Giovedi Restaurant

I had heard nothing but great things about Giovedi so I was looking forward to having dinner there. All I really knew about the restaurant was that it was tasting menu only and BYOB. From their website I found out that Giovedi is an independent venture by three friends, chefs Bao Tran and Jake Saito, and Jennifer Akiyoshi and that the tasting menu features pan-Asian flavors prepared with classic Italian culinary technique.  

The tasting menu consists of five courses starting with very delicious Hokkaido milk rolls that were served with bottarga, thyme and lemon butter. Next we enjoyed striped marlin topped with Calabrian chili crisp, ginger and chive. The marlin was paired with a shared dish of Bangs Island mussels with the best shrimp chip I have ever had. Pasta is one of my favorites so I absolutely loved the Dan Mien Bolognese - Hawaii pasture-raised veal, doubanjiang, and whipped tofu. After the filling pasta, I was ready for dessert, but there was still the shared course of Pork alla sweet and sour - a huge serving of Kurobuta rib chop. The dessert course, sundae in Saigon, had all my favorites: black sesame and condensed milk  gelato with banana caramel and assorted toppings.

Hokkaido milk rolls

Crudi: striped marlin

Bangs Island mussels

Dan mien bolognese

Pork alla sweet & sour

Nanatsuboshi and Venere rice

Funghi misti

Sundae in saigon

We had a wonderful meal with great service and I would recommend this restaurant to others. The dining area is small, but intimate and would make a great date night or friends night out. Giovedi is located at the Waterfront Plaza and the entrance is inside the second floor parking lot. The tasting menu changes every 6-8 weeks and you definitely need a reservation. They are currently a pop-up restaurant until they can secure a permanent location.

 

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Hungry? Check out Snackbox in Kaka'ako!

Have you been to Kaka'ako lately?  Well, you should.  Kaka‘ako is home to exciting pop-up cuisine and numerous eateries and cafes.  

For example, when I heard the news that Mark Noguchi had opened up Snackbox, a kiosk inside Pad Hawaii, I made it a point to go.  I had been late to the party with Taste Table, his former venture and his other kitchen, Lunchbox is closed to Hawaiian Airlines employees (although I did finagle an invite).  

It was perfect timing for me when Snackbox hosted a bake shop collaboration with BreadShop this past Saturday.    I heard they would be making 150 pieces for the pop-up and when I got there an hour after it started, there were only a dozen or so pieces left.  

I considered myself lucky not to walk away empty handed.  I left with BreadShop baker Christopher Sy's spinach taegu and sesame croissants and Kimberly Oi's scones: sprinkles, strawberry basil and lemon mint.  I really loved the creaminess of the sesame filling inside the croissant and my kids practically inhaled the sprinkles scones.  The scones had a nice texture and the flavor was not overpowering.    

I also tried Snackbox's Olena lemonade which was served in a mason jar with fresh fruit.  We all loved it!  Very refreshing.  

On their usual menu are sandwiches, salads, cookies, scones and drinks.  Don't miss out, they will only be around until January.

 

Snackbox at Pad Hawaii
685 Auahi St. between Coral and Keawe
Tuesday to Saturday 11 a.m. to 2 p.m.

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The Pig and the Lady

Pop up Restaurants are popping up everywhere all over the nation, even in Hawaii. The concept is brilliant - a young chef will find a restaurant that only operates in the day, and will transform that restaurant into an entirely different concept at night. The chef is able to showcase his/her skills to the outside world with minimal start up costs and minimal risk.

One of the first pop up restaurants in Hawaii is The Pig and the Lady. It's co-owned by Chef Andrew Le (formerly of Chef Mavro) and Martha Cheng (freelance writer, food editor for the Honolulu Weekly and freelance contributor to Honolulu Magazine, co-owner of Melt food truck). They've been popping up at Hank's Haute Dog on Coral Street all summer long. Here's a look at their final menu:

Location - Hank's Haute Dogs

Appetizer - chips with pickled veggies

First Course - Squash Blossoms (zucchini mousse, pickled hearts of palm, summer vegetables, tomato curry vinaigrette)

Second Course - Caramelized Fish (sea asparagus, jicama, pressed jasmine rice)

Third Course - trotter croquette, pickled mustard cabbage with bacon, roasted pineapple pork jus)

Fourth Course - Bun Mang Vit (duck and bamboo noodle soup, rau ram vermicelli)

Jasmine Tea Ice Cream (honeycomb sugar, mung bean cake, figs)

These are all original creations by Chef Le, and it's definitely not something that you'll find at any restaurant in town. The fourth course is actually the brainchild of Chef Le's mom, which everyone calls "Mama Le". She herself could probably open her own restaurant just serving her soups.

Unfortunately, their last two evenings is this Tuesday and Wednesday (Sept 6 & 7), however, I believe they are planning to pop up again after a brief hiatus, so you'll just have to cross your fingers until then.

The Pig and the Lady

http://thepigandthelady.com/

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