Dave & Busters Honolulu Expands Menu

Dave & Buster’s Honolulu introduced new menu items this month, inviting football and basketball fans as well as gamers to enjoy the new offerings at a family-friendly dinner and lunch restaurant.

“We love seeing our guests enjoy great food, while they watch their favorite teams,” said Matt Luckett, General Manager of Dave & Buster’s Honolulu. “Our new food and drink selections are sure to be a hit, whether they come to watch sports, play games or hang out with friends.”

Dave & Buster’s Honolulu has added two new appetizers, a sandwich, a burger, an entree and three new cocktails.

The first of the two new appetizers is the Ancho Caesar Lettuce Wraps, made with thinly sliced marinated chicken breast, shredded Parmesan, bacon, avocado, diced tomatoes and Ancho Chile Caesar dressing, all atop romaine hearts. The second is Grilled Smoked Chicken Wings, made with twelve hardwood smoked chicken wings and served with four dipping sauces: buttermilk ranch, Thai chili, Sriracha honey soy and creamy Carolina Reaper hot sauce.

The new Angry Orchard Hard Cider Pulled Pork Sandwich is made with slow-roasted pulled pork and cider barbecue sauce, served with fresh buttermilk ranch slaw. The BBBacon Burger, also new, is the ultimate take on a bacon burger, with a seared and seasoned half pound burger, applewood smoked bacon, peppered bacon pork belly and smoked Gouda sauce, served on a brioche bun with seasoned fries on the side. Another new entree is the Crispy Nashville-Style Hot Chicken, which includes two crispy, hand-battered chicken breasts marinated in Nashville-style hot sauce, served with parmesan creamed spinach and loaded mashed potatoes with sharp cheddar sauce.

For cocktail lovers, three specially crafted drinks will be available for the first time at Dave & Buster’s Honolulu, including the Georgia Peach Smash, Wildberry Burst Smash and Mango Passion Smash. The Georgia Peach Smash is made with Crown Royal, DeKuyper Peachtree peach schnapps and fresh peach puree. The flavorful Wildberry Burst Smash is a mix of BULLEIT rye whiskey, Toorani Mixed Berry and some sweet n’ sour. Finally, the Mango Passion Smash recipe puts together Maker’s Mark, Monin and passion fruit.

Dave & Buster’s Honolulu diners appreciate the fun atmosphere and drink and food menus. Sports fans can watch a variety of games and families can enjoy the arcade. Dave & Buster’s Honolulu also serves as a private party and corporate function venue.

About Dave & Buster’s Honolulu

Back in the late 1970s, Buster opened a restaurant known for its tasty food and friendly service. A few doors down, Dave opened an outrageous place for entertainment and games where adults were irresistibly drawn for fun. The two young entrepreneurs noticed people rotating between their establishments, and an idea started to form: What if they put both under one roof? Dave & Buster’s Honolulu is Hawaii’s only Dave & Buster’s location, proudly serving the island of Oahu. For more information on Dave & Buster’s Honolulu, please visit www.daveandbusters.com/honolulu.

Moku Kitchen Brings ‘Upcountry Downtown’ to Kakaako

upcountry-downtownCreating an “upcountry downtown” vibe, Moku Kitchen will blend the best of both worlds as the latest addition to SALT. Handcrafted Restaurants LLC offers a new kind of dining experience for Honolulu foodies. Inspired by Chef Peter Merriman’s passion for made-from-scratch cooking using locally sourced ingredients, the new restaurant will open its doors to patrons at SALT on Wednesday, October 19, 2016.

“Moku Kitchen incorporates the rich heritage of farming and ranching in Hawaiʻi into contemporary cuisine, blending the past with the present, which complements the vision of our developing business community perfectly,” said Kelley Nakano, General Manager of SALT. “SALT is proud to be an avenue for both innovative and creative representations of urban Hawaiʻi that at the same time honors the traditions of our past, and we are excited to have Moku Kitchen as the newest addition to our thriving community.”

Having achieved an immense amount of success with the establishment of the much loved Monkeypod Kitchen—which has locations in Ko‘olina, Oʻahu and Wailea, Maui—Moku Kitchen will continue in the tradition of making everything from scratch. The concept for the new restaurant is simple, but refreshing: Bring “Upcountry Downtown”—using fresh, locally-sourced ingredients. The unique, chef-driven concept features a visible kiawe wood burning pizza oven, an exposed expo rotisserie roaster, and a menu of flavorful dishes and local favorites such as Saimin and Dry Mein that everyone will enjoy. Additionally, Moku Kitchen offers 36 craft beers on tap served at 29 degrees, and is home to an incredible keg wine systems, with 12 biodynamic and sustainable wines available on tap.

With over 7,000 square feet of open space, both indoor and outdoor seating, a daily offering of live music, and a breathtaking mural by Pow! Wow! Hawaiʻi’s own Kamea Hadar in the backdrop—Moku Kitchen is a place where food connoisseurs can come together to sample mouthwatering dishes in a dynamic setting. Standout menu items include Rotisserie Roasted Duck with Ginger and Shoyu, Ma‘o Organic Farms Kale Salad, a Pulled-Pork Sandwich with Homemade BBQ Sauce, and a wide selection of kiawe wood fired pizzas.

SALT is an exciting development brought to life by the eclectic and diverse community of retail shops, cafes, bars, and restaurants that thrive in this innovative epicenter. Every tenant is specifically curated, and contributes immensely to this flourishing new neighborhood that is reinvigorating Honolulu. Moku Kitchen—along with other business owners, residents, artists and creatives at SALT is helping to reclaim urban Hawaii through innovation and imagination, and all of O‘ahu is invited to come experience “Upcountry Downtown” in the heart of Kaka‘ako. For more information on Moku Kitchen, please visit: www.mokukitchen.com, on Facebook at Facebook.com/MokuKitchen, or on Instagram @MokuKitchen.

About SALT

Named after the pa‘akai (Hawaiian for “salt”) ponds that once dotted the low-lying wetlands of this area, SALT is Honolulu’s innovative epicenter for local culture, food, shopping, and events. Comprising 85,000 square feet of a dynamic mixture of local small business and national brands, SALT is an urban city block designed for exploration and engagement for retail, restaurants, and services. This groundbreaking gathering place in the heart of Kaka‘ako is where new makers and new ideas converge.

Owned by Kamehameha Schools, revenues generated from SALT fund educational opportunities for more than 48,000 learners and caregivers annually through three campuses on the O‘ahu, Maui, and Hawai‘i island; 30 preschools statewide, literacy instruction and support in more than 200 public school classrooms; financial and educational support for 17 Hawaiian-focused public charter schools; and collaborations with 50 additional organizations throughout the state. www.saltatkakaako.com

About Handcrafted Restaurants LLC

A partnership between Hawai‘i Regional Cuisine founding Chef Peter Merriman and Restaurateur Bill Terry, Handcrafted Restaurants LLC is a multi-concept restaurant company that is dedicated to operating world-class, full-service restaurants in premiere cities and resorts. Handcrafted Restaurants LLC celebrates the craft of food, drink and merrimaking while integrating itself into local communities by supporting local farmers and fishermen, creating new jobs, and keeping impact on the environment as minimal as possible. Handcrafted Restaurants LLC seeks to develop connections between residents, guests, the land, and one another by focusing on locally sourced ingredients, sustainable business practices, and socially conscious values.

12 Isle Eateries Among Top 100 Outdoor Dining Spots

delete_thumb_600Hot on the heels of yesterday’s “Top 100 Places to Eat” list from Yelp comes the “100 Best Al Fresco Dining Restaurants” from OpenTable. For this list, ranking eateries where you dine outdoors, a dozen Hawaii restaurants made the cut.

“These awards reflect the combined opinions of more than 5 million restaurant reviews submitted by verified OpenTable diners for more than 20,000 restaurants in all 50 states and the District of Columbia,” notes OpenTable in its report. “The complete list features winning restaurants in 19 states and Washington, D.C., and … the scenic state of California claims almost half the number of winning restaurants with 44, followed by Florida with 13, Hawaii with 12, and Arizona with eight.”

100 Best Al Fresco Dining Restaurants in America 2016 – Hawaii

Kona Brewing Co. to break ground on new sustainable brewery

kbcKona Brewing Co. will break ground on its new 100,000-barrel Big Island brewery and canning facility tomorrow. The company, Hawaii’s longest-running craft brewery, is commemorating the event with a limited-release pale ale based on the original recipe for its first beer produced 22 years ago.

The groundbreaking at the 2.6-acre site in Kailua-Kona will include a traditional Hawaiian blessing ceremony and unveil the first architectural rendering of the new brewery. More than 100 guests have RSVP’d to the event at Pawai Place, just steps away from the current pub and brewery. Construction is scheduled to begin in late summer of this year.

“The groundbreaking marks the start of an exciting new chapter in Kona Brewing’s history, and I am extremely grateful to our colleagues, our customers and our friends and families who make up the Big Island Community who have enabled us to get to where we are today,” remarked Cameron Healy, who co-founded Kona Brewing with his son Spoon Khalsa in 1994. “Little did we know when we started Kona Brewing Co. 22 years ago that legions of craft beer drinkers from around the world would fall in love with our island-infused beers.”

“We wouldn’t be celebrating this incredible milestone if it weren’t for the Kona Brewing Co. ‘ohana, and we look forward to continuing to support them as they have supported us over the years,” he added.

To mark the groundbreaking, Kona Brewing worked with John “Kit” Kittrege, the brewery’s first brew master, to develop a new beer based on the original recipe for Fire Rock Pale Ale, the brewery’s first production beer.

First Rock Pale Ale is a hop-forward, malty ale that pays homage to the beer that paved the way for Kona Brewing Co.’s success and liquid adoration. First Rock (ABV 6%, IBU 65) features Pale 2 Row Premium, Caramel 80 and Honey malts, along with Northern Brewer, Cascade and Columbia hops. First Rock will be poured at the groundbreaking and will be available until supplies last at the Kona Pub & Brewery.

Kona Brewing is investing $20 million to build the state-of-the-art high-efficiency brewery and canning facility that reinforces its long-running commitment to environmental stewardship and sustainability. The 30,000 square-foot facility will feature the latest innovations in renewable energy and water conservation, enabling Kona Brewing Co. to preserve Hawaii’s natural resources.

Kona Brewing partnered with PurposeEnergy, a water treatment and renewable energy company, to design an on-site Resource Recovery Center. The Center allows the brewery to recycle organic brewing byproducts in order to produce its own electricity, heat and clean water. The facility will also feature a brewing system manufactured by IDD Process & Packaging, an industry leading supplier of brewing systems and equipment, that helps conserve grain and water. Additionally, solar photovoltaic systems will be installed that can generate 50 percent of the brewery’s energy needs.

The brewery will have the capacity to produce up to 100,000 barrels of beer per year, which will allow for increased draft production and package offerings in Hawaii. The new canning operation will enable Kona Brewing to expand its canned beer selections beyond Longboard Island Lager and Big Wave Golden Ale and into a wide array of specialty and seasonal beers.

Kona Brewing is leasing the land for its brewery from the Queen Lili‘uokalani Trust, a private charitable trust founded in 1909 to serve native Hawaiian children. The brewer plans to work with local construction companies, suppliers and vendors. Once the brewery is operational, it plans to hire additional employees to expand the current pub. The brewery is scheduled to open in 2018.

“The Kona Brewing team is beyond excited to start brewing in the new state-of-the-art facility, which will give us the flexibility to produce more innovative, small-batch beers, while increasing our production capability to satisfy the demand for favorites such as Big Wave and Longboard Lager across the Islands,” explained Sandi Shriver, head of brewing operations for Kona Brewing. “We’re taking Liquid Aloha to the next level, and I’m extremely proud to be part of a team that is a leader in efficiency and sustainability and cares so much about the environment.

About Kona Brewing

Kona Brewing Company was started in Kailua-Kona on Hawaii’s Big Island in the spring of 1994 by father and son team Cameron Healy and Spoon Khalsa, who had a dream to create fresh, local island brews made with spirit, passion and quality. Today, Kona is Hawaii’s largest and favorite craft brewery, known for top-selling flagship beers Longboard Island Lager and Big Wave Golden Ale and award-winning innovative small-batch beers available across the Islands. The Hawaii born and Hawaii-based craft brewery prides itself on brewing the freshest beer of exceptional quality, closest to market. This helps to minimize its carbon footprint by reducing shipping of raw materials, finished beer and packaging materials.

Kona Brewing has become one of the top craft beer brands in the world, while remaining steadfastly committed to its home market through a strong focus on innovation, sustainability and community outreach. For the second year in a row, the company sold more than 1 million cases of Liquid Aloha in the Islands. Kona Brewing Co. is part of Craft Brew Alliance (NASDAQ: BREW), a leading craft brewing company.

Facebook: Facebook.com/KonaBrewingCo

Twitter: Twitter.com/KonaBrewingCo

Instagram: Instagram/KonaBrewingCo

Bombay Palace Brings Pakistani Cuisine to Hawaii

bombay-palaceBombay Palace, which opened late last year in the former Monsoon India space in the Discovery Bay Center, augmented its menu by introducing a few new dishes from the home country of owner Imran Khan and his chef, Gul “Kenny” Khan.

The restaurant, which specializes in kebabs and northern Indian dishes such as Vindaloo, Korma, Kadhai, Saag, and coconut curries, also showcases authentic Pakistani dishes not readily found in the islands. However, the restaurant does focus on using ingredients purchased locally so they are the freshest.

The menu at Bombay Palace is replete with northern Indian Halal dishes popular with locals such as Tandoori chicken made in their own clay oven, Butter Chicken, Lamb Rogan Josh (tender lamb in a home-made yogurt sauce), Fish Tikka, Baingan Bartha (tandoor-roasted eggplant cooked with tomatoes and onions), along with a variety of naan, paratha, and biryani.

However, the restaurant has also decided to specialize in kebabs—rack of lamb, lamb Boti (boneless pieces of lamb), minced lamb, and chicken, all made fresh to order on a sizzling platter. To throw in a new twist, they decided to include a few Pakistani menu items, such as the Chicken Handi/Kadhai (“handi” refers to something made in a clay cooking vessel), which takes tender chicken cooked in a tomato-based sauce with onions, bell peppers, and spices.

Other dishes from Pakistan include Dhaniya Chicken of Ghosht, a stew made with fresh cilantro, onion, a touch of tomato, and spices and Chicken Reshmi Kebab boasting a creamier marinade than the other kebabs. Most entrees are affordably priced from about $15 to $22.

“Being from Pakistan, it is difficult to find authentic dishes as well as Indian meals that we would traditionally enjoy at our home, so we thought we would prepare them for everyone to enjoy, since Hawaii is now our home,” says Imran Khan, owner of Bombay Palace. “Having been here for only a few years, we found that good kebabs are hard to find, so we decided to also focus on serving a good variety of skewered dishes.”

Bombay Palace is located at the Discovery Bay Center, 1778 Ala Moana Blvd., Space 213.

Four hour parking is available for $1 with validation. The restaurant is open for lunch from 11:45 a.m. to 2:30 p.m., and for dinner from 5:00 p.m. to 10:00 p.m. daily, 365 days a year. For more information and reservations, call (808) 941-5111 or visit www.bombayhawaii.com. For media inquiries, please contact Sean M. Morris at (808) 781-8888.

 

Chinese teahouse Yauatcha coming to Waikiki

The new International Market Place will debut Michelin-starred restaurant Yauatcha amongst its lineup of 10 world-class, chef-driven restaurants. The contemporary dim sum teahouse is one of the flagship restaurant brands from the global hospitality company Hakkasan Group.

“This addition of Yauatcha to our lineup underscores our commitment to bringing absolutely unique offerings to both locals and tourists,” said William Taubman, chief operating officer for Taubman. “Our restaurant line-up and the ambiance of the open-air grand lanai – along with our exceptional stores – distinguishes International Market Place from everything in the market.”

The restaurant — to be located on the third-level grand lanai — specializes in modern authentic dim sum, as well as wok dishes and other small eats. Yauatcha’s culinary concept is a modern reinterpretation of the traditional Chinese teahouse featuring an exceptional range of teas. The restaurant is also known for its patisserie, including hand-made petits gateaux, macarons and chocolate.

“Bringing Yauatcha to Honolulu marks a milestone for the Hakkasan Group and further enhances our vision of moving into high growth markets,” said Nick McCabe, president of Hakkasan Group. “By opening in the new International Market Place, we will be part of an excellent portfolio of fine dining and award-winning eateries.”

Taubman recently announced that the following restaurants will be offered at International Market Place: Chef Michael Mina‘s Stripsteak and The Street, Eating House 1849 by Chef Roy Yamaguchi, Flour & Barley, Goma Tei, and Kona Grill. The center’s remaining restaurants and retail tenants will be announced in 2016.

Developed by Taubman and CoastWood Capital Group in conjunction with Queen Emma Land Company, the 360,000 sq. ft. International Market Place will offer approximately 75 retailers and the state’s first Saks Fifth Avenue. For ease of access, International Market Place will offer 700 parking spaces and valet parking. Grand opening will take place August 25, 2016.

For more information on International Market Place, visit www.shopinternationalmarketplace.com.

Longhi’s Preps New Year’s Feast

Longhi's InteriorLonghi’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.

New Dinner Menu at Maui’s Black Rock Kitchen

image002Sheraton Maui Resort & Spa’s signature restaurant Black Rock Kitchen has debuted a new dinner menu. Beginning today, resort guests, visitors and locals will have the opportunity to experience the new menu, which features an array of vibrant, fresh dishes that focus on locally sourced ingredients.

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.”

image006Kicking 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.

For more information about Black Rock Kitchen and to view the menu, visit www.sheraton-maui.com.

New California Pizza Kitchen Menu includes Hawaii-Only Dishes

California Pizza Kitchen Sawgrass Mills Sunrise Florida This photo is a high resolution select and is web ready but might need additional photoshop work for large print use.

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.

Follow CPK on Twitter at @calpizzakitchen (#NEWCPK), Instagram at @californiapizzakitchen and like us on Facebook at www.facebook.com/californiapizzakitchen

About California Pizza Kitchen

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.

International Marketplace Restaurant Preview

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The new International Market Place, currently under construction in Waikiki, Hawaii, will offer ten exciting restaurants, including unique-to-market concepts from award-winning Chefs Michael Mina and Roy Yamaguchi.

“In addition to Hawaii’s first Saks Fifth Avenue, our exceptionally curated restaurant lineup will be an important anchor for International Market Place,” said William S. Taubman, chief operating officer, Taubman. “Today’s customers expect to shop world-class brands and then have the opportunity for a great meal and unique social experience — we will deliver both on Kalakaua Ave.”

Chef Michael Mina to Open STRIPSTEAK and THE STREET
James Beard Award winner and Michelin-starred Chef Michael Mina will bring to International Market Place his award-winning STRIPSTEAK. Named Esquire Magazine’s “Best Steak in the United States,” the 8,600 sq. ft. restaurant will be located on the center’s magnificent third-floor grand lanai and will offer Chef Mina’s evocative take on the traditional steakhouse, featuring the finest cuts of all-natural meat, freshly-caught fish and seafood, and seasonal local produce.  The restaurant will feature a la carte cuts of prime steak and imported Wagyu beef, meticulously prepared, as well as signature specials that go beyond conventional steakhouse fare, bringing inspired cuisine to Kalakaua’s premier district.  This will be Chef Mina’s third STRIPSTEAK – Las Vegas and Miami play host to the restaurant’s other locations.

On the center’s first level, Chef Mina will introduce for the first time a 12,500 sq. ft., multi-concept gourmet food hall, THE STREET. The new concept will feature diverse food and beverage offerings, from Japanese ramen and classic American barbecue to specialty handcrafted cocktails and highly curated “omiyage” culinary souvenirs. Inspired by a sense of community and the idea of bringing people together through the universal language of great food, THE STREET will showcase its unique offerings, including those from several local Hawaiian purveyors, all under one roof.

“We’re honored to be working with Taubman, and to be a part of this exciting project in Waikiki,” said Chef Mina. “I’ve been traveling to Hawaii for years and have fallen in love with its culture. I’ve been wanting to do a project there for a very long time.”

Eating House 1849 by Chef Roy Yamaguchi
Also coming to the center’s grand lanai is Eating House 1849 by Chef Roy Yamaguchi. Chef Yamaguchi is the first Hawaiian restaurateur to receive the James Beard Award. His 6,700 sq. ft. restaurant will pay homage to Hawaii’s vibrant culinary heritage and restaurateurs like Peter Fernandez who in the mid-1800s opened one of the first restaurants in Hawaii. Also named Eating House, its offering was sourced from local farmers, ranchers, foragers and fishermen. Chef Yamaguchi will continue its legacy by blending the easy ambiance and simple flavors of the local market with the dynamic modernity of haute cuisine.

“There is nothing in Waikiki like Eating House 1849 where Hawaii’s history and plantation past are reflected in the dishes I’ve created,” said Chef Yamaguchi. “International Market Place is the perfect location for this concept which pays homage to Hawaii’s multi-ethnic island culture.”

Flour & Barley
Flour & Barley, managed by Las Vegas-based hospitality group, Block 16 Hospitality, will provide a unique spin on a traditional pizzeria eatery. The restaurant’s creative menu, helmed by Executive Chef Anthony Meidenbauer, takes classic Italian dishes such as pizzas with wood-fired crusts to panini’s, salads and more, and provides a tasty twist to the most vibrant and unique ingredients available. In addition, Flour & Barley will offer one of the greatest hand-crafted cocktail programs around complemented by an extensive beer selection curated by an in-house team and supported by local and regional breweries. Showcasing natural finishes and a design to resemble that of a rustic sports bar, marble bar tops accented with red and white checkered tableware gives an authentic pizzeria feel, highlighted by an open-air kitchen and anchored by a wood-fired pizza oven wrapped in Ferrari-red tile. The 5,000-square-foot restaurant will be located on the grand lanai.

Goma Tei
Priding itself on serving high-quality food that combines traditional-style Asian cooking methods, like using a stone grinding machine to make sesame paste for Tan Tan Ramen, with modern technology, Goma Tei is a popular, fast-casual staple of Honolulu. The 3,000 sq. ft. restaurant will be the first location in Waikiki and will be located on the center’s grand lanai.  Goma Tei will serve its delicious homemade broths and Tan Tan Ramen — a Japanese-Chinese hybrid noodle soup with sesame and chili pepper flavoring. Other offerings will include rice dishes, curries, gyoza, chicken cold noodles, chicken tatsutaage, shoyu ramen and tonkatsu. Each dish may be paired with one of its excellent assortment of beers on tap.

Kona Grill
Kona Grill will offer a diverse selection of modern American appetizers and entrees and an extensive selection of award-winning sushi. Menu items will be prepared from scratch and will incorporate more than 40 signature sauces and dressings. The menu will be complemented by a full service bar. Guests will find the 7,300 sq. ft. restaurant on the grand lanai.

To be announced this year, Hakkasan Group will also bring one of its revered restaurant concepts to International Market Place. The center’s other remaining restaurants and retail will be announced in 2016.

“The design of the center combined with our collection of brands and culinary experiences will give the new International Market Place a distinctive personality,” said Taubman’s Executive Vice President of Leasing David S. Joseph II. “We are cultivating an exceptional experience for residents and tourists to enjoy.”

The reinvented, 360,000 sq. ft. International Market Place will open on August 25, 2016. Developed by Taubman and CoastWood Capital Group in conjunction with Queen Emma Land Company, the center will offer approximately 75 retailers in addition to the restaurant lineup and Saks Fifth Avenue already named. For ease of access, International Market Place will also offer 700 parking spaces and valet parking.

International Market Place recently celebrated a construction milestone. Its 79 ft. fire tower — destined to become a signature Waikiki landmark — was lifted into place marking the final placement of the construction steel. Ground was broken for the center on March 3, 2014.

For more information on International Market Place, visit shopinternationalmarketplace.com.

Information courtesy Bennet Group Strategic Communications.