Longhi’s Ala Moana will serve a special five-course dinner from 9:00 p.m. to 11:00 p.m. on Thursday, December 31, 2015, for those seeking a great party venue to welcome in the New Year while taking in a spectacular view of the fireworks.
Guests who dine during this time slot will be guaranteed their table for the rest of the evening so that they may enjoy a musical performance by owner Charlie Longhi and his 7-piece band the Funk-A-Holics, who really be livening things up from 10:00 p.m. to 2:00 a.m.
The classic menu will be served from 5:00 p.m. to 8:00 p.m., but those who opt to dine later will be able to enjoy inspired courses such as an Argentinean red shrimp ceviche, Caprese soup, endive antipasto salad, a choice rack of lamb, seafood risotto, sesame seared ahi or herb-roasted chicken as an entrée, and a dessert trio. The special dinner is affordably priced at $90 plus tax and gratuity, and includes party favors.
Those wanting to start their New Year with great music, dancing, and cocktails are able to have access to the party by paying a $15 cover charge. Bottle service will be available, and the band the Funk-A-Holics will perform its brand of high energy funk, rock, and soul music.
“For the gastronome, our special menu for the New Year’s Eve celebration showcases fabulous new takes on our traditional family recipes, including a number of new culinary creations. For those who want to really ring in the New Year with a bang, we will have high energy funk, rock and soul beats to which you can dance your socks off. My friends—who are some of the islands’ most accomplished musicians—and I plan to perform some of our favorite songs to get people into the celebratory mood,” says Charlie Longhi, owner of Longhi’s Ala Moana. “Come party with us and see why Longhi’s is still the happening place in town.”
For more information and reservations, call (808) 947-9899 or visit www.longhis.com. For media inquiries, please contact Sean M. Morris at (808) 781-8888.
Conceptualized by Sheraton Maui Resort & Spa Chef de Cuisine Jeffrey Rayno, the inspired menu highlights Hawaii-grown ingredients through approachable, thoughtfully-prepared dishes.
“My passion for creativity is infused into each dish through new spins on traditional flavor profiles,” said Chef Rayno. “Each course explores ingredients that can be found right in our backyard, while also emphasizing classic comfort items like braised short ribs.”
Kicking off the menu are dishes like ahi sashimi with crisp green apple, jalapeno and local radish; as well as seared beef tenderloin skewers with toasted nori and a miso ponzu dipping sauce. Salad standouts include beets & quinoa, with Surfing Goat Dairy cheese, red and yellow beets, quinoa and fresh herbs; and a wedge Caesar with Waipoli Farms romaine, shaved grana padano, roasted garlic croutons and a sundried tomato Caesar dressing. Entrees include offerings like grilled Hawaiian catch of the day with Molokai sweet potato and coconut puree, ginger spiced broccolini and yuzu brown butter; and braised short ribs with polenta, Alii mushrooms, wilted rainbow chard and red wine short rib jus, among others.
Black Rock Kitchen is open daily for dinner between 5:30pm – 9:00pm. For reservations, which are recommended, please call (808) 921-4600.
California Pizza Kitchen (CPK) announced the arrival of its new “Next Chapter” menu at its Oahu locations, including several new, exclusive ahi dishes.
With a focus on high quality, fresh and seasonal ingredients, inventive main plates, hand-crafted cocktails and locally brewed beers alongside classic CPK favorites, the new and expanded menu is part of CPK’s transformational “Next Chapter” initiative, currently rolling out to CPK locations nationwide.
“We are upping our game with this transformation,” said G. J. Hart, CEO of California Pizza Kitchen. “We’ve taken the best of our history and soul, and innovated to make it current for today’s sophisticated guest. The new menu and experience create a space to relax and unwind in a welcoming neighborhood environment.”
“Our new menu offers fresh, seasonal dishes that take inspiration from local and global flavors,” added CPK Hawaii Regional Partner Eddie Spencer. “We’re excited to welcome in our loyal guests and newcomers to experience what’s new at CPK, including our amazing new Ahi dishes you can only find at CPK’s Oahu locations.”
Celebrating the island’s fresh seafood, the five locations — Ala Moana, Kahala, Kailua, Pearlridge and Waikiki — will be the only restaurants within CPK’s family of nearly 300 restaurants to feature several exclusive Ahi dishes. These include:
Crispy Ahi Tuna Egg Rolls: Wild-caught Ahi tuna, avocado, nori and shaved cabbage hand-rolled in a crispy wonton with our house-made tamari ginger dipping sauce
Wild Caught Sesame Seared Ahi: Sesame-crusted Ahi tuna steak with seared baby bok choy, over a stir-fry of roasted farro, Shiitake mushrooms and red chili
Poke Chop Chop Salad: Marinated fresh Ahi tuna served over baby bok choy greens, spicy Kimchi pears, fresh arugula, cucumber and cilantro, tossed in our house-made black sesame vinaigrette.
Alongside classics like the Original BBQ Chicken Pizza, highlights of CPK’s new menu include a Fire-Grilled Ribeye cooked with house-made pinot noir sea salt, topped with creamy bleu cheese butter and served with roasted fingerling potatoes and lemon-garlic wild arugula salad. Another new favorite is the Hearth-Roasted Halibut, wild caught from Alaska and roasted on a cedar plank with butternut squash farro, grilled asparagus and baby kale.
Seasonal offerings for fall include the Brussels + Bacon Flatbread, with Nueske’s Applewood-smoked bacon, sweet caramelized onions and creamy goat cheese; the Harvest Kale Salad, with tender baby kale, fresh Bosc pears, roasted butternut squash, spiced pecans, goat cheese and cranberries; and the Sunny Side Up Bacon + Potato Pizza, with Nueske’s Applewood-smoked bacon, caramelized leeks, parmesan and mozzarella cheeses and two fresh sunny-side up eggs, atop CPK’s hand-stretched pizza dough.
CPK is also featuring local brews and a refreshed wine and cocktail selection.
CPK’s new hand-crafted cocktails feature premium alcohols with fresh fruit purees and herbs, like the California Roots, made with fresh avocado, shaken smooth with Svedka vodka, mint and lime, with a fennel salt rim; and the Blueberry Ginger Smash, with fresh muddled blueberries, lime and cranberry with Jack Daniel’s Tennessee Whiskey and Domaine de Canton Ginger. CPK’s Oahu locations also feature Kona-brewed Longboard Lager from Kona Brewing company, and the new wine list includes California premium wines like Buena Vista, Mark West, Sonoma-Cutrer and CPK’s custom blend by KOZ.
And the updates don’t stop at the menu. The Kahala restaurant now sports CPK’s Next Chapter design, guided by the use of sustainable materials. The warm, rustic décor features reclaimed wood, stone countertops, fabrics and décor made from recycled materials, and artwork that celebrates both California and Honolulu lifestyles.
In 1985, California Pizza Kitchen (CPK) opened its first restaurant in Beverly Hills and introduced diners to innovative California-style pizza. Since then, CPK has launched what has become a global brand known for creative California cuisine. Today, CPK is approaching 300 restaurants in 16 countries and 218 cities around the world and has served over 15 million pizzas to more than 43 million guests. For more information on California Pizza Kitchen, visit cpk.com.