New Seafood Buffet at Kahala Hotel

crablegs-kahalaThe Kahala Hotel & Resort has launched a new “Best of Kahala Seafood Buffet” at Plumeria Beach House. The all-you-can-eat dinner buffet at the oceanside, open-air restaurant will be offered Thursday through Saturday only and feature familiar flavors from the East and West.

Buffet favorites such as prime rib and crab legs will remain on the menu, but will be enhanced with additional kama’aina favorites such as pulehu short ribs and Chinese-style steamed fish with scallion and ginger. Among the rotating items will be Hong Kong-style catch, sushi, sashimi and our Kahala Signature Fried Rice.

The buffet runs from 5:30 to 10:30 p.m. At a cost of $60 per person, and $30 for children ages 6 to 12, the Best of Kahala Seafood Buffet is one of the best values in town.

For reservations, call 808-739-8760 or email

About The Kahala Hotel & Resort

Since its opening in 1964, the Kahala Hotel & Resort is an oceanfront, destination luxury resort located minutes from Waikīkī, yet offering the exclusive ambiance of a neighbor island experience. For more information on The Kahala Hotel & Resort please visit

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Hawaii chefs featured on ‘Moveable Feast’


Hawaii-based chefs Lee Anne Wong, Jon Matsubara, Peter Merriman, Jim Babian, Isaac Bancaco, and Kyle Kawakami are featured on three upcoming episodes of the public television series “Moveable Feast with Fine Cooking.” The first Hawaii episode, on Oahu, premieres Saturday, Feb. 13 at 7:00 p.m. on PBS Hawaii.

“I’m excited for people outside of Hawaii to see the agricultural community and how Hawaii is so much richer than just white sand beaches,” Merriman told PBS Hawaii. “We have a deep culture.”

He also recalled “[‘Moveable Feast’ host] Pete Evans and crew getting stuck in their rental car at Kahua Ranch! They had to get towed out!”

Oahu – Premieres Feb. 13 at 7:00 p.m.

Chef Lee Anne Wong and host Pete Evans meet fish guru Brooks Takenaka at the Honolulu Fish Auction. Then, chef Jon Matsubara shows Evans how to harvest pineapple. Matsubara prepares his smoking mai tai cocktail, hibachi-style Kauai shrimp, and Kahaluu roast pork belly. Wong cooks up fresh opah, and Evans prepares ahi poke. Guests enjoy the feast at Maunalua Bay.

Maui – Premieres Feb. 20 at 7:00 p.m.

2014 Maui Chef of the Year Isaac Bancaco, and founder of the mobile kitchen Maui Fresh Streatery Kyle Kawakami, show Evans around Maui. Their adventure starts with some off-shore fishing. Back on land, the team prepares a feast at Noho‘ana Farm, known for its taro and poi.

The Big Island – Premieres Feb. 27 at 7:00 p.m.

Chef Peter Merriman takes Evans up the Kohala Mountains to Kahua Ranch, where they pick up Wagyu beef. Meanwhile, chef Jim Babian sources abalone from the Natural Energy Laboratory of Hawaii. The chefs meet up at Merriman’s Restaurant to prepare wood-grilled abalone; pipikaula; pan-seared kampachi with lilikoi brown butter sauce; and lamb curry with fresh ginger, turmeric, coconut, and pineapple-mint garnish.

PBS Hawaii is a 501(c)(3) nonprofit organization and Hawaii’s sole member of the trusted Public Broadcasting Service (PBS). We advance learning and discovery through storytelling that profoundly touches people’s lives. We bring the world to Hawaii and Hawaii to the world.

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Nashville Waikiki Reopening at Aloha Tower


Nashville Waikiki, Hawaii’s only country western and classic rock saloon, opened for business at the Aloha Tower Marketplace on Friday, January 22.

Located on the Diamond Head side of the marketplace, between Gordon Biersch and Hooters, Nashville Waikiki offered special prices, activities, and prizes to kick off the rebirth of this long-time Hawaii favorite, following a 5 p.m. Friday blessing of the new space.

“We’re very excited to be opening at the Aloha Tower Marketplace,” said Sandy Miano, who owns and runs the business with her daughter Karen Huntimer and husband Richard Miano, Sr. “People have been calling and asking for months when we were going to reopen, since the day we closed our doors in Waikiki, actually. Now we’re ready to bring that energy to our new location. We were an instant hit in Waikiki, and we think our old friends and customers will join us here, and bring some new friends as well.”

Originally located in the Ohana West hotel on Kuhio Avenue in Waikiki, the club was a local favorite until it departed that location when the hotel closed in March, 2015.

The traditions that began downstairs in Nashville’s original Kuhio Avenue location continue in its new harbor-view home. Pool tables, dart boards, line dancing, and a staff that Yelp reviewers called “friendly and fun,” “way awesome,” and ”always sweet and attentive.”

Nashville Waikiki is open daily from 11:00 a.m. until 2:00 a.m.

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REVIEW: CPK’s Hawaii Exclusive Ahi Dishes


California Pizza Kitchen announced its “Next Chapter” menu in December, which included a number of dishes that were developed especially for Hawaii. Karsha Chang connected Hawaii Grinds with Pearlridge location manager Tricia Coloma and skilled server Deirdre to try them last night.


We started with the ahi eggrolls. This was my favorite of the three items. They were still warm but not greasy, crisp on the outside and cool and fresh on the inside. We had the starter size, which was the perfect size to share in addition to the other items.

We were told by the server that the eggrolls were originally accompanied by a simple sriracha sauce. The eggrolls now come with an over-sweet sesame-based sauce. I imagine that the new sauce was a compromise for the local palate, but the sriracha sauce, in my opinion, worked much better than the new sauce. There was something in the new sauce that didn’t mesh with the ingredients in the eggroll quite right.

Ryan adds: The sriracha sauce was definitely the way to go. It was an interesting presentation, the ahi having perhaps the most muted contribution to the overall flavor.


Next we had the Poke Chop Chop salad, opting for the half portion (which was still enough to share). The greens were fresh and had the perfect combination of bitter and fresh flavors. The lion’s share of the greens were made up of arugula, which gave a peppery counterpoint to the sweet dressing.

I always find salads disappointing if they are dominated by one ingredient or have overly large pieces. The salad had neither of these characteristics, but I could complain about the scarcity of the actual poke. Then again, you can never have enough poke.

Ryan adds: Considering I’m not a fan of salads, I surprised myself by how much I liked this dish. The arugula brought a lot of bite.


Next, the Seared Ahi. It was served on a bed of bok choy and a grain called faro, which our server said was the new quinoa. While all of the ingredients would have worked for me individually — including the faro which I had never tried before — the combination of the ingredients didn’t quite mesh.

The bok choy was perfectly cooked; neither crunchy or mushy. While I will gladly fight to the death for ahi, I don’t necessarily enjoy it dressed up in a coating of sesame seeds, as it was served here. I think ahi is perfect by itself. It doesn’t need a fancy presentation, or dipping sauces, or any hullabaloo.

Ryan says: This was my favorite dish. If I didn’t know I was eating faro, I could’ve convinced myself it was just a flavorful brown rice. The bok choy was delightful. And c’mon… thick seared ahi steaks? More, please!

Sidebar: Dessert & Drink


For dessert, we had another new menu item, S’mores, which — like the s’mores at any trendy restaurant capitalizing on nostalgia — were a hot mess, and not in a good way.

Who ever heard of pudding in s’mores? Everybody knows that there are three ingredients in a s’more: chocolate bar, marshmallow, and graham cracker. The three things together, in proportion with no interference and no messing around, are magical. Adding nonsense like pudding turns it from a s’more into…something else.

If they insist on messing with a classic, they could class it up by using a homemade marshmallow or dark chocolate squares. What we got was a barely-browned hunk o’ sugar-coated store-bought Jet Puffs.

Ryan says: Whoa. Harsh. I never order dessert, and I liked it, at least after I found the graham cracker at the bottom. I think they were trying to go hot and cold with the marshmallows and pudding, but I think they should just serve the whole thing hot.


I tried a Platinum Margarita with a Chambord float. I am a bit of a margarita snob and was hesitant to try it sullied by anything but good ol rock salt, but the raspberry flavor of the chambord mellowed out the harshness of the tequila very nicely.

Mahalo to CPK for hosting us for dinner, and to Pulpconnection for the heads up! See more photos here. Read more about CPK’s new menu here.

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Chocolatier Pierre Marcolini to Visit Honolulu

Pierre Marcolini 2

Shortly after the opening of his only store in the United States at Ala Moana Center in November, accomplished pâtissier Pierre Marcolini will pay a visit to Hawaii from January 26 to 31, 2016.  The Belgian chocolatier will be touring at least one local cacao farm on the island and hosting a series of clientele events, including an in-store meet-and-greet open to the public.

Pierre Marcolini is one of the most accomplished chocolatiers in the world, having been appointed the first pastry glacier in Belgium in 1991.  He took the title of grand winner in his class at numerous competitions, such as the “Coupe du Monde de la Pâtisserie” (World Champion of Pastry) in Lyon, France (1995), and the European Pâtissier Contest in Rome (2000), before being inducted in to “Le Salon du Chocolat Hall of Fame” in Paris (2014), receiving the highly esteemed “5 Tablets” Award (2015), being recognized as one of the “Incontournables du chocolat français 2015” chocolatiers by Club de Croqueurs de Chocolat (2015), and most recently, becoming a new certified supplier to the Belgian royal family (December 9, 2015).

With over 30 locations in Belgium, France, Japan, U.K., Kuwait, and now the United States, Marcolini’s discerning taste takes him across the globe in search of the best raw cacao.  As a result, he has made Oahu his next stop, where he plans to visit the Waialua Estate cacao farm, possibly among a few others on January 29, with the hopes of sourcing chocolate for yet another single estate creation.  If all works out, this could help further global awareness of Hawaii’s burgeoning chocolate industry.  In addition, Marcolini will be hosting a few private clientele events on January 27 and 28, and making a stop by the Ala Moana store to meet chocolate fans on January 30, from 10:00 to 11:00 a.m.

“People seeking a personalized Valentine’s Day gift should stop by the new Pierre Marcolini store to meet this charismatic personality, while getting him to write a short message on a box of his exquisitely crafted chocolates,” says Yushi Tajima, president of Il Meglio Del Meglio (The Cream of the Crop), the “exclusive distributor” and franchisee of Pierre Marcolini’s Japan and Hawaii stores.

Marcolini, one of the few remaining European chocolatiers who still roast them beans themselves, is involved in every step of the production process.  His avant-garde creations incorporate the finest ingredients from around the world, including pink peppercorns from Morocco, pistachios from Iran, vanilla from Madagascar, and also rosewater, bergamot, and lemons from Sicily.  Inspired by the fantastic nature and climate of Hawaii, Marcolini crafted new chocolates exclusive to the Honolulu store, including chocolates with marine life shapes and flavors such as macadamia nuts.  The 908 square foot Ala Moana store also offers a wide selection of his classic confections, exclusive pastries, chocolate drinks, cacao bowls, and soft serve ice creams.

Pierre Marcolini is located on the 3rd floor of the new Ewa Wing in Ala Moana Center, and is open from 9:30 a.m. to 9:00 p.m. Monday through Saturday, and from 10:00 a.m. to 7:00 p.m. on Sunday.

About Pierre Marcolini

Born in 1964, in Charleroi, Belgium, Pierre Marcolini was deeply inspired by his family and his Italian origins.  By the age of 14, he realized his dream to become a chocolatier and pursued his culinary education in Brussels, earning four culinary diplomas.  In 1983, he became a pastry chef and worked alongside many of the top professionals in Belgium.  In 1996, Pierre Marcolini opened his first store on Avenue Louise in Brussels, and has since grown his empire to encompass over 30 in Belgium, France, Japan, U.K., Kuwait, and the United States. For more information, visit the corporate website at, or his Hawaii-based website at

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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

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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 For media inquiries, please contact Sean M. Morris at (808) 781-8888.

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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

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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

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

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International Marketplace Restaurant Preview


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

Information courtesy Bennet Group Strategic Communications.

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