Ed Kenney's original farm-to-table restaurant helped ignite Kaimuki's restaurant revolution. The menu changes weekly based on local farm deliveries, with wood-oven dishes, handmade pastas, and fresh local proteins forming the foundation. The ethos of 'local first, organic whenever possible, with aloha always' permeates every dish.
Tip: The menu changes constantly — go for dinner and trust whatever is listed fresh that day. Reserve ahead for evenings. The wood-oven flatbreads are always excellent.
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