Take a Bite: Nordstrom unveils restaurant plans

Jan. 12, 2016 | 0 Comments

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RENDERING COURTESY NORDSTROM

RENDERING COURTESY NORDSTROM

BY NADINE KAM / nkam@staradvertiser.com

During a media lunch that took place today at MW Restaurant, Nordstrom announced it will open with two new dining concepts when it opens the doors to its new Ala Moana Center Ewa Wing store on March 11.

When I heard about the site of the luncheon—you know a journalist’s mind is always roiling and trying to connect dots—I thought it was likely that the MW crew would be involved in some way. But no, it’s just that Cafe Nordstrom is too busy to accommodate an extra party of 30.

The new Ruscello Restaurant will mark an evolution of the Cafe Nordstrom concept with casual favorites and a menu of Italian- and Mediterranean-inspired specialties. And we warned them not to ever remove the tomato bisque from the menu.

Also new will be a stylish new Habitant Lounge and Bar offering casual lunches and a full bar with handcrafted cocktails.

The quick-stop Ebar and Gelato Bar will make the move to the new site as well.

Can’t wait for a taste!

Stay up to date on social media as follows:
Facebook: www.facebook.com/NordstromHawaii
Instagram: www.instagram.com/nordstromhawaii
Twitter: www.twitter.com/nordstromhawaii
Use the hashtag #NordstromHawaii.

Now, be alert and don’t get confused, but the following is what was served up at MW while we listened to this exciting food news:

PHOTOS BY NADINE KAM / nkam@staradvertiser.comMW's arancini arrived as one of the family-style appetizers offered.

PHOTOS BY NADINE KAM / nkam@staradvertiser.com

MW’s arancini arrived as one of the family-style appetizers offered.

With a short list of selections to order from, including grilled kalbi shortribs, I opted for a dish of Kauai shrimp and bacon risotto with Waialua asparagus and kale.

With a short list of selections to order from, including grilled kalbi shortribs, I opted for a dish of Kauai shrimp and bacon risotto with Waialua asparagus and kale.

Rick Blangiardi, general manager at Hawaii News Now, had to leave before entrées arrived, but his grass-fed beef burger with pipikaula and avocado salsa topping did not go to waste, scarfed down by the women of Oahu Publications. Thanks Rick! The burger was so juicy. Don't ask me why there's no bun. Maybe Rick is gluten-free? Maybe they were all bunless. We were too busy devouring fries to notice.

Rick Blangiardi, general manager at Hawaii News Now, had to leave before entrées arrived, but his grass-fed beef burger with pipikaula and avocado salsa topping did not go to waste, scarfed down by the women of Oahu Publications. Thanks Rick! The burger was so juicy. Don’t ask me why there’s no bun. Maybe Rick is gluten-free? Maybe they were all bunless. We were too busy devouring fries to notice.

The meal was to end with Hawaiian Crown chocolate banana cream pie with strata of Graham crackers, chocolate pudding, kinako-banana ice cream and salted butterscotch shortbread. But MW's Michelle Karr-Ueoka can never put out one dessert.

The meal was to end with Hawaiian Crown chocolate banana cream pie with strata of Graham crackers, chocolate pudding, kinako-banana ice cream and salted butterscotch shortbread. But MW’s Michelle Karr-Ueoka can never put out one dessert.

... so diners could also opt for a lilikoi and fruit-filled crème brûlée. Many sampled both desserts.

… so diners could also opt for a lilikoi and fruit-filled crème brûlée. Many sampled both desserts.

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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 nkam@staradvertiser.com and follow her on Twitter, Instagram and Rebel Mouse.

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