Take a Bite: Restaurant Week’s new cocktails
BY NADINE KAM / email@example.com
Restaurant Week isn’t just about food. In addition to the wine and sake pairings around town, restaurants such as the Pig and the Lady and MW have introduced special cocktails comprising the hot new shochu mixers in town, Iichiko BLU and Iichiko Bar FRUITS YUZU. Out of these same ingredients come two very different inspirations and outcomes. Both offerings will be available through Nov. 30.
MW’s Restaurant Week lunch menu ($24 per person) starts with a choice of Portuguese bean soup or Caesar salad with pipikaula poke; main course choice of twice-cooked tonkatsu sandwich, mochi-crusted monchong or roast beef sandwich; plus coffee and cream dessert.
The dinner menu ($45) opens with the same choice of appetizers; followed by entrée choices of mochi-crusted opakapaka, braised shortrib and foie gras, seafood gumbo, grilled kale or lobster shepherds pie (add $10); and dessert choices of mud pie or strawberry Napoleon.
To quench your thirst, the bar is presenting a strawberry yuzu martini, $12, made with Iichiko BLU and Iichiko Bar FRUITS YUZU, plus yuzu juice and simple syrup. Sip alone or pair with the evening’s strawberry Napoleon.
Over at The Pig and The Lady in Chinatown, a $20 Restaurant Week lunch includes a local citrus soda, salad of sprouting seeds, and main course choice of phó French dip banh mi and P&L phó combo of 12-hour brisket, Thai basil chimmichurri, bean sprouts and pho au jus; or bo kho French dip banh mi and bo kho combo of 12-hour roast brisket, roasted carrots, smashed tomato, sautéed herbs and spiced lemongrass beef au jus; or lemongrass-tofu banh mi and farmer’s phó combo; followed by dessert of calamansi sorbet with chocolate cream.
The restaurant week dinner menu is $49, and includes calamansi and pandan iced tea, with a starter choice of P&L phó, coffee can bread or slow-roasted heirloom tomatoes.
Primal porchetta is the main course, with Shigoku oysters, fried shallots, peanuts, nuoc mam, Gooch’s Assmaster 2000 sauce, turmeric rice, fresh tortillas, local lettuces and an assortment of banchan.
Vegetarian choices are also available.
Dessert time comes with more decisions: Choose from a caramelized avocado cake, calamansi sorbet or kaya panna cotta.
In the evening, the restaurant will introduce a Restaurant Week cocktail, Like Sunday Morning, made with Iichiko BLU, Iichiko Bar FRUITS YUZU and lime, with a finish of egg white and bitters. It’s $10.
Visit the Restaurant Week Hawaii website to see what your favorite bars and restaurants are up to through Sunday.
Nadine Kam is Style Editor and staff restaurant critic at the Honolulu Star-Advertiser; her coverage in print on Wednesdays and Thursdays. Contact her via email at firstname.lastname@example.org and follow her on Twitter, Instagram and Rebel Mouse.