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.
Ilikai Bar & Grill's executive chef, Mitchell Uyeno, has assembled a menu of upscale American favorites imbued with Asian and Hawaiian tastes. Grab a hold of the fluctuating flavors in steamed Asian mahimahi ($16), caught fresh from Ilikai’s freshwater backyard pond, or Cajun jerk chicken ($14), which is served with mango papaya salsa. An 8 or 12 oz. USDA choice cut filet mignon ($33-$39) top out the grill menu, which also includes a rack of lamb ($43) and a game hen with guava glaze and fruit salsa ($26). Colossal prawns with a rich cream sauce on a bed of linguini ($28) continually defeat catch of the day fish in the battle for seafood menu dominance. On Fridays, stop by for the Hula show and fireworks, starting at 5:30 p.m.
Umeke Market combines a deli teeming with toothsome reinterpretations of local dishes with a natural market supplying organic greens, health supplements, and eco-friendly household items. Championing locally sourced ingredients with their menu of eats, deli masters hoist Mother Earth's fist in the air as they dispense dishes such as the Umeke market burger, which blankets local grass-fed beef, all-natural turkey, buffalo, or portabella mushroom in accoutrements including maui onion, sprouts, and organic ketchup ($8.95). Alternatively, smoothie selections such as the kale blend namesake leaves, banana, and honey into waves of quaffable nourishment ($3.95). The grocery lines shelves with organic greens, natural foods, and premium supplements that may boost energy, alleviate stress, and activate latent telekinetic powers.
Since 1988, the deal-hunters at Dry Clean Super Saver have connected customers with a trustworthy network of dry-cleaning and automotive-repair technicians. Armed with easy-to-use punch cards, clients save huge amounts money on dry cleaning and automotive maintenance, the two costliest household expenses after plumbing repair and poltergeist removal. The association of participating cleaners and garages stretches across the country, ensuring that cardholders can remove stains from a dress shirt or change an oil filter wherever they happen to be.
Since 1995, Samurai Inc has been dreaming up island-themed treats from Kona-coffee-flavored Hawaiian Frosts to red and white li hing mui. Their popcorn flavors include a Moana sweet-and-salty blend that pays homage to Hawaiian beaches with two colors: teal blue to represent the salty waters and yellow to represent sweet sand. They also sell popcorn by the bulk for events and giants who like to watch movies. At their shop, people line up to order freshly twirled soft-serve from the window.
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).