Storefront Menu
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Sat 11-2
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Call Ahead 440.273.8087 OR order online
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Curbside only
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Plate Lunch Style
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Served like they do on Oahu: meat, rice, side. Plate lunch includes steamed white rice & 1 side [+$1 Mac & Cheese]. Add +$3 for Brisket.
1 meat plate.......$12*
2 meat plate.......$16*
3 meat plate.......$20*
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The Meats
HULI CHICKEN
brined in soy, ginger, garlic, sesame oil & grilled over wood, typically half chicken served roadside on Oahu, our take is sliced chicken thighs
PULLED PORK
Carolina Style : served with Vinegar BBQ sauce on the side (with a kick, so let us know if you'd prefer Sweet BBQ sauce), hand pulled, smoked 6+ hrs
MOCHIKO CHICKEN
aka "Japanese Fried Chicken", fried in peanut oil*, marinated in mochiko (rice flour), soy*, ginger, eggs*, garlic, sugar batter & fried, a little larger than bite sized pieces
BRISKET
Texas Style, Smoked 12+ hrs, letting the smoke & time do it's work, see the Brisket 101 for more info on brisket and how it's served...Fatty is king! (But we have lean too)
The Sides
Mac & Cheese............+$1 with plate / $3 A LA CARTE
Oh yes, nothing like Mac & Cheese with BBQ. We start with a roux, then add a blend of Middlefield Cheese & finish with baking it off
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Bacon Baked Beans.........side choice with plate lunch/$2 A LA CARTE
Local Bacon, our very own Sweet BBQ sauces, baked low & slow
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Mac Salad...................side choice with plate lunch/$2 A LA CARTE
100% Hawaiian plate experience with this side, lots of mayo (Hellmans, of course), local hard-boiled eggs, elbow pasta, & vinegar/onion/mustard blend
HAWAIIAN GUY'S BBQ 101
BRISKET
It's like a snowflake. Every brisket is different. There is a fatty "point" side and lean "flat" side. We cut each brisket to order, so it follow s the "life is like a box of chocolates" principle. Of course, we will work to accomodate any request, but cannot guarantee based on what we have at that time.
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PULLED PORK
We hand pull a whole, smoked shoulder. We strive to combine all the meat and deliciousness. Naturally, you may get fattier pieces at times, while other times getting more bark and meat...it is a part of the experience with legitimate, pulled pork and we work to evenly distribute the parts of the shoulder as best as we can *see smoke ring as well.
METHODS
All smoke meat is placed on the smoker and left there for hours on end over a variety of different woods. We use time and the flavor from the smoke/wood to create our BBQ experience. Meat is sourced locally as well as from beef from USA that is humanely raised and not treated with antibotics=quality matters!
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PARTNERS
We seek opportunities to partner with local, sustainable farmers that care about quality. We feature all kinds of products ranging from local pickles from "Bold Pickins" in CLE/Akron, to local cheeses from Middlefield. The vendors may rotate and change based on season and business needs, but the mission stays the same.
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WHAT IS A SMOKE RING?
Many have asked why the pink has a pinker color in areas and if it's cooked...Yes. The pink is a desirable effect from smoke penetrating the surface of the meat. Rest assured we take the temperature of all food that is served.
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WHY THE RICE?
It's a Hawaiian thing. We could apply it to most Asisan cultures. It's a staple. Plate lunches in Hawaii are served with a protein, steamed white rice scoops & a side (go for Mac Salad for the full authenic Hawaiian plate experience).
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WHAT MAKES IT HAWAIIAN?
To keep it simple, Hawaiian is a blend of influences from Korean to Native. It is not necessarily the pineapple you see associated with Hawaii, even though it is plentiful there. No pineapple teriyaki here...
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It is more about local foods and flavors like soy, ginger, galric & MAYO...lots of mayo. The staples on our menu that pull from the Hawaiian side are Huli/Mochiko Chicken. Our menu is not all Hawaiian. Our pork and brisket pull from BBQ on the mainland (Brisket is Texas style & Pork is Carolina style).
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We cater! It's how we got our start and how we continue to operate! Contact us for your next event!
MAHALO!
