At first glance, The Grove is a paradox. It's family owned and operated, but helmed by the same world-class chef—Fred DeAngelo—who has run award-winning establishments such as the beachfront Ola restaurant at Turtle Bay Resort, and hosted a dinner at the James Beard House in New York City. Chef DeAngelo draws products from local farmers whenever possible, but also uses internationally gleaned ingredients such as cedar-plank New Zealand king salmon and Maine lobster. And although the twinkling party lights and live music on the laid-back patio give the restaurant a low-key, family-friendly vibe, the regular training, menu quizzing, and table hurdling of the attentive wait staff are reminiscent of a fine-dining experience.
The answer to the puzzle may be found in the diverse background of Chef DeAngelo's 'ohana, which is Hawaiian for family. As reported by the Honolulu Weekly, DeAngelo and his sister are Italian, Hawaiian, Korean, German, and Polish; his wife is Hawaiian, Chinese, Spanish, and Filipino; and his brother-in-law is Greek. So guests can order ahi poke, Greek-marinated roast chicken, or risotto all from the same menu, whose eclectic nature may also stem from Chef DeAngelo's world travels as a representative for the Hawaii Visitors and Convention Bureau.
According to another Honolulu Weekly article, the blend of cultures is a success. "The food and well-trained service is white tablecloth … But the mood is palaka-covered picnic table. A rare and sweet balance." Whatever the reason behind the culinary choices, they seem to be working: the hot spot was named a Best New Restaurant silver medalist in Honolulu magazine's 2013 Hale Aina Awards.