Hawaii Mom Blog: WDI International Launches Appetito Craft Pizza & Wine Bar in Soft Opening






November 1, 2017

WDI International Launches Appetito Craft Pizza & Wine Bar in Soft Opening

Kuhio Avenue is gaining yet another new gourmet concept, and it’s bound to be popular amongst, well, everyone. The soft opening of Appetito Craft Pizza & Wine Bar at OHANA Waikiki East by Outrigger is November 1, 2017, with a grand opening slated for December 2017.

Skilled chefs will captivate guests as they enjoy the magic unfold in the open kitchen, ran by Chef de Cuisine Naomi Ito. Regional Executive Chef Hiroyuki “Hiro” Mimura of Taormina Sicilian Cuisine has overseen the new menu alongside Tokyo Chef and restaurant creator David Chiddo, ensuring that Appetito remains true to its authentic Italian roots.

The soft opening will begin with a limited menu that features a range of tapas-style dishes such as Crispy fried Portobello mushrooms, Salami Board Charcuterie, and Island Carpaccio of Hawaiian Kona kanpachi—suitable for the wine bar, along with gourmet salads like the Cajun Shrimp Salad with oranges and Kalamata olives. The main menu features dishes that are sure to be a hit. Plates Creamy Bolognese with homemade beef ragu, and Porcini mushroom rigatoni with shiitake mushrooms and crispy prosciutto; hot off the grill items like the “Bistecca alla Fiorentina,” a hearty 26oz T-bone steak with rosemary and garlic, and fresh herb marinated and grilled free-range Skillet Lemon Chicken are sure to be fast favorites.

The dessert menu features indulgences for everyone including the Appetito Matcha Tiramisu, light and airy layers of lady fingers, marscapone cheese and adzuki red beans, a Butterscotch buddino pudding with dark rum caramel sauce and pecans, and Chocolate Nutella cake with hazelnuts and vanilla gelato.

A breakfast menu will feature local produce and ingredients with a list that include Sunrise Hawaiian Pancakes with local fruits, Smoked Salmon Scrambled Eggs that top taro English muffins, Hawaiian Sweet Bread French Toast coated with cornflakes and a Nutella spread, and an Original Ahi Bowl topped with kimchee and a poached egg.

What of its namesake—the craft pizza? “We are currently developing a hand-tossed, freshly prepared pizza menu by the combined skills of Chef Hiro and Chef Naomi,” says General Manager Kelly Nguyen. The gorgeous metallic-tiled 900-degree Kiawe wood oven within the open-aired kitchen is both eye-catching and alluring. “We plan to make full use of the oven once our pizza menu has truly come together so please be on the lookout!”

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