Food.

Rob - yes, they do, especially up our way. Example:

We hand cut all meats, on premises. Our ribeye was drawn from a whole rib of beef - 7 ribs. I excised the cap to use in steak frites, and, incidentally, many called it the best beef they had ever tasted. This ribeye cap is actually demanded as a premium product used in Japan quite extensively. It has some of the character of a flank steak, in that it is quite flat and can cut quite easily in london broil fashion; but it is the most flavorful part of the rib, in my opinion.

At any rate, the ribeye I served was thus a bone in, 24-28 oz ribeye (OK, when I really liked somebody, a 32 oz piece, verging on a true cote de boeuf). Well over 2" thick, usually on the way to 3," and varied in size; because we hand butchered, it became a thing for people to appreciate that not everything called food is a consistently sized, vacu-packed item drained of all character at the slaughterhouse. On an order, I would pull and temper the meat for a good 20 -30 minutes, also, allowing the salt and pepper to sink in a bit. Cook it, finishing, pan roasting. Then tenting it with foil for another 20 minutes or so. All told, the ribeye took over an hour to get out, and this was not uncommon for everything we did. Initially, people were pissed. then it became "cool" to experience food in this way, among those who had never dined like this. For those who had, it was, as many said, like being in Zurich, or something like it, again.

In our view, it was an evening of pleasure, and if you came in, you owned the table to closing.

 

There's nothing better than a medium-rare ahi tuna steak mmmMmmMmMMmMMmmm. I had some ahi in Hawaii that was better than any filet mignon I've ever tasted. Nice looking dishes!

 

Oh, man, Ahi in Hawaii...now that's paradise.

 

One of the best meals I've ever had was in Hawaii.

http://www.the-beach-house.com/

And I'm not a big desert person but this was awesome!

Molten Chocolate Desire ~ 10
hot chocolate tart, vanilla bean ice cream, chocolate caramel sauce
(allow 20 minutes for preparation)

I've had it at many restaurants but this one was exceptional!

 

Hey, rob, just noticed your location - we moved from there. Michael Sneed came up, ate at our place, and did a nice blurb on us. You may be able to find it in the Sun Times Archive. Miss so much in Chicago food - mostly, great bistros and Irish Pubs. Say hi to John at the Celtic Crossings. Say hi to my former employers at Goose Island (production brewery, not brewpub); say hi to Brasserie Jo, and about a million others. Great city.

 

it really looks good, yummy!

 

That's the place I got the ahi steak from in Kauai, such a beautiful restaurant. We had a seat with a great view of the sunset, best meal ever.

We had the molten lava cake as well, best I've ever had. Better than Morton's or any other overpriced steakhouse in D.C. Speaking of which, for Christmas my wife got me a Ghiradelli home kit to make your own molten lava cake. It calls for 2 sticks of butter

 

Either one of you guys go to Roy Yamauchi's place, Roy's? Curious about his food and what people think of it.

 

Nope, heard good things about it though. It was always super-packed, and I was there in the slow season. I don't remember if they just didn't take reservations, or I never took the trouble to make one.

 

Was she a douche bag or what? j/k

Yes, there are lots of good restaurants around here. And we usually go out to eat three to four times a week so I definitely take advantage of it.

The sunset was great there. Did you see the big ass waves and geyser thing?

Did you happen to go to the Gaylord's plantation restaurant while you were there?

 

Actually people do need to ask Fryman for his approval when posting threads; and if they fail to do so, they run the risk of being mocked, hung drawn and quatered.

 

Best for me - as a kid, a swimmer, part of a dual meet between the mainland and the hawaiian islands.

Pineapple spears in the morning.

Farrell's in Polynesian Village. (as I said, I was a kid).

Don Ho. What was that all about?

 

Yeah, the geyser-underwater-cave-spout thing was cool. I didn't go to Gaylord's plantation.

If you go back to Hawaii, and go to Maui, I recommend:

The Maui Downhill - a 38 mile downhill bike ride. You get driven to the top in a van, and get to coast down.

Snorkeling at Kapalua Bay - Awesome snorkeling

 

Thanks a lot for this thread! Im freakin starving now and i have to cook everything myself aswell.

 

Do what i do in that situation...RAMENS!

 

Dreamshop has some great recipies too... ; )

 

Her blog is really, really nice. And as a Berkeley alum, her choice of city can't be beat.

All the best, Dreamshop - I've syndicated your feed now, and I wish you every success.

Paul

 

Thanks SE...did you ever make some lemon bars???


You guys are killing me. I was just in Kauai last summer, I can't believe I didn't have anu ahi tuna at the Beach House. Granted we spent most of our time sitting on Tunnels beach next to the house with homemade cocktails in our hands. Good thing I'll be going back.

 

I know, after thinking about all this great food - I had a red baron pizza for dinner. It was either that, or a pot pie.

 

I love po pie dude. enjoy!