A few months ago I went to
PAI Honolulu for the first time and had a wonderful dinner. I was recently invited to a media tasting where guests had a chance to try items from the new Happy Hour menu, as well as new featured dinner menu items in celebration of PAI's one-year anniversary!
Happy Hour is available Tuesday through Saturday 4:30p to 6:00p in the bar, lounge, and outdoor seating.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiO20KyOPXA0GUCR9a2PR-rwEnM9ThL0CkKG978hbC_DWGCvWPw46zeGGqawP5LRH25RTA58syOaS8DFDOilau1qTLdNwzD3ujSxb6i9GX8mbpaLWt_bfg7V1VXkeNThDnlWxlu0DWpns7R/s640/pai-honolulu6.jpg) |
PAI 55 |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZAfpO8MJ27ruA1UVelgFhyphenhyphenw0348gDvfb5AmgU7TbuekAiGqif1l4JZnpuSMDVZU4v8MLoXJdd1X2K3_BoZjYL59yIpc3YuvulmcispuDRGTLqiX7hcichHzdOWnTJDLQzuruRi9Vgt92z/s640/pai-honolulu-happy-hour.jpg) |
Drift Away |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsGqMo8SfczX3hEcQO41Ctp40WFICiK0EZaNBt2oOCEbQgXLGx_33M5X3JwpcwhPQNrEYsJ5L4he9DNW0zxY0PtA7Fp7cG2HtXcakShi0f9z93PbBVTlM_3xRAY9_u1q6jdzxx_7qexJUO/s640/pai-honolulu9.jpg) |
Bucket List |
A frequently changing special menu of food and drink items will be exclusively offered during Happy Hour.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVPzflcs24zmdseR5PzKuDIbveYKxY8lXIBuG7Z5m25byZCSGgk-AxT5gSC9Z5ps0H8b-MN1A_FuMeAsm98kIdQiIyk1A8N3wAMQX0FgyXI516-1hdz_rnE0UUpHwEcWCKCLe8LhVVc7rD/s400/pai-honolulu8.jpg) |
Nduja Baked Oysters |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMsPMRqrkIBAQmX0JmMJrtIq3Cb_Z34uJG-Lr-aViU0Fe0wSLz2OYHZ2SB3gvVS1gW1a5ltwCTtsnPMGiDC4zdXcYTinVQRCmjxJLgxXXypoxZtvuA8NdS6-E-f5NsxMARPKuTZ1xJCXZk/s400/pai-honolulu-happy-hour1.jpg) |
Smoked Saba & Cabbage Salad |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8oNKu_-ePcEcX6jF-gTyB0zmq2KFzQq-IsP4t05ceDt65-tkT478ZXlW-mLn4bB4IEXq8WZapCxcL5XoNj9qHdt2rLXf1y25aYKbTGLw-o6hjitKLEz8i7ObnDyE6OIdV4i8NpER1Wap1/s400/pai-honolulu5.jpg) |
Furikake Tater Tots |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8HDapOWBUVAxzYoJwCSiRCvMQgLAxtmG12nQrPC4ZVRFT4wrPedk9i2DUZm1_KYzenaEeqGRoz5gU7BHBUd1a0DO0U7mtSWwzENs92SW83OFaTOK8fP4fp0TFXlb7sZphyqMutRCOPWM/s400/pai-honolulu7.jpg) |
Peekytoe Crab and Spinach Mornay Dip |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuJYbiaFWj1GJSCS-TMy7y0fc7gr0QgrYrDyFD87LzY6ZGgbbZfAt14c7c7xGaXJ-EnJZAw98S_uJhYC1Xj9XJatucs1NpWJaQJdg4VVkrUs8gZr58orVTEUS19r-1Zj99oEb7nt_MsMDt/s400/pai-honolulu-happy-hour2.jpg) |
Katsu Adobo Head Cheese Bao Bun |
I loved the Furikake Tater Tots! The house made tots are tossed in furikake and served with a sweet/savory roasted garlic and tare mayo. Addicting!
The Peekytoe Crab and Spinach Mornay Dip was served in a house-baked Sourdough Bread Bowl with pork chicharrones, sourdough crisps, and shrimp chips.
The Smoked Saba & Cabbage Salad was very light and refreshing. It's actually a dish that Chef Kevin Lee created for his then fiancee, now wife, a few years ago, that she really enjoyed!
Another fave of the night was the Katsu Adobo Head Cheese Bao Bun. An adobo-flavored pork head cheese terrine is breaded in panko and deep fried. The pork is from local producer Pono Pork Provisions.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB_Q8JMsVP5ftHk0Hgzw7zpFIrqjrVr9maU9ab1CzzGLSWLn5pQOxK9Anv3km9c56k_7D-zKDraNwihFJMNIixEyiywogiZRScqSIcXbIWP_vmt7GXGkifPy1IHGNfABkWouIM77SBaVrd/s400/paihonolulu11.jpg) |
75 Day Dry-Aged NY Striploin |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEie3KmVaYBCY8gJaJgw1Xvy6MvG59zsbEP84gSnOMzy29h36IFwF-bB5WhVp0dbBIYh0HttPIrtw9Rc7xj77pp7yyjhSyBhKkRXhUyi457E6ZClCDH71lRoaOnrAQDiCxilROr2iAISDfA6/s400/pai-honolulu.jpg) |
Whole Fried Fish of the Day |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisapL2CdOds57C_i0uxOC53MHMUcMqt54BNyiLPB5bDTAJtQoZpIK_4Am6R5YerAsfZEC1YpoWHfobUn97tde7499ItOdh0TexKaNzppKBJZfcW2glwuibGtkfdPYM2FkAZskgyAH5rIZj/s400/pai-honolulu10.jpg) |
Grilled Tako |
The new dinner menu items will be available beginning June 13 from 5:30pm to closing Tuesday through Saturday (available in the dining room, outdoor seating, bar, and lounge).
The 75 Day Dry-Aged NY Striploin is pan-roasted with garlic, thyme, and rosemary, and topped with housemade XO butter. It's served with tater tots, confit & pan roasted Maitake mushrooms, and green onions. PAI has been aging meat since last August, and the 75-day mark has proven "to be the best for flavor and texture," says Chef Kevin.
The Tako is provided by a local spear diver. It's served over white beans alongside a shaved fennel and ogo salad with cherry tomatoes and a chili pepper water vinaigrette to highlight local ingredients and flavors.
In addition to the new menu items, we also tasted a few items on the Ala Carte Dining Menu:
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidw-rI49YLDGQ3gZaQxbJj7nlJshyphenhyphenP-IVvlh3169cV7tncchA2vp4HMgZDXcBa3aLNHnqVzLvdpBBo5FyLYHbQwwP0zoRwcrT_cPGEQnmCLBgLVSG2-TOjoXsFeg793HaIONHUKaieUWis/s400/pai-honolulu1.jpg) |
Confit Oyster Mushroom Tempura |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOiGWhbH9mWx1TQu0qp6uzwG5b__Bf5HwhRmsKlRWElCZ0kavIZMs9zOM1TkF1yejaat97JMUKqm-CatjnOJx_LfOU1d2vurVo-iJ2swoTENySbOx4eaosjd3BgDOF8UHOrbDRPFMrbf85/s400/pai-honolulu2.jpg) |
Indian Spiced Pork Stew Torchon |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCgVVXrsO6ors7WZzAqGHXAyPl5OxvuwnmPDTm04wjMGGcg2VAfiZw9VdTBkt4bZZ0gBnOKgadenu0sd82IZ4jIV6CNfwSCi52FRA_dPrAelFtz9_s3aRwAtheD_w-F7rpxVxbflR0xoQy/s400/pai-honolulu3.jpg) |
Eggplant Miso Hummus |
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQfhUYLEZ3MtvjE9ySLMdoHvNq-9hjhHiAWPF0DqevCQ4csU-vabx5M2LZ677o5noxs0exmdSrSCJW6igmEaCgRl9AG2x7vnxHRaNm5i1PZHPc6oZFlrC-JDYaKDuXKEQv9frNZSuzKtRa/s400/pai-honolulu4.jpg) |
Crab Risotto |
Happy Anniversary, PAI Honolulu!
PAI Honolulu
55 Merchant St Suite 110
Honolulu, HI 96813
(808) 744-2531
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