All reviews are from people who have redeemed deals with this merchant.
What You'll Get
- $12.25 for $20 worth of Hawaiian cuisine and drinks
- $27.75 for $40 worth of Hawaiian cuisine and drinks for a party of four or more
- Click to see the full menu
The Fine Print
Promotional value expires 120 days after purchase. Amount paid never expires. Limit 1 per person, may buy 1 additional as a gift. Limit 1 per party. Valid only for option purchased. Dine-in only. Not valid for happy hour specials or combinable with other promotions. Must purchase 1 food item. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
About Bobby's Hawaiian Style Restaurant
While living on Molokai, Bobby and Diane Nakihei couldn’t throw a stone without hitting a plate-lunch special. The classic Hawaiian dish—two scoops of rice, one scoop of macaroni salad, and an entree—is served at practically every fast-food restaurant and food wagon across the island. When the couple moved from Hawaii to the Pacific Northwest, they began to long for the once-ubiquitous island cuisine. So Bobby traded the stuffy shirt and tie of a bookkeeping career for the patterned, button-down shirts of his homeland and opened Bobby's Hawaiian Style Restaurant, drawing transplanted islanders and locals alike to his plate-lunch specials, which often come wrapped in taro leaves and seaweed.
His cuisine earned the restaurant a spot on the Food Network's Diners, Drive-Ins and Dives and praise from Scott Gorman of the Herald, who extols it as “prepared and presented with a good deal of authenticity and style.” Revered dishes include Kahlua pig, which Chef Bobby cures with hawaiian sea salt, covers in banana leaves, and roasts for eight hours. The meticulous preparation extends to the rest of the menu, which spotlights the leaf-steamed pork of laulau and the sushi-esque spam musubi. In addition to the cuisine, owners Bobby and Diane showcase Hawaiian culture by offering hula lessons, presenting live Hawaiian music and recycling diners' lawn clippings into grass skirts.