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Arigato, Mrs. Roboto – Poʻipū Dolphin

Within the coastal embrace of Poipu, a discreet culinary adventure unfurls at The Dolphin Poipu, characterized by a duality of immersive seafood retail and gastronomic expertise. The establishment extends its acumen in seafood offerings beyond its recognized dinner and sushi menus, carving out a distinct presence in the realms of daytime dining and retail with its Fish Market and midday menu options.

In a casual conversation with Brook Sugahara, the owner of The Dolphin Poipu, the unseen depth of the establishment’s offerings and culinary proficiency is pulled into the limelight. Sugahara shared that although well-regarded for its dinner and nighttime sushi, the establishment maintains an understated facet: its fish market and lunch offerings from “11:00 until 3:00.” The diversity and depth in the selection span from the fish market’s range of poke and sushi to varied lunch dishes, most notably, their fish tacos which employ ahi – preferably kept “on the medium-medium rare side” and tucked into corn tortillas, enlivened by guacamole salsa and a specialty “avocado cream.”

Sugahara also provided insights into the thought and composition behind the poke bowls, particularly a favorite that harmoniously brings together sea asparagus, spicy chili oil, Kukui nuts, and avocados. Similarly, the Dolphin Roll, devoid of any dolphin content and aptly named after the establishment, orchestrates an assembly of sushi rice, tobiko, green onions, avocados, cucumbers, spicy tuna, and “100% real snow crab.” The artful combination serves not just as a testament to culinary ingenuity but also underscores the expertise woven into the offerings.

A visit to the Fish Market – active from 10:00 AM to 7:00 PM – transcends mere commerce, as Sugahara points out the pristine freshness of their offerings, explaining the swift transition of fish “from the water right in the back of the truck into our walk-in.” Patrons can opt for either pre-sliced fish or a whole slab, while also accessing guidance from the experienced staff on preparation and pairing – all underscored by an emphasis on preserving the innate quality of the seafood.

Sugahara casually conveyed, “The fish market opens up at 10 o’clock to 7:00, and then our lunch starts from 11:00 till 3:00. Great people, great environment, ocean view.” This establishment, subtly nestled within The Shops at Kukui’ula, cultivates an environment where culinary craftsmanship, guided by an unswerving dedication to quality and fresh sourcing, unobtrusively melds with the tranquil seascape of Poipu, offering patrons not merely meals but nuanced, seafood-driven experiences.

Poʻipū Dolphin Facebook

Arigato, Mrs. Roboto – Kaua‘i Gourmet Nuts

Kauai Gourmet Nuts, located in Kauai, Hawaii, is recognized for its meticulously curated assortment of nut-based products, which blend both traditional and innovative flavors with a strong emphasis on utilizing local ingredients. The company navigates through a nuanced spectrum of flavors, offering an array of nut products, such as macadamia and mixed nuts, with certain highlighted flavors like Coconut Bliss and Salted Toffee.

Billy, who has been involved with the company and showcased in an associated video, has spent a lifetime in the kitchen. His culinary journey is deeply tied with an intrinsic understanding of flavor pairings, stating that he is well-versed in “knowing what flavors taste good together, and knowing how to pair something sweet with something salty.”

In a detailed exposé into the making of the company’s products, Billy explains the kettle roasting process as essentially “making candy on top of the nuts.” The inclusion of Hawaiian ingredients like coconut and li hing mui is purposeful and finishes the nuts right at the moment when “the sugar turns into candy,” a process Billy describes as ‘cracking the sugar.’ In terms of diversity, Kauai Gourmet Nuts navigates through “eight flavors of mixed nuts and seven flavors of macadamia nuts,” maintaining a production approach that values freshness and quality, encapsulated in Billy’s observation: “I try to use local ingredients like honey, coconut, chili peppers. We just put a lot of love into small batches, and they’re as fresh as you can get. Most of the nuts sell within two or three days of coming out of the roaster.”

A snapshot into the company’s offerings indicates an embracing of a variety of taste experiences. The Salted Toffee, described as the “#1 seller,” stands alongside a plethora of flavors including the Toasted Coconut and Pele’s Heat — the latter introducing consumers to a “zing at first, about medium heat” that eventually transitions to a “medium-high” intensity, owing to the nuanced incorporation of “chipotle and cayenne under the sugar.”

The retailing strategy of Kauai Gourmet Nuts spans both digital and physical realms, while their tangible products can be explored at “6 markets, 5 days a week” and at their retail store, as well as directly in their kitchen. One experiential element which they’ve embedded into their physical sales points is the provision of “free samples to all of our customers,” a tactic that blends customer experience with subtle encouragement towards purchase. A customer visiting the store can “try what you like, and when you find a favorite, hopefully you’ve eaten enough nuts that the guilt sets in to buy a bag,” according to Billy’s lighthearted commentary.

Kauai Gourmet Nuts, thus, manifests as a company that threads the intricate balance between maintaining traditional, localized production and navigating a spectrum of flavors and products, all while embedding a tangible, experiential component into their sales strategy. This all culminates to provide a product that is not only deeply rooted in the local culinary culture of Hawaii but also offers a wide spectrum of experiences for the consumer to explore and enjoy.

Kaua‘i Gourmet Nuts Website | Facebook | Instagram

Arigato, Mrs. Roboto – Avalon Gastropub

Avalon Gastropub, nested in Kapaa, Hawaii, steers through the culinary realm with an attentive focus on comfort dishes that resonate with a carefully construed innovative spark. Its plates, which range from smoked wings to heartier courses like duck breast and short rib burgers, emanate a combination of familiarity and exploration within the gastronomical sphere. The space, marrying rustic and countryside aesthetics, subtly curates a backdrop that harmonizes with its menu’s offerings, while maintaining a conscious emphasis on the guest experience.

In a video featuring Chef Gabe, the discussions delve into a meticulous approach towards constructing dishes. When discussing their poutine, Chef Gabe shares, “We do our gravy a little differently. We have our house-smoked brisket, an 18-hour cook. We save all the drippings from that, and that’s what we make our gravy from.” This unveils a dedication to a rich, homemade approach towards their offerings. Furthermore, their fried mac and cheese, inclusive of smoked Gouda, cheddar, mozzarella, and cream cheese, not only foregrounds a blend of flavors but reveals a careful curation of ingredients, as demonstrated by the paired tomato jam which, as put by Chef Gabe, “tastes like Christmas.”

Their Scotch egg, described as “a soft-boiled egg wrapped in house-made pork belly sausage, breaded and fried,” is an illustrative example of Avalon’s innovative approach to classic comfort food dishes. Though, as Chef Gabe notes, they present as “conversation pieces,” it’s pivotal to note that they stand firmly on a foundation of culinary precision and an intimate understanding of how flavors collaborate within a dish. The gastropub notably extends this innovative spirit to their beverage offerings. Highlighting an example, the Exodus Manhattan is described as a fusion that incorporates “the Exodus red wine, which is barrel-aged in bourbon casks and a little bit of Pendleton rye, a tiny bit of simple syrup.” This particular concoction emerges as a classic with a personalized twist, yet again channeling the spirit of familiarity injected with novelty.

While the establishment is recognized for its enticing main courses and innovative cocktails, it is also acknowledged for its dessert offerings, meticulously crafted by Chef Gabe’s wife, that range from crème brulees to house-made ice creams. Sweets, thereby, don’t merely play the role of a culinary epilogue but stand as an integral part of the gastropub’s narrative, consistent with the rest of the menu in both quality and imaginative spirit.

As the curated plates and beverages of Avalon Gastropub tread between traditional and contemporary, Chef Gabe articulates the significance of witnessing guests’ initial reactions and subsequent satisfaction, stating, “One of the most rewarding things as a chef and having an open kitchen is being able to watch guests light up and just that excitement off the first bite.” This mirrors an interplay where the diners’ responses, captured in real-time within the open kitchen, weave into the establishment’s continual evolution, impacting the direction and refinement of the menu.

Moreover, the ethos of the establishment encompasses a community spirit. Chef Gabe notes, “You want this restaurant to feel like kind of like a community when people come. They feel comfortable; they don’t feel intimidated.” It reflects an atmosphere wherein the culinary creations are not merely about the innovative play of ingredients but also about forging a space where familiarity and innovation coalesce to fabricate a distinctive dining environment.

Avalon Gastropub doesn’t simply cater to the culinary curiosity of its patrons but crafts a space where innovative twists on familiar comfort foods, engaging beverages, and meticulously crafted desserts converge, offering a unique, community-oriented gastronomic journey.

Avalon Gastropub Website | Facebook | Instagram

Arigato, Mrs. Roboto – Paniolo Santa-Maria Style Barbecue

Paniolo BBQ, located in Kauai, intertwines its culinary offerings with a rich narrative, notably in its steadfast adherence to Santa Maria-style barbecue, illuminated through the use of specific wood blends, namely red oak and Java plum, and a family recipe for chicken rub that has been a staple for “a little bit over 35 years,” according to Jared, one of the family members involved in the operation.

Central to Paniolo’s offerings is the tri-tip plate, which, Jared explains, is not just a mere dish but an embodiment of the traditional Santa Maria barbecue: “You’re gonna see the tri-tip with salsa, light fresh green salads, beans on the plate, and of course, French bread.” This is corroborated by Dida, the host, who relishes the tri-tip, declaring, “That is really good, it’s so juicy,” and notes its accompaniment with what Jared refers to as a “homemade” dry rub, a formulation that is crafted in-house.

An intrinsic aspect of Paniolo BBQ’s operations is its staunch embodiment of a family-run enterprise. “Oh man, the whole family. So, I have my dad; him and I do most of the barbecue duties. My brother, he’s in the kitchen. My nephew, his son, is also one of our cooks. My wife, my brother’s wife, and my mom,” Jared elaborates, placing an emphasis on the integral role each member plays within the business’s framework.

The Paniolo Burger, a sizable dish featuring a 10-ounce patty, country-style ribs shrouded in barbecue sauce, and a finale of pico de gallo, underscores the establishment’s proclivity for hearty, robust meals. Jared, reflecting his Spanish cultural background, remarks, “Of course, I like it spicy,” thus elucidating the burst of flavors that Dida identifies: “It’s got a lot of flavors on it, the saltiness that comes from the smoked meat.”

In addition to the culinary realm, Paniolo BBQ nestles itself within the community through its live music offerings, functioning Monday through Saturday, and an open mic night every Wednesday. These musical events, Jared mentions, have been visited by “Incredible musicians from all over,” thereby weaving a subtle, yet profound, tapestry that intertwines the local and broader communities through a culinary and cultural melding.

Paniolo BBQ, therefore, materializes not merely as a food establishment but as a multifaceted entity that converges family, tradition, and community into a holistic experience in Kauai, embracing its roots in Santa Maria-style barbecue while concurrently welcoming the diverse array of flavors and experiences that being situated in Hawaii presents.

Pantiolo Santa-Maria BBQ Website | Facebook | Instagram