Hawaii Mom Blog: Ocean-To-Table Herringbone Restaurant Coming to Waikiki






April 12, 2017

Ocean-To-Table Herringbone Restaurant Coming to Waikiki

Global hospitality company Hakkasan Group is bringing Herringbone restaurant to Hawaii. The ocean-to-table restaurant concept, created by Chef Brian Malarkey opening later this spring, focuses on line-caught fish and the freshest products from ocean, ranch and field, served in a fresh-from-the-field ambiance just 350 yards from the ocean. The restaurant will be located on the open-air, third level Grand Lanai of International Market Place in Waikiki.

Ocio Design Group is overseeing the construction of the space, incorporating distinct elements from the original locations in La Jolla and Santa Monica, California, while creating a fresh indoor-outdoor aesthetic reflective of Hawaii.  

The original design aesthetic spawned in La Jolla, the first location for Herringbone.  Chef Malarkey collaborated with artist and interior designer Thomas Schoos to create an architectural expression that reflected the chef’s playful and imaginative. The result was a coastal restaurant with a creative twist: a conversion of a brick warehouse with bow truss ceiling ornamented with upside down boats and canoes transformed into light fixtures with festoons of vintage Edison bulbs and live imported olive trees.

By the time the second location in Santa Monica opened, the design had been expanded upon to give a stronger focus to the “field” portion of Malarkey’s culinary philosophy.  A massive living wall creates a focal point and an implied promise of the fresh and natural ingredients used in the kitchen directly behind it.

These design elements will be part of Herringbone Waikiki, as will dried manzanita trees with a profusion of puffer fish dangling from the branches, authentic lobster traps from fishing villages, hand-painted Mexican tiles, distressed wood floors, and distressed brick veneers. 

Herringbone Waikiki will herald a further refinement to the design concept with a significant expansion of hanging gardens that envelops the 2,000-square-foot lanai.  As 60% of the dining-related seating will be in the lanai, Ocio Design Group created cheerful wood and flora “walls” of weathered wooden boxes, bursting with fragrant herbs, that hang from the ceiling at varying heights.  Overhead, a canopy of ivy will shade diners from the sun, with a retractable awning at the ready in case of rain. In the transition areas, nine-foot bi-folding doors collapse to seamlessly open up the floor space, and clerestory windows above extend the views up to 12 feet.

The relaxed yet refined ambiance of Herringbone Waikiki is reflected in the eclectic nature of the seating.  Leather wing back chairs and teal-colored metal chairs with cushions mix with tables made of blackened steel and zinc, butcher block, weathered oak, and white-washed teak.   

Herringbone Waikiki is set to debut spring 2017. For more information, please visit www.herringboneeats.com/Waikiki.

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