Changes are happening at the Pineapple Room. After celebrating its 10th anniversary last month, the restaurant is all about renewal, like the tabletops, which were handcrafted from recycled wood.
"It's important in the restaurant industry to reinvent yourself, and to offer guests something fresh and something new that they can come to," says general manager Gary Matsumoto.
That includes new items on the menu. Many can be sampled during Restaurant Week, like achiote garlic shrimp spaghetti with kale from Nalo Farms, Hamakua Springs tomatoes and organically grown mushrooms.
"It's really flavorful. It may look a little spicy, but it's really not too spicy. It just has a lot of color and a lot of full flavor to it."
Don't worry. Old favorites are still there, like the Hawaii island goat dairy chevre salad with soft, creamy cheese and soy balsamic dressing.
"We have very good relationships with our farmers and our local vendors. And we like to share that growth with the community."
And to end the meal, a local favorite, mini "halo halo," with layers of fruit, tapioca and haupia shave ice.
"We can always come here and expect to have a great meal."
Restaurant Week Menu:
Dinner - $40.00
Hawaii Island Goat Dairy Chevre Salad, Nalo Mixed Greens, Hamakua Springs Tomatoes, Cucumbers, Olives, Soy Balsamic Dressing OR Chilled Hamakua Springs Tomato Soup, Chilled Shrimp and Avocado Salsa
Pan Roasted Onaga, Coconut Kim Chee Dashi, Mao Farms Baby Mustard Greens OR Achiote Garlic Shrimp Spaghetti, Capers, Olives and Hamakua Springs Tomatoes OR Maui Cattle Company Beef Strip Loin, Shiso and Peppers, Baked Potato Salad with Dick and Heather Threlfall's Goat Cheese, Mao Farms Braised Swiss Chard
Mini Coconut Tapioca "Halo Halo" OR Lilikoi Cheesecake