From the team behind NextDoor, Honolulu’s premiere nightclub and concert hall, comes a new concept diner in what was formerly Downbeat Diner & Lounge at 42 N. Hotel St.
The new eatery and bar in the heart of Chinatown will be called The Other Side Diner, and will feature a vintage 1950s theme with a conspiracy/noir twist. A soft opening is slated for Halloween weekend, starting Thursday, October 29.
Broken Glass LLC, the management team of Michael Gray, Marty Simjian and Shaun Ohashi, have nearly 60 years of combined experience in the restaurant, bar and nightlife industries. The new owners hope to bring an air of mystery and nostalgia back to the once-notorious historic Chinatown district, which used to be a red light pleasure district in the 1940s and 1950s.
While the layout of the diner space may not change much, the décor will be updated with a 1950s-era throwback conspiracy theory theme, reminiscent of certain diners in Roswell, New Mexico. Keep an eye out for conspiracy tabloids on the walls, and references to the Kennedys, Roswell, and other popular old conspiracies around the diner and on its social media accounts.
The food menu will remain similar to the familiar, comfortable selections that Downbeat Diner was known for, with a few additions and updated recipes. The focus will be on classic burgers made with locally-sourced grass-fed Big Island beef and classic diner comfort food like mac ‘n’ cheese and the popular vegan chicken wings, plus rotating blackboard specials. There will also be a milkshake menu with both vegan and dairy old-fashioned handmade milkshakes. One thing about the diner that will stay the same: The commitment to providing vegetarian or vegan versions of nearly everything on the menu.
A special weekend brunch menu will also be offered, with items like eggs Benedict, breakfast burritos, chicken & waffles and mimosas.
The diner will feature a full custom cocktail menu, in addition to local and national beer and wine selections.
“We get a lot of students, military and locals to our diner, but all are welcome,” said Simjian. “Our crowd is basically anyone who shares our commitment to using locally sourced foods with vegan and vegetarian options.”