Hawaiian Roast Coffee

Seared 14-ounce ribeye, richly marbled cooked to perfection. Served with sautéed mushrooms — a bold, juicy cut prepared simply to highlight its natural flavor and tenderness

Boss Cut Ribeye

Cheese filling baked atop a buttery vanilla wafer crust, finished with a decadent salted bourbon caramel glaze

Bourbon & Bliss Cheesecake

Midnight in Rome

Juicy strip steak, smoky flavor, and that crispy onion finish you'll crave

Seared Aloha Strip Steak

Slow-smoked to perfection, coated in our house-made dry rub, and served with spicy sriracha fried rice for a bold, flavorful bite

Pele's Pit Ribs

A gourmet beef burger topped with melted cheese, crisp lettuce, bacon, tomato, onion, and house-made sauce, served on a toasted bun

Tsunami Burger

Choice of pork or chicken, peppers, carrots, and melted cheese on flatbread, topped with crushed peanuts and lime

Thai Twist Flatbread

Perfectly complemented by our signature succotash and fresh greens with papaya seed dressing

Sunset Salmon

Thick-cut applewood smoked bacon glazed with brown sugar, cracked black pepper, and a hint of chili flake — slow-baked until perfectly caramelized with a sweet-heat crunch.

Billionaire Bacon

Expertly tossed Arcadian greens with fresh apple, cherry tomatoes, in scratch-made papaya seed dressing, and topped with fried anchovies

Arugula Feta Salad

A vibrant medley of vine-ripe tomatoes, fresh mozzarella, and basil with crisp artisan croutons, finished with extra virgin olive oil and red wine vinegar

Tuscan Mosaic Salad

Spicy Cucumber Salad

Chimichurri Steak Crostini

Truffle Fries

Measure 1 tablespoon (0.0625 cups) of coarsely ground Hawaiian dark roast coffee. Heat 3/4 cup (180 ml) water to just off boiling (around 200°F / 93°C).

Measure and heat

Place the grounds in a French press or pour-over cone with a filter. Pour a small amount of hot water over grounds to bloom for 30 seconds, then slowly pour the remaining water, aiming to finish pour in about 2 to 2.5 minutes total for pour-over, or let steep 4 minutes in French press and then press.

Brew

If using a drip machine, use the same coffee-to-water ratio and brew as usual. Once brewed, pour coffee into the serving cup and keep hot.

While the coffee brews, add 1 teaspoon light brown sugar (or Hawaiian cane sugar), 1/8 teaspoon vanilla extract and 1 teaspoon coconut syrup (or coconut cream) to the serving cup. Stir to combine and partially dissolve the sugar.

Taste and adjust sweetness or coconut flavor to preference: add up to another 1/2 teaspoon sugar or 1/2 teaspoon coconut syrup if desired.

If serving hot: steam or warm 1/4 cup whole milk with 1 teaspoon heavy cream until around 140–150°F (60–65°C) and slightly frothy, then pour into the cup with the flavored sugar mixture.

If serving iced: fill a glass with ice, pour the flavored sugar mixture over the ice, add brewed coffee, then add 1/4 cup cold milk and 1 teaspoon heavy cream. Stir gently to combine.

Stir the brewed coffee into the cup with the sweetened coconut-vanilla mixture. Taste and adjust: add a pinch more sugar or a splash more milk/cream if you prefer a richer cup.

Garnish with a few whole coffee beans or a light dusting of finely grated toasted coconut (optional). Serve immediately.

coarsely ground Hawaiian dark roast coffee (or your favorite dark roast)

hot water (just off boil, about 200°F / 93°C)

coffee beans for garnish (optional)

light brown sugar or Hawaiian cane sugar

vanilla extract

coconut syrup or coconut cream (for a Hawaiian twist)

whole milk (or milk alternative: macadamia, almond, oat)

heavy cream (optional, for richness)

ice (if serving iced)

Remove the 14-ounce ribeye from the refrigerator and let sit on a plate, uncovered, for 30–45 minutes until it reaches near room temperature. Pat both sides dry with paper towels to ensure a proper sear.

Bring to room temperature

Generously season both sides and the edges of the ribeye with the kosher salt and coarsely ground black pepper, pressing gently so the seasoning adheres.

Season

Heat a heavy cast-iron skillet or stainless-steel pan over medium-high to high heat until very hot, about 4–6 minutes. Add 1 tablespoon neutral high-heat oil and swirl to coat the pan; it should shimmer but not smoke heavily.

Preheat pan

Carefully place the ribeye in the hot pan away from you. Sear without moving for 2½–3½ minutes, until a deep brown crust forms. Flip and sear the other side for 2½–3½ minutes.

Sear the steak

Reduce heat to medium. Add 1½ tablespoons unsalted butter, the crushed garlic cloves, and thyme sprigs to the pan. Once the butter melts and foams, tilt the pan slightly and use a spoon to baste the steak continually for 1–2 minutes while monitoring internal temperature. For doneness: rare 120–125°F (49–52°C), medium-rare 130–135°F (54–57°C), medium 140–145°F (60–63°C). Remove the steak from the pan about 5°F (3°C) below target temperature.

Baste and finish

Transfer ribeye to a cutting board, tent loosely with foil, and rest for 8–10 minutes to allow juices to redistribute. If using flaky sea salt or a pat of compound butter, top the steak immediately after resting to melt into the surface.

Rest

While the steak rests or during its final sear, wipe mushrooms clean with a damp towel and quarter larger mushrooms so pieces are uniform. Mince the shallot and garlic and measure thyme leaves.

Prepare mushrooms

In a separate skillet over medium-high heat, add 1 tablespoon unsalted butter and 1 teaspoon olive oil. Once the butter foams and begins to brown slightly, add the mushrooms in a single layer. Avoid overcrowding — cook in batches if necessary so mushrooms brown instead of steaming.

Heat pan

Let mushrooms cook undisturbed for 2–3 minutes to develop color, then stir or toss and continue cooking another 2–3 minutes until well browned and most moisture has evaporated.

Brown mushrooms

Reduce heat to medium. Add the minced shallot and garlic, stirring for 30–45 seconds until fragrant but not burnt. Add thyme leaves and pour in 2 tablespoons dry white wine or beef stock to deglaze the pan, scraping up brown bits from the bottom.

Add aromatics

Cook another 1–2 minutes until the liquid mostly reduces and mushrooms are glossy. Season with 1 teaspoon salt and 1/2 teaspoon coarsely ground black pepper. Stir in chopped parsley if using, then remove from heat.

Finish and season

Slice the rested ribeye against the grain into thick slices (about 1/2-inch). Arrange slices on a warm plate and spoon the sautéed mushrooms alongside or over the steak. Finish with flaky sea salt to taste and a small knob of compound butter if desired.

Serve immediately while hot. Suggested accompaniments: roasted potatoes, creamed spinach, or a simple mixed green salad.

bone-in ribeye steak

kosher salt

coarsely ground black pepper

neutral high-heat oil (canola, grapeseed, or avocado)

unsalted butter

fresh thyme sprigs

garlic cloves (lightly crushed)

cremini mushrooms (quartered) or baby bella

extra-virgin olive oil

shallot (finely minced)

garlic (minced)

fresh thyme leaves (or 1/4 tsp dried)

dry white wine or low-sodium beef stock

salt

fresh parsley (chopped, optional)

flaky sea salt (for finishing, optional)

compound butter or finishing butter (optional)

Preheat oven to 325°F (165°C). Wrap the outside of a 9-inch (23 cm) springform pan with a double layer of heavy-duty aluminum foil (this prevents water in the water bath from leaking in). Grease the inside of the pan. Place vanilla wafers in a food processor and pulse until fine crumbs form (or place in a zip-top bag and crush with a rolling pin).

Prepare crust

Combine the 2 cups vanilla wafer crumbs, 1/4 cup granulated sugar and 1/4 tsp salt in a medium bowl. Melt 6 tablespoons unsalted butter and pour over crumbs. Stir until evenly moistened and the mixture holds together when pressed.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides, if desired) of the prepared springform pan. Use the bottom of a measuring cup to compact the crust. Bake on the middle rack for 10 minutes. Remove and let cool while preparing filling. Leave oven on 325°F (165°C).

Ensure 32 oz cream cheese is very soft at room temperature (at least 30–60 minutes out of refrigerator). Preheat oven remains at 325°F (165°C). Place a large shallow roasting pan for the water bath in the oven while it heats so it becomes hot.

Room-temperature setup

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese on medium speed until very smooth and lump-free, about 2–3 minutes, scraping the bowl down as needed.

Add 1 1/4 cups granulated sugar and 1/4 cup packed light brown sugar to the cream cheese and beat on medium speed until combined and creamy, about 1–2 minutes. Scrape down the bowl.

Add 1/2 cup sour cream, 1/2 cup heavy cream, 2 tsp vanilla extract, 3 tbsp bourbon, 2 tbsp all-purpose flour, and 1/2 tsp fine sea salt. Mix on low speed just until incorporated, scraping the bowl so there are no streaks.

Add the 4 whole eggs and 1 egg yolk one at a time, mixing on low speed after each addition just until combined. Do not overbeat; incorporate only until the mixture is smooth and homogenous to avoid adding extra air.

Taste a small amount and, if desired, add another 1/2–1 tbsp bourbon for a stronger flavor (optional). Pour the filling into the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the foil-wrapped springform pan into the preheated roasting pan. Carefully pour hot (not boiling) water into the roasting pan until it reaches about halfway up the side of the springform pan (this creates a bain-marie to promote even baking and prevent cracking).

Bake at 325°F (165°C) for 55–70 minutes, or until the edges are set and center still slightly jiggly (about 1/2 inch wobble). Rotate the pan once halfway through if your oven has hot spots. Avoid opening the oven frequently.

Turn the oven off and crack the oven door open. Let the cheesecake cool in the oven for 1 hour to reduce the chance of cracking. After one hour, remove the cheesecake from the water bath, remove the foil, and cool completely on a wire rack for at least another hour.

Once at room temperature, chill the cheesecake in the refrigerator uncovered for at least 6 hours or preferably overnight to set fully.

About 30 minutes before serving (or after cheesecake has chilled), make the caramel. In a medium heavy-bottomed saucepan, combine 1 cup granulated sugar and 1/4 cup water. Stir to moisten the sugar, then place over medium heat without stirring. Swirl the pan occasionally to encourage even melting. Watch carefully as the sugar dissolves, turns amber, and then deep caramel — this can happen quickly.

Make caramel

When the sugar reaches a deep amber color, remove the pan from heat and immediately whisk in 6 tbsp unsalted butter pieces until melted and incorporated (be careful — it will bubble vigorously).

Slowly and carefully whisk in 1/2 cup warmed heavy cream in a steady stream; the mixture will bubble strongly. Return the pan to very low heat and cook for 30–60 seconds until smooth and cohesive.

Stir in 2 tbsp bourbon and 3/4 tsp coarse sea salt. Taste and adjust salt or bourbon to preference (remember alcohol will be slightly reduced but not fully evaporated). Let the caramel cool for 10–15 minutes so it thickens to a pourable but not runny consistency.

If the caramel becomes too thick, warm gently over low heat and whisk in a teaspoon or two of warm cream to loosen. If it separates, whisk vigorously and heat slightly to re-emulsify.

When ready, pour the cooled-but-still-pourable caramel over the chilled cheesecake, using an offset spatula to spread to the edge and allow a little to drip down the sides for a decorative effect. Sprinkle a pinch of extra coarse sea salt over the top and scatter toasted pecans if using.

Chill the glazed cheesecake in the refrigerator for 30 minutes to let the caramel set slightly. Run a thin-bladed knife around the edge of the springform before unlatching to prevent sticking.

Release the springform and transfer the cheesecake to a serving plate if desired. Slice with a hot, dry knife (dip in hot water and wipe dry between cuts) for clean slices. Serve slices with a dollop of whipped cream and extra pecans as garnish.

vanilla wafer crumbs

granulated sugar

fine sea salt

cream cheese (full-fat), room temperature

light brown sugar, packed

sour cream

full-fat heavy cream

large eggs

large egg yolk

bourbon (good-quality)

all-purpose flour

water

unsalted butter, cut into pieces

heavy cream, warmed

bourbon

coarse sea salt (or Maldon), plus extra to finish

toasted pecan halves

whipped cream

If using the optional chilled espresso/cold-brew rinse, pour 0.25 oz into a chilled coupe or Nick & Nora glass, swirl to coat the interior, then discard or strain out excess so the glass retains a faint coffee aroma. Otherwise chill the glass in the freezer for 5–10 minutes.

Prepare glass

Fill a cocktail shaker with ice. Add 2 oz gin, 1 oz sweet vermouth, 1 oz freshly brewed (and slightly cooled) espresso, 0.5 oz coffee liqueur, 0.5 oz amaro, and 0.25 oz simple syrup.

Add ingredients to shaker

Shake vigorously for 15–20 seconds. Because this drink contains espresso, shake long enough to both chill and create a silky crema from the coffee.

Shake

Double-strain the cocktail through a fine mesh strainer into the prepared chilled glass to remove ice shards and coffee particulates.

Double-strain and serve

Express an orange twist over the drink to release oils, run the twist around the rim, and drop it into the glass. Optionally float three coffee beans on the surface for aroma and presentation. Serve immediately.

Garnish and finish

Adjust sweetness by increasing or decreasing the 0.25 oz simple syrup. Use a medium-bodied gin to complement the coffee and amaro; a delicate citrus-forward gin will brighten the drink, while a juniper-forward gin gives a more classic profile.

Notes

sweet vermouth

espresso (freshly brewed, hot or cooled slightly)

coffee liqueur (e.g., Kahlúa)

Amaro (preferably Averna or Montenegro)

simple syrup (1:1)

cold brew or chilled espresso (for rinse) - optional

orange twist (garnish)

coffee beans (garnish) - optional

ice (large cube or plenty of ice for shaking)

Pat the strip steaks dry with paper towels. Trim any large excess fat but leave a thin fat cap for flavor. Lightly score the fat edge in a couple of shallow diagonal cuts to prevent curling.

Prepare the steaks

In a shallow dish or resealable bag, combine soy sauce, pineapple juice, lime juice, minced garlic, brown sugar, smoked paprika, kosher salt, and black pepper. Stir to dissolve sugar.

Add the steaks to the marinade and turn to coat. Marinate at room temperature for 20–30 minutes (no longer than 1 hour). If you prefer, chill up to 2 hours, but bring to room temperature for 20–30 minutes before cooking.

While the steaks rest in the marinade, prepare the onions. Separate the thinly sliced onions into rings and place in a bowl.

In a separate bowl whisk together the flour, cornstarch, sea salt, and black pepper. Add cold sparkling water and whisk until just combined; the batter should be slightly thicker than heavy cream and cling lightly to the onions. If too thick, add a tablespoon of cold water; if too thin, add a tablespoon of flour.

Heat the cup of oil in a heavy skillet or small saucepan over medium-high heat until it reaches 350°F (175°C) or a breadcrumb sizzles and browns in about 30 seconds. Work in batches: dredge onion rings in the batter, letting excess drip off, then carefully add to the hot oil. Fry until golden brown and crisp, about 2–3 minutes per batch.

Use a slotted spoon to transfer fried onions to a paper towel–lined plate. Season immediately with a pinch of fine sea salt. Keep warm in a low oven (200°F / 95°C) on a rack while you cook the steak.

Heat a large cast-iron skillet or heavy-bottomed pan over high heat until very hot, about 4–6 minutes. Add the neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Remove steaks from the marinade and blot both sides dry with paper towels (patting dry ensures better sear). Season very lightly with extra salt and pepper if desired.

Place the steaks in the hot skillet, leaving space between them. Sear without moving for 2.5–3 minutes to develop a deep brown crust. Flip and sear the second side for 2–3 minutes.

Reduce heat to medium-high. Add the butter, thyme sprigs, and smashed garlic to the pan. Tilt the pan and spoon (baste) the melted butter over the steaks continuously for 1–2 minutes to finish cooking and infuse flavor. For medium-rare aim for an internal temperature of 125–130°F (51–54°C); for medium 135°F (57°C). Use an instant-read thermometer for accuracy.

Transfer the steaks to a cutting board and tent loosely with foil. Rest for 5–7 minutes so juices redistribute.

While the steaks rest, return any accumulated juices in the cutting board to the pan and bring to a quick simmer to reduce for 30–45 seconds if desired, scraping up browned bits. Spoon a little of this pan jus over the steaks before serving.

Slice steaks against the grain into 1/4–1/2-inch slices.

Arrange sliced strip steak on a platter or plates. Pile the crispy fried onions on top of the steak slices so they stay crunchy.

Garnish with chopped cilantro if using and serve with lime wedges for squeezing over the meat. Serve immediately.

New York strip steak (about 1–1.25 inch thick)

Soy sauce (or tamari)

Pineapple juice (fresh or canned, unsweetened)

Fresh lime juice

Garlic, minced

Brown sugar

Smoked paprika

Kosher salt

Freshly ground black pepper

Neutral oil with a high smoke point (canola, vegetable, or grapeseed)

Unsalted butter

Fresh thyme sprigs

Garlic cloves, smashed

Yellow or sweet onion, thinly sliced (about 1 medium)

Canola oil (or vegetable oil) for frying

All-purpose flour

Cornstarch

Cold sparkling water

Fine sea salt

Ground black pepper

Lime wedges

Chopped fresh cilantro (optional)

Remove membrane from the bone side of the ribs: slide a thin knife under the membrane, lift a corner, use a paper towel to grip and pull the membrane off. Trim any large flaps of fat. Pat ribs dry with paper towels.

Trim and prepare ribs

Lightly coat both sides of each rack with yellow mustard (acts as a binder for the rub). Use about 2 tablespoons total, rubbing a thin, even layer over the meat.

Combine all dry rub ingredients in a bowl: brown sugar, kosher salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, ground ginger, crushed red pepper flakes, and chili powder. Stir until evenly mixed.

Generously apply the dry rub to both sides of each rack of ribs, pressing the rub into the mustard-coated meat so it adheres. Use roughly equal portions so all ribs are evenly covered. Let the rubbed ribs rest at room temperature for 30 minutes while you prepare the smoker (or refrigerate up to overnight, covered).

Prepare smoker or grill for indirect low-and-slow cooking: stabilize to 225°F (107°C). If using a charcoal grill, bank coals to one side; for gas, light one side and place ribs on opposite. Add soaked apple wood chips to coals or in a smoker box.

Place ribs bone-side down on the smoker rack. Maintain an even temperature of 225°F and smoke for 3 hours unwrapped, replenishing wood chips as needed to maintain smoke.

After 3 hours, wrap each rack tightly in aluminum foil with 2 tablespoons apple cider vinegar and 1 tablespoon honey added to each packet (this steams and tenderizes). Add a small pat of butter inside each packet. Return wrapped ribs to the smoker and cook for an additional 1.5 to 2 hours, until the meat is tender and a thermometer at the thickest part reads about 200°F (93°C) or a toothpick slides in with little resistance.

Unwrap the ribs carefully (watch for hot steam). If you prefer a sticky exterior, place unwrapped ribs back on the smoker for 10–15 minutes to set a glaze and firm the bark. Let ribs rest 10 minutes before slicing between the bones into individual ribs.

Heat a large skillet or wok over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Add the eggs and scramble quickly until just set, then transfer eggs to a plate.

Add remaining 1 tablespoon oil to the hot pan. Add minced garlic and the white parts of the scallions and stir-fry 20–30 seconds until fragrant but not browned.

Add the chilled day-old rice, breaking up any clumps with the back of a spatula. Spread rice out and let it sit 30–45 seconds to get a little crisp, then stir. Add frozen peas and carrots if using and cook 1–2 minutes until heated through.

Stir in the scrambled eggs, soy sauce, sriracha, sesame oil, and white or black pepper. Taste and adjust seasoning (add more sriracha for heat or soy for salt). Toss in green parts of scallions and cook another 30 seconds to combine.