Braising the Bar
He wore TOMS. You wore L.A.M.B. He sipped almond milk. You slurped milk shakes. He protested GMOs. You protested Two and a Half Men.
Clearly, the breakup with Vegan Guy was inevitable. While he’s licking his wounds you’re already on the prowl, hungry for a fling with a beefy newcomer.
Lucky for you, tonight’s the opening of Honolulu’s newest meat market: SALT Kitchen and Tasting Bar. The concept is charcuterie blended with American izakaya: Great meats and great drinks.
One bite of the sweet and meaty Hudson Valley foie gras, served on toast with a Kula strawberry, will wipe out tasteless months of tofu patties. A round of thinly-shaved house-cured prosciutto is next. By the time you slip into opah ceviche with creamed Kahuku corn, you’re a carnivore reborn.
Wash away whatever memories are left with anything-but-boring cocktails. Forget the vodka, you’ll sip Lebanese wine from the Bekaa valley, Napa bubbly or classically inspired cocktails, like the Aviation — a lovely gin cocktail with a splash of maraschino liqueur and crème de violet.
You finish off your feeding frenzy with chevre cheesecake topped with crunchy caramel popcorn. After one blissful bite, your eyes meet the gaze of a beefcake across the bar.
Hello, animal attraction.
SALT Kitchen & Tasting Bar opens tonight. Regular hours are 5 p.m. to 2 a.m., seven days a week. Food served until midnight. 3605 Waialae Ave., 808.744.7567.
Honolulu Magazine's John Heckathorne selected his favorites on the new menu in his daily online column, Biting Commentary.
Posted on Tuesday, November 30, 1999 in Permalink