Inventive and Playful Design Features Living Wall and Al Fresco Hanging Gardens

HONOLULU – April 12, 2017 – Global hospitality company Hakkasan Group is bringing Herringbone restaurant to Hawaii. The ocean-to-table restaurant concept, created by Chef Brian Malarkey opening later this Spring, focuses on line-caught fish and the freshest products from ocean, ranch and field, served in a fresh-from-the-field ambiance just 350 yards from the ocean. The restaurant will be located on the open-air, third-level Grand Lanai of International Market Place in Waikiki.

Ocio Design Group is overseeing the construction of the space, incorporating distinct elements from the original locations in La Jolla and Santa Monica, California, while creating a fresh indoor-outdoor design reflective of Hawaii.

The original design aesthetic spawned in La Jolla, the first location for Herringbone.  Chef Malarkey and team collaborated with artist and interior designer Thomas Schoos to create an architectural expression that reflected the chef’s playful and imaginative personality. The result was a coastal restaurant with a creative twist: a conversion of a brick warehouse with bow truss ceiling ornamented with upside down boats and canoes transformed into light fixtures with festoons of vintage Edison bulbs and live imported olive trees.

By the time the second location in Santa Monica opened, the design had been expanded upon to give a stronger focus to the “field” portion of the restaurant’s culinary philosophy.  A massive living wall creates a focal point and an implied promise of the fresh and natural ingredients used in the kitchen directly behind it. These design elements will be part of Herringbone Waikiki, as will dried manzanita trees with a profusion of puffer fish dangling from the branches, authentic lobster traps from fishing villages, hand-painted Mexican tiles, distressed wood floors, and distressed brick veneers.

Herringbone Waikiki will herald a further refinement to the design concept with a significant expansion of hanging gardens that envelops the 2,000-square-foot lanai.  As a significant space of the dining-related seating will be in the lanai, Ocio Design Group created cheerful wood and flora “walls” of weathered wooden boxes, bursting with fragrant herbs, that hang from the ceiling at varying heights.  Overhead, a canopy of ivy will shade diners from the sun, with a retractable awning at the ready in case of rain. In the transition areas, nine-foot bi-folding doors collapse to seamlessly open up the floor space, and clerestory windows above extend the views up to 12 feet.

The relaxed yet refined ambiance of Herringbone Waikiki is reflected in the eclectic nature of the seating.  Leather wing back chairs and teal-colored metal chairs with cushions mix with tables made of blackened steel and zinc, butcher block, weathered oak, and white-washed teak.

Herringbone Waikiki is set to debut spring 2017. For more information, please visit www.herringboneeats.com/Waikiki.

About Herringbone
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 Spring 2017.

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 Waikīkī, 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 Hawai‘i. 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 shopinternationalmarketplace.com and in Japanese ja.shopinternationalmarketplace.com.

Media Contact:
Sheila Donnelly & Associates
Cassie Kim
Email: [email protected]
Phone: (808) 949-4131

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