It’s a mellow Thursday afternoon and I’m hustling up to Hali`imaile to check out the area’s big changes. There are people popping into the distillery, visiting the art gallery and working out around me, but I park under the shade of one of their giant Monkeypod trees and cruise across the street to the Hali`imaile General Store. The lunch hour is just getting started as I chat briefly with Rebecca Schillaci, a manager at Gannon’s that has been with Chef/Owner Beverly Gannon since the beginning.
“Hali`imaile is changing,” Schillaci says. ”The Hali`imaile distillery across the street is doing tours, there is a glassblowing studio and art gallery, a food truck, cross fitness–it’s turning into a village. It’s what we always wanted here. It’s always been our dream that this is someplace cool to come.”
As Schillaci heads back to the office and I find a table for lunch, I appreciate this old building that the restaurant has inhabited for 28 years. It has a lot of mana. They recently refreshed the dining room/kitchen area in the front without changing too much, giving it a sly update. The dining room has a great vibe that always makes me feel like I can really relax into a fabulous meal. After chatting up our neighbors visiting from Missouri and watching the artists from across the street having lunch, we get the lowdown on the specials from our server.
Schillaci tipped me off on some of her recommendations. “I’m so thrilled with the new items on the lunch menu,” she said. “I love the salads. Some of the best ideas for salads are on our menu.”
Chef Marc McDowell has been here since January, working with Gannon, and he’s been playing with the lunch menu, dinner menu and working on a happy hour launch. McDowell is known for his farm-to-fork approach and puts that to work right away here. Since there are so many changes in Hali`imaile, they thought they would jump in with some of their own.
“Beverly is not scared to go out on a limb and do something,” says Chef McDowell. ”She just wants to be sure we’ve done our research on it–to be sure we can sustain it. To have a restaurant for more than 25 years in Maui is not easy at all. It’s a feat in and of itself. We have something that has been iconic and keeps on growing.”
Growing indeed. The lunchroom fills fast and soon a line forms outside. I like that they’ve expanded and added seats along the patio, where you can sit and order now.
“I like to focus on salads,” says McDowell. “I work with a lot of farmers. Beverly already has that connection with the farmers, so I don’t have to talk her into that. It’s already our strong suit. And our customers embrace it. Beverly has even planted her own farm, which is great for us in the kitchen here and she has the best lilikoi. And I have lifelong connections with farms here on Maui.”
We start with the spicy shrimp lettuce cups and roasted veg farro salad with roasted salmon. McDowell has also fashioned a gorgeous little gem lettuce salad, and mouthwatering baby iceberg shrimp remoulade wedge. But I’m personally attached to the salmon and farro salad–the salmon is such a beautiful cut, with just a bit of smoky tandoori that goes with the roasted veggies so well.
The fried chicken sandwich I had for lunch was a highlight, too. Crisp and tender boneless, buttermilk fried chicken in the Komoda bun had me, but the pickled jalapeno slaw stole the show. It’s tangy, crunchy, crispy, soft and sweet all in one bite. My lunch date ordered the fish special and it was superb, with not a morsel of its fresh spinach, opah or sauce left to take home.
“For 28 years, Beverly has always had the same menu,” says McDowell. “And we have lots of return guests that love that. But it never changed so we wanted to do something for those customers that might want that. I told Beverly I love changing things, but I don’t want to change the signature items–those are very near and dear to our hearts. So she agreed to do about a ten percent switch-out, and we did it and it worked. People love it. So now we’re doing some changes on the dinner menu.”
While I’m mentally scheduling my next dinner visit while I’m still full from lunch, McDowell reminds me about his new happy hour.
“Since we have never had a happy hour, I’m excited to get to create this,” says McDowell. “We wanted to use ingredients on the menu but come up with new items. So we’re going to make new items like sliders, tacos and some other surprises. We want people to come over after they’ve done the tour and tasting at Hali`imaile Distillery. We’re planning to have some cocktails that feature their spirits. I think it will continue to get better and better.”
Keep posted on all the new events at Hgsmaui.com because Hali`imaile General Store seems full of surprises these days.
Hali`imaile General Store
900 Hali`imaile Rd., Makawao
808-572-2666
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UPCOMING HGS EVENTS
POP-UP BBQ – Mon. Aug 15. An all-new smokey and spicy outdoor food event featuring Chef John Sandbach’s Food Truck “Smoke and Spice” $25. 5:30pm.
HAPPY HOUR – Mon-Fri. $4 Maui Brewing Co. beers, $5 well drinks, $6 wines by the glass, $8 well martinis and cocktail specials featuring Pau Vodka by Hali`imaile Distilling Co., plus a new special menu 3-5:30pm.
KAMA`AINA SUMMER SPECIAL – Daily through Nov. 20: buy one dessert, get one free during lunch M-F, 11am-2:30pm. Also receive 20 percent off dinner entrees, 5:30-9pm with valid Hawaii ID.
HALI`IMAILE PRIME RIB SUNDAYS – Sundays Enjoy a three-course Prix Fixe succulent, fresh-roasted prime rib of beef dinner through Dec. 18. Also available a la carte. Not valid with any other discount or promotion. $38. 5:30pm.
Hali’imaile General Store Menus
LUNCH
APPETIZERS
Bev’s “Famous” Crab Pizza
Handmade six-inch pizza crust with the “I’ll never tell” crab topping – 12
Asian Duck, Brie and Grape Quesadilla
Cilantro-macadamia nut pesto, sweet pea guacamole – 15
Sashimi Napoleon
Layers of Ahi tartare, smoked salmon, sashimi ahi, crispy wonton stack, wasabi vinaigrette – 24
Spicy Shrimp Lettuce Cups
Lemongrass pesto marinated shrimp, green papaya salad – 16
Soup of Yesterday
with focaccia – Mkt
SALADS
Little Gem Salad
Split head of little gem lettuce, pickled beets, orange segments, toasted walnuts, hearts of palm, shaved radish, crispy onion strings, balsamic vinaigrette – 12
Add buttermilk blue cheese crumble – 14
Roasted Vegetable Farro Salad
Cumin scented farro, roasted vegetables, dried cranberries, green onions, celery, dry roasted cashews, kale, beet tzaziki – 14
Add tandoori spiced rubbed salmon – 20
Blackened Ahi with Chuka Soba Noodle Salad
Sliced Ahi, chuka soba noodles tossed with julienne snap peas, carrots, bell peppers, pickled ginger, toasted sesame seeds, wasabi vinaigrette, fresh mint and cilantro, ginger chili drizzle – 24
Shrimp Remoulade
Baby iceberg lettuce, tiger prawns, avocado, fire roasted corn, summer tomatoes, basil chiffonade, Thousand Island dressing – 24
Tossed Turkey Cobb
Baby greens, diced turkey, bacon, tomatoes, avocado, blue cheese crumble, grated hard boiled egg, crispy onion strings,
buttermilk dressing – 15
Chopped Chinese Chicken Salad
Julienne chicken breast, shredded lettuce, cabbage, baby corn, water chestnuts, raisins, curried coconut, cashews, Asian dressing, crispy wonton strips – 16
ENTREES
Baby Back Pork Ribs
Served with HGS BBQ sauce, french fries and Asian Slaw – 18
Kalua Pork Enchilada Pie
Slow roasted Kalua pork layered with our homemade mole sauce, cheese and corn tortillas. Served with salsa verde and cilantro lime sour cream – 18
Udon Noodle Bowl
Rich duck broth, julienne duck, pork, diced shrimp, mushrooms, onions, carrots, green onion, mint, cilantro – 19
Crab & Rock Shrimp Cake over Spinach Salad
Honey sesame dressing and mango remoulade, housemade focaccia – 18
Coconut Fish Curry
Fresh fish, onions, carrots, shitake mushrooms, sugar snap peas, coconut milk, house made green curry paste, Jasmine rice and topped with mango chutney – 26
Ahi Poke Bowl
Ginger Soy marinated Ahi, jalapeno, Asian slaw, rice, cucumber, kimchee, green onion, sea beans, sesame seeds – 19
HGS Fish Tacos
Grilled flour tortillas, fresh fish, pico de gallo slaw, chipotle cream, corn & black bean relish – 18
Fresh Catch
Ask your server for details – Mkt
SANDWICHES
Duke of Windsor Wrap
Diced turkey breast, pineapple chutney, sharp cheddar cheese, baby greens, pineapple aioli, spinach tortilla, Israeli couscous salad – 14
Buttermilk Fried Chicken Sandwich
Battered chicken thigh, homemade pickled jalapeño slaw Cholula aioli, Komoda Bakery bun, french fries – 16
Short Rib Patty Melt
Caramelized onions, Muenster cheese, garlic aioli, Jewish rye bread, Israeli couscous salad – 16
“French Dip” Lamb Sandwich
Thin sliced leg of lamb, caramelized onions and fennel, roasted rosemary garlic aioli, hoagie roll, French fries – 16
Our All American Kobe Cheeseburger
8oz patty, lettuce, tomato, onion, American cheese, Komoda Bakery bun, Thousand Island dressing, French fries – 18
BBQ Pork Sandwich
BBQ pork, creamy basil slaw, spicy pickle chips on a roll, french fries – 16
Life’s a Bowl of Fries – 5
Couscous Salad Side – 6
DINNER
APPETIZERS
Bev’s “Famous” Crab Pizza
Handmade six-inch pizza crust with the “I’ll never tell” crab topping – 12
Kalua Pork & Goat Cheese Wontons
Crispy wontons, mango BBQ dipping sauce – 12
Brie & Grape Quesadilla
Cilantro-macadamia nut pesto, sweet pea guacamole – 14
Warm Goat Cheese Tart
Port wine poached figs, balsamic drizzle, toasted pine nuts, Maui micro greens – 14
Popcorn Shrimp
A Chinese “to go” box filled with tempura shrimp. A trio of dipping sauces: truffle honey, spicy miso, and sweet soy tobiko aioli – 18
Cajun Spice Dusted Crispy Calamari
Bed of spinach, shaved red onion, Thai garlic dressing, citrus aioli – 16
Togarashi Shishito Peppers
Blistered semi-spicy peppers tossed with togarashi, yuzu-ponzu sauce – 10
Asian Pear Duck Tostada
Asian spiced confit duck leg, confetti corn chips, jicama, cucumber, carrot slaw, dried cranberries, toasted macadamia nuts, cilantro, ginger chili dressing, crispy lumpia shells – 16
RAW BAR
Sashimi Napoleon
Layers of Ahi tartare, smoked salmon, sashimi ahi, crispy wonton stack, wasabi vinaigrette – 24
Sashimi Pizza
Thin flour crust, sashimi ahi, edamame hummus, toasted seasame seeds, red cabbage, soy-sesame aioli, onion strings – 18
Ahi Poke
Ginger soy marinated ahi, jalepeno, cucumber, kim chee, green onion, sesame seeds, Asian slaw – 20
Blackened Ahi
Seared, sashimi style, sweet chili sauce – 18
SALADS & SOUP
HGS House Salad
Fresh island greens, orange segments, toasted walnuts, shaved Maui onions, balsamic vinaigrette – 10
With buttermilk blue cheese crumble – 12.50
Caesar Salad
Waipoli baby romaine lettuce, Caesar dressing, garlic sourdough croutons, Asiago-Parmesan cheese – 12
Roasted Beet & Quinoa Salad
Marinated red & yellow beets, red quinoa with chimichurri, crumbled Greek feta cheese – 14
Lobster Salad
Lobster, hearts of palm, roasted corn, avocado mousse, citrus aioli in butter lettuce bouquet, champagne truffle vinaigrette – 24
Burrata Cheese & Tomato Salad
Burrata, oven dried Roma tomatoes, Kamuela tomato, Ho Farms heirloom cherry tomatoes, pistachio pesto, pomegranate molasses – 18
Soup of Yesterday
Mkt
SEAFOOD
Horseradish Crusted Fresh Catch
Pear chutney with red onion, dried cranberries, golden raisins, apple-brandy beurre blanc, crispy leek garnish, mashed potatoes – 44
Macadamia Nut Crusted Mahi Mahi
Tropical fruit salsa, mashed purple sweet potatoes, mango-lilikoi butter sauce – 44
Furikake Crusted Ahi & Coconut Shrimp
Lemongrass butter, mango chili sauce, Molokai purple mashed potatoes, tropical fruit salsa, ginger sautéed vegetables – 44
Coconut Seafood Curry
Fresh island fish, shrimp, day boat scallop, carrots, mushrooms, snap peas, steamed in coconut milk mixed with house-made green curry paste, lemongrass pesto, Jasmine rice – 38
Yuzu-Kabayaki Glazed Grilled Salmon
Coconut red Thai sticky rice, baby bok choy – 34
Shrimp Scorpio
Shrimp, capers, Kalamata olives, feta, tomato, garlic, shallot, dill, angel hair pasta, Sambuca butter – 28
MEAT
Roasted Meyer Lemon Half-Chicken
Saute of Brussels sprouts, onions, bacon, fingerling potatoes, warm lemon citronette – 34
Crispy Roast Half-Duck
Crispy half duck, maple lacquered root vegetable hash with bacon, Grand Marnier orange jus de volaille, local Blue Lake green beans – 38
Paniolo Ribs
Baby back pork ribs, house-made citrus barbecue sauce, Asian slaw and mashed potatoes – 28
Braised Pork Shank
Baby back pork ribs, housemade citrus barbecue sauce, Asian slaw and mashed potatoes – 42
Grilled Rack of Lamb
Two double-cut chops, HGS classic black bean Hunan sauce, wasabi mashed potatoes, local Blue Lake green beans – 42
Rib-Eye Steak
Garlic herb compound butter, housemade steak sauce, broccolini, penne mac n cheese – 46
Hali‘imaile Tri-Tip “Plate Lunch”
8oz center cut tri-tip steak, white rice, parmesan street corn, lomi tomato salad, mushroom kalbi demi-glace – 29
Split plate charge: $8.00
Basket of Freshly Baked Rolls
Four French bread rolls served with daily preparation of hummus – 3
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HAPPY HOUR MENU
——— $10 APPETIZERS———
Bev’s Famous Crab Pizza
Six-inch pizza crust with the
“I’ll never tell” crab topping
Brie and Grape Quesadilla
Cilantro, macadamia nut pesto,
mango chutney, sweet pea guacamole
Shrimp Cocktail
Cocktail sauce
Ahi Tartare and Smoked Salmon Tacos
Wonton shell, Furikake, green onions,
shiso leaf, wasabi vinaigrette
——— $9 SLIDERs 3 EACH———
Meatball
Marinara, mozzarella, arugula
Tandori Lamb
Asian pear raita
Crab Cake
Honey sesame slaw, mango remoulade
——— $8 TACOs 2 EACH———
Pipikaula
Beef brisket, roasted tomato, pickled jalapeño,
pickled onion, feta, scallions, sesame seeds
Asian Duck
Jicama cucumber slaw, dried cranberries,
macadamia nuts, cilantro, ginger chili sauce
Tandoori Chicken
Cucumber, jicama, red onion, lime, cilantro raita
——— $7 PITA PIES———
Korean Prime Rib
Cucumber kimchee, dynamite sauce, scallions
BBQ Pulled Pork
Pineapple Asian slaw
Caprese
Kula tomato, mozzarella, basil, pistachio pesto, arugula
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