By Jason Genegabus

Hula Grill photo

As we get further into the holiday season, many people find themselves in and around Waikiki for one reason or another.

For some folks, it’s the company Christmas party or holiday dinner with friends and family. Others play tour guide for out-of-town visitors or go shopping at nearby Ala Moana Center.

If you time it right, Waikiki can be a great place to spend some time recovering from an epic shopping session or getting a jump on festivities for the night.

Hula Grill at the Outrigger Waikiki on the Beach is one spot that’s worth a visit, with four hours of valet parking for $5 and discounted drinks and pupu during “Aloha Hour” inside the restaurant’s Plantation Bar.

Last month, Hula Grill’s beverage manager, Kimberly Mehaffey, and chef Steve Balantac overhauled the Plantation Bar’s cocktail and pupu menus. They kept a few items, but added many others

“I really wanted to do something special,” Mehaffey said last week. “We’re Hawaii Regional Cuisine, so along with the food … we’re trying to do the same thing with drinks that use fresh, local ingredients.”

Ruby red grapefruit might not be local, but the juice used in the Kama’aina Cooler ($7.25) added just enough sweetness to the Skyy Citrus vodka and soda it was mixed with:

Jason Genegabus photos

Other new cocktails include the Hibiscus Breeze ($7.25), an interesting mixture of “fresh-brewed hibiscus flowers and vodka, served over ice,” and a Palm Tini ($8.00) made with pomegranate liqueur, vodka and pinapple juice. Hula Grill did keep favorites like the Hula Mai Tai ($7.25) and the Okole Maluna Margarita ($7.25) for returning visitors and those who like to go the traditional route.

Mehaffey also mentioned that many of the new cocktails can be made without alcohol, providing tasty options for people who don’t drink (or will serve as the designated driver). Bartenders also serve a house ginger ale made with locally-produced ginger:

The Wailele Lemonade ($7.25) looks a little bit like the ginger ale, doesn’t it?

Don’t worry… this one has way more kick. There’s a little bit of the fresh Hawaiian ginger along with fresh lemon juice, but it’s vodka that truly puts it over the top.

On the food side, Chef Balantac kept a number of items on the menu while adding some that are sure to be popular among the tourist crowd.

The Kapahulu Joe Barbeque Pork Sandwich ($9) arrived stuffed with slow-roasted pork slathered in sauce alongside a generous helping of fries:

Baja Fish Tacos ($10.50) are another new addition. Beer-battered mahi, made with Kona Brewing Company’s Longboard Lager, is used as a filling and is sure to be a hit with visitors and locals alike:

Here’s another shot, so you can get a better look at the fish:

We also tried the Hoisin-Soy Pork Ribs ($9.50), served pupu style with a “spicy honey-hoisin glaze” and papaya relish:

I have to admit, while the ribs themselves were pretty tasty, that glaze was a bit too much for me. Still, the portion size was more than adequate for two people to share.

If you’re on a budget, or just looking for the best deal, head to Hula Grill between 4 and 6 p.m. every day for “Aloha Hour.”

A number of pupu favorites are discounted, like the Kalua Pork Potstickers ($5), Crab and Mac Nut Wontons ($5.75) and Panko-Crusted Calamari ($5.25). A grilled mahi sandwich, hamburger with cheddar cheese and chicken sandwich on ciabatta bread are all priced at $6.75.

On the drinks side, four different drafts are on special for $3.50 and customers can order the Plantation Lemonade, Hula Mai Tai or Okole Maluna Margarita and pay just $4.25.

The only catch? Along with getting to Hula’s at the right time, you’ve got to sit in the restaurant’s Plantation Bar to enjoy the discounts.

While I understand the reasoning, I don’t understand why Hula Grill wouldn’t let customers sit out on their lanai overlooking the Outrigger Waikiki’s pool and the crowds at Duke’s downstairs.

If you go, try to see if you can talk your way out there. It really is worth it for the million-dollar views of the ocean just a few feet away.

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Correction: James Rosenberry is executive chef at Hula Grill Waikiki. Incorrect information was included in the original version of this blog posting.

This entry was posted on Wednesday, December 17th, 2008 at 5:32 pm and is filed under Food & Drink, Outside The Club, Picture Blogs, Grind Time. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.