Grill, Baby, Grill
Another day, another limp salad. Sigh.
Between the same-old lunch spots you seem to be married to and your brown-bagged leftovers, the highlight of your workday just seems to lack the spark it once had.
Started by three local culinary heavy hitters–melterweights Lindsey Ozawa, former Executive Chef of Nobu, Honolulu Weekly Food Editor Martha Cheng, and the V-Lounge’s Alejandro Briceno–Melt is quickly becoming a treatcar of famed desire.
Utilizing the freshest local ingredients and the highest quality meats and cheeses, Melt’s gourmet sandwiches are a far cry from the orange-square-filled versions of yesteryear.
Try the Super Melt, a glorious mess of melted cave-aged gruyère, Vermont cheddar and Dutch gouda on sourdough. Or, throw your diet to the wind and order up a Bacon Melt replete with cave-aged gruyère, Hobbs bacon, and a healthy schmear of onion apple sage jam.
Melt even makes its own harissa, a savory hot chili and olive oil spread popular in Northern Africa, that it pairs with gouda, fresh pear and rye bread. And homemade ice cream sandwiches (Briceno was a pastry chef at Nobu) will be added to the menu soon.
Just the fork in the road you need to get your lunch back on snack.
Melt officially launches this Saturday in the Fitted store’s parking lot, 1438 Kona Street, Honolulu. The melting starts at 11 a.m. and goes until they run out, and if you buy a Melt Fitted T-shirt you get a Super Melt for free. To find Melt’s most current location, follow it on twitter: @MeltHNL