Grand Lānai Restaurant Week is here! Happening at International Marketplace between April 8-14, 2019. We’ve heard about restaurant week but this is actually our first time dining at one of the participating restaurants. If you’re not familiar with restaurant week, participating restaurants will have a set menu with pre-selected courses and a cost per person.

At International Marketplace, you can experience signature prix fixe menus from participating restaurants such as Eating House 1849, Flour & Barley Brick Oven Pizza, Herringbone, and Strip Steak. Other restaurants are offering a single item for a discounted price such as Goma Tei, Mi Almita Cantina, Shorefyre Fresh Grill & Bar, and The Street Food Hall. To check out the menu and offers, visit Grand Lānai Restaurant Week.

For our very first restaurant dining experience during Restaurant Week, we headed over to Herringbone. While I have dined here a few times, it was Reid’s first time! I mentioned how much I loved their brunch and couldn’t wait for him to taste their ambrosial food!

Location: Level 3, Grand Lānai
Parking: Valet and Self-Parking available. Herringbone will give a validation sticker.
Hours: 4 pm (bar area open), 5 pm (dining room open)
Reservation: You can easily make a reservation, here.

GRAND LANAI RESTAURANT WEEK

Depending on which restaurant you visit for Restaurant Week at the International Marketplace, the price varies. For Herringbone, it is $55 per person for a three-course meal. Let’s dive into the courses!

A GIFT FROM THE KITCHEN: Island Rockefeller
Mari’s Garden Okinawan spinach, Portuguese sausage

Fun fact, my first time eating an oyster was here at Herringbone! Ever since that experience, I owe my love of eating oysters to Herringbone! This was full of flavor – what a treat to start off with.

FIRST COURSE CHOICES:
Buffalo Octopus, Avocado Toast, or Tuna Taco.

Avocado Toast
romesco, parmesan, island tomato, fresno chili

We went with the Avocado toast which was served with two mini toast that we devoured in seconds. We could definitely have 5 or 10 more of those. The Fresno chili gave it a nice little spicy-kick!

SECOND COURSE CHOICES:
Pulehu Steak, Local Daily Catch (Mahi-Mahi), or Kauai Shrimp & Grits.

Pulehu Steak
black garlic chimichurri, Okinawan sweet potato purée

It was quite difficult to choose the second course since all three sounded delicious. I went with Pulehu Steak because of the Okinawan sweet potato purée. What a great combination with the steak and black garlic chimichurri! *If you go with the local daily catch, they have a different fish daily. Mahi-Mahi was the daily catch during our dinner.

DESSERT

Lilikoi Banana Cream Pie

The Lilikoi Banana Cream Pie was the only option for dessert. It was served in a glass and perfectly layered with whipped lilikoi pastry cream and macadamia nuts. Desserts at Herringbone seems to never disappoint!

FROM THE MAIN MENU

Aside from the Restaurant Week menu, we ordered from the main menu as well. We ordered the King Salmon for the main dish and Mango Sweetbread Pudding for dessert.

King Salmon
sake/ginger buerre blanc, roasted pineapple, Hawaiian chili, and island vegetables

We had salmon for dinner a few days before this at a different restaurant and let’s just say that Herringbone has more flavor! Believe it or not, Reid is not really a seafood type of guy but he loved this dish. That says a lot when it comes to a seafood dish. Awesome job chef!

Mango Sweetbread Pudding
coconut anglaise, macadamia nut crumble, and French vanilla gelato

WOW! This dessert knocked it out of the park for us! If you like bread pudding, you will love this and more. It was served warm and combined with the French vanilla gelato, it just melted perfectly together. I’m salivating just thinking about it! Herringbone doesn’t seem to miss any flavors when it comes to their desserts!

Where have we been all this time during Restaurant Week? Surely, not at International Marketplace! If you’re able to check out Herringbone this week, definitely do so and eat all the delicious courses! Plus, order a side of mango sweetbread pudding. You’ll thank us later!

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