TAVERN TAKES OFF
Minori Craft Japanese Tavern opens in the former Tsukada Nojo in Waikiki in February, but is offering a preview of its menu with lunch takeout and dinner teishoku meals through Dec. 30.
Takeout bentos, starting at $9.80, are available 11 a.m. to 3 p.m. Tuesdays to Sundays, and teishoku meals starting at $15.80, from 5 to 10 p.m. Fridays to Sundays.
Entree choices are a preview of what will be featured on the restaurant’s menu. They include barbecued skirt steak, miso-marinated grilled salmon, charbroiled saba (mackerel), braised pork belly, sashimi and tofu katsu.
Minori is also taking reservations for holiday parties.
The restaurant is at 1731 Kalakaua Ave. near the Hawai‘i Convention Center. Call 951-4444.
PIE + PIE + CAKE
Make a statement on the holiday table with a PieCaken — a pecan pie topped with a custard cream pie topped with layer of chocolate cake, all wrapped in butter cream frosting with cherries on top.
The hefty combination may be ordered for $50 from Soleil d’Hawaii Bakery, 4369 Lawehana St. in Salt Lake.
Call 200-2346 by Dec. 20. Pickups may be scheduled through noon Christmas Eve.
RAISING CANE’S RISES
Another outlet for fried poultry — Raising Cane’s Chicken Fingers — opened Tuesday in Moiliili.
The Louisiana-based chain founded in 1996 has a tight menu of fried chicken strips, fries, coleslaw and Texas Toast (buttered and grilled bread).
The location, at the corner of South King and University streets, is the 405th in the chain. It was opened in partnership with Panda Restaurant Group, which plans more Raising Cane’s in Hawaii.
Hours are 10 a.m. to 11 p.m. Sundays to Thursdays and until midnight Fridays and Saturdays. Call 465-3029.
DAVE’S OPENS AT ILIKAI
Dave’s Hawaiian Ice Cream has opened a stand in the lobby of the Ilikai Hotel, marking its return to town following the closure of locations at Ala Moana Center, the International Market Place and on Kapahulu Avenue.
Dave’s, founded in Waianae in 1982, has remained firmly rooted east and west of town, with locations in Aiea, Pearl City, Waipio and Waimanalo, and on Molokai.
Hours at the new Dave’s are 11 a.m. to 10 p.m. daily. Metered parking is available on the harbor side of the Ilikai. Call 425-4496.
DOGGIE TAKES A BOW
The author, illustrator and muse behind “Keiki in the Kitchen with Mika the Sous Chef” will appear at a book signing, 4 to 6 p.m. Friday at Barnes & Noble at Ala Moana Center.
The event kicks off a Bookfair fundraiser — up to 10 percent of every Barnes & Noble purchase from Friday through Dec. 19 will be donated to the Hawaiʻi Agricultural Foundation. Shop with the Bookfair ID number 12480281 when in the store or online.
Featured Friday will be author Denise Yamaguchi and illustrator Mark C.L. Ching, accompanied by Mika, Yamaguchi’s Lhasa apso, left.
The cookbook is also available at HawaiiAg Foundation.org, at Roy’s Restaurants in Hawaii and Diamond Head Market & Grill.
NEW CHEFS IN CHARGE
Recent chef appointments on the neighbor islands:
>> Lanai City Bar & Grille: Joel Harrington is executive chef at the reopened restaurant in the renovated Hotel Lanai. Harrington has nearly 20 years of culinary experience, including serving with chef Marcus Samuelsson at Aquavit in New York and Red Rooster Harlem. Harrington is revamping the dinner menu and will introduce Sunday brunch, with a theme of “global cuisine with an island fork.”
>> Royal Lahaina Resort: Dylan Montano is the new executive chef, overseeing the Royal Ocean Terrace Restaurant & Lounge and other resort dining. Originally from California, Montano most recently served as chef de partie at the Ritz Carlton Kapalua.
Quickbites is a weekly listing of dining events. Email items to crave@staradvertiser.com.
