Where to Eat in Honolulu: The Whole Ox Deli

Posted on March 20, 2013 by Malia Yoshioka

UPDATE 4/10: Wow, have there been big changes since I posted this! Bob McGee has now left Whole Ox and the new chef, Justin Yu, has some major changes in store. I guess we were one of the last to get the foie gras poutine! You can read more about it on Honolulu Magazine’s Biting Commentary.

It seems like just yesterday, I happened upon an Indiegogo campaign by local chef Bob McGee, hoping to crowdsource the funding for a deli meat smoker so that he could open the Whole Ox Deli in Kakaako, bringing locally made deli meats to Honolulu. But look at them now, coming up on their first anniversary, March 28.

Needless to say, Bob’s fans and the social media community rallied around the Whole Ox concept and funded that smoker and then some, building both momentum for the menu and a real sense of community in Kakaako. People come here for more than just the food – Pow Wow Hawaii has left some amazing murals all over Kakaako, and the monthly Eat the Street and Night Market block parties energize the area with huge crowds. Exciting times…

In the year they’ve been open, I’m ashamed to say I’ve never been to the Whole Ox for lunch (just takeout) and I totally missed the breakfasts, which I’m super sad about! I finally made it in for dinner to celebrate a friend’s birthday. Arriving early, we were able to score a spot under the tree on the lanai and to chat with Bob about the year that’s past and the years ahead.

Here’s what we ordered:

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Porchetta di Testa – fried pa’i'ai, pickled peppers, umeboshi ($12)

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Foie Gras Poutine – fried red potatoes, foie gras gravy, foie gras torchon, crispy pork bits, tallegio cheese ($13)

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NY Steak Special (off menu) – I forgot to look at the price! Oops.

The past few months have brought big changes to the concept of the restaurant (discontinuing breakfast but opening for dinner, and filling up the deli case with local butcher cuts) and also to the menu. Behind the scenes there have been changes as well, and this week they’ve brought on board a new Chef de Cuisine, so expect updates to the menu and refinement overall… It will be interesting to see where the new menu takes them, and they’ve definitely got a fan in me. I’ll be back!

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See, I made my mark! Bob says if he moves to a new location, this beam – signed by friends of the Whole Ox ohana – is coming with them, even if the building falls down!

Tips for your visit: Seating is first come, first served, and the lanai is considered prime seating (when it’s not raining) so get there early to snag a table. BYOB, so feel free to bring along some booze to compliment your meal. Street parking is available in the surrounding blocks.

The Whole Ox Deli
327 Keawe Street
Honolulu, HI 96813
(808) 699-6328

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Coming up: Dishcrawl KapaWHOlu

Posted on February 26, 2013 by Malia Yoshioka

Break out your walking shoes and stretchy pants, Honolulu! The latest Dishcrawl is coming up this Wednesday 2/27 and – by popular demand – the neighborhood is Kapahulu!

I’m excited for this for two reasons:

1) Kapahulu is a great eating destination! There are many high-caliber hidden gems tucked into the strip malls and storefronts that line Kapahulu’s main corridor. I can think of a variety of eats – Japanese, Thai, Hawaiian, Korean, and even food trucks all on the same stretch. Not to mention a certain sugary Portuguese treat…

2) Kapahulu is my ‘hood! I can pretty much just roll myself home after the event is done, and hopefully tuck into bed before the food coma sets in.

For those who aren’t yet acquainted with the concept of Dishcrawl, it’s a mystery progressive dinner where all you’ll know in advance is the neighborhood and that you’ll be sampling a dish or two at FOUR different restaurants, all within walking distance. Diners are given the name of the first restaurant just 48 hours prior to the event, and the rest you learn as you go.

Last month, I attended Dishcrawl After Dark in Kaimuki. It was my first Dishcrawl, and I wasn’t sure what to expect, but I loved that air of mystery! It was also really fun to be experiencing the dishes and restaurants with a group of adventurous foodies. It’s easy to make new friends, and I wasn’t the only one who attended solo.

A few photos from last month’s Dishcrawl After Dark:

Part of the fun is not knowing where you’re heading next, but even when the restaurants were ones I’d been to before, I got to try different dishes (I found a new favorite at Himalayan Kitchen!) and we even got to hear from the chef/owners at each stop. Definitely a unique way to experience Honolulu’s dining scene. And it’s a plus that you get to walk off a few calories in between because I was absolutely STUFFED at my last Dishcrawl. Now I’m really looking forward to a stroll through Kapahulu!

Join me Tomorrow!

>> Get your tickets for Dishcrawl KapaWHOlu here. BONUS: Enter the code “shoyusugarspecial” for $10 off the regular price of $45!

>> Follow Dischrawl Honolulu on Facebook and Twitter, and check out their website for exciting upcoming events, including Kailua, Bacon-themed, and a singles’ Dishcrawl!

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72 hours in Cabo San Lucas

Posted on February 23, 2013 by Malia Yoshioka

People always wonder why we’d ever leave for vacation, when we live in paradise. Yet locals love to travel, whether its the Big Apple, Japan, or just Hawaii’s unofficial 9th island, Las Vegas. But rarely do people from Hawaii head to Mexico since the climate and water activities are pretty similar. It wasn’t at the top of my list either, but I’d won a free hotel stay at a swanky hotel right on Medano Beach. So why not?

Turns out, Cabo was great! I’m so glad I won that trip, otherwise I might never have gotten there.

Here are a few of my favorite things about Cabo:

Time Share Presentations

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Believe it or not, sitting through a timeshare presentation can have its perks. I’d never been asked to attend one before, but red flags were going off in my head as the charming salesperson offered us information on things to do, plus free ziplines, plus glass bottom boat, plus airport transfers… It seemed too good to be true. We figured there were three of us and there’s strength in numbers, right? Sure, we did have to take the strong armed shame tactics used by “the closer” but all in all we made out well! In exchange for three hours of our time we got all the freebies plus a tour of a beautiful resort, breakfast, and the best margaritas we had in Cabo. I’d say we won. If you get approached and have the time, do it and milk the freebies!

Ceviche

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Oh. My. God. I’ve always loved ceviche but I fell all over again at a little restaurant called Gardenia’s. It was our second day and we’d just gotten out of our timeshare solicitation. We were feeling the sting from the sour note we’d left on, so we decided to console ourselves with a snack. Gardenia’s appeared like mirage and made it all better! Chunks of avocado topped a huge portion of shrimp, tako, and sweet baby scallops. After the first bite we all swooned. Seafood lovers must also try the fish and shrimp tacos. Heavenly!
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Mexico, Here I Come!

Posted on February 16, 2013 by Malia Yoshioka

Ten hours to showtime.

I’m booked on the red eye tonight to LA, meeting up with friends there and continuing on to Cabo San Lucas. I’ve never been to Mexico, so I’m looking forward to adding a stamp to my passport and spending a few days soaking up the sun, lounging by the pool, margarita in hand. I’m hoping to even squeeze in a cooking class if there’s time…
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Farm to Table: Otsuji Farms

Posted on February 9, 2013 by Malia Yoshioka

Driving out along Kalanianaole Highway usually gives me a feeling of anxiety. It’s the route for the Honolulu Marathon between miles 12 to 22 or so and usually the memory most associated with this stretch of asphalt, for me, is one of pain.

In fact, entire area of Hawaii Kai – from Maunalua Bay to Koko Head – is generally linked in my mind with running, so today as I drove with blue skies overhead and slippers instead of running shoes on my feet, I could feel myself relax. Pulling up to Otsuji Farms, I truly felt like I was leaving the city and my cares behind.

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