a craft brewery based in Maui, HI. As the largest authentic Hawaiian brewery, it currently has one brewery in Lahaina, and one brewpub in Kahana that creates more than 40 different styles on a rotating basis. In 2005 Maui Brewing Co. produced 400 barrels from the single brewpub and expanded into an additional brewery location in 2007, producing a little over 20,000 barrels in 2013.

MBC has remained consistent in the vision of our motto, “Handcrafted Ales & Lagers Brewed with Aloha.” This means respect for the environment, our community and people, as we strive for enjoyment in every high-quality craft beer brewed. The beers have been recognized worldwide for quality and innovation.

Maui Brewing Co. is currently in construction on a brewery in Kihei. This will help meet current demand, and give the ability to open additional markets. The goal is to be brewing, drinking, and shipping beer from this new brewery by the end of this year.

Courtesy Maui Brewing Company.

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Chef Grant MacPherson Featured at Hawaii Food & Wine Festival

Scotch Myst Chef Grant MacPhersonInternationally known Chef Grant MacPherson will be a featured chef with Jade at this year’s Hawaii’s Food & Wine Festival. He will cook at the Corks & Forks event presented by Hawaiian Airlines on Saturday, September 6, 2014. The event will feature 20 celebrity chefs and 20 of Napa Valley’s Top Wine Estates.

Last year, MacPherson cooked his famous Wild Boar Scotch egg. At this year’s festival, he’ll treat clients to a seared Kahua Ranch lamb burger with pickled red beets and Big Island goat cheese.

MacPherson migrated to Australia in the late 1980s and it was always a dream of his to work in Hawaii. That dream was fulfilled when he was hired to be part of the opening team at the Ritz-Carlton on the Big Island as the Dining Room Chef in 1990. He returned in 1999 to work alongside one of his mentors Chef Philippe Padovani. He now lives in Vegas but returns each year for a small vacation. Recently, Grant has been cooking and travelling aboard HawaiiYachts.com with Global Ocean Club in the south of France and Italy.

“Coming to Hawaii is very magical for me because of the time I’ve spent here living and working,” said MacPherson. “It’s an honor to come back as a guest of Roy Yamaguchi and Alan Wong and to be working with my good buddies Hubert Keller and Dean Fearing from Dallas. It’s starting to become one of the elite food and wine festivals on the globe with chefs and friends from all over the world collaborating together to use Hawaiian products. I’m honored to be a part of this event.

A native Scotsman who grew up in Johannesburg, South Africa and Alberta, Canada, MacPherson began his culinary journey in southern Ontario, Canada before it was fashionable. In the restaurant business now for more than 30 years, MacPherson has cooked adventurous five-star food, developing menus, designed and run kitchens, and built top-notch teams at iconic places including Raffles Hotel—the legendary “Grand Old Lady of Singapore;” the opening of Bellagio, Las Vegas; Wynn Las Vegas; Wynn Macau; Regent Hotels in Sydney and Kuala Lumpur; Maxim’s de Paris, Singapore; Four Seasons Hotels in Toronto, Vancouver, and London; Ritz Carlton, Big Island of Hawaii; and Sandy Lane Hotel in Barbados, West Indies.

MacPherson recently opened his global food and beverage consultancy Scotch Myst in Las Vegas, located upstairs at Granello Bakery. There, he develops, consults, and implements highly customized culinary solutions and services for restaurants and hotels worldwide. In addition to running Scotch Myst, MacPherson keeps a busy calendar touring the globe to cook at a wide variety of culinary events.

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State Launches Restaurant Rating System

Hawaii Restaurant Rating

The Hawaii State Department of Health (DOH) is now posting color-coded placards at Oahu restaurants as part of the state’s new Food Safety Code, signed into law by Gov. Neil Abercrombie earlier this year. The new placards will be posted after each health inspection is completed at every food establishment that holds a DOH permit. The placards indicate whether a food establishment has passed its health inspection, received a conditional pass, or has been closed due to permit suspension.

“Hawaii consumers will have more peace of mind about being protected from foodborne illnesses and other health hazards when they’re eating out this summer,” said Gary Gill, deputy director of environmental health. “The new food safety rules let consumers know which food establishments have violations and may cause some to think twice about eating at locations where concerns are not being addressed.”

More than 10,000 food establishments statewide prepare or serve food and require a DOH permit to operate their business under the law. There are roughly 6,000 such establishments on Oahu, 1,800 on Hawaii Island, 1,600 on Maui, and 690 on Kauai. This includes restaurants, hotels, caterers, food warehouses, markets, convenience stores, lunch wagons, push carts, and institutional kitchens for healthcare facilities, preschools, elementary schools, adult and child day care centers, and prisons.

“The new law has a built-in incentive for self-policing among food facilities to correct their violations in a timely manner,” said Peter Oshiro, environmental health program manager in the Sanitation, Food and Drug and Vector Control Branch of DOH. “The resulting increased efficiency will free up our inspectors to devote more time to conduct inspections of all of our facilities, and less time on follow-up with the same establishments that do not address their violations in a timely manner.”

The new law follows what has already been occurring in other states across the nation. In anticipation of the rollout of the new law, DOH has been meeting with the boards and members of numerous industry trade associations to keep them fully informed of the pending rule change.

The law has received support and endorsement from the boards of directors of such groups as the Hawaii Restaurant Association, and has received no objections from the Hawaii Food Industry Association, Hawaii Food Manufacturing Association, Hawaii Lodging and Tourism Association, and Hawaii Farmers markets.

“Food safety and sanitation are high priorities for all of our members,” said Roger Morey, executive director of the Hawaii Restaurant Association, which represents 3,500 locations in the restaurant, food service, hospitality and tourism industries that employ more than 82,000 people statewide. “We believe this new law is good for Hawaii residents and visitors to our Islands, and will help to demonstrate our members’ commitment to high standards in all aspects of food handling. A green placard represents a seal of approval from the Department of Health, which will further support the business of our members.”

The Color-Coded Placard System

The color-coded placard system is based on an award-winning environmental health program adopted from Sacramento County. After completion of an inspection, DOH will post a color-coded placard to indicate the compliance status of that food establishment, which will be visible to patrons who visit the establishment and to the general public.

A green card will be for those establishments with no more than one critical violation that must be corrected at the time of inspection; a yellow card will be used those with two or more critical violations; and a red will be used for those food establishments that need to be immediately closed because they pose an imminent health hazard to the community.

Three Risk Categories

Each food establishment is categorized into one of three risk levels for foodborne illnesses. Those at the highest risk levels are category 1 and those with the least risk are considered category 3. The number of food handling or preparation procedures determines the level of risk. Approximately one-third of the inventory of food establishments are in each risk category. A category 1 establishment is a full-service establishment that has six to eight different food procedures, including receiving, cold storage, hot storage, thermal processing, transportation, cooling, reheating and display. About one-third of Oahu food establishments fall into category 1. Regular inspections (not follow-up inspections) of Category 1 establishments will be conducted three times a year.

Category 2 establishments, typically fast food establishments, which have three to five procedures, will be inspected twice a year. Category 3 establishments, such as cookie or ice cream shops have up to two procedures and will be inspected annually.

The new risk-based inspection schedules began on July 21.

The Basics

The Hawaii Department of Health will post a color-coded placard after an initial inspection of a food service organization to indicate it compliance status. This placard will be visible to patrons who visit the establishment and to the general public. The law requires these placards to be posted in a display case outside on the outside wall of the establishment, within five feet of the main entry, or in an area readily visible to patrons when they enter the food establishment. The placard must remain in place until a new placard is issued.

  • Green: Food establishments receive a green placard if they have no more than one critical violation that was observed during an initial inspection, or that a violation was immediately corrected.
  • Yellow: A yellow placard is posted when a food establishment has a critical violation and it is not corrected, or when two or more critical violations are observed by a Department of Health inspector.
  • Red: Food establishments that pose a danger to health of the community are immediately closed. A red placard is posted if food establishments must close because there is an immediate health threat to the community. Some of these conditions can include: evidence of foodborne illnesses or disease transmission from food establishment, an employee has a communicable disease; hot or cold water are not available as required; no power is available to operate refrigeration or cooking equipment; and sewage overflow or flooding. In severe cases where corrections are not made, the department may suspend a permit to operate.

Hawaii Department of Health inspectors will typically conduct follow-up inspections within two days to determine if violations have been corrected. Under the new law, there is more incentive for establishments to correct their violations in a timely manner without the need for ongoing monitoring by inspectors. Establishments can receive a green placard if follow-up inspections verify that corrections have been made. A yellow placard functions as a condition use permit. If it is taken down before corrections are made, an establishment could face fines of $1,000 per day.

Increased Efficiency and Funding for DOH

DOH inspectors now spend 60 percent of their time on follow-up inspections. By encouraging self-policing and faster responses to violations, this will free up the inspectors to conduct three regular inspections on high-risk food establishments each year, and significantly reduce the number of follow-up inspections. On Oahu, there are currently 25 DOH inspectors in the field with six more to be hired this summer and fall for a total of 31; eight on Hawaii Island; four on Maui with up to 4 more to be hired this year; and three on Kauai.

“With the growing number of establishments, this new system allows us to be more efficient in conducting inspections,” Oshiro said.

As part of the new law, DOH also revamped its fee structure for permits, effective Feb. 24, 2014. Previously, the average permit fee paid by all food establishments was $46 in three different fee categories. There are now 49 different categories of food establishments and the average fee will be $200. Permit and renewal fees for permanent establishments range from $100 for a mobile hot dog cart to $600 for a hotel main kitchen preparing food for banquets and conventions. The increased permit fees are being used to help fund the additional inspectors and program enhancements such as web-based IT infrastructure and online inspection results.

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Liliha Bakery Opens on Nimitz Highway

Liliha Bakery Second Location

Every day, thousands of Honolulu commuters have driven past the old Sam Choy’s restaurant space on Nimitz Highway in Iwilei, dreaming of the day when they would be able to stop and pick up some sweet, delicious coco puffs on their way home. And while the original opening in May had to be postponed, today that day has come. Liliha Bakery, a local institution going back more than half a century, has finally opened its second location. In addition to a massive array of baked goods, the Nimitz Highway location also features a restaurant serving breakfast, lunch and dinner. And compared to the cozy accommodations in Kalihi, the new space can seat over 100 hungry diners.

Read more >>>

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San Francisco Chef Anthony Yang to ‘Pop Up’ in Honolulu

Ante MeridianSan Francisco-based chef Anthony Yang, formerly of Per Se and Michael Mina, will headline ‘Ante Meridian’ later this month in Manoa.

‘Ante Meridian’ will offer a four-course prixe fixe brunch menu highlighting a mix of seasonal local ingredients and San Francisco flair.

The event will ‘pop up’ at an intimate location in Manoa at the corner of Lowery and East Manoa Road. There will be two seatings on Saturday, July 12 and one seating on Sunday, July 13. Tickets are $45 and each seating is limited to 30 diners, so chairs are expected to fill up fast.

Reservations are available on EventBrite. The menu, according to the reservation page, is as follows:

  1. Kona Coffee Flavored Granola, Local Organic Yogurt, Taro/Date Jam
  2. Macadamia Nut Brioche Bread Pudding, Brown Butter Roasted Pineapple, Vanilla Creme Fraiche
  3. Koshihikari Rice Porridge, Togarashi Braised Pork, Homemade Pickles, Poached Egg, Furikake
  4. Black Truffle Waffles, Maple Syrup

The pop up event is being promoted by Under My Umbrella and presented by The Pili Group.

Details:

  • Who: Anthony Yang & Pili Group
  • What: Ante Meridian 808 Brunch Pop-Up
  • When: Saturday, July 12 (10 am and 1 pm) and Sunday, July 13, 2014 (10 am)
  • Where: 2970 E. Manoa Road Honolulu, HI 96822
  • Cost: $45/person, tickets can be purchased on Eventbrite:

About Ante Meridian

Over a year ago, Anthony Yang began to host pop-up brunch events for his coworkers and friends while working at Michael Mina Restaurant in San Francisco. Keeping with the brunch concept, Yang used the Latin term, Ante Meridian (am), meaning “of, relating to, or taking place in the morning” as the name of his events.

As time went on he expanded his concept of serving an a la carte menu at a bar to a loaded four course menu in a Victorian house in the Mission District of San Francisco known as The Naked Kitchen. The event now takes place twice a month and sells out within hours of releasing the menu. The concept has been so successful Yang has launched an evening event call, you guess it, Post Meridian.

For more information on Ante Meridian and Chef Anthony Yang, visit his Facebook page Ante Meridian SF.

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