HERRINGBONE WAIKIKI SCHEDULED TO OPEN AUGUST 2nd, 2017
HONOLULU – June 27, 2017 – Herringbone Waikiki is now accepting reservations ahead of its opening on August 2 on the third level Grand Lanai at International Market Place. Guests are encouraged to visit http://herringboneeats.com to make a reservation at this eagerly anticipated restaurant, which is part of worldwide hospitality company Hakkasan Group.
Spawned in La Jolla California, Herringbone’s coastal cuisine concept focuses on wild, line-caught fish and the freshest produce from ocean, ranch and field. The menus are carefully crafted to combine an abundant selection of seafood with responsibly-sourced meat and local, sustainable produce.
This ocean-to-table philosophy is well suited to Hawaii which is home to the only fish auction between Maine and Tokyo. The menu offered at Herringbone Waikiki, overseen by Chef Chad Horton, will be anchored by classics such as the signature “Salt & Brine” raw bar featuring succulent Kualoa Ranch oysters, octopus, Maine Lobster, Alaskan King Crab, and signature seafood towers available three ways: Dinghy, Sail Boat and Yacht. Other must-try dishes include whole fish ceviche made with fresh local catch, citrus, fresno chili and cilantro, and mushroom carbonara with udon noodles, locally sourced mushrooms and an organic free range farm raised egg.
Organic and sustainably-grown produce is being sourced from Mari’s Gardens, a local aquaponics and hydroponic farm. A bountiful assortment of greens, bok choy, tomatoes, beets, baby carrots, pea tendrils and fruit including mango and citrus are being grown especially for the restaurant.
“We’ve had an amazing time exploring Oahu which has been our inspiration in putting together the menu for Herringbone Waikiki,” says Chef Horton. “We want this restaurant to be a place where people can gather together to enjoy good food in great company.”
Chef Horton brings over 20 years of international, gastronomic experience to Herringbone Waikiki. He has worked in Michelin-starred restaurants around the world and trained under highly-renowned chefs such as Alain Ducasse, Joachim Splichal and David Féau.
To accompany the menu, Herringbone Waikiki also has a list of specialty cocktails including:
Kiss My Bubbles: Belvedere vodka, Aloe Vera, Elderflower, Strawberry, Lime Simple Syrup, Prosecco
Just About Pearfect: Grey Goose vodka, Asian Pear puree, spiced pear, simple syrup, lemon
It’s Still Hot in Mexico: Espolon reposado tequila, Thai chili, agave, lime, cilantro, cucumber juice
The Drifting Mistress: Toki Japanese whisky, Amaro, ginger syrup, sake, brown sugar, egg whites
Better Mules & Gardens: Absolut vodka, rhubarb, strawberry, lime, ginger beer, cucumber bitters
The Grand Lanai setting will enhance the refined yet relaxed, beachy ambiance and whimsical aesthetic that is typical of Herringbone. Brunch, lunch, oyster hour and dinner will be offered amidst a lush garden landscape with oceanic decor, along with specialty cocktails, craft beers and wines. A large, green living wall will create a lush focal point and will be a reminder of the fresh and natural ingredients used in the kitchen directly behind it.
For reservations, please visit http://herringboneeats.com/locations/waikiki/ or call 808-797-2435. Ample parking is available with discounted validated rates with the first hour free. Valet parking is also available.
Herringbone will be located at the International Market Place, 2330 Kalakaua Ave, Honolulu, Hawaii with indoor and outdoor dining options available.
Serving a menu of “fish meats field,” Herringbone features farm fresh cuisine with an emphasis on line-caught seafood and quality meats. The restaurant first opened its doors in San Diego, CA’s coastal community of La Jolla in spring 2012, followed by a second location in Santa Monica, CA and a third outpost in Las Vegas, NV, both in 2015. The ever-expanding brand continues to grow with the opening of Herringbone Waikiki in summer 2017 and Herringbone Las Cabos in early 2018.
Filled with a sense of nautical whimsy, Herringbone’s innovative design creates a fresh, contemporary atmosphere of easy Southern California beach living. The coastal charm of each location is achieved through live trees, lush greenery, fish net draping and maritime inspired artwork and fixtures; while the cuisine uses market-driven ingredients and a curated wine selection that allows guests to set sail on a unique culinary and social dining experience.
About Hakkasan Group
Hakkasan Group is a worldwide hospitality company with establishments across the United States, Europe, Middle East and Asia. Its namesake is taken from its Michelin star restaurant that set the high-level standard for the group’s collection of diverse brands. Its ‘brand first’ philosophy builds restaurant, nightlife, daylife and soon-to-be hotel concepts into world-class hospitality brands, all with a focus on service, design, innovation and experience.
Its restaurant portfolio includes Hakkasan, with 11 locations worldwide, Ling Ling, Yauatcha, HKK, Sake no Hana, Herringbone and Searsucker. Under the nightlife/daylife umbrella of brands are Hakkasan Nightclub, Wet Republic, OMNIA and JEWEL Nightclub.
Hakkasan Group is fully owned by Alliance International Investments LLC, an investment company based out of Abu Dhabi. For more information, visit www.hakkasangroup.com.
About International Market Place
Located in the heart of Waikiki, International Market Place is a world-class shopping, dining and entertainment destination featuring a curated mix of upscale and lifestyle brands, and the first Saks Fifth Avenue in Hawaii. The shopping center is open from 10 a.m. to 10 p.m. daily. Operating hours for restaurants will vary. For ease of access, the center provides 700 parking spaces and convenient valet parking. For more information, visit www.shopinternationalmarketplace.com and in Japanese ja.shopinternationalmarketplace.com.
Brett Perkins – Vice President of Global Communications
T: 00 (1) 702 212 8804