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Pau Hana Patrol: Pint & Jigger a must-try
Pairing beer with food designed to showcase the relationship between quality brews and ingredients is by no means a new concept — Gordon Biersch has done it for years at Aloha Tower Marketplace, for example, as has Kona Brewing Co. in Hawaii Kai and Sam Choy’s Breakfast, Lunch & Crab (and now Aloha Beer Co., too) on Nimitz Highway, along with defunct Ward Centre microbrewery Brew Moon. And Honolulu has seen its fair share of new gastropubs pop up in the past year.
PINT AND JIGGER
1936 S. King St.
At Pint and Jigger on South King, managing partner Dave Newman and his crew have built up a formidable following in just four months by doing two things and doing them very, very well: pouring a killer drink and serving up food that’s worth telling a friend (or five) about.
Even better, they’re now ready to promote happy hour at the pub.
As bar manager at Nobu Waikiki, Newman was tasked with servicing an upscale clientele, yet his mixing abilities regularly drew fellow bartenders and other nightlife veterans to the restaurant’s weekly industry night. When it was rumored he’d join veteran Murphy’s Bar & Grill bartender Jonathan Schwalbenitz in opening his own place, folks rejoiced. And while Schwalbenitz ultimately served as a consultant, rather than a partner in the business, it’s obvious a great deal of thought and previous experience guides the overall direction of Pint and Jigger.
Those expecting a more traditional restaurant experience might feel a little lost upon first walking inside, but don’t be afraid. If you’re with a large group, bear right and grab one of the picnic tables set up in this area. Otherwise, head to the left and hope there is room at one of the half-dozen tables or 15 stools at the bar itself.
It’s not the biggest space, so don’t be surprised to walk in on a Friday or Saturday night and find people standing shoulder to shoulder.
During happy hour you’ll have a better chance of getting a seat, at least for now. According to Newman, the pub hasn’t spent a dime on traditional advertising, relying instead on the power of social media and word of mouth to attract a crowd.
When we visited late last month, Newman said executive chef Noah Blair and chef de cuisine Dan Albertson had settled into a groove in the kitchen and were ready for their next challenge.
During happy hour, fans who rave about the Pint and Jigger Oatmeal Stout Burger, served with beer cheese and an incredible garlic aioli, can save a few bucks off the regular price. Other upscale bar grinds, like the House Potato Chips ($2.50), Garlic Parmesan Popcorn ($2) and Applewood Smoked Double-Cut Bacon ($6), are a few bucks cheaper.
On Sundays, Pint and Jigger opens at 6:30 a.m. for pro football fans, offering a special brunch menu until noon and $5 mimosas, beer-mosas and Bloody Marys to go with $1 off all beers. At noon the happy hour menu kicks in.
On the drinks side, Newman said Pint and Jigger will continue to stock most of the bar’s 21 taps with quality craft brews, although one tap has been retrofitted to pour his signature whiskey cocktail, The Business. His twist on the traditional Manhattan is so popular that a special 5-gallon keg helps keep up with demand during busy weekends at the bar.
I sampled the Brown Trout, a new addition this week that’s made with Hendrick’s Gin, Johnnie Walker Black Label Scotch, Aperol and Bonal. Don’t worry about what’s in it, just drink it up and marvel at Newman’s drink-making ability!
And even more new cocktails are being introduced; I can’t wait to go back to try an Aviation Cocktail, made with Beefeater Gin, Creme de Violette, Luxardo Maraschino Liqueur and fresh lime juice, or a Mesquite Smoked Manhattan with Buffalo Trace whiskey, Carpano Antica, Reagan’s orange bitters and Fee Bros. whiskey barrel-aged bitters in a mesquite-smoked glass.
With an amazing beer selection, top-notch cocktails and impressive menu, Pint and Jigger is already a must-try for anyone on Oahu looking for a pleasurable experience that combines food and drink. The new happy hour offerings here only serve to make the pub more accessible to a wider audience, and that’s always a good thing.
— Jason Genegabus / email@example.com