The culinary sorcerers at The Shack conjure up a menu of Hawaiian-inspired pub grub to occupy vacant plates and empty stomachs. Oil rusty jaw-hinges and distract mouths from shouting out social security numbers with five varieties of poke, a traditional Hawaiian raw fish salad ($10.95), or with pub snacks such as jalapeño poppers full of cream cheese ($8.25). The Shack Monster cheeseburger bridges the gap between bun halves with a quarter-pound hot link and allows diners to choose from a trio of cheeses including american, swiss, and jack-cheddar ($8). Meanwhile, the 14-ounce grilled rib eye, glazed with garlic, soy, and ginger, then topped with smoked shiitake mushrooms ($23.50) is great for sating carnivorous cravings and warming up throats for draft beers, microbrews, and long conversations about renaming the moon.
With a futuristic white bar illuminated from below, cushioned benches and luxurious pillows, an expansive dance floor, and a breezy patio—M seems to be ready for anything. The elegant space welcomes revelers for happy hours, private events, and live music, combining the raucous with the refined. Revelers take advantage of the bar's bottle service, feast on specialty sushi rolls, sip expertly mixed cocktails, and resist the urge to fingerpaint on the brilliant white walls.
The friendly staff at Lisa's House pairs cold beer with pupu platters and fresh seafood—all served in a fun, laid-back atmosphere. Diners can fuel up before limerick-style rap battles with an array of poke plates, including spicy Korean salmon poke ($8.75) and fresh Hawaiian-style ahi poke (market price). Lisa's House also serves chicken ($7.75–$8), pork ($8.75 each), and steak dishes, including the house-specialty New York steak awash in ginger-cilantro pesto ($9.75). Patrons who are concerned about sinking their steeds during dolphin rides can dine on lighter fare, diving into more than 15 pupus, including kim chee kamaboko dip ($7.75) and portobello fries ($7.75).
Once a month at Formaggio Grill, guests indulge in four-course meals paired with fine wines. It sounds like a typical dinner party, save one difference: no one can see a thing. The monthly event is called Dining in the Dark, and Formaggio Grill hopes that it will encourage guests to slow down, savor their dinners, and even reconsider their approaches to fine dining.
Even without the blindfolds, Formaggio Grill touts that mission with careful preparation of Mediterranean-style cuisine in a warm, welcoming space. Chefs smoke prime rib over kiawe wood and toss pastas with housemade sausage. Servers are happy to help pair entrees with selections from a list of more than 50 wines from around the world.
The restaurant envelops diners in warm reds and golds, and low light casts plush red stools and a wooden bar in a warm glow. The artwork of Ron Genta adds splashes of color to the walls, and local musicians take to the stage on the weekends to entertain patrons with smooth guitar sounds or the dulcet tones of a whale’s song.
Jill Shiroma founded her distinctive libation shop because of her love of wines and spirits and her desire to fulfill the lifestyle needs of the modern generation. SWAM offers customers an eclectic variety of vino and spirits, with an emphasis on friendly and personal service. The shop's walls are lined with cherry shelves that are fully stocked with rare and unique drinkables, including hard-to-find wines and spirits, such as Hello Kitty wines (available in the pinot nero white and the pinot nero red)—a beverage brand far superior to Flintstones chewable champagne.
Whether it’s silky dark chocolate draped over organic fruit fillings or lines of white bonbons stenciled with high-impact floral decals, Ricard Muszynski’s confections wow the eyes long before they touch palates. But Muszynski channels his experience as a gourmet chef to add a layer of depth to his creations not typically found in other candies. He sources his ingredients locally for the handcrafted confections, and Kokoa Bar uses local pineapple, papaya, and mango for their dipped fruits. It’s not just the confections that go above and beyond—bonbon fillings include chili lime, passionfruit, and honey blossom. Visitors can get the candies to go in white boxes wrapped with aqua ribbon, or linger in the café to savor gourmet coffee and ice cream.
One of Hawaii’s most expansive block parties delivers thunderous beats and intoxicating rhythms from more than two dozen musical acts sprawled across three venues. After checking in at Gordon Biersch, Groupon holders can bop between three Aloha Tower alehouses, sampling sonic entertainment at harborside spots such as Don Ho’s and The Waterfront. Tunesmiths drum out reggae and island rhythms from the plateau of four stages, while DJs spin house, hip-hop, and disco remixes of Ezra Pound’s The Cantos. Join Positive Motion for a celebratory spin at their CD-release party or float away on the eddies of Tribal Seeds' beguiling reggae-infused roots rock.