Storefront Menu
Sat 11-2
Call Ahead* 440.273.8087 OR order online *phone isn't answered before 11am Sat
Curbside only
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Plate Lunch Style
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*
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
Bacon Baked Beans.........side choice with plate lunch/$2 A LA CARTE
Local Bacon, our very own Sweet BBQ sauces, baked low & slow
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.
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!
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.
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.
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).
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...
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).
We cater! It's how we got our start and how we continue to operate! Contact us for your next event!
MAHALO!
