Soup and Kalua Pig Sandwich chilled orange and yellow vine-ripened Hamakua springs tomato soup served in a martini glass in a ying-yang pattern plus a grilled mozzarella cheese, foie gras, kalua pig sandwich served on a long flat cheese crisp spanning over the martini glass
Jamaican Curry Goat a Jamaican favorite; tender chunks of goat meat marinated overnight, seared & simmered in a Caribbean curry sauce; served w/ rice & peas; "I'm not kidding ya...it's that phenomenal!"-Guy Fieri; looks good
Jerk Wings & Festival wings marinated overnight in Jamaican jerk spice sauce then grilled & finished in oven; festival is a semi-sweetened dumpling made from unbleached flour, cornmeal, spices & then deep-fried; looks good
Stuffed Opah with Watercrest Cream Sauce stuffed w/ crab meat; "crazy good!"; looks good
Fish Loco Moco fish on a bed of rice, topped w/ a fried egg & béchamel sauce made w/ fish stock, Swiss & gruyere cheese; looks good
Furikake Pan-Seared Ahi fresh tuna Ahi steak coated w/ Japanese dried seaweed & sesame seeds; cooked to order from rare to well done; served w/ Nico’s ginger garlic cilantro dip; looks good
Glazed Garlic Chicken Wings classic Thai dish; fried wings tossed in pan of garlic, chili paste, veggie broth & light rice soy, palm nectar mix; topped w/ deep-fried basil leaves; looks good
Larb Thai salad made of ground pork; fish sauce, lime juice, palm nectar; red onion, cilantro, green onion, mint, roasted sweet rice & roasted chili; to eat, wrap in lettuce leaf; looks good
Pad Thai Shrimp top seller; w/ North Shore white shrimp; first try regular, then squeeze lime juice, then add chili flakes; looks good
Country Style Noodles chicken, shrimp, egg, fish sauce, chili, garlic, green onion & egg noodles; served w/ lime, shredded cabbage & carrots
Khao Soi traditional North Thai dish; soup w/ shrimp, egg noodles & pickled vegetables; base of curry paste, khao soi powder, coconut milk, vegetable broth, palm nectar & soy; topped w/ red & green onions, cilantro, crispy noodles & lime; looks good
started in 2011 as a pop-up in farmers market...now a brick-and-mortar hotspot; "We serve foods that inspire us on a whim and feature guest chefs and emerging artists to help promote and support the local food movement" (from its website)
Loco Moco Plate 2 hamburger patties w/ gravy and topped w/ 2 sunny-side up eggs; comes w/ standard 2 scoops of rice and 1 scoop of mac salad; looks good
Chili Dog Plate popular; chili + 2 wieners + 2 scoops of rice + 1 scoop of mac salad; looks good
opened in 1961; family owned & operated eatery established to bring food to the beach crowd & working man; philosophy is to serve plates with generous portions of hearty, simple food, with two scoops of rice and a side of macaroni salad at a reasonable price; Other Recipes: Shoyu Chicken
Special In-House Meal 7-item meal: Ahi Poke, soy beans, chicken salad, award-winning wok fried rice, boneless spicy chicken, pan-fried island pork chops, bone-in Kalbi short ribs; require a minimum of 15 guests and must order in advance
Pa'i'ai off-menu item; Hawaiian classic of mashed taro root, pattied & pan-fried; served sometimes w/ fish, sometimes w/ beef...varies every week; just ask "what's the pa'i'ai prep for the day?"; at airing, served w/ sliced rib-eye steak; looks good
[CLOSED]; recognized in multiple publications (Bon Appetit, Travel & Leisure, Elle Magazine, Gourmet Magazine), multiple awards & James Beard Foundation semi-finalist; ever-changing menu serving only locally farmed good
Moose Omelet Challenge challenge: 5-lb, 12-egg omelet w/ 4 meats, 4 cheeses and served over potatoes in 1 hr; Lauren Takao (100-lb local teacher, mother and food challenge champ) lost
Buffet available only for dinner, Fri - Sun; blend of Asian, Western and Hawaiian flavors including Island sashimi, sushi, prime rib of beef & snow crab legs
