STIR IT UP!
They may know how to mix a mean drink, but when it's time to wet their own whistles and kick back, they have their own favorite spots as well (aside from their own establishments, of course).
Where she shakes things up: Clover Club (NY), Pegu Club (NY), Leyanda (NY), Mixtress Consulting
Claim to fame: Born and raised on O‘ahu, Reiner built a cocktail empire in New York City, opening some of the city's most era-defining bars, including the iconic Pegu Club. Her cocktail consulting company, Mixtress Consulting, helps restaurants, resorts, bars and hotels build world-class beverage programs. In 2011, the James Beard Foundation nominated Reiner for a spirits professional of the year award. She also serves as The Kahala's Beverage Artist-In-Residence .
Where you can find her on her days off in Honolulu:
For breakfast, Reiner likes to head to Koko Head Café, where she orders the fish & eggs or bacon pancakes— but “literally anything you order will be delicious,” she says. For coffee, she likes Kai Coffee, in Waikiki, for the quality of the beans and the top-notch baristas. She often stops at Ahi Assassins for a poke bowl—“I know that the fish is going to be top-notch,” she says—on the way to the beach. For dinner, Reiner recommends either Morimoto Asia for an upscale dinner (“The menu is so diverse and delicious,”) or Little Village Noodle House in Chinatown (“some of the best Chinese food on O‘ahu.”) When it comes to getting a nightcap, Reiner makes a point of stopping in at Bar Leather Apron. “It's a must when I'm home,” she says. “Justin Park is meticulous and makes the most creative well-constructed drinks on O‘ahu.”
Where she shakes things up: Sky Waikiki and Top of Waikiki
Claim to fame: Ackrill developed the cocktail programs for some of San Francisco's most acclaimed bars, including Rye, before decamping to Hawai‘i to become the director of mixology for Sky and Top of Waikiki.
Where you can find her on her days off: When she's not headed to work, Ackrill starts of her day with the crab benedict or avocado toast at Moena Café in the Koko Marina Shopping Center or at Morning Glass Coffee and Café. “It's a great spot to grab a cup of pour over from Big Island Coffee Roasters before heading to Manoa Falls,” she says. For lunch, she might head to Encore Saloon for “Mexican food, boozy slushies and a patio tucked away from the hustle and bustle of Chinatown.” Come dinnertime, she likes Senia. “I may be biased because my husband is also a bartender there, but Senia is producing some of Honolulu's most creative, talked-about food, she says. “Definitely make reservations early as they always book up.”
Where she shakes things up: Southern Wine & Spirits
Claim to fame: As the director of mixology for a powerhouse spirits distributor, Lucariello helps craft the cocktail programs for some of the state's best restaurants and hotels.
Where you can find her on her days off: For a traditional Japanese kaiseki experience, Lucariello recommends sitting at the counter at Nan Zan Giro Giro, which she likens to a Japanese version of L'Atelier de Joel Robuchon. “They move like a ninja symphony in the kitchen,” she says. For more casual outings, she favors the Aloha Beer Co. in Kaka‘ako for its casual vibe. For wine, she recommends Vino, where she knows “the food will always be solid and the wines on point. It also doesn't hurt that you have one of Hawai‘i's first Master Sommeliers, Chuck Furuya, there to procure the list and make personal recommendations.” And for a fun night out, she heads to reservations-only Harry’s Hardware Emporium. “It's Dave Newman's (of Pint & Jigger) delve into the speakeasy world. This wonderful little hideaway goes above and beyond in service and transports you out of Hawai‘i with its vintage glassware, hand carved ice and maybe even a delightful, sweet surprise if you can stick it out 'til last call,” says, noting it's a must-do for cocktail lovers.
Pictured dishes, left to right: Eggs Haloa (poached eggs, poi biscuit, coconut lu‘au, sour poi hollandaise, local greens) from Koko Head Cafe Dennis Oda photo; Hamachi Jicama Taco topped with pickled asian pear, ponzu gel and micro cilantro prepared by Senia chef Andrew Rush Cindy Ellen Russell photo; Nanzan Giro Giro's duck breast, sweet potato puree, smoked salt, cucumber, and wasabi. Jamm Aquino photo Gina Lambert illustrations