Owner Kevin Hanney has kept the bones of Avenue’s Bar + Eatery the same as its predecessors Hale Ohuna and Salt Kitchen & Tasting Bar. The bar, which seats about a dozen people, lines the wall downstairs, opposite four three-seater high tables, and upstairs in the loft, there is more table seating. The menu, however, has changed drastically.

Chef Lee Anne Wong’s bowls of ramen have been replaced by chef Robert Paik’s upscale comfort food, such as the Maui Cattle Co. Meatball Sub, the Ni‘ihau Lamb Mediterranean burger and the Beer Battered Fish sandwich, accompanied by a few innovative dishes, including the Jidori Buttermilk Fried Chicken and the Scallion Pesto Steamed Tofu.

Some minor cosmetic changes were made to the interior. A distressed “AVENUE’S” sign stretches across the wall downstairs, above the high tables, and the walls upstairs have been painted darker, but the service remains cheerful, friendly and helpful.

The experience

On the night we attended, downstairs was hopping and there was a party upstairs. Luckily, when we arrived a couple was just leaving, and we snagged their seats at the bar with 10 minutes to spare to order from the happy-hour menu. Finding a seat might be easier on some other afternoons, as the happy-hour menu is available throughout the restaurant.

We ordered a Joe’s Specialty Cocktail ($7), created by and named after bar manager Joseph Arakawa, and a Mission Brewery hard root beer ($6).

It was a little noisy with all the joyful laughter from the party upstairs and the tables behind us, but that gave Avenue’s a good-times vibe, and I could feel the stress from work begin to fade away.

Most of the patrons were engrossed in their own conversations, and I didn’t see any interaction between different groups.

Some looked like they came straight from work, and others were dressed casually in shorts and slippers.

Arakawa delivered his namesake drink quickly, along with a bowl of popcorn that had a little kick to it. Shortly after, our food began to arrive.

The food

My favorite dish was a plate of smoked, ahi-stuffed Piquillo Peppers ($9), which came three to a plate. I could taste the smokiness of the ahi with a hint of sweetness from the pepper.

My friend enjoyed a bowl of Poutine ($6), fries topped with the eatery’s house-made cheddar cheese and a bacon-and-corn gravy. Delish!

We compared a burger slider ($4) with a meatball slider ($4), each served one to a plate at about the size of a dinner roll. We preferred the meatball slider, which was topped with a tomato sauce, onions and bell peppers. The burger slider was a little dry but still tasty, topped with provolone cheese and house-made bacon jam. Both came on deliciously soft buns.

Our happy-hour dessert was the Hand Pie ($2) with a pear filling, dusted with cinnamon and sugar and sitting in a pool of caramel. The cinnamon and sugar dominated the pear taste, reminding us of a hard churro.

The drinks

Joe’s Specialty Cocktail was a pretty pink drink, made with tequila and hops with a cherry on top. The tequila shone through beautifully. Specialty cocktails can change daily or weekly, depending on what’s available.

There are also several beer specials, and wines are $2 off.

The verdict

I like Avenue’s atmosphere and its unusual layout. The dishes might seem a little pricey for people who think happy hour means cheap drinks and huge amounts of grub; however, I think sometimes it’s worth it to pay a little more for quality. I got my money’s worth in good food and a good time.