HONOLULU (HawaiiNewsNow) - Nearly 30 years ago, Peter Merriman opened his eponymous restaurant on Hawaii Island. The high end eatery grew with locations on Kauai and Maui, but not on Oahu. Merriman said that it didn't have the right feel, until now. He's opening a location in Kakaako on the corner of Auahi and Kamakee Streets.
I got to visit and to taste the new offerings along with Frolic Hawaii Contributor Melissa Chang. Some of the favorites, like the wok charred ahi sashimi, are still on the menu to make sure to lure in its loyal customers. But there are plenty of new things to try.
First of all, the bread is all baked in-house and that includes the golden biscuits made with Waimea butter. They are served warm and have a crisp exterior that literally melts in your mouth. I haven't had biscuits that good, ever. The little sprinkling of salt on top is a perfect addition. You really don't need to put anything on these little bundles of delight. I'm salivating just thinking about it right now.
I'm a fan of fritters so I was pleased to note that the shrimp, corn, mac nut version did not disappoint. They were chock full of seafood and produce with almost no filler so that the flavor really comes through.
If you like oysters, the presentation is impressive. These little gems are from Kualoa and are served under a dome filled with a fragrant smoke. The server pumped the dome to push the flavor into the shellfish. Also, if you like this type of service, you may want to try the new table side poke. It is prepared by your server for your entertainment and there's enough for two people. Taro chips are provided for scooping.
That's just a sampling of what we tasted. If you're interested, the restaurant had its soft opening on June 20, 2018 but the grand opening is on Saturday, June 23. They are taking reservations now. You can valet park for free at the Anaha port cochere with validation from the restaurant for up to 3 hours. You can call them at (808) 215.0022.
For Kelli Shiroma's take on it from Frolic Hawaii, check out her article at https://bit.ly/2ln30aW.