This is pure roadside awesomeness. This little shack is an outpost for Triple L ranch, which develops 100% all natural grass fed beef.
They use a special flavoring, perhaps teriyaki, worked into the grind that gives this shit a really awesome uniqueness. My second burger of the trip was a hit. It may look overcooked, but the cheese and flavor was enough to make it work.
Check out my wife’s “grilled cheeseburger” as well. This was so gooey, buttery and toasty!
Maui Wine / The Tedeshi Winery makes some nice tasting pineapple wines, both bubbly, and flat, dry and sweet. We had a chance to sample some as we got to the end of the Hana road trip.
My favorite was the sweet “Maui Splash” dessert wine. Strong and fruity, without going over the top.
We started a day of driving and hiking with the local breakfast of champions from the Hasegawa General Store – spam musubi.
This was my first time eating spam. Admittedly it was pretty fucking good. It’s served crispy / browned on hot rice with sesame seeds, Japanese seasonings, and wrapped in nori. It tasted like a good sausage mixed with spiced ham to me. I’m sold.
We sampled some Nani Moon mead and local cigars from Kauai to get a good buzz before what would likely be an uncomfortable sleep with no AC. Luckily I zonked out pretty quickly, but not before thoroughly enjoying the mead. I became aware of this company when their Instagram account liked and commented on a few of my mead-making photos. I looked into their products and flavors, and decided that we should give it a try. A good choice!
The drive to Hana was actually pretty fun. I was expecting death or dismemberment from the way it was described by nearly everyone I know who had been there. Parts are crazy and tight, and bumpy in the unpaved spots, but you’re going to be safe if you’re a moderately good driver.
We snacked on some banana bread from the “Halfway to Hana” shack along the way, and got down on a bag of spicy Vietnamese pork rinds along with our leftover Cow Pig Bun pork rinds.
The banana bread was really flavorful and moist, spiced with comforting shit like nutmeg, cinnamon and cloves.
My wife and I squeezed in a quick breakfast at Zippy’s before the long and treacherous drive to Hana.
I had saimin, which is similar to ramen and Chinese soups. It consists of broth, wavy egg noodles, fish cake slices, some pork meat and veggies. The flavor profile was decidedly Chinese but the presentation was Japanese, if that makes sense. I’d say it was a chicken based shio/salt broth, like you’d expect in wanton soup. Pretty good!
My wife had a breakfast bento box that came with rice, scrambled egg, Portuguese sausage and corned beef hash. Pretty basic. I have to say that the sausage and corned beef here were not as amazing as the sausage at Kula Lodge.
What a fucking weird location for a reataurant. I can understand the brewery being there, as this area is an office park or business park. I suppose people hit this joint for lunch while they’re at work nearby.
The place is like something out of Williamsburg Brooklyn. The decor is corrugated metal, reclaimed wood, filament bulb lighting and industrial meat facility chic.
The food is great. It’s a small menu, essentially a burger joint with fancy apps and lots of different whiskey and bourbon to sample.
We tried a flight of flavored whiskey – one was just a blend, then coconut, chocolate macadamia nut, and coffee flavored whiskeys followed. Macadamia nut was my favorite. Sweet and strong.
We also sampled some of their mixology style cocktails. My wife had an awesome tequila and pho broth based drink, called “Cannibalistic,” and I had a pineapple, lime and Maker’s called “Butcher Town.” Good shit.
I ordered the bacon jam burger. This was a potent and powerful burger. The blue cheese didn’t overpower the meat, nor did the bacon, but altogether it was super heavy. I liked it, but I could only put down half (I ate the rest a few days later).
My wife had a poorly worded sandwich that was called banh mi, but was really more like a pulled pork sandwich. It had pork belly, pulled pork and really nice fois gras butter, but none of the pickled veggies, fish sauce or fresh leafy cilantro that you usually associate with the banh mi flavor profile. In short, it was still good, but not banh mi.
Along with the drinks, I think the best part of this place is the pork rind chicharones that come with each entree instead of French fries. These morsels were real pig skin fried up to warm, golden, crispy goodness. Amazing.
Then it was time for lunch at Cafe O’Lei. This joint is nice inside. It’s on the second floor of a strip mall type group of storefronts right near S&Q’s. There’s a big bar in the center of the restaurant, and some interesting paintings by local artists on the walls:
Here, I really wanted to try either the prime rib or the roast pork entrees, but they are only offered at dinner time. Instead, I had my first official burger of the trip. It was cooked almost correctly – slightly over medium – but the large helping of ooey-gooey cheddar cheese really took this burger up a notch.
My wife and I shared a pair of crab cakes. These were sweet, using snow crab meat, fruit and avocado in the preparation. Very nice. Meaty and crispy.
My wife had the Mahi Mahi fish and chips, which were expertly batter-fried to a light, golden crisp. The fries here were top notch, by the way. Really nicely done.
Christian, the owner and our waiter, was an awesome host to us, and ended up giving tons of toys to my nieces, ages six and three, who have somehow managed to become vegetarians. I’ll have to fix that, eventually.
We ordered a big plate of shit, as you can see below. Texas links, burnt ends, BBQ chicken, pulled pork, brisket, and ribs. We also did some mac and cheese as well as jalapeño hush puppies.
As a matter of fact we did NOT order the chicken. It was given to us by mistake, but Christian left it for us free of charge. Sweet!
Anyway the links were spicy and smoky. The ribs were tender and correctly smoked – not braised – and had a delicious BBQ bark on them. The brisket was tender as well. All too often brisket comes to me dry and devoid of flavor these days, but that wasn’t the case here. And the pulled pork was moist, not drowned in sauce, and had a great smoky flavor that wasn’t overpowering.
The only down for me was the order of hush puppies. My other family members liked them, but to me they were a little grainy from the cornmeal and not seasoned enough with salt after coming out of the fryer. I also expected more heat from the jalapeños.
Otherwise this meal was amazing. I even recommended Fat Daddy’s to another pair of haoles who were looking for a dinner recommendation. An extra bonus is the fact that they use spice rub and habanero in their Bloody Mary drinks. YES!
Okay so I am playing fast and loose here with the term “salad,” I realize that. If you’ve been keeping up with my posts, you know I have some very serious opinions about what constitutes a salad.
According to my definition, this is not a salad. This is some other kind of appetizer. But if you’re like me, you have an aversion to reheating leftover steak from the steakhouse. Other than tossing the leftovers into a pot to make a stock or a broth what can do with the meat, especially if you ate like a pussy and there’s a lot of nice slices left?
Once in a while my wife and I will cut it up small and toss it in with some fried rice or something, but this steak “salad” is a really fun and quick way to make a pre-dinner, cold food item.
This recipe is a little something I picked up from my dad, who used to make this with leftover steaks as well. We called it “meat salad” around the house.
The first thing you do is cut up the steak remnants into small, thin pieces. Try to cut against the bias so that you simultaneously tenderize the meat. While cutting, you can remove some of the excess fat or gristle. Keep that in the freezer for the next time you make beef stock or broth.
You’re almost done already. Place the meat into a bowl and drizzle on some olive oil and balsamic vinaigrette. Then toss with some salt, pepper, garlic powder, onion flakes and crushed red pepper. If you have any cheeses in the fridge, this dish goes really nice with some shaved pecorino or parmesan, or crumbled blue cheese, on top.
That does it. Really simple item to make with leftover steak.
