Take a Bite: Restaurant Week is here
BY NADINE KAM / firstname.lastname@example.org
Restaurant Week is here through Sunday, providing an opportunity to revisit old favorites to see what special they’ve cooked up for the occasion, or try that new hot spot you’ve always intended to visit.
It’s all for a good cause, created to support culinary education in Hawaii with the eventual completion of the Culinary Institute of the Pacific at Diamond Head.
To entice diners, restaurateurs are putting their best face forward with menus that often read like a best hits list.
There are 78 restaurants participating in this year’s event; here’s a sampling of what’s on the menus. Bon appetit!
Arancino at the Kahala
For the upscale Arancino at the Kahala, Restaurant Week marks the opportunity to showcase its Spaghetti ai Ricci di Mare, arguably the best uni pasta in town since South King Lounge shut its doors. The restaurant’s four-course dinner is priced at $62 plus tax, with wine pairings for $24, or wine pairings a la carte, at $5 to $9 per glass.
For those who prefer dining midday, the Spaghetti ai Ricci di Mare will be offered at a 25 percent discount off its regular $32 price for lunch during Restaurant Week. At Kahala Hotel, 5000 Kahala Ave. Call (808) 380-4400.
Also: Arancino’s original 255 Beachwalk Ave., and Waikiki Beach Marriott locations will be offering the same discount for lunch, and a three-course dinner menu of caprese salad, uni spaghetti and tiramisu.
Búho Cocina y Cantina
The rooftop restaurant and bar in the Waikiki Shopping Plaza is offering a four-course, $35 per person tasting menu with room for personal choices.
The menu starts simply, with a salad of mixed greens tossed with roasted pepitas, or pumpkin seeds, Big Island goat cheese and tamarind vinaigrette, then layered with thin slices of apples and jicama and drizzled with honey.
The restaurant at Neiman Marcus is offering separate Restaurant Week menus for day and night. The lunch menu, at $30 per person, starts with crab and cauliflower bisque, with entrée choices of shrimp tagliatelle or a roast turkey salad, followed by dessert of a chai-spiced panna cotta with winter fruit compote.
The evening menu runs $50 per person with a starter of barbecued tiger prawns, and entrée choice of duck breast saltimbocca or diver scallops with hearts of palm purée, beet greens, oyster mushrooms and seaweed butter. Dessert is the same as lunch. Call 951-3420 for reservations.
Go to RestaurantWeekHawaii.com to see what your favorite restaurants are offering this year.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage appears in print on Wednesdays and Thursdays. Contact her via email at email@example.com and follow her on Twitter, Instagram and Rebel Mouse.