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

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