Scotland Series

Roberta Hall McCarron; The Little Chartroom, Edinburgh.

Roberta Hall McCarron.

Roberta Hall McCarron is the chef-owner of Little Chartroom in Edinburgh where she works alongside her husband, Shaun. Passionate about Scottish produce, she has garnered a loyal following in her relatively short career, and collected an impressive string of accolades that include :

Best Newcomer at Edinburgh Restaurant Awards, 2019;

YBF Best Chef 2018; Eating & Drinking Award The List Magazine;

Michelin Guides 2019 and 2020;

UK’s Top 100 at Estrella Damm National Restaurant Awards;

Breakthrough Chef of the Year at the Food and Travel Awards;

Chef Roberta Hall McCarron; Photo Jo McGarry

Here she takes some time to chat with Jo about working in a tiny restaurant, getting ready to expand , Summer menus and the joy of creating with seasonal food. “We are always pushing ourselves - and we’re so excited when new ingredients come in,” she says. “It’s amazing that so many of them come from just down the road.” You can see more of Roberta on the popular Great British Menu, and get a taste of The Little Chartroom here. Oh, and look out for news on the opening of “Eleanore” sometime in October.

Enjoy!

Heritage Varietals Bring Ko Hana Agricole Rum A Sense of Place

Kyle Reutner has always been passionate about spirits. As one of Hawaii’s core group of talented bartenders that trail blazed the craft cocktail movement almost a decade ago, he’s as intrigued by the story of a great cocktial as he is with the spirits themselves.

At Kohana Agricloe Rum, where he is the General Manager he’s found the perfect place to weave together his love of history, a love of Hawaii, and a passion for distilling.

“It’s  really interesting to see how history has been re-written in terms of colonial sugar, “ he says on a walk through the cane fields one day in late May. “ Hawaiians had these crops here 800 years before Western contact and  being able to share that knowledge with  guests and with people who live here and always thought sugar cane came in the 1800’s – we get to show them how it really happened.”

Reutner has long been an enthusiast of the history of his profession. When he bartended at Town in the early days, there was often a waiting list for seats at the bar on Thursdays, the night he was bartending, and at Pig And Lady where he headed the beverage program, part of the joy for drinkers was conversation with Kyle behind the bar. Or the drink he might create just for you.

Five years ago, at the start up of Ko Hana, and working with researchers at the University of Hawaii at  Manoa , the team met a professor who would be key to their heritage cane discoveries.  “It was honestly  the  happiest accident when we heard about the man who literally wrote the book on ethno botanicals in Hawaii and were introduced to him “ The ensuing relationship with Dr Noa Lincoln became integral to Ko Hana finding out what growing possibilities were best for Hawaii. “it’s been an incredible journey,” says Kyle. “ Once we found these heirloom varietals , and we knew we could share real Hawaii history through the rums, it was just amazing.”

Hawaiian heritage sugar cane  is a stunning blend of heritage varietals of yellow, purple, red, and green sugar canes  - all but lost to the ages that are now being carefully preserved and grown.

It’s uncommon expensive nowadays for rums to be produced using fresh sugar cane – most are produced using by-products of sugar cane such as molasses. It makes the process and production at Ko Hana even more unique to the industry and to Hawaii.  

“It gives everyone a real connection to the place, “ says Kyle. “You can look at your bottle of rum and know where it was grown and which varietal was used.”

A guided tour of the Ko Hana Distillery and their  beautiful farm is a must for anyone who wants a deeper dive into the possibilities that  local agriculture brings.

 Tours of Ko Hana  include an exploration of the farm and distillery and a lateral tasting of white and aged rums – in a Ko Hana glass that is yours to keep.

Rabbit Rabbit Tea Opens Second Location

Fans of the popular boba tea spot in Aiea Shopping Center will be pleased to hear that Rabbit Rabbit Tea has opened a central location at 2700 S King Street. Those watching for opening discounts weren’t disappointed when the store (s) posted a fifty per cent discount offer for one day only..”We served tea from late morning until the moment we closed that night,” says owner Alice Chan with a somewhat exhausted smile. “People were obviously very happy , despite the long lines.” Those who visit Rabbit Rabbit for the instagram-able decor, vibrant colors and unique toppings usually leave surprised by the quality of the tea. ‘The quality of our tea is what the drinks are all about,” explains Alice. The highly visible new store attracts attention whether you’re on foot or driving by , with its distinctive, bold yellow lettering and floor to ceiling murals. “Our branding represents our ideas and what we want the customer to understand about who we are, “ says Alice. “ We want our customers to see the thought and attention to detail that goes into everything in the store.”

A passion for detail extends throughout the menu too- with the highest quality ingredients chosen based on their compatibility with tea - and toppings. “When we select our teas, we handpick only 8 from literally hundreds of varieties” explains Alice “ and we create the drink menu based on the interesting characteristics of each tea. Fans love the unique flavors of each drink, and Alice has a few favorites of her own “I am a true fam on the oolong tea based Mountain Purity topped with butterscotch milk foam,” says Alice. One sip and it’s easy to see why. Through a light, silky, butterscotch foam comes a hint of gentle tea, with an slightly bitter aftertaste. Japanese Buckwheat is another favorite unique to Rabbit Rabbit. This caffeine free tea is an elegantly presented mix of brown sugar boba with fresh organic milk. “We simmer brown sugar syrup and top it off with brown sugar boba, “ says Alice - who politely declines to share the methods and preparations of these magical blends.

Rabbit Rabbit Tea Hawaii

99-115 Aiea heights drive ste 250

Honolulu, Hawaii 96701

​2700 South King St. Unit E

Honolulu, Hawaii

Open 11 - 7 Daily.

Attention to detail is everywhere at Rabbit Rabbit Tea Hawaii. From the quality of the tea, to interior design - every detail is important.

Rabbit Rabbit Tea Hawaii

Donuts and Whimsy For All Ages

 CAPTION : PURVE CO OWNERS BRION ZABLAN AND NICK CORNFORD

When Purve Donuts opened their second location on Oahu, it wasn’t just the kids that were excited.  With dozens of  exciting donut toppings and  a mission of  Speed, Quality, and Service, there’s a lot here for grown-ups to like too. At the new  whimsical Kahala location within Kuono Marketplace, co-founders, Nick Cornford  and Brion Zablan have created a dessert experience for their customers that mixes  more than a little humor into the dough. With donut names like O Face— lemon glazed cream cheese ,  and Smurf Balls—blue mixed berry glaze sprinkled with Captain Crunch Cereal,  it is hard not to smile as you ponder an order. 

A donut robot drops balls of dough into hot oil, then send them along a conveyor belt to be topped.

The Purve experience is one of interaction . The aroma of sizzling donuts is apparent from the parking lot, and on entering the store a glass wall is all that separates customers from   an impressive donut-making robot that forms dough and drops it carefully  into hot oil. With conveyor belt precision, the donuts roll along the line to meet up with Purve  staff who begin  coating and topping the donuts into their perfectly instagrammable form.  Choose your donut toppings from a menu that’s customizable, and for reference there are daily donuts laid out for a closer look. And if you have a hard time  making a decision, don’t worry, donuts at Purve are cheaper by the dozen. Purvé is a fun place to stop whether you have little ones who’ll enjoy the unicorn-painted walls, or a grown-up group in the mood for  a sugar fix  and a  good  cup of coffee.

 Nick and Brion were bartenders in a previous life who wanted to swap their late night living for something a little more family-friendly ( Brion has 4 young children).  Lucky for us they traded bar tools for baking,  mixing in a little magic along the way

Donuts on display help you choose.

 Purve Donuts

Ku’ono Market Place, 4210 Waialae Avenue

Honolulu

Instagram @purvedonutstop

https://www.radiomojohawaii.com/

Devoted to Dough

I’li I’li Cash & Carry, the new carry-out pizza hot spot in Moiliili, opened to  rapturous enthusiasm and a social media frenzy.  

Veteran Chef Aker Briceno ( Nobu, Melt,  V Lounge, Prima, Whole Ox….)  has teamed up with Keola Rapozo, the founder and designer of local streetwear brand Fitted Hawaii, to create the new pizza store I’li I’li Cash and Carry . With clean and simplistic design,  the cool , urban vibe highlights the history of this former Watanabe bakery in Moiliili; A new store in an old neighborhood, honoring the past with a view to what’s next. “I always want to show that simple foods, and simple, good ingredients, can be very delicious, “ says Briceno . “ We have amazing food in Honolulu,” he says, “ Korean, Chinese, Japanese….. I just wanted to bring the same attention to this style of food.”

Briceno is passionate about dough. “The most important part of the pizza is the dough,” he says, “ …. the fermentation. So when you eat the dough, you get a crunchy soft crust, but you also don’t feel heavy. Making good quality bread is very important to me.” There are three different focaccia bases: A Roman style, a ‘grandma pie’ ( the kind you might find in Staten Island,) and Genovese style - and Briceno is quick to point out that none of them are meant to copy their predecessors.. “ We’re not trying to copy a style, more trying to create what I think our version of this is. And for us it works.” It works for us too.

The menu consists of whole pizzas ranging from $23 to $26 – or from $3.25 by the slice. There are traditional favorites like Cheese, Margherita, and Pepperoni  as well as a few original creations  – the  like the OFF White with –ricotta, mozzarella, caramelized onions, and roasted garlic. And the already famous ‘ Rip City’, a favorite of the chef. “ Every time I eat it I think , “Oh my God, I forgot how good this is,” says Briceno with a smile.

Along with the main Pizza options there are subs that range from $15-$17, with fillings that include  roasted Wagyu.

If you are walking in and want to pick up something quick and ready to go, there are  daily fresh prepped salads and pizzas slices. Sicilian pizza slices of  heaven are just $5… and oh, so good.

Mexican brand Jorritos make a perfect accompaniment to cheesy, doughy, crisp-crusted slices , making the new neighborhood store a great place for lunch or dinner.

The house made Caesar dressing is amongst the best on Oahu, and lovers of the hottest sauces are raving about  ‘DA RING STINGA’  , a  house made hot sauce brought back from V Lounge days.  A touch of sweetness from pineapple and papaya pairs perfectly with the Hawaiian chili pepper’s acidity and the vinegar.

I’li I’li Cash & Carry at 2065 S Beretania St

Wednesday through Sunday 11.00 am to 8.00 pm

Call ahead at (808) 367-0606

Boulangerie Bliss

Deep in the valley at Manoa Marketplace, Fendu Boulangerie is as picturesque as any bakery in Europe. Small batches of a dozen or so different types of bread are baked daily by Chef Niel Koep and his sons, along with flaky, buttery croissants, cream pastries and a ciabatta that alone is worth the drive.  

Fresh baguettes with their  crunchy exterior and light, doughy interior, are sold fresh from the oven – often selling out by midday. For loyal customers of this perfect little bake shop, the joy is in each flaky croissant, or beautifully baked baguette. For chef Niel, the joy is in the love he has for not just his profession, but his customers.   

 IT’s that care  for his community, and a desire for excellence that keeps his customers coming back.  Customer loyalty has been integral to keeping the bakery afloat during these last difficult months. “ I am very lucky to be here,” he says. “ We have the best customers in the world.”

Breakfast pastries and breads are available daily from 7.30 am and a selection of artisanal sandwiches and pizza are served until 3.30.  Selling out daily are chocolate croissants and baguettes so make sure to head over to Manoa to avoid disappointment.

Fendu Boulangerie

 Manoa Market place

2752 Woodlawn Dr # 5-119, Honolulu, HI 96822

Call ahead of time to order by phone or place special requests.

(808) 988-4310

Kahala Mkt Offers Casually Elegant Dining..et al

Kahala Mkt opens Wednesday, as Foodland continues to lead the way in the local development of ‘groceraunts’. The Kahala store , which is less than half the size of Foodland Farms’ Aina Haina location, offers shoppers a curated collection of grocery items geared to the Kahala demographic. Think of it as an elegant mini market with packaged foods to go, pre made meals , sandwiches, salads, house made prepped foods for home cooking and a mini version of the dry goods and produce you’d find in a typical Foodland Farms. There’s also a wine section with knowledgable staff on hand for wines and spirits recommendations - perfect for the upcoming holiday season. But it’s the restaurant part of Kahala Mkt that should cause the most excitement . et al is the evolution of Foodland Farms’ wine bar/food tasting concept that has grown with the opening of each new store . In et al, CFO ( chief food officer) Keoni Chang and his team have reached their ( presumed) desire of opening a full service restaurant. And one that doesn’t even feel as though its in a store. With a menu of dishes featuring local ingredients - fresh ahi, Sweet Land Farm goat cheese, HiSTK bacon, Hawaii Meats beef and veggies from local farms were on the debut menu. A house made Porchetta Pizza with fontina, pecorino, candied fennel and garlic cream showed gorgeous flavors that begged for a crisp glass of Sauvignon Blanc as accompaniment; ( that’s possible as the restaurant also has a full service bar where you can eat or sip). A near- perfect short rib arancini ( fluffy rice balls packed with braised short ribs) certainly made us want to come back for more. Listen live to Radio MoJo Plus on ESPN HONOLULU on Thursday November 19th for an interview with Keoni Chang about the food and wine of et al.

et al at Kahala Mkt opens on Wednesday November 18th . Reservations are highly recommended. Reservations for shopping times are essential.

KAHLA MKT by Foodland

Ku’ono Marketplace, 4230 Waialae Avenue. Open from 6 a.m. - 9 p.m. daily

Kahalamkt.com

12th Avenue Grill Deli Debuts Wednesday 18th November

Kevin Hanney, the owner of 12th Avenue Grill, Diamond Head Cafe and Chop Chop Rotisserie in Waikiki, chats on our latest Podcast about his new deli - opening Wednesday November 18th - as part of his 12th Avenue restaurant revamp. "We've split the restaurant in two and have created a Deli Cafe ,” he explains - “where we will be serving sandwiches and salads, hot dishes, take-home dinners... and we also have a great outdoor seating set up so you can grab deli food and eat here too."

Hanney has long been a part of the Hawaii restaurant scene and is known for his ability to create unique, neighborhood restaurants that speak to locally grown foods and a sense of place. He started his journey working at seasonal farm inspired restaurants in Upstate NY around at the same time Alice Waters was creating in Berkley while studying Natural Resource Conservation. It’s no surprise that he has an innate ability to go with the flow.

Expect long lines and lots of enthusiasm - and blogging - as Kevin and his team bring dishes to the deli that include house made pastrami, porcetta panini, pastrami French toast, tuna melt with ( famously house made) Koko Head Foods smoked Ahi spread, burgers made with Maui Cattle Company beef , fresh ground ahi burgers lamb. burgers.....salads... home made Burrata... ...and there will be breakfast too.

And expect lots more cheese on the menu - courtesy of the new Italian exec chef who is also a Master Cheesemaker... so look for house made burrata and a celebration of cheese...

Thanksgiving-to-Go @ Murphy’s Bar and Grill

While we all agree that the Thanksgiving dinner of 2020 is one we’re not likely to remember with fondness, it’s almost more important than ever this year to make sure you have no extra stress. Here’s a way to eat well, support a local business, and ensure your Turkey Day is guaranteed to be a success… Murphy’s Bar and Grill have a fabulous dinner-to-go that feeds 4 - 6 hungry people… with a beautifully prepared turkey ( carved for you!) with all the traditional side dishes. Dinners are going fast so call to order by Monday November 23rd. Pick up is Wednesday November 25th or on Turkey Day itself.. Take the anxiety out of this incredibly stressful time and treat yourself to dinner from the home of home cooking!

For $150 you’ll get 10-12 lbs TURKEY (roasted and cut for easy warming)

HERB STUFFING (with Italian Sausage)

MURPHY’S GRAVY

MASHED POTATOES

SWEET POTATOES

GREEN BEANS (with toasted almonds)

CRANBERRY SAUCE

AMBROSIA SALAD

PUMPKIN BREAD PUDDING (with whipped cream)

Please pre-order by Monday November 23 for pick-up either

Wednesday November 25 between 11am and 7pm, or

Thursday November 26 between 9am and 1pm.

Call 531-0422 to place your order.

Plant Based Living _ Poni Askew on Being a ‘Flexitarian’

This blog needs a disclaimer . I’m a HUGE fan of Poni Askew. I can’t remember when we first met, but I do remember when I first saw her almost a decade ago. I was working with one of my food clients, discussing a new space for them in the University area, when Poni and a group walked by eyeing up a vacant parking lot for one of the first Eat The Street events. “That’s the lady who organizes the food trucks,” said my client with a huge smile. “She’s so nice.” Turns out she isn’t just nice, she’s smart and funny and passionate about her Hawaii home, and she cares so much about the food scene in Hawaii that she was able to mobilize the tremendously successful food truck business for years into Street Grindz Events like Eat the Street and The Honolulu Night Market.. Nowadays Poni is just as passionate about local food , small businesses, growers and farmers and you can find her, alongside husband Brandon, up in Wahiawa most days, where they are about to launch their own line of home made vinegars . Poni joins us on this episode to share her expertise on living a mostly plant based life, and tells how a decision to support her son in his desire to eat less meat, led to some amazing changes . Grab a drink, find your ear pods and listen up .. you’re about to be inspired.

A Sushi Lover’s Treat - DK Kodama is in the Kitchen

Take Out of Exceptional Quality is Offered- Available for Pick Up or Dine In at Vino, Hawaii location

The pandemic has brought with it many things- most of them challenging, and some of them downright painful. But we look for positive moments where we can, and search for things to appreciate in the everyday. An easy place to do this, is at Vino Restaurants, at Restaurant Row where the DK Restaurant Group has set up camp and is dishing up signature dishes from each of its popular restaurants : Dk’s Steakhouse, Vino Italian Tapas and Wine Bar and Sansei Seafood Restaurant and Sushi.. And it’s not just Chef DK who’s in the kitchen.

"We are all doing whatever needs to be done so our guests have the experience they expect," says Ivy Nagayma, Managing Partner and First Lady of Wine at the restaurant group , who has long been known for her devotion to the Hawaii food and beverage industry. “ Ann ( Takeda) and I are on the floor each night, and DK is at the sushi bar,” says Ivy with a huge grin.. “It’s a bit like the old days.”

Executive Chef Keith Endo continues his ''underground' dinners - keeping social distancing top of mind  - and you can follow his culinary adventures on instagram. A word of warning though, his pasta adventures and daily posts are somewhat addictive.

If you want some extra special service - and a taste of the best this wonderful team has to offer then make sure to follow them on social media, and sign up for one of their many upcoming special dinners and limited seating events.

For information on Ivy's Wine Dinners, Tequila Dinners, Mexican Dinner and more :
dkrestaurants.com ; https://www.instagram.com/vinohawaii/?hl=en

Sushi To Go _ The Sansei Menu is available for pick up from Vino Hawaii @ Restaurant Row

https://www.facebook.com/vinohawaii/

Making Things Over Easy For Diners

Jennifer and Nik Lobendahn have adapted, as most other chefs and restaurant owners have, to a new way of serving their devoted customer base. Over Easy, the popular brunch spot in Kailua is now open - with added outdoor seating and use of the sidewalk to provide a pleasant environment for local diners… At EasyQ ,their second Kailua restaurant, the doors opened for dine-in service on Friday June 5th to an extremely appreciative clientele. “People were so happy to be back in the restaurant we could barely do more than one turn, “ says Jennifer with a laugh. “Customers really enjoyed just being back , so much so that they lingered for hours!”

Good news for those looking for a special way to celebrate Father’s on the upcoming holiday - EasyQ has a Father’s Day complete dinner to go , and Over Easy is taking pre-orders for an amazing brunch bundle that has everything you’ll need for a fabulous Father’s Day brunch. See the menu here : https://www.easyquehi.com

Ma’a Farm - A Simple Way To Buy Local Veggies…

There’s so much that’s been written recently about the rediscovery of pastimes that were considered outdated - drying clothes in the sun, riding bikes, baking bread, growing a small garden….. one of the delights I’ve found in our local neighborhood is the exsistence of a barely visible roadside farm stand that uses the honor system as its method of contacless payments.

At Ma’a Farm in Hawaii Kai, there’s a variety of organically grown vegetables for sale on weekdays that may include mixed greens, tomatoes, arugula, cucumbers and fresh herbs… A sincere and simple note sits by the boxes of produce ( they rest on blocks of ice under a large shady umbrella) that states :

“During this time of lockdown many in our neighborhood walk, run and bike up Kamilonui Valley. We are providing Roadside Veggies using the contactless honor system so you may enjoy our fresh, local vegetables safely. Out Veggie stand is open 6 days a week Monday – Saturday 7 am -7 pm. Drop by and see what we have today.”

Fresh, locally grown, shared with the community and just $5 per bag…. well worth the walk, run or bike..

https://www.instagram.com/ma.farms/

Pono Pork - Sustainably Humanely Raised Animals

Growing up in a tiny fishing village in Scotland ( Pittenweem)surrounded by farms and golf courses, it was easy to appreciate the value of farmers and fishermen and their humane treatment of animals bred and sourced locally. Not so easy today for farmers and even harder when we live in such isolation. That’s why we believe Bob McGee and his team at Pono Pork are doing an incredible job of creating a naturally farmed environment for pigs raised in Waianae. The pork is exceptional, and the farm CSA box we had delivered last week was an amazing representation of high quality, locally farmed meat. A Mexican white bean and pork stew was transformed by the beautiful tender pork, and the ground pork made my sons ask for more sausage, more breakfast patties… and even more lamb…. the Waianae pigs are fed a vegetarian diet, the soil on the farm has no pesticides of fertilizers and earthworms do the work of cleansing the earth…. find out more about Bob’s passionate work here: https://www.ponopork.com/ and sign up for one of the weekly CSA boxes here: https://www.ponopork.com/shop.. You’re not only helping to support local farms and local produce… you’re eating sustainably and humanely raised meats that taste truly amazing..

World Travels From Where You Are

The view from behind the pot stills on the island of Raasay…. their whisky is appropriately named “While We Wait”

We’re all becoming resigned to the fact that travel is not high on our list of priorities for the next couple of months. But we don’t have to miss the places we love, and love to travel to. Food and wine travel is an adventure all of its own… grab your favorite glass of wine, a bowl of fresh pasta in a simple sauce and you can transport yourself to Italy for the evening. A simple baguette, some cheese and a glass of Sauvignon Blanc can take me to a bistro in Paris and some wonderful memories almost any time, and there’s nothing like a Belini, with ripe peach juice and Proseco to send me straight back to Harry’s Bar in Venice, in the days before the tourists got there !

But my easiest journey for sure, is the one I take when homesickness hits hard. The road home to Scotland. Late last year, I was fortunate to spend some time in conversation with BIll Dobbie, the owner of a new distillery, Raasay .

A glass of While We Wait in hand, a rainy Hawaii evening and a slightly cool breeze blowing through the palm trees and I can imagine myself there once again…

What’s your favorite food/wine journey that you can take from home? We’d love to hear.

Chef Hui

When Amanda Corby Noguchi joined us last week on the show, she was talking from a food distribution site as she, and dozens of volunteers worked to pack up food parcels for Hawaii’s growing population of food insecure residents. The pandemic of 2020 has brought challenges most of us could barely have imagined a few months ago and food shortages are amongst the most worrying. But when darkness descends there is always light, and Noguchi, along with her husband, the well-loved chef Mark ‘Gooch’ Noguchi, is shining her light bright and steady . “Mark and I are food people, we’re event people we're organizers… but we’re really community people,” she explains. “ It’s in our DNA, and I think it’s what we were put on earth to do.” When the couple saw Covid 19 approaching, they were concerned about many things, including schoolchildren who rely on schools as their sometimes only source of food for the day, Kupuna who would be unable to shop for food, and neighbors without jobs who were suddenly unable to provide for their families .

An initial partnership with Aloha Harvest began and the team began to rescue food.

“We spent the first three weeks just working with restaurants to save and rescue food,” says Amanda. “So many people stepped up to help,” And in May of 2020 they started a Give N Go program which provided restaurants an $8 per meal stipend to prepare meals for people in need.

Chef Hui now acts as the umbrella for numerous food and community projects where volunteers - and donations - are always welcome.

“We couldn’t do any of this work without the amazing chefs and volunteers and everyone who’s come together to make all of this happen,” says Amanda. And the community definitely couldn’t do without the inspirational Noguchis.

Indomitable Spirits

Don Murphy, Owner, Murphy’s Bar and Grill, with the masked paddle maker

Bar and Restaurant owners are a tough group to beat. They thrive in an industry that is beset with problems ; employment issues; financial woes; increasing taxes and now COVID 19….but here they stand, ready to do battle once more as restaurants get ready to open on June 5th. For many restaurant owners, there won’t be an opening day - the past few months have taken their toll and a re-opening will take too much of precious few resources… but for the rest, they are ready to battle it out. Peter Kim, owner of Signature Steak and Seafood Restaurant at the Ala Moana Hotel, Liliha Bakery and Little Joe’s - a steakhouse next to Liliha Bakery on Nimitz Hwy-plans to bring staff back June 1st to be ready for the Friday opening. And in Downtown, Honolulu, the inimitable Don Murphy and his team are planning to throw open the doors on Friday June 5th and welcome familiar faces. In preparation - and with the usual touch of Murphy’s humor - they have a serving paddle ready for customers overly concerned about social distancing. It’s just the right distance to keep customers calm, “we just have to add a couple of holes for shot glasses and the paddle is good to go,” says Murph. We’ll drink to that.

Make your reservations at Murphy’s Bar and Grill for Friday by calling 808 754 1502

Be Vocal Support Local

We have always believed that local businesses are the very foundation of a successful economy. Never in our history has an economic event cut the life blood out of our economy. Without tourism, we only have one another to rely on. 80% of independent local restaurants will most likely not survive this crisis. 43% of breweries and distilleries will not survive this crisis. Imagine your neighborhood covered in blight. Imagine your community with grinding poverty and unemployment. Until our economy stabilizes, we must support independent local businesses. Please join our movement. Be vocal. Support local. #savehawaiibusinesses
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For more information on our movement and to order your shirts, please email thomas@squarebarrels.com.