Archive for May 25th, 2012

From Nose to Tail

Yesterday, met up with the cousins for breakfast. They wanted me to try this new place, The Whole Ox (327 Keawe Street, Honolulu, Hawaii).


The owner believes in using the whole animal, nose to tail. I like that. We were a little too early for lunch. Breakfast it is (although their sandwiches sounded very interesting).

Eggs Benedict

B’s order. Canadian bacon made in-house, look how thick each cut is. The taste is off the wall.

Smoked Meat Hash

P’s order. Again, the meat is smoked in-house. Again, off the wall tasty.

Okay, my turn.

Beet and Greens Hash

I admit it, I had a brain fart. Walk into a restaurant that specializes in using everything of the animal, and I order vegetarian. What was I thinking. I think I was so focused on the sandwiches, my brain short circuited. To be fair, my breakfast was really good. The beets were caramelized and the greens had an almost smoky taste. I was happy. More reason for me to return to try the meats. Heh heh.

I think working in Chef’s kitchen, I’m gaining a little more confidence and getting a little bolder. I asked to see their kitchen. The owner, Bob, was more than happy to share. He has a rotisserie for chickens and Porchetta  (he got it used from Alan Wong). He also talked about how he dry-ages his beef (he offers a dry-aged burger for lunch, I gotta try that one). I didn’t want to take any behind the scene pictures (didn’t want him to think I was spying or something). Maybe if I get to know him better.

Thanks for breakfast P&B, the adventure continues.

Enjoy. Eat well.

The Mouse

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