The chefs at Chi-Town Deep Dish Pizza Co. fill the club they're housed inside, the Soho Mixed Media Bar, with the mouthwatering aroma of deep-dish pizza. When they’re not adorning thick pizzas with heaps of toppings, they stack fresh ingredients between bread to create italian-sausage sandwiches and open-faced pizza sandwiches. Guests can choose to enjoy their domestic beers and Chicago-style hot dogs served in the casual pizzeria or found skittering across the DJ’s turntables in the club.
Shogunai Tacos's oversized kitchen-on-wheels cruises around Honolulu to quell hunger pains with its eclectic array of globally-inspired tacos. Chef Kamal Jemmari whisks his customers around the world with his panoply of dishes, all served in the form of tacos. Melted cheddar cheese with pastrami and Japanese-inspired ginger- and shoyu-marinated pork create unique taco hybrids, and tender lamb, kalamata olives, and feta cheese soak in tzatziki sauce on the Greek taco. The chef's internationally infused take on the Mexican staple has attracted media attention, with favorable reviews from KTV4 and articles on the owners' love of Japanese cuisine. Jemmari ramps up his production with the catering menu, eschewing tortillas altogether in favor of expansive, multi-course Moroccan dinners.
La Tour Cafe beckons diners with a menu of light cuisine, homemade soups, and freshly ground, locally roasted coffee. Turkey and sundried-tomato paninis come slathered with provolone or the baked-chicken pesto, spinach, and swiss cheese, and then leave the kitchen with a golden tan ($8.50). All sandwiches grace tables with their presence alongside a house salad, house-made pickles, and a variety of legal eating utensils. After 10:30 a.m., flatbreads such as the margherita strut down the dining-room runway flaunting the fresh mozzarella, basil, and tomato ($10), and the kalua pork seduces tongues with lomi tomatoes, taco sauce, and sour cream ($12).
Headed by the much-lauded Chef Philippe Padovani, an originator of the Hawaiian regional cuisine movement, Padovani Grill features sautéed steaks and seafood worthy of mentions in the New York Times and Honolulu magazine. With its leather chairs and recessed ceiling lighting, the posh dining room seats diners in unintimidating luxury, ideal for savoring the decadent menu that's packed with French-style grill fare adapted with signature Hawaiian fruits and flavors. Forks dig into a pan-sautéed weke ($38) sizzled with snow peas and bacon and topped with a rich cilantro-curry sauce. Like the finest meat in the land and Popsicles, the moi fillet ($35) was historically served to royalty, but now the white fish democratically fills any belly with sautéed meat and a summery sauce of sun-dried tomatoes. Gourmet Black Angus steaks and milk-fed veal come enlivened with freshly prepared sauces, such as the green-peppercorn-and-sweet-corn sauce. Local ingredients star in appetizers such as the hearty manila clam chowder ($12), simmering with kahuku sweet corn and Hawaiian seaweed. A decadent dessert menu reveals the chef's gourmet-chocolatier experience.
Sergio Mitrotti's various careers have led him to the bottom of the sea as a scuba diver and to the chicest lapels as a clothier, but the Turin, Italy, native has always been one thing above all else: an Italian gourmand. As head chef at Cafe Sistina, Mitrotti infuses his mother’s and grandmother’s traditional Italian recipes with Hawaiian produce and works on his own culinary legacy by putting innovative spins on the classics. His entrees range from traditional linguine puttanesca to shrimp scampi alla vodka with spinach linguini to the modern, spicy tutto mare—risotto topped with spicy opakapaka, calamari, and shellfish. Wines from Italy and the United States complement each dish in the colorful dining room, where every surface—from walls to ceiling—is painted with a colorful reproduction of a famous mural, including Michelangelo's The Fall and Expulsion from Garden of Eden and The Creation of man.
The eight trademark pies at King’s Pizza achieve their cheesy, bubbly surfaces through brick-oven baking, gracing plates alongside salads, wings, and sandwiches crafted from Italian recipes. Dig into a slice ($5) or entire extra-large specialty pizza ($18) of specialties such as the Kingston, which arrives smothered with chicken, spinach, and capers, or the Pali, in which a garden of fresh organic spinach, olives, and gnome-sheltering jalapeños grows. Creative epicureans may craft their own pizza creation from 17 different toppings, sending beef, pesto, or sun-dried tomato to parachute down onto their pizza’s cheese-strewn plains. Forgo circular fare to nosh on sandwiches such as the Italian meatball ($7) or a fresh garden salad ($7). Like most carrier pigeons, King’s Pizza offers free delivery.