Stripsteak Waikiki unveils Aloha Lunch menu

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Stripsteak Waikiki has launched a new, Aloha Lunch menu with special prix fixe options featuring fresh seafood and locally-sourced ingredients accompanying Michael Mina’s contemporary steakhouse cuisine. The Aloha Lunch starts at $37.50 per person (excluding tax and gratuity) and highlights a selection of healthy and light starters paired with popular entrées where guests are able to choose one appetizer and one main dish.

Light bites featured in the prix fixe offerings include local favorites such as, “Instant Bacon” with kurobuta pork belly, tempura oyster and black pepper soy-glaze, Chilled Lobster Tacos with Maui gold pineapple, avocado cream and red bell peppers; and Thai Calamari Ceviche with green papaya, carrots, crushed peanuts and “leche de tigre.”

Popular main entrée selections featured in the Aloha Lunch special include Michael’s Ahi Tuna Tartare with kale salad, Asian pear, toasted pine nuts, sesame and mint; Free-Range Chicken with Okinawan potatoes, baby spinach and Hau‘ula tomato-curry sauce; and the Stripsteak Burger with caramelized Maui onions, Nueske’s bacon, American cheese and a side of Michael Mina’s duck fat fries.

Guests also have the option of ordering á la carte selections including an assortment of fresh seafood flown in daily including shellfish, sushi and sashimi. From the broiler, options featured on the lunch menu include hearty cuts of Moyer Farms Steaks served with fries and Citrus Grilled Fish served with quinoa pilaf. Lunch libations are mixed daily into unique concoctions including the bartender’s special selection served in a Lunch Punch.

Located on the International Market Place’s Third-Level Grand Lanai at 2330 Kalākaua Avenue, lunch is offered daily from 11:30 a.m. to 2:30 p.m. with expansive indoor and outdoor seating ideally suited for business lunches. Kama‘āina are eligible for a 10% discount until the end of November with proof of residency. Reservations are highly recommended. Validated valet and self-parking is available at the International Market Place.

Stripsteak Waikiki opened on Aug. 25 and the Aloha Lunch special is the precursor to the restaurant’s participation in this year’s Restaurant Week Hawai‘i from Nov. 14-20, with more details to be released later this fall. Daily lunch service is followed by afternoon pau hana, available at the bar from 2:30 p.m. to 5:30 p.m.

For more information, please visit STRIPSTEAKWaikiki.com, Facebook.com/STRIPSTEAKRestaurant and @STRIPSTEAKHI on Instagram and Twitter.

Hawaii Restaurant 2016 ‘Hall of Fame’ Inductees Named

hawaii-restaurant-association-cover-photoThe Hawaii Restaurant Association is hosting its 10th annual Hall of Fame induction ceremony on Monday.

The inductees are select individuals who have “demonstrated dedication and commitment to the growth of the restaurant and food service industry in Hawaii, contributed to the enhancement of its quality and image, and demonstrated service through outreach.”

The Hall of Fame was the brainchild of then director Gail Ann Chew. Current Hall of Fame program chair Anne Lee said:

The Hall of Fame was to honor all of the old time restaurants. In the past, when you thought of Hawaii and food, you would always remember certain restaurants that you had gone to frequently.  How can anyone forget local institutions like Columbia Inn, Flamingos, Kings Bakery, Wo Fat, Hamura Saimin, Manago Hotel, Tip Top, and the list goes on and on, or people like Lyle and Grace Guslander and so many more people who shaped Hawaii’s culinary landscape.

Many of these iconic restaurants are no longer here, this Hall of Fame was created to remember and honor the pioneers that have paved the way for many in our industry today.  September 19th, 2016  marks a decade of honoring these leaders.

The event will feature a “Chefs of Aloha Dine-Around,” emceed by Kanoa Leahey and guest presenters Chef Alan Wong and Honolulu Magazine Food Editor Catherine Toth-Fox.

Proceeds will benefit the HRA Scholarship Program at the University of Hawaii Community Colleges.

The 2016 Hall of Fame Inductees:

OAHU

  • Mark Shishido – Wine Director Alan Wong’s
  • Dr. John Morton – VP for UH Community Colleges
  • Edward Doty – Eagle Distributors/JMD Beverages
  • Alicia and Raymond Kam – Alicia’s Market
  • Mel and Lynn Tanioka – Tanioka’s Seafood and Catering
  • David Nagaishi – Ocean House, Pounders at PCC (Deceased)
  • Jacqueline Lau – Roy’s Hawaii

KAUAI

  • Bob and Christine French – Brennecke’s Beach Broiler

MAUI

  • Aaron Placourakis – President / CEO Tri Star Restaurant Group, JAS Restaurants & AMP Restaurants, LTD.

HAWAII ISLAND

  • Debra Ching Maiava and Ric Maiava – Ken’s House of Pancakes

LEGACY MEMBERS

  • Zippy’s (FCH Enterprises) – 50th Year Anniversary
  • Aloha Shoyu – 70th year Anniversary

The “Dine Around” will feature chefs from the past nine years:

  • 2016 – Chef Mark Noguchi – MISSION Social Hall & Café
  • 2015 – Chef Freddie Billena – Pōmaika’i Ballrooms
  • 2014 – Chef James Aptakin – MAC 24/7
  • 2014 – Chef Ken Mackenzie – Tommy Bahama
  • 2014 – Chef Marc Anthony Freiberg – Mariposa
  • 2013 – Chef Jesse Cruz – Lucky Belly and Livestock Tavern
  • 2013 – Chef Cyrus Goo – Café Laufer
  • 2012 – Chef Long – Prima
  • 2011 – Chef Roger Dikon – Regency Culinary Services and HRC founding chef
  • 2010 – Chef Goran Streng – Tango Contemporary Café
  • 2009 – Chef Matt Young – Hula Grill
  • 2009 – Chef Keith Kong – Duke’s Waikiki
  • 2008 – Chef Chai Chaowasaree – Chef Chai’s
  • 2007 – Chef Russell Siu – 3660 on the Rise / Kaka’ako kitchen

About The Hawaii Restaurant Association

The Hawaii Restaurant Association (HRA) is a 501(c)(6) non-profit trade organization, together with the National Restaurant Association and the National Restaurant Association Educational Foundation, is dedicated to representing, educating and promoting the restaurant, food service, hospitality and tourism industries. The HRA provides access to the support and resources that industry professionals need to maintain a thriving business and serves as a contributing member of the unique and diverse restaurant community here in Hawaii.