Quick Bites: Win-Spuntino, Labor Day Specials

Aug. 28, 2014 | 0 Comments In the Star-Advertiser Friday Print Edition
Win-Spuntino, a new restaurant in the Market City Shopping Center, offers lasagna, among other dishes. (Courtesy Win-Spuntino)

Win-Spuntino, a new restaurant in the Market City Shopping Center, offers lasagna, among other dishes. (Courtesy Win-Spuntino)

BY MICHELLE RAMOS / mramos@staradvertiser.com

Win-Spuntino opens in Market City: Tony and Ken Lau, co-owners of Klarion Wireless in Market City Shopping Center, have opened a new restaurant next to their existing retail shop.

Win-Spuntino, an Italian cafe, is serving dishes such as a salad sampler, homemade lasagna and cheesecake.

The BYOB eatery is open from 10:30 a.m. to 9 p.m. daily. Call 732-1888 or go to winspuntino.com.

New juice bar in Liliha: Salted Lemon, a new juice bar, opened recently at 1723 Liliha St. between Mobi and Hoy Tin Chop Suey restaurant. Menu items include various veggie and fruit juices ($7), smoothies ($4-$5.75), acai and pitaya bowls ($9-$9.60) and more.

The shop opens at 9 a.m. daily and closes at 7:30 p.m. Monday-Friday, 5 p.m. Saturdays and 2 p.m. Sundays.

For more information, call 538-1291.

New happy hour at the Honolulu Club: You don’t have to be a member of the Honolulu Club to enjoy its Pau Hana Series. From 5:30 to 7:30 p.m. every third Monday of the month The Bar Honolulu will offer a food/cocktail tasting.

If you miss the tasting, happy hour specials will be available from 5 to 7 p.m. Mondays through Saturdays.

The Bar Honolulu offers tapas-style gourmet bar food, craft beers and cocktails, from 5 to 10 p.m. daily except Sundays.

Honolulu Club also has opened a new juice and snack counter called Juiced! The juice bar offers nutritious snacks, salads, smoothies and gourmet meals, including organic, vegan, and gluten-free choices made with local ingredients. Hours are 6:30 a.m. to 6:30 p.m. Mondays through Fridays, 9 a.m. to 4 p.m. Saturdays and 10 a.m. to 3 p.m. Sundays.

Both establishments are operated by Moumen El Hajji and Holly Hadsell El Hajji, well-known Hawaii caterers and former owners of Manoa restaurant Beau Soleil.

Call the Honolulu Club at 585-9626 for more info.

Cactus restaurant owner John Memering has whipped up special dishes for this weekend, including all-range-fed beef.  (Courtesy Cactus)

Cactus restaurant owner John Memering has whipped up special dishes for this weekend, including all-range-fed beef. (Courtesy Cactus)

Dine with a wine star: Diners can enjoy an evening with master sommelier Richard Betts, 6 p.m. Sept. 3 at Vino.

Betts, who established, then sold, his Betts & Scholl label, is currently working on three wines with the Thienpont family of Bordeau and two projects in Mexico.

The wine pairing dinner costs $59 per person. Reserve at 533-4476 or email Jason Pohlman at jpohlman@dkrestaurants.com.

Miniature block party: India Cafe is holding the Hindu festival Ganesha Chaturthi, 11 a.m. to 7 p.m. Sunday at 600 Kailua Road, next to Times Supermarket in the Kailua Shopping Center.

Also featured will be music, dancing by Willow Chang, a henna tattoo booth and an Indian buffet featuring vegetarian and meat curries and other delicacies.

Cost: $12.95 per person. Information: 262-1800.

Meet and greet: Master mixologist Tony Abou-Ganim, a Michigan native labeled a “king of cocktails” in Las Vegas and a regular at the Hawai’i Food & Wine Festival who has embraced tropical drinks, will answer questions on craft cocktails, 5:30 to 7:30 p.m. Tuesday at The Study in The Modern Honolulu.

Recently on “Iron Chef America,” Abou-Ganim won a craft cocktail competition, making drinks to pair with courses served by Mario Batali, Jose Garces and challenger Shawn McClain in separate appearances.

In honor of the Hawai’i Food & Wine Festival, Abou-Ganim will be serving up two signature cocktails in The Study.

Call 450-3398 or go to the modernhonolulu.com to find out more.

LABOR DAY CELEBRATIONS

Special dishes at Cactus: Owner John Memering is offering a few more dishes for breakfast and lunch this weekend, including a special all-range-fed, humanely raised beef from Painted Hills Ranch in Oregon.

Memering said he has been dry-aging the meat for almost a month and will cut them into “Porterhouse” steaks averaging about 38 to 44 ounces a piece, which will be served for two people.

Dine between 10:30 a.m. and 2 p.m. and you’ll be treated to the sounds of Dan Dickey.

To find out more, call 261-1000.

Sunday at the Honolulu Club: A pre-Labor Day Sunday buffet is open to the public at the Honolulu Club from 11 a.m. to 3 p.m., with a live DJ, mimosa and bloody Mary bars, and more on the pool deck.

Call Ryan Sweeney at 585-9626 for more.

Please send “QuickBites” items, including restaurant openings, special menus, cocktail offerings and kitchen news, to mramos@staradvertiser.com.

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