Name: Restaurant 604
Address: 57 Arizona Memorial Drive, Honolulu, Hawaii, 96818, United States

Slow-roasted pulled pork, thinly sliced ham, swiss, dill pickle, and cilantro-orange drizzle

Cuban Sandwich

Two all-beef patties with sautéed onions, brown gravy, rice, and mac salad

Hamburger Steak

Add Ons

Grilled herb chicken breast, bacon, swiss and cheddar, sautéed onions, lettuce, tomato, and ranch on a potato bun

Grilled Chicken Sandwich

Arcadian mixed greens, carrots, cucumbers, grape tomatoes, and honey-ginger vinaigrette

Green Salad

Fresh cajun-spiced grilled ahi, lettuce, tomato, onions, bacon, and garlic aioli on a potato bun

Grilled Ahi Club

All-beef patty, bacon, cheddar, mayo, lettuce, tomato, and onions on a potato bun

604 Burger

Shredded romaine, arcadian mixed greens, bacon bits, hard-boiled egg, avocado, grape tomatoes, red wine vinaigrette, blue cheese crumbles, and herb chicken breast

Cobb Salad

World Famous Clam Chowder

Crisp romaine tossed with parmesan, croutons, and creamy caesar dressing

Caesar

A fresh raw oyster served in a chilled shot of “Hawaii’s best bloody mary” mix, shoyu, and tobiko

Oyster Shooter

Poke

Shoyu, sesame, or spicy ahi poke served over crispy wonton chips, drizzled with wasabi aioli, thai chili sauce, and sweet soy glaze

Poke Nachos

Fire-grilled boar’s head prime rib with garlic butter and sautéed onions on a sizzling platter

Sizzling Pupu Prime Rib

Spam, kamaboko, and green onions tossed in classic island-style fried noodles

Fried Saimin

Miso-glazed salmon belly over furikake rice, finished with garlic aioli and teriyaki glaze, topped with green onions

Salmon Bombs

Crispy chicken bites tossed in our spicy garlic sauce with fresh jalapeños, toasted sesame seeds, and green onions

Firecracker Chicken

Karaage-style taco served with spicy aioli

Tako Karaage

Slow-roasted pulled pork, cheese sauce, pico de gallo, tortilla chips, chipotle sour cream, and cilantro ranch

Kalua Nachos

Golden crisp fries, spicy aioli, wasabi aioli, and furikake

Furikake Fries

Golden crisp fries, garlic butter, parmesan, and green onions

Garlic Fries

Onion Rings

Fries

Dry or tossed in buffalo sauce, served with ranch, carrots, and celery

Buffalo Wings

Preheat oven to 300°F (150°C). Pat the pork shoulder dry with paper towels. In a small bowl combine 1 cup orange juice, 1/4 cup lime juice, 6 tbsp minced garlic, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Rub this mixture all over the pork, nestle a bay leaf against the meat and place pork in a roasting pan or Dutch oven.

Prepare and season pork

Pour 1 cup chicken or pork broth into the pan (not over the seasoned top to preserve the rub). Cover tightly with a lid or foil and roast in the preheated oven for 3 to 3 1/2 hours, until pork is very tender and shreds easily with forks. Check once after 2 hours: if the pan looks dry, add up to 1/4 cup more broth or water.

Add liquid and roast

Remove pork from oven, transfer to a cutting board or bowl and let rest 10 minutes. Using two forks, shred the pork into bite-sized strands. Taste and adjust seasoning with salt and pepper. If desired, reserve 1/4 cup of the pan juices and stir into shredded pork to keep it moist.

Shred and rest

While the pork rests, place 1/2 cup packed cilantro leaves, 1/4 cup orange juice, 2 tbsp olive oil, 1 tbsp lime juice, 1 tsp honey, 1/4 tsp red pepper flakes, and 1/4 tsp salt into a blender or food processor. Puree until smooth and slightly emulsified. Taste and adjust salt, acidity or honey as desired. Transfer to a small bowl or squeeze bottle and refrigerate until ready to use.

Split the Cuban rolls lengthwise, leaving a small hinge if you prefer. Butter the outside cut faces lightly with the softened butter (about 1/2 tbsp per side).

Prepare rolls

On the bottom half of each roll layer 2 slices of Swiss cheese, then a generous portion of pulled pork (about 1/3 cup per sandwich) distributed evenly, followed by 2 slices of thin-sliced ham and 2 slices more Swiss cheese. Top with a few thin lengthwise slices of dill pickle (about 2–3 per sandwich). Drizzle about 1 tablespoon of the cilantro-orange sauce over the pickles. Close the sandwich with the top half of the roll.

Layer ingredients

Heat a large skillet or griddle over medium heat. Place sandwiches seam-side down in the skillet and press gently with a heavy pan or sandwich press (or use a stovetop press). Cook 3–4 minutes per side until bread is golden and cheese is melted (total about 6–8 minutes). If using a pan without a press, weight the sandwich with a heavy skillet and cover loosely with a lid to help melt the cheese. Reduce heat slightly if bread browns too quickly.

Grill the sandwiches

Remove sandwiches from the skillet, let rest 1 minute, then slice each sandwich in half. Drizzle any remaining cilantro-orange sauce over sandwiches or serve on the side. Serve immediately.

Finish and serve

Taste one sandwich and add additional salt and black pepper if desired. Leftover pork can be refrigerated for up to 4 days; reheat gently with a splash of broth to keep moist.

pork shoulder (bone-in or boneless)

orange juice

lime juice

garlic cloves, minced

olive oil

ground cumin

dried oregano

smoked paprika

kosher salt

black pepper

bay leaf

chicken or pork broth (or water)

fresh cilantro leaves (packed)

honey

red pepper flakes

salt

Cuban rolls or soft hoagie rolls (split)

sliced Swiss cheese

thin-sliced cooked ham

dill pickles, thinly sliced lengthwise

butter, softened (for grilling)

salt (to taste)

black pepper (to taste)

In a large bowl combine 1 lb ground beef, 1/4 cup finely grated onion, 1 whole egg, 1/4 cup breadcrumbs, 1 tablespoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Gently mix just until combined; avoid overworking. Divide mixture into two equal portions and form into oval patties about 3/4-inch thick. Press a slight indentation in the center of each patty to help them cook evenly.

Mix and form patties

Heat a large skillet over medium-high heat and add 2 tablespoons vegetable oil. When oil shimmers, add the patties and sear without moving for 3-4 minutes until a brown crust forms. Flip and reduce heat to medium. Continue cooking for another 3-4 minutes, or until internal temperature reaches 155-160°F (for well-done; adjust to preference). Remove patties to a plate and tent loosely with foil; reserve pan and drippings for the gravy.

Sear and cook

Using the same skillet after removing the patties, add 1 tablespoon butter and 1 thinly sliced yellow onion. If pan is dry, add 1 teaspoon oil. Sauté over medium heat until onions are softened and lightly caramelized, about 8-10 minutes, stirring occasionally. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove half the onions to a bowl to top the steaks later and leave the rest in the pan to incorporate into the gravy.

If the skillet is dry, add 2 tablespoons pan drippings or butter and heat over medium. Sprinkle 2 tablespoons flour into the fat and whisk constantly for 1-2 minutes until it forms a roux and turns light brown.

Gradually whisk in 2 cups beef broth, scraping up browned bits from the pan. Add 1 teaspoon Worcestershire sauce and 1/2 teaspoon soy sauce (optional). Bring to a gentle simmer and cook until slightly thickened, about 3-5 minutes. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Return the cooked patties and reserved onions to the pan, spooning gravy over them; simmer together for 2 minutes to reheat patties and meld flavors.

Meanwhile, rinse 1 cup long-grain rice under cold water until water runs clear. In a small saucepan combine the rinsed rice, 2 cups water, 1/4 teaspoon salt, and 1 teaspoon butter or oil. Bring to a boil uncovered over high heat. Once boiling, reduce heat to low, cover, and simmer 15 minutes without lifting the lid. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

Bring a pot of salted water to a boil and cook 1 cup dried elbow macaroni until al dente according to package directions (about 7-9 minutes). Drain and rinse under cold water until cool; drain well.

In a bowl combine 1/2 cup mayonnaise, 1 teaspoon apple cider vinegar, 1/2 teaspoon sugar, 1/4 cup finely chopped celery, 2 tablespoons finely chopped onion, 1/4 teaspoon salt, 1/8 teaspoon black pepper, and 1 tablespoon milk if you prefer a creamier, thinner dressing. Stir in the cooled macaroni until evenly coated. Taste and adjust seasoning. Chill at least 15 minutes before serving for best flavor.

Divide rice between two plates. Place one hamburger steak on each plate, spoon brown gravy and sautéed onions over the steaks. Add a generous scoop of macaroni salad on the side. Serve immediately.

ground beef (80/20)

onion, finely grated

plain breadcrumbs

Worcestershire sauce

black pepper, ground

vegetable oil (for searing)

yellow onion, thinly sliced

butter

beef broth

pan drippings or additional butter

all-purpose flour

soy sauce (optional, for color and umami)

long-grain white rice

water

butter or oil (optional)

elbow macaroni, dried

mayonnaise

apple cider vinegar

sugar

finely chopped celery

finely chopped onion (or green onion)

milk (optional to thin)

Pat the chicken breast dry with paper towels. If the breast is thick, butterfly it or pound to an even thickness ~1/2 inch so it cooks evenly.

Prepare the Chicken

In a small bowl combine olive oil, garlic powder, smoked paprika, kosher salt, black pepper, and lemon juice. Brush or rub this mixture evenly on both sides of the chicken breast, ensuring full coverage.

Season

Heat a nonstick or cast-iron skillet over medium-high heat until hot. Add a light drizzle of oil or spray (if pan is dry). Place the chicken in the skillet and cook undisturbed 4-6 minutes per side depending on thickness, until a thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is golden-brown. If using a grill, preheat to medium-high and grill 4-6 minutes per side.

Cook

Transfer the cooked chicken to a cutting board and let rest 5 minutes to retain juices. Slice thinly or dice as desired for use as an add-on. Sprinkle with chopped fresh parsley if using.

Rest and Finish

boneless skinless chicken breast

garlic powder

lemon juice

fresh parsley (optional)

If chicken breasts are uneven/thick, place between plastic wrap and pound to an even 3/4-inch thickness. In a bowl combine 2 tbs olive oil, minced garlic, chopped parsley, chopped thyme, dried oregano, lemon juice, 1 tsp kosher salt and 1/2 tsp black pepper. Rub marinade evenly over both sides of the chicken breasts and let rest at room temperature for 15 minutes or refrigerate for up to 2 hours.

Pound and Marinate

Preheat grill or grill pan to medium-high (about 400°F / 200°C). Oil the grates lightly. Grill chicken 4–6 minutes per side, flipping once, until internal temperature reaches 165°F (74°C) and an instant-read thermometer inserted in the thickest part registers 165°F. Let rest 5 minutes before assembling. (If pan-searing: heat 1 tbs olive oil in a skillet over medium-high heat and cook 5–7 minutes per side.)

Grill

In a medium skillet over medium heat, add bacon strips and cook until crisp, 8–10 minutes, turning occasionally. Transfer to a paper towel-lined plate to drain. Reserve 1 tsp of bacon fat in the pan for extra flavor (optional).

Cook Bacon

When chicken is nearly finished resting, place one swiss and one cheddar slice on each chicken breast. Cover loosely with foil or a lid for 1–2 minutes to melt the cheese slightly so it becomes soft and melded to the chicken.

Melt Cheese

Heat 1 tbs butter and 1 tsp olive oil in a small skillet over medium-low. Add the thinly sliced onion, 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until soft and lightly caramelized, 10–12 minutes. If onions begin to brown too quickly, lower heat. Remove from heat and keep warm.

Toast buns: Spread 1/2 tbs softened butter on the cut sides of each potato bun. In a skillet over medium heat or on the grill, toast buttered buns cut-side down 1–2 minutes until golden.

Build sandwiches: Spread 2 tbs ranch dressing on the bottom half of each toasted bun. Place lettuce leaf on ranch, then 1 grilled cheese-topped chicken breast. Top chicken with two slices of tomato, half the sautéed onions, and two bacon strips (crumbled or whole as preferred). Spoon remaining ranch on the top bun and place on sandwich.

Serve: Secure with a toothpick if desired, slice in half, and serve immediately while warm.

If using, sprinkle 1/4 tsp smoked paprika or 1/8 tsp red pepper flakes on the chicken before serving for extra smoky or spicy notes.

boneless skinless chicken breasts

garlic, minced

fresh parsley, chopped

fresh thyme, chopped

black pepper, freshly ground

bacon strips

swiss cheese slices

cheddar cheese slices

potato buns

ripe tomato, sliced

lettuce leaves (butter or romaine)

ranch dressing

butter, softened (for toasting buns)

smoked paprika (optional)

red pepper flakes (optional)

Rinse the Arcadian mixed greens thoroughly in cold water, then spin or pat dry until mostly dry. Place the greens in a large mixing bowl. Peel the carrot and either julienne or use a grater to shred until you have about 1 cup. Trim the cucumber, halve lengthwise, remove seeds if desired, and thinly slice to yield 1/2 cup. Halve the grape tomatoes. Add the carrots, cucumber, and tomatoes to the bowl with the greens.

Prepare produce

If using, pick or roughly chop the cilantro or basil and reserve for garnish.

In a small bowl or jar, combine the rice wine vinegar, honey, grated fresh ginger, Dijon mustard, minced garlic, soy sauce (or tamari), and lemon juice. Whisk or shake to combine. While whisking (or with the jar lid on), slowly stream in the extra-virgin olive oil until the dressing emulsifies and thickens slightly. Taste and season with salt and freshly ground black pepper; adjust honey for sweetness or vinegar for brightness as needed.

Make the vinaigrette

If not serving immediately, store the vinaigrette in a sealed container in the refrigerator for up to 3 days. Bring to room temperature and shake well before using.

Just before serving, pour about 2 to 3 tablespoons of the vinaigrette over the salad (start with 2 tablespoons; you can add more to taste). Gently toss the greens and vegetables with tongs or salad servers until evenly coated. Taste and add an additional 1 tablespoon of dressing if desired. Sprinkle the reserved cilantro or basil over the salad as garnish.

Transfer to individual plates or a serving bowl and serve immediately so the greens remain crisp.

Arcadian mixed greens (or mixed salad greens/mesclun)

Carrots, peeled and julienned or shredded

Cucumber, English or Persian, halved lengthwise and thinly sliced

Grape tomatoes, halved

Fresh cilantro or basil leaves (optional garnish)

Extra-virgin olive oil

Rice wine vinegar

Honey

Fresh ginger, grated

Dijon mustard

Garlic, minced

Soy sauce or tamari (for salt and umami)

Lemon juice (fresh)

Salt

Black pepper, freshly ground

Pat the ahi tuna steaks dry with paper towels. Brush both sides lightly with 1 tablespoon olive oil so the spice will adhere.

Prep Tuna

Combine 2 tsp cajun seasoning, 1 tsp kosher salt, and 1/2 tsp black pepper. Sprinkle the mixture evenly over both sides of the tuna, pressing gently to adhere.

Preheat a gas or charcoal grill to high (about 450–500°F / 230–260°C). If using a grill pan or cast-iron skillet, heat it over high heat and brush with 1 tablespoon neutral oil so it’s just smoking.

Preheat Grill

Place tuna on the hot grill and sear for 1.5–2 minutes per side for rare (center pink), 3–4 minutes per side for medium, depending on thickness (about 3/4–1 inch). Avoid overcooking; tuna is best slightly pink inside. Remove from grill and let rest 3 minutes, then slice crosswise into 1/2-inch thick strips for assembly. Squeeze a light squeeze of lemon over if desired.

Grill Tuna

In a small bowl, combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/2 tsp olive oil, 1/4 tsp kosher salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust salt, pepper or lemon to taste. Refrigerate until assembly so flavors meld.

While the grill preheats, cook 8 strips thick-cut bacon in a skillet over medium heat until crisp (about 8–12 minutes), turning as needed. Transfer to paper towels to drain and keep warm.

Butter the cut sides of 4 potato buns with the 2 tablespoons butter. Place buttered sides down in a clean skillet over medium heat or on the grill for 1–2 minutes until golden and toasted.

Toast Buns

Slice the tomato into 8 slices, separate 8 lettuce leaves, and thinly slice 1/2 red onion into rings. If using pickles, have them ready.

Prepare Veggies

Spread a generous tablespoon of garlic aioli on both the top and bottom bun. On the bottom bun layer 2 lettuce leaves, 2 tomato slices, a few rings of red onion, 2 strips of bacon, and 3–4 slices of grilled ahi (or enough to cover). Top with more aioli on the top bun and close.

Build the Club

Repeat to make 4 sandwiches. Serve immediately with lemon wedges and pickles on the side, or with your choice of fries or salad.

Serve

If any tuna remains, reserve wrapped in foil to keep warm for up to 10 minutes. Clean and oil the grill grates after use. Estimated leftover grilled tuna can be served chilled the next day in salads or bowls.