daily, but Choi said in these early days, customers aren’t yet accustomed to the eatery being open before the mall and after it closes.Ī grand opening on March 22 will also mark the launch of a juice bar, Choi said, to offer dessert drinks and more.
One adjustment for this location, she said, is accommodating Japanese visitors - “we realize we need to create a Japanese-language menu.” “The direct access is a good match for us,” he said. The 8,900-square-foot bakery and restaurant, with 173 seats, is ideal for local customers, with parking right outside the door, Choi said. Nevertheless, favorites remain, including oxtail soup, mushroom chicken and chicken karaage.Ĭoming: a few beer and wine options, and mimosas for daytime dining.Īs for desserts, this restaurant, like the two other locations, bakes its more than 150 items in-house.
The location is also offering an arugula salmon dish that’s keto- friendly, and will develop more healthful items after settling in.
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The menu is based on the one at the restaurant’s Nimitz location, with the addition of more salads, plus such items as lobster bisque and fried chicken, said Angela Choi, director of marketing for the restaurant. The restaurant opened last week, taking over the third-floor space at Macy’s previously occupied by the Pineapple Room. Fans of the Coco Puff and the Poi Mochi Donut will have no problem justifying the sweet treats, now that Liliha Bakery has opened its doors at Ala Moana Center, where a walk across the mall will help burn off the indulgence.
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