Admittedly, I haven’t been eating out much lately. Between holiday parties and making sure leftovers don’t go to waste, there just hasn’t been any opportunity to indulge.
So with the year coming to an end — and with it, large gatherings with even larger spreads of food — I’ve already got my sights set on a handful of places I can’t wait to try once 2017 finally rolls in.
I think we can all agree that 2016 dealt us some pretty crappy cards. (Carrie Fisher, I’ll love you forever.) So if the growing list of newly opened restaurants and others on the horizon are any indication of what 2017 might have in store, I’d say there is hope.
Here are some you’ll be reading about in Gastronome in the New Year, once I make my way there.
3408 Waialae Ave.
I’ve actually already sampled a little something from Breadshop when a friend brought a loaf to a toast party A look at what
Breadshop has to offer — and my god, it was good.
I love bread, so much. It’s often my biggest vice when I’m watching what I eat — which means I better stop in soon, before my wedding diet kicks into high gear.
If you’re wondering why I thought that loaf was so good, let me tell you what I think bread should be like: soft and pillowy, not too dense, with a little crisp on the outside, and flavors that taste good alone or with accouterments.
Brick Fire Tavern
16 N. Hotel St.
Fun fact: This newly opened pizza joint belongs to coworker Ali Resich’s brother, Matthew Resich, and Inthira Marks.
Brick Fire Tavern promises handcrafted Neapolitan-style pizza, all made in a legit brick oven that was constructed specifically for the restaurant by a third-generation oven-maker in Naples.
Personally, I’m excited to try the Prosciutto e Rucola, made with olive oil, prosciutto, Mozzarella, arugula and Pecorino Romano. Along with traditional pies, Brick Fire Tavern also offers other combinations like The Real Hawaiian (papaya puréed kalo, locally raised kalua pork, luau leaf, Mozzarella and a watercress lomi tomato salad) and seasonal starters.
Several staff in our office — not just Ali, I promise — have visited Brick Fire Tavern returning with rave reviews. So I’m going to take their word for it … and make sure I bring extra Lactaid with me.
1118 Ala Moana Blvd.
After watching Rogue One: A Star Wars Story at Ward over the weekend, I walked across the street to peek into Nobu Honolulu — and now I’m desperately thinking of ways to convince my fiancé to eat there soon. On looks alone, Nobu rates high with an elegant appeal that doesn’t seem too stuffy.
Leading the restaurant are executive chef Matt Raso, executive sushi chef Yoshino Ono and general manager Yuka Hinoda Raso from the former Waikiki location. New to the menu are items like the Oven-roasted Local Ama Ebi with Ginger Shiso Salsa & Ponzu and King Salmon-wrapped Oyster with Preserved Lemon & Finger Lime Salsa, which I can’t wait to get my hands on.
The Modern Honolulu
1775 Ala Moana Blvd.
I like cooking up excuses to stop by The Modern Honolulu, and I’ve just found a new one: RAVISH. Led by executive chef Fred DeAngelo and chef Keith Pajinag, RAVISH promises Pacific Rim cuisine with flavors from Pacific Asia and South America.
And man, this menu looks extensive. It’s divided into eight different categories: Sushi and Sashimi, Raw and Chilled, Charcoal Grill, Garden, Moana, Aina, Sides and Pastry. With items like Pohaku Kai — a Hawaiian bouillabaisse made with local seafood and vegetables — and Poisson Cru (a Tahitian dish that features fresh fish marinated in lime juice and coconut milk), I already know it’s going to be hard times ahead settling on what to eat here.
FEED ME Is there a new restaurant you’ve already sampled that is worth the visit? Email me at firstname.lastname@example.org.