Introducing Earl's - House Without A Key's New Pool Bar at the Halekulani

Kawehewehe

Blue Kuleana Nanea Rum, Kiawe-Smoked Pineapple Cordial, and Tiki Bitters.

This week the media was introduced to Earl's, the new pool bar located within Halekulani's House Without A Key and named in honor of author Earl Derr Biggers of the Charlie Chan mystery series.  Earl's cocktail line up features "extraordinary cocktails by the sea" as well as spirit free drinks and special drinks for keiki.  Ingredients used at Earl’s Bar are sourced from across the Hawaiian Islands.

We were welcomed by General Manager Ulrich Krauer and introduced to cultural advisor Hiinani Blakesley, new lead Mixologist Tuda Grehan, House Without A Key Chef Jarrin Otake, and Executive Chef Christian Testa (pictured below).  

Some of the new cocktail creations were derived from special inspiration. For example the Coconut Cake Martini, an ode to Halekulani’s world-famous coconut cake and Table 97, referencing Ernest Hemingway's favorite table near the ocean with a direct view of Diamond Head. This table is available only by advance reservation. 

Table 97, The 1940 (a champagne cocktail), and Coconut Cake Martini

Food menus have been redesigned to incorporate new dishes as the new kitchen includes a brand new brick oven.  Here's some of the dishes we tasted at the media event.  My favorites included the fish tacos, sushi, and fries!

Flat Bread "Skizza" Country Comfort classic margherita island style, house made crust, tomato sauce, extra virgin olive oil, dried oregano leaves, fresh mozzarella cheese, fresh basil 

Kabayaki Fries
topped with kabayaki sauce, furikake, crispy garlic, kewpie mayonnaise, green onion, and tobiko

Grilled Fresh Fish Tacos
3 small flour tortillas filled with citrus scallion aioli, shredded lettuce, lomi tomato, smashed avocado, cilantro, lime wedge

Seafood Roll

crab meat salad, ahi, salmon, shiso leaf, nori, tempura batter, togarashi aioli, tobiko, ikura, kabayaki sauce

Open Faced Asian Sliders

 bao buns topped with island style marinated pork, assorted pickled vegetables, micro cilantro

Crab-Shrimp Cake Lollipops

mini crab-shrimp cakes with citrus remoulade sauce

Pipikaula Salad Bundles

 marinated flank steak broiled and crusted with cracked black pepper, thinly sliced and wrapped around baby greens, papaya seed vinaigrette

Char Siu Coconut Baby Back Ribs

soy garlic marinated ribs, hoisin Chinese five spice honey glaze, coconut syrup, toasted coconut, green onion

House Without A Key’s features live Hawaiian music paired with hula dancing from former Miss Hawaii and Miss Hawaii USA winners each night starting at 5:30 p.m.  Reservations are available for daily breakfast (7-10:30 a.m.), lunch (11:30 a.m.-5 p.m.), sunset cocktails and dinner (5-8:30 p.m.).

  

   

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DECK Introduces New Dessert Cocktails and Brunch Items

Hawaii Mom Blog was invited to try new cocktails and brunch items at DECK. With its open air seating, live music, and unbeatable views of Diamond Head, DECK. is a great place for brunch.

DECK. features handcrafted cocktails on their drink menu and has recently introduced two new dessert cocktails.  

The S’MORES-CHATA is made with raisin infused ginger rum, horchata mix, chocolate graham cracker rim and a lit flamin’ marshmallow! 

The DECKHAND is made with local coffee and banana infused rum; house made dark brown sugar syrup; Kailua coffee liquor, and whole egg.

You can always get the very pretty signature cocktail by Jessica Newalu, the STAYCATION made with pineapple infused Pau Vodka, Butterfly pea tea infused Koloa Coconut rum, lemongrass shrub, lemon juice, egg whites.

And while you are there, try some of the recently added brunch items like Chef Jay Higa’s BRUNCH BURGER - Grilled 8oz dry aged beef patty on deep dish Haupia french toast, topped with swiss cheese, crispy bacon, fresh frisse lettuce, crispy onions, house-made bacon aioli, with breakfast potatoes.  Not to be missed!

While I loved the indulgent burger, the CHICKEN & WAFFLES is still my personal favorite! Southern fried boneless skinless chicken breast, sweet crispy golden waffle, breakfast potatoes, and lilikoi cabbage slaw.  You won't be disappointed.

Other great brunch menu items include:

SPICY POKE BOWL - Ahi, shoyu, inamona, ogo, scallion, sweet onion, jasmine rice, bubu furikake, Hawaiian chili aioli, kabayaki, tobiko, avocado.  This one is definitely spicy!

Who can say no to a refreshing ACAI BOWL? Made with açai, granola, coconut chips, seasonal fruit.

Visit https://deckwaikiki.com/ for complete brunch and drink menus.

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Media Tasting: Happy Hour at Little Joe's Steakhouse

Little Joe's Steakhouse is known as an affordable, casual restaurant that offers not only traditional seafood and steakhouse items, but also local favorites. But did you know they also have one of the best Happy Hours on the island? Not only is Happy Hour a daily occurence, but it's for TWO hours - 4:30 pm - 6:30 pm for food, and until 7:00 pm for drinks! The restaurant also has a spacious seating area for Happy Hour customers, as well as regular dine-in customers. Due to its popularity, no reservations are accepted for Happy Hour, so if you want to be sure to get a table for Happy Hour, it would be best to arrive by 4:30 pm, as people do come early to stand in line to be one of the first to get seated when the restaurant opens!

Hawaii Mom Blog was invited to preview the Happy Hour menu on the house. The Happy Hour menu has almost 30 food items (including one dessert!) and 13 alcoholic beverages (beer, wine, cocktails) at discounted prices. I can't recall seeing a more varied and extensive Happy Hour menu anywhere else (the only other place that comes to mind is The Signature Prime Steak & Seafood, which is Little Joe's sister restaurant).

Here's what we got to try:

Joe Collins

Joe's Manhattan & Garlic Fries

12 ounce Ribeye Steak

Smoked Salmon Bites

Spicy Negi Toro

Panko Shrimp

Cheeseburger w/Arugula

Fried Mushrooms

Fried Calamari

Passion Fruit Creme Brulee

And since Gem and I both LOVE desserts, we ordered a chocolate lava cake and Chantilly Cake off the regular dessert menu.

Chocolate Lava Souffle

Chantilly Cake

All of the Happy Hour menu items were sharable amongst the three of us, with the exception of the cheeseburger (I demolished it by trying to cut it into thirds). The crowd favorite was the fried mushrooms, and of course the desserts! The steak was juicy and prepared as requested (medium rare). The seafood such as the panko shrimp and fried calamari are great options for those who are looking for non-meat menu items.  There are so many choices on the menu that it's impossible to try them all in one visit, so just accept that you'll need to come back multiple times to try them all!

Service was outstanding, and I like how you can get steakhouse favorites in a casual setting without having to adhere to a dress code. You can come here after work or after the beach to enjoy quality steaks and seafood items at reasonable prices.  

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LITTLE JOE'S STEAKHOUSE 
580 N. NIMITZ HIGHWAY
808-524-0088

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La Vie Now Open

Last night I was fortunate to have attended a media preview of La Vie at the Ritz-Carlton Residences, Waikiki Beach, which is now open to the public.

This modern French restaurant, a project of G.Lion Group Hawaii and the Ritz-Carlton Residences, Waikiki Beach, is led by General Manager Dusty Grable, Executive Chef Shaymus Alwin, and Chef de Cuisine Patrick Collins.  La Vie offers guests the opportunity to select their own dishes to create their own coursed menu (so yes, you could even have an all-dessert menu!).

Ahi Tartare Cigars

The amuse-bouche was delightful, and I loved the presentation!

American Caviar, Kona Abalone

Escargot Dumpling

The American Caviar was presented atop housemade sunchoke tofu, alongside Kona abalone, limu, and inamona.

The Escargot Dumpling was served salad-style, and turned out to be a hearty dish in itself. 

The Mushroom Babka was a savory twist on a traditionally sweet cake, and I loved it, especially with the butter + truffle salt spread all over.

American Wagyu Steak

Roasted Maine Scallops

The American Wagyu Steak was served with pomme aligot and a divine beef tongue bordelaise.

The Roasted Maine Scallops were cooked perfectly, with a nice sweetness from the grapefruit.

Almond Milk Sorbet

The Almond Milk Sorbet intermezzo was amazing. Served with a Rosé, raspberry, rose water granita, lychee, and shaved almonds - it was refreshing and delicious. I made a comment that it should be made into a full-size dessert for the menu, and I ended up getting another serving!

Gâteau Savarin

Soufflé

The dense Gâteau Savarin, which incorporated Kohana Rum, was accompanied by an airy Crème fraîche chantilly, which provided a nice textural contrast to the overall dish.

The warm Soufflé was made from Waialua chocolate, and was rich, yet light.

I love that you can pick and choose whatever you want for your coursed meals (three selections for $79; five selections for $119), and that surprises are delivered throughout, such as the amuse-bouche, bread course, and intermezzo (a cheese course is being worked on!).

Reservations can be made on OpenTable.

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