Tacos on the beach
Friday - April 18, 2008
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A bite-sized look at food events in Honolulu
Wahoo’s Wagon Open at Sandy Beach.
Neither rising rents nor outrageous lease agreements can keep the Pietsch siblings from moving forward with their expansion plans for Wahoo’s Fish Taco Hawaii. Despite a market where commercial real estate prices pose a problem for many restaurants, a second Wahoo’s opened its doors this week, not in a high-real-estate-restaurant section of town, but rather in a humble lunch wagon by the beach. It’s a perfect fit for the fun, fresh, made-to-order food served at Wahoo’s.
“We are thrilled to begin this new chapter of the business,” said
Stephanie Pietsch Gambetta, co-owner of Wahoo’s Fish Taco Hawaii. “Our whole healthy fish taco concept revolves around the beach and ocean sports.”
Working with the City and County for almost a year, co-owners and siblings (Michael, Stephanie and Noel) secured a five-year contract at Sandy Beach that began this past Monday. Lunches will be served seven days a week.
Wahoo’s Fish Taco is a highly popular, California-based, quick-serve restaurant that blends Brazilian and Asian flavors with California-Mexican food in a fun, surf-themed setting. Monday lunch brought brisk business to the lunch wagon and a resounding roar of approval from local lifeguards.
“Before this, they all had to go to Hawaii Kai to eat,” says Michael Pietsch. “Now they get to stay on the beach.” For more information on Wahoo’s Fish Taco, go to http://www.wahooshawaii.com
Spring Menu at Vino.
Vino executive chef Keith Endo debuts new spring dishes this week at Vino. An April 26 dinner features phyllo-wrapped jumbo lump crab bake, grilled ratatouille salad and lamb loin sous vide. The sous vide method of cooking (where fish or meats are cooked in airtight plastic bags in hot water) is intended to maintain the integrity and the flavors of meats and fish.
Dessert is included in the $42 per person dinner. And there are a bunch of new wines by the glass at Vino that should pair perfectly - including some stellar pinot noir, hand-picked by the restaurant’s master sommelier Chuck Furuya.
“We just got some great wines in, including a fabulous reserve 2002 pinot “Oro Rojo” from Gary Burke (Costa D’Oro),” says Furuya. “I think people will be amazed at how a little bottle age just gives so much more harmony and texture to a wine. As terrific as this pinot was upon release, it is at least 100 percent better now.”
Better drink up. There are only a few bottles in the restaurant.
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Vino
Restaurant Row
524-8466
A d m i n i s t r a t i v e Professionals’ Week LLunches.
Don’t forget to book a table for lunch this coming week - the day that was formerly known as “Secretary’s Day” has now turned into a week of celebrating anyone who helps things in your office run more smoothly. Many top restaurants will open for lunch April 23-25, including Ruth’s Chris Steak House at Restaurant Row and nearby Hiroshi Eurasion Tapas.
Ruth’s Chris will offer a selection of entrees from its regular menu along with salads, sandwiches and special dishes prepared by executive chef Kyle Yonashiro. At Hiroshi Eurasion Tapas, Hiroshi Fukui will prepare a lunch menu April 23 only, which will be served from 11:30 a.m. to 2 p.m.
Ruth’s Chris Steak House
Restaurant Row
599 3860
Hiroshi Eurasion Tapas
Restaurant Row
533-4476
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