Hawaii Hospitality - January/February 2014 - (Page 14)

NEWRestaurants MW Restaurant 1538 Kapiolani Blvd. * (808) 955-6505 * www.mwrestaurant.com W hen word got out last fall that two veteran Alan Wong's chefs were opening their own Honolulu restaurant, that's all it took to draw the crowds. Sure enough, MW Restaurant hit the right note with exquisite Hawaii Regional Cuisine comfort dishes that take "local style" to new heights. It also achieved the perfect atmospheric balance between casual and sleek, with an understated polish of professionalism. A family owned restaurant, MW stands for Michelle Karr-Ueoka and husband Wade Ueoka, the star attractions and managing partners on the kitchen end; Karr-Ueoka's brother, J. Garrett Karr, is managing partner on the business end. All three, as well as parents on both sides, are investors, and it's a first for everyone. MW's interior design is crisply contemporary with exposed high ceilings, glass walls, tile floors, off-white bench seating and dark wood trim. The open kitchen creates that "I'm in someone's home" feel, and a stylish corner bar adds the final urban tailored touch. Sommelier Ian Hatada has assembled a diverse collection of wines, single malt scotches, vodkas and gins, and will soon launch a mixology program. As for the crowd at MW, "Some are wearing shorts, t-shirts and slippers, and some are in suits," J. Karr says, smiling. "We get the young crowd, and folks in their 80s. That's what we wanted-a place where everyone feels welcome, and where there's something for everyone." MW Restaurant Mon. - Sat. 10:30 a.m. - 10 p.m., Sun. 9 p.m. Self and valet parking available. -Stacy Pope Mochi crusted opakapaka; pickled local beets salad; hot "BLT sandwich" GARRETT NOSE PHOTOGRAPHY MW's dishes showcase the duo's eclectic training grounds: Alan Wong's, of course, plus everything from the Culinary Institute of America and celebrated French Laundry to Zippy's. Ueoka's entrées, such as mochi crusted opakapaka and oxtail risotto, are already legendary, and his specials so unique that customers return daily so they don't miss out on anything. Customers also know that Karr-Ueoka is a pastry chef by trade, so her desserts fly out the kitchen and disappear. "I love cooking and making people happy," says Karr-Ueoka. "When I create dishes, I like to cook what I crave at that time; but, more importantly, I like to showcase what Hawaii has to offer. We have wonderful farmers, fishmongers and ranchers who make my job easy. Wade and I are fortunate because we have a team who likes to 'play' with food and constantly strives for excellence." Pie of the day Wailea Meyer lemon meringue "brulée" 14 Hawaii Hospitality ■ January/February 2014 Kula strawberry "cheesecake" http://www.mwrestaurant.com

Table of Contents for the Digital Edition of Hawaii Hospitality - January/February 2014

Talk Story with George Szigeti
Maui Ho‘okipa No Ka Oi
Hawaii’s Food & Beverage Superstars
All Systems Go!
Featured Department: Engineering
New Restaurants
Clean Talk with Rose
News Briefs
Association News
Marketplace

Hawaii Hospitality - January/February 2014