Taco Reho Food Truck Opens a Rock ‘n’ Roll-Inspired Restaurant

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

Holy Taco, the latest venture from Chris and Tim Housler's Housler Restaurant Group, offers a focused menu of eight tacos and several sides, alongside an extensive tequila selection. This new Texas Corners restaurant, which opened a month prior to the article's publication after delays due to the COVID-19 lockdown and subsequent labor shortages, represents a departure from the Houslers' broader American fine pub food offerings at their other establishments like Main Street Pub and Fletcher's Pub. The menu, though concise, features distinct and flavorful options. An appetizer of chips and esquites, a deconstructed elote, is highlighted as a sweet yet spicy alternative to traditional salsa. Among the taco offerings, a panko-crusted fish taco with salsa verde and cumin-lime slaw is noted for its crunch and fresh flavors. The chorizo taco, featuring house-made sausage, queso chihuahua, esquites, pickled jalapeño and onion, and cilantro, is also praised. The ground beef taco with queso chihuahua and pico de gallo is described as satisfactory, but outshone by the more complex options. A standout is the Brussels sprout taco, prepared with caramelized and honey-chipotle glazed Brussels sprouts, refried black beans, and queso chihuahua, which is unexpectedly popular despite the steak taco being the top seller. The menu for Holy Taco was developed in collaboration with Shane Sheldon, owner of Bold, a neighboring restaurant in Texas Corners. Sheldon, considered a collaborator rather than a competitor, had previously tested many of the taco concepts as small plate offerings at Bold. This collaboration underscores a community-focused approach to culinary development. Beyond the food, the restaurant's interior design by KLH Builders is a significant feature. Chris Housler, acknowledging his strength in building structures rather than design intricacies, partnered with KLH to create a casually elegant atmosphere. The 50-seat space is characterized by bright white walls, accented with blue and green tiles, a ledge of plants, and a prominent mural of a winged taco. The bar area showcases a colorful display of liquor bottles, featuring about 50 different tequilas. The goal is to expand this selection to at least 75 tequilas as supply chain issues resolve, offering a wide range of tequila-based cocktails such as Paloma, Margarita, and Tequila Michelada. The design aims to create an inviting environment suitable for both date nights and social gatherings. Holy Taco is located at 6942 W Q Ave, Kalamazoo, MI 49009, and operates from 4-10 p.m. Tuesday through Saturday. Future plans include daily taco and appetizer specials to further diversify the menu. The restaurant’s successful opening, despite initial challenges, indicates a positive reception from customers, particularly for its unique take on tacos and inviting ambiance. #RestaurantReview #KalamazooEats #TacoJoint #TequilaBar #RestaurantDesign #LocalBusiness #CulinaryCollaboration #HouslerRestaurantGroup #TexasCorners

The latest edition of the 'Lily Belli on Food' newsletter provides updates on the Santa Cruz County food scene, including new restaurant openings, notable collaborations ending, and community initiatives for food assistance. Julianna Mireles and chef Desmond Schneider have launched Mane Kitchen & Cocktails in downtown Santa Cruz, transforming the former Betty’s Eat Inn into an Art Deco-inspired establishment. The restaurant, which opened on Halloween night, aims to provide an elevated dining and lounge experience. Its dinner menu features bistro-style small plates and entrees, such as chicken liver pâté, wedge salad, and mussels with caponata. An early pre-opening event highlighted a well-balanced martini and a French onion soup served with a miniature grilled cheese 'crouton.' The restaurant operates Tuesday through Sunday evenings. Another significant development is the conclusion of Hanloh, chef Lalita Kaewsawang’s Thai pop-up, at Bad Animal Books. This partnership, which began in October 2022 and lasted three years, is ending amicably. Kaewsawang's final day in the kitchen is December 14. The collaboration achieved considerable recognition, including features in KQED, Food & Wine magazine, and the San Francisco Chronicle, and was named among California’s best 100 restaurants by the Los Angeles Times food critic. Kaewsawang plans to take a break before embarking on her next culinary venture. Bad Animal Books co-owner Andrew Sivak has indicated that an announcement about their next "culinary artist in residence" will be made soon. In retail food news, Spontaneous Confections has opened in the Capitola Mall food court. Locally owned by pastry chef Justin Lenorovitz and his wife, Stephanie Lenorovitz, this new sweet spot offers a variety of pastries and desserts, including mini fruit tarts, fudge brownies with lavender ganache, and lemon "moukie." The confectionary operates on specific days and hours, adding to the mall's local food vendor lineup, which already includes Dani O Bakeshop, Ramen Kaito, and Taquizas Gabriel. The article also highlights a pressing community issue concerning Supplemental Nutrition Program Assistance funds. Over 35,000 individuals in Santa Cruz County are affected by a disruption to these benefits. Local food banks are preparing for increased demand, and various restaurants, businesses, and community groups are mobilizing to provide support. Lookout’s Cecilia Schutz has compiled a continuously updated list of available food pantries and restaurant meals for those needing assistance. Finally, the newsletter mentions the sale of Mission West, a Santa Cruz bar known as a “five-star dive,” by owners Max Turigliatto and Grant Staudt. New owners are set to take over in January after a New Year’s Eve celebration. An upcoming event, "Wine & Roses," an annual fundraiser for Community Health Trust’s programs in the Pajaro Valley, is scheduled for this Saturday, offering rare wine tastings and auction items. #SantaCruzFood #RestaurantOpenings #PopUpRestaurants #LocalBusinesses #FoodAssistance #CommunityEvents #CulinaryNews #PastryChef

This article provides a compilation of local updates and announcements for the Montecito and Santa Barbara areas, touching on community developments, new business openings, infrastructure projects, and cultural events. Key information includes a detailed report on proposed changes to the Music Academy of the West's conditional use permit. These changes involve eliminating the distinction between summer and non-summer attendance caps while maintaining an overall annual cap of 47,000 visitors. The proposal also seeks to increase the simultaneous visitor cap from 330 to 410, reintroduce residential uses by eliminating on-site retail shops, and expand student enrollment from 150 to 175. Significantly, the Music Academy aims to re-introduce weddings and other 'Significant Life Events' (up to 15 additional times per year with up to 225 attendees), which would count towards daily and annual caps. Furthermore, the Academy intends to allow greater use of amplified spoken word and non-amplified acoustic music outdoors within existing activity hours and sound level requirements. The community use of studio spaces is also proposed to be broadened to include various art and wellness-related activities such as dance, yoga, meditation, and visual and performing arts. Another notable development is the upcoming opening of a locally owned Drybar franchise in Montecito's Coast Village Walk complex, located between Sakana and Occhiali. This establishment will offer 'no cuts, no color, just blowouts' services. The article also mentions a city-conducted survey regarding expanding pedestrian and bicyclist access between the Eastside and East Beach, which includes a graphic illustrating the proposed location for a new bridge over Highway 101. Additionally, Palma Colectiva, a wellness and arts collective in Victoria Court, is scheduled to hold its opening party on April 6. The local cultural scene will also see the Patti Smith Trio performing a benefit concert for the Lobero Theatre and other causes on August 9, with a significant number of tickets already sold during a pre-sale period. In public health news, the Santa Barbara County Public Health Department has lifted the water contact closure for Butterfly Beach, specifically within a quarter-mile of the storm drain outfall, indicating improved water quality. Music enthusiasts can also look forward to three newly announced concerts at the Santa Barbara Bowl: Diana Ross on June 13, Jungle on September 6, and Odesza on September 30. The article serves as a quick overview of various happenings and upcoming changes across different sectors in the local community, from educational institution operations to new commercial ventures and public infrastructure discussions. #Montecito #SantaBarbara #MusicAcademyOfTheWest #Drybar #CommunityDevelopment #LocalEvents #Infrastructure #PublicHealth