We originally wanted to try the Smoked Kona Coffee Rubbed Brisket with BBQ sauce, however they were sold out of it by the time we put our order in, so we ordered the Grilled Kunoa Sirloin Steak. I loved the mashed potatoes (they were made from scratch with chunks of potatoes in them). The steak was rubbery and hard to cut. It's not an entree that I would recommend.
The teriyaki burger, on the other hand, was delicious and I would definitely order it again. It was very juicy and cooked perfectly.
It was served with this basket of sweet potato fries, and wish they would give more of these!
For dessert, we tried one of the daily specials, which was the Tiramisu. I was very impressed with the presentation.
I was most impressed with the haupia panna cotta!
You can also buy some treats from the Culinary Innovation Center - the butter mochi crisps are addicting as heck.
Service can be a little slow, and don't be surprised if the wrong dish comes to your table. Keep in mind, this is a learning lab for students. Take out orders are accepted. Free parking is available on campus in Lots B and C (closest to Diamond Head Road where the Saturday Farmers Market is located), just make sure not to park in stalls that are marked "Staff".
220 Grille
4303 Diamond Head Road (ʻŌhia Building)
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