Lily Belli on Food: Mane Kitchen & Cocktails opens downtown; Hanloh ending run at Bad Animal; Capitola Mall's new sweet spot

Oide Kitchen, a new bento shop, has recently opened in Downtown Honolulu's Arcade Building, taking over a space that previously housed various eateries. The establishment is a reincarnation of Okonomiyaki Chibo, a Japanese restaurant that operated in Waikīkī for three decades before closing due to rising rent. The owners have pivoted to a bento shop model, aiming to cater to the Downtown lunch crowd with familiar grab-and-go options and made-to-order dishes. The name "Oide" is an informal Japanese word meaning "come," reflecting the owners' welcoming approach. The menu at Oide Kitchen features a variety of bentos, salads, side dishes, and donburi bowls. Popular bento options include Chicken namban, garlic chicken, salmon, and garlic shrimp, all priced between $14 and $15. A tofu vegetable bento is available for $13.75, and the Oide salad costs $12. Each bento includes a substantial portion of rice, two vegetable sides, and pickles, offering a complete meal. For those seeking a made-to-order option, the loco moco don, priced at $16, features a thick hamburger patty and egg served with a demi-glace gravy over rice. Customers can also choose from additional side dishes to complement their meals. Examples include potato salad for $5 and dashimaki tamago, a rolled omelet, for $7. The garlic chicken bento, highlighted in the article, consists of grilled chicken served with a shoyu sauce, noted for its strong garlic flavor. The generous portions and flavorful dishes have been well-received, particularly the well-cooked rice. The Arcade Building has historically hosted various culinary establishments, including the Silk Road Café, which offered Uzbek cuisine. Oide Kitchen now brings a different culinary experience to the location, focusing on Japanese-inspired bentos. The owners' transition from a full-service restaurant to a bento shop signifies an adaptation to market demands and the specific needs of the Downtown workforce, offering convenient and satisfying lunch options. The positive reception from early customers, including the author and their coworkers, suggests that Oide Kitchen is establishing itself as a viable option for local diners. #OideKitchen #BentoShop #DowntownHonolulu #JapaneseCuisine #GrabAndGo #LocalEats #HonoluluDining #ArcadeBuilding

Fifth Group Restaurants, known for establishments like La Tavola and Ecco, is set to transform its Midtown seafood restaurant, Lure, into Lure Saltwater Kitchen and Bar. The original Lure will close on September 2nd, with the new concept opening just a week later. The renovation reflects changes in the dining scene and habits within Midtown, aiming to inject new excitement and energy into the space that has been operational for 13 years. Lure Saltwater Kitchen and Bar will maintain its focus on sustainable seafood, but with a revamped approach centered around small plates prepared on a newly installed wood-fire grill. The interior will undergo a refresh, and a new patio bar is being added to enhance the dining experience. The beverage program is also being updated to complement the new culinary direction. To lead this transformation, the team has brought in chef de cuisine Olivier Reedholm, formerly of The Grey in Savannah and the Michelin-starred Under in Norway. Reedholm will collaborate with Fifth Group's vice president of culinary, Mark Jeffers, and director of culinary, Brandon Chavannes, who was involved in the initial opening of Lure. This culinary trio is partnering with Farmers & Fisherman Purveyors to ensure that all seafood items adhere to the Monterey Bay Aquarium’s Seafood Watch List, promoting sustainability. A key feature of the new menu will be the daily-to-weekly changing “Fleeting Moments” selection, offering fresh oysters, aguachile, crudo, ceviche, and tartare. This ensures a dynamic menu, encouraging repeat visits. A unique shared plate option, the “Tackle Box-Chef Assortment,” will present raw bar items in a vintage tackle box. The small plates section will feature imaginative dishes such as mussels in Thai coconut broth, blue crab tamale with pumpkin mole, and crispy shrimp with Chinese chili garlic crunch, peanuts, and seaweed. For diners preferring more traditional entrees, five options will be available, including pork shank, wood-grilled chicken, wagyu steak frites, and a filet of fish in brown butter sauce. These dishes aim to provide a classic yet approachable dining experience, distinct from a formal chop house. The wood-fire grill is expected to impart unique and dynamic flavors to these offerings. To cater to health-conscious guests, Lure Saltwater Kitchen will offer “Breadless Service” with house-made kimchi, pickles, and spicy condiments, alongside gluten-free anchovy garlic bread. Salads and vegetables will be available from the “From the Soil” section of the menu. A notable dessert item will be wood-fired, slow-roasted pineapple in rum caramel, served with house-made ice cream. The beverage program, curated by Fifth Group head of beverage innovation Ian Mendelsohn, will feature cocktails designed to complement the kitchen’s bright and exotic flavors. Options will include a frozen “creamsicle” cocktail and drinks incorporating shochu, yuzu, lemongrass, and chili. The wine list will expand to about 50 sustainable, biodynamic, or organic varieties, and eight beers will also be on offer. The aesthetic changes, guided by design team ai3 (who also designed the original Lure), will introduce new pops of color, including red and green, throughout both the indoor and outdoor spaces. New patio furniture and murals by a local artist will contribute to the refreshed ambiance. The new patio bar will host a happy hour from 4 p.m. to 6 p.m. daily, featuring half-price oysters. Beyond culinary and design enhancements, Lure Saltwater Kitchen emphasizes environmental sustainability. The restaurant will collect rainwater for toilet flushing and plant watering. It has also partnered with Shell to Shore, a nonprofit organization that repurposes oyster shells to rebuild reefs, thus contributing to marine ecosystem restoration. The new Lure will soft-open on September 10th, with its official grand opening slated for September 16th. #FifthGroupRestaurants #LureSaltwaterKitchenAndBar #MidtownAtlanta #SustainableSeafood #RestaurantRedevelopment #WoodFireGrill #SmallPlates #EnvironmentalSustainability

The Establishment, a storied Oakley pub, has reopened under the new ownership of brothers Troy and Brendan McAndrews, long-time patrons of the former establishment. After 35 years of operation, the pub underwent significant renovations, transforming its interior and patio space to create a more family- and dog-friendly environment that aligns with the evolving demographics of the Oakley area. The McAndrews brothers seized the opportunity to purchase the business as soon as it became available, recognizing the building's potential and the community's need for a revitalized gathering spot. The extensive renovation project included adding large operable windows to the front of the building and significantly expanding both the interior and patio areas, increasing the usable space by 60 percent. Notably, the only original element retained from the previous establishment is the bar itself, which was meticulously stripped down and restored to its former glory. This blend of preservation and modernization was central to the brothers' vision for the revitalized pub. A key aspect of the new Establishment is its partnership with Smoked Out Cincy, a local barbecue business. This collaboration brings a new culinary dimension to the pub, with Smoked Out Cincy's barbecue being served both inside the bar and through an attached walk-up window. The partnership was serendipitous, initiated when an associate of Smoked Out Cincy, a long-time patron of The Establishment, learned of the McAndrews' acquisition. The immediate synergy between the two parties, based on their complementary knowledge and personalities, quickly cemented the collaboration. The menu, a result of this partnership, features a variety of barbecue favorites. Popular items include the brisket Philly, cheese curds, and chicken wings that are smoked before being deep-fried. The establishment also caters to younger guests with a dedicated kids' menu offering mini corn dogs, chicken fingers, and mac and cheese, reinforcing its family-friendly atmosphere. Beyond the food, The Establishment also offers a full bar service and has partnered with Fretboard Brewing Company, a Blue Ash-based brewer, to create a bespoke craft beer called the 'E' lager, which has proven to be very popular. The beverage selection also includes a variety of bourbons and 12 beers on tap. The McAndrews brothers envision The Establishment as a central neighborhood gathering spot, designed to accommodate a diverse range of social occasions. The space offers multiple seating options, from a traditional bar feel in the front room to a more cocktail and restaurant-oriented atmosphere in the back room, which boasts its own bar. Outdoor options include a crushed limestone patio with a fire pit and lounge furniture, as well as a paved patio area equipped with tables and chairs. The inclusion of games for both children and adults further supports the goal of creating an inclusive and versatile community hub. #OakleyPub #RestaurantRenovation #BarbecueCincinnati #NeighborhoodGathering #SmokedOutCincy #FretboardBrewing #CincinnatiDining #LocalBusiness

ALife Hospitality, known for concepts like Lost & Found and Kamp, has introduced Bungalow, an upscale restaurant in Downtown Houston. Cofounders Mojeed Martins and Jonathan Reitzell aim to provide an elevated dining experience, transforming the former Live Sports Bar & Grill space at 407 Main Street. Although currently in a soft opening phase with reservations taken on a first-come, first-served basis, Bungalow anticipates a full grand opening by the end of the year, expecting to become a significant highlight for Downtown Houston and a draw for dining tourism. The restaurant distinguishes itself from ALife’s more casual sports bar and lounge offerings by focusing on luxury. Upon arrival, guests are greeted with a glass of champagne, setting the tone for an upscale experience that encourages appropriate dress. The interior design reflects the name 'Bungalow' by dividing the space into four intimate areas: a main dining room, an upstairs lounge, a private dining area, and a rooftop patio offering city views. The decor features warm tones, plush green velvet upholstery on booths, gold accents, and abundant greenery on ceilings and walls. Notable design elements include a hidden speakeasy-style bar behind a bookshelf on the second floor and a cinema marquee above the bar in the private dining area, contributing to a retro-opulent ambiance. Bungalow's beverage program includes craft cocktails designed to complement its sophisticated atmosphere, such as the B.O.F. (Bungalow’s interpretation of an old fashioned), a grapefruit gin and tonic, and an espresso martini, along with signature drinks like the Heartbreaker Martini. Chef Aaron Kalenda leads the culinary direction, presenting a chef-driven menu that showcases his Latin roots while utilizing high-quality ingredients consistent with other ALife properties. The menu offers a refined take on surf and turf, featuring main courses like whole branzino, redfish with crab bacon butter, Tomahawk ribeye, and filet mignon, with optional additions such as foie gras and Cajun butter. Appetizers and sides are designed to impress, including blackberry lamb ribs, wagyu meatballs, truffle fries topped with crabmeat, and the unique cream corn brulée, which redefines a vegetable dish as a dessert. Desserts at Bungalow are a highlight, offering creative and interactive options. These include baked Alaska, flambéed tableside, a bread pudding reminiscent of a Shipley’s doughnut, and a chocolate dome that requires breaking its caramelized shell to access the treat within. The restaurant is located at the bustling intersection of Main and Travis Street, positioning it as a new culinary destination in Downtown Houston. #DowntownHouston #UpscaleDining #RestaurantReview #ALifeHospitality #SurfAndTurf #CraftCocktails #ChefDrivenMenu #LuxuryDining #HoustonRestaurants