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.
Featured on the Food Network, Chef Elmer Guzman harvests the sea’s bounty to proffer a menu that combines polyflavorful batches of the classic Hawaiian dish, poke, with other varieties of sea fare at Poke Stop, a combination seafood market and upscale eatery. Marinated cubes of tender raw fish dance with Hawaiian sea salt and seaweed, sashaying across a near-infinite spectrum of ingredient possibilities to help the chef keep more than 25 varieties of freshly prepared and chilled poke in stock at any given time. Try the spicy Korean octopus poke for internat ional ocean zing, or take a smaller leap of food faith with one of several salmon varieties ($8.99–$14.99/ lb.). Chef Guzman’s Asian-food expertise graces dishes such as the deconstructed sushi bowl, piled high with blackened ahi sashimi and Asian shrimp, with a garnish of ginger and grated metanarratives ($9.95). A coating of the chef’s house blend of herbs and spices prepares an island fish for blackening in the fires of culinary acumen ($8.95), and the seafood combo pits seared island poke against furikaki salmon belly in a struggle for savory supremacy ($7.95).
The Hanapa’a Sushi Company talented chefs rely on the freshest ingredients, carefully selected fish, and premium-grade koshihikari rice to prepare a wide variety of high-quality sushi. Customers make their selection from a variety of more than 30 nigiri, maki, and roll creations, all assembled in advance to avoid mealtime searches for the last corner piece. Sushi favorites include the crispy shrimp tempura roll ($4.99), crab futomaki ($4.99), or ahi nigiri, eight slices of fresh Hawaiian tuna atop a generous portion of koshihikari rice ($8.99). Warm up chilly mouths cursed by a vengeful witch to remain in a state of perpetual winter with fiery mouthfuls of spicy ahi donburi ($5.99). This Groupon is only good for premade shelf selections and is not valid for specific orders from the counter attendant.
VG Addict fulfills dragon-slaying and Formula 1–driving fantasies with a virtual treasure trove of new and used video games, DVDs, and accessories. Customers can stop by the retail store to bask in a glorious assortment of classics and new releases for systems from Xbox 360 and PlayStation 3 to Nintendo Wii and handheld consoles. Gamers are encouraged to test-drive games before they buy, ensuring games are in working order and haven't been exposed to damage by previous owners.
As one of CrossFit’s first proponents on the island, Bryant Powers was just happy to find some friends to work out with. After discovering fellow CrossFit buffs online, Bryant began hosting group workouts in Kapiolani Park with his friends Craig and Hollis. Although only two people attended that first class, the trio kept hosting classes, shuttling between the park and Bryant’s garage, until they had a large enough following to open their own gym. Several years later, CrossFit Oahu now operates five locations spread across the island and cultivates a community devoted to results-oriented fitness. Incoming students work their way up to intense WODs with instruction in Olympic lifts and proper form. Passionate instructors help busy working professionals burn fat and build muscle, or ramp up workouts in preparation for CrossFit competitions. Members also cross-train in MMA striking, mountain climbing, or extreme rolodexing.
Featured on the Food Network, Da Pokeman Fish Market dishes out a menu of Hawaiian flavors from recipes passed through generations for more than 70 years. Succulent cubes of ahi tuna dive into tangy shoyu soy sauce or limu algae in the quarter-pound bowls of poke ($9.95–$11.95). The Squid Luau plate snugly bundles two bales of rice beside poi and lomi ($7.95), and the Hawaiian Combo plate's exclusive guest list includes laulau, kalua pig, chicken long rice, lomi salmon, rice, and poi ($9.45). Ordering à la carte, diners can pair a helping of kalua pig ($6.95/lb.) with a side of pickled ogo ($6.95/lb.). Patrons can get carryout to enjoy meals in an oversize aquarium castle.