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Once it lands on the bun, onions three ways, tomato, lettuce, avocado, and chipotle aioli join the party. Frommer's only recommends things we think you will enjoy and that will make your trip both authentic and unforgettable. Our experts personally appraise each choice in terms of their overall enthusiasm for it.
Aina Kauai Restaurant
If you’re happy with your meal, tag us @HawaiiIslander on Instagram to share the love. Pan-seared or grilled, with truffle garlic caper beurre blanc over risotto. The most authoritative source for restaurants, attractions, & vacation rentals for the Hawaiian Islands. When I arrive, I notice the restaurant is busy for a Tuesday night.
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After we order, the pork and shrimp pot stickers come out first, wrapped and fried to a perfect crispness, drizzled with Korean chili vinaigrette and topped with garlic aioli. My friend, who devours his share before I finish my second one, loves them and is disappointed that there aren’t more than five to a plate. The sauce is what makes this dish special with its blend of salty and sweet, making it a very addicting combination, but I have to remind myself that there are more plates coming. “It’s usually busier than this,” the bartender says, as my friend and I pull up a seat at the bar and I order a Blushing Bride, an exclusive drink off its cocktail menu, while waiting for our table. It’s clear while watching the bartender that he’s a man who appreciates his craft, calmly measuring the sake, sweet and sour, jasmine liqueur and orange bitters. He then takes his time to garnish my glass with a twisted orange peel as if he’s finishing off a work of art.
Eating House 1849’s New Dinner Menu Is Reely Good
The lively, yet intimate, ambiance is one every restaurant hopes to achieve. The dark-wood interior alongside its modern furniture makes the restaurant feel casual and elegant. The focal point of the restaurant is the large kitchen filled with chefs surrounded by glass.
The farm-to-table approach is definitely alive and well at Eating House 1849 in South Shore Kauai. Chef Roy Yamaguchi lets his partnerships with local farms, ranchers, and fishermen lead the way to greatness in the creation of every dish. Discover the flavors of Hawaii at Eating House 1849, nestled within The Shops at Kukui’ula on Kauai. Inspired by the island’s rich culinary history, award-winning Chef Roy Yamaguchi pays tribute to the original 19th-century eatery founded by Portuguese businessman Peter Fernandez. Next is the Hapa Burger—half Kauai Makaweli beef and half wild boar patty, with Gouda cheese, lettuce, tomato and avocado. It’s a piled-high burger that is too big for your mouth, so I bring out my knife and a solid hand to smash it together.
– ROY YAMAGUCHI
A visit to Eating House 1849, Kauai's new restaurant from Roy Yamaguchi - Hawaiimagazine.com
A visit to Eating House 1849, Kauai's new restaurant from Roy Yamaguchi.
Posted: Tue, 24 May 2016 07:00:00 GMT [source]
As you get settled in at Eating House 1849, your server will welcome you to the restaurant, provide menus, and bring out the ice water. Feel free to grab drinks and an appetizer while you leisurely browse all their menu items. It’s well worth taking the time to read through every dish and select the items that speak to you the most. Build your own means you choose your fish (mahi mahi, Kona kampachi, monchong or salmon), preparation method (sautéed, grilled, tempura or jun), and one of seven sauces.
Best Restaurants in Kauai
“This is probably the best burger I’ve had,” says my friend after taking one bite. While I would agree that it’s probably one of the best burgers on Kauai, it’s not the best I’ve had in Hawaii. It’s missing a little bit of flavor and a juiciness to it that I prefer. But for diners looking for comfort food in the form of a burger, you really can’t go wrong by ordering it because it’s satisfying nonetheless. Roy Yamaguchi’s Eating House 1849 reopened at the end of the year with a new dinner menu. Among the new choices is a build-your-own catch option that I’ve fallen for—hook, line and sinker.
Chef Roy Yamaguchi
The local food in Hawaii is influenced by the mixed plate of cultures and cuisines dating back to the plantation era — pork adobo, loco moco, lomi lomi salmon and lau lau are a few staple dishes. Here’s a list of “ono-licious” restaurants that are serving up hearty local favorites. For art gallery-worthy eats dreamed up by the one and only Roy Yamaguchi, you absolutely must visit Eating House 1849. Set in The Shops at Kukuiula shopping mall, this upscale Kauai eatery promises to exceed your every expectation while serving up rich island flavors of all kinds. While they do offer carryout, you’ll want to grab a table to get a taste of their full dining experience. We also ordered the Tavern-Style Fried Chicken, mostly because it’s not often you’ll find fried chicken, mashed potatoes and country gravy on a restaurant menu in Hawaii so I thought it was worth a try.
I was told that this was one of the most popular dishes, so, messy or not, I have to try it. “Hapa” BurgerWhen you want to experience all that a burger can offer, you absolutely must try the “Hapa Burger” at Eating House 1849. To create this entrée, they take beef from the Big Island and mix it with Kulana Wild Boar and Portuguese sausage. After that, the triple meat patty goes down on the grill and gets smoked gouda cheese over top.
It’s a little after sunset, and I had thought evening at The Shops at Kukuiula would be the same quiet shopping center as day. I’d traveled from the urban confines of Honolulu to Kauai, the western island in our chain, to visit a new restaurant hiding in plain sight within a resort shopping center on the south side of the Garden Island.
Ask your server for recommendations or go with your creative instinct. After deciding against licking the skillet clean and finishing off the last of our drinks, I finally head out the door feeling very content with the night. Not only from the lengthy meal, but also knowing that Hawaii cuisine is getting another spin, and, with two more Eating House 1849 restaurants planned for Oahu, it’s not going to be much of a secret any longer. Roy’s restaurant’s signature chocolate soufflé was on the dessert menu, but I chose the Warm Apple Volcano instead. This apple pie dessert is a familiar one to anyone who had visited Roy’s in Poipu before it closed early last year.
You definitely need to save room for dessert, so you don’t miss out on the amazing sweets offered at Eating House 1849. If you love a good fruit and chocolate combo, then set your sights on Roy Yamaguchi’s Melting Hot Chocolate Souffle. With its rich chocolate souffle, raspberry coulis, and Lappert’s Vanilla Beach Ice Cream, this dish will easily satisfy your every craving. Get their Pineapple Upside-Down Cake or Warm Apple Volcano instead. Eating House 1849 Duo Poke The Eating House 1849 Duo Poke offers a one-two punch of fresh ocean flavor plus so much more.
On first taste, I immediately understand why so many people wanted this dessert back on the menu, and it’s a bandwagon I am happy to jump on. Everything about this delicious apple pie lives up to its reputation. It’s not traditional paella I am told, but, instead, it’s how Yamaguchi imagined paella would have been made back in Hawaii’s plantation days. The stew is steaming hot, full of a smorgasbord of flavors, tasty and with just enough spice.
Jo2 focuses on using local organic produce and freshly caught fish. Our recommended dishes include ono ceviche with coconut water foam, tempura lobster tail ramen, and sake cured steelhead salmon. Savor a unique blend of diverse island flavors, reflecting the melting pot of Kauai’s vibrant communities. Ideal for intimate gatherings or large parties, Eating House 1849 promises an unforgettable dining experience steeped in Hawaiian tradition. It’s a one-page menu sectioned into three columns with a pupu (tapas) menu almost as long as its entrée selection, which means we’re eating family-style tonight. The waiter explains there are a few items from Roy’s restaurant on the menu, like the baby back ribs and the blackened island ahi, but I make a note to steer clear of them because I want to try what’s new.
To kick things off, they create the blackened ahi using the freshest fish around. Once it’s perfectly rare, the ahi lands on a bed of chilled soba noodles. Spicy soy mustard, butter sauce, cucumber namasu, and nori puree bring all the flavors together beautifully right before it comes to your table. It’s a miniature pie covered in caramel sauce, a scoop of Lappert’s vanilla-bean ice cream and candied apple-skins sticking out of the top. I sink my fork into the pie, knowing I’m about to make a mess of this well-prepared plate, and watch as the warm filling pours out of its shell and mixes with the caramel and ice cream before scooping it up and into my mouth.
It’s a meal I can imagine would have been perfect to eat after a long day working hard in the field—comforting, filling and completely gratifying. I only wish I had saved enough room to finish it off, because everything in it tastes wonderful. Chef Jean-Marie Josselin has created a menu that merges the culinary influences of his native France, the clean flavors of Japanese cooking, and Hawaii’s multi-ethnic community.
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