Hop on board with one of Honolulu’s hottest new eateries, The Surfing Pig. Lined up on Waialae
Avenue alongside several storefronts, this restaurant is lighting up the foodie scene with its quirky dishes and contemporary urban vibes. Take Brick Chicken ($24), for example. This plate comes packed with flavorful local flair, as the boneless chicken breast — with the drumette attached — is lightly seasoned, pressed and pan-fried to golden perfection. It is served with lightly spiced Sriracha fried rice loaded with pulled kalua pork. The pork, shares director of sales and marketing Anna Piergallini, is the establishment’s special recipe that is used from its sister restaurant, Kono’s. “We definitely have a lot of the signature Kono’s kalua pig in various dishes … so that’s how we mixed the two restaurants together.”
Brick Chicken is finalized with The Surfing Pig’s exclusive mushroom medley — that is also popularly ordered as a sharable appetizer — as well as a creamy and pleasing lemon beurre blanc sauce made from white wine, butter and lemon. Try this satisfying dish, and more when you stop into The Surfing Pig. Plus, give your mom a taste of something new today (May 13) with the eatery’s Mother’s Day Special, Prime Rib. The savory entree comes with garlic mashed potato, roasted mushrooms and asparagus, along with a side of au jus and horseradish. Call The Surfing Pig for reservations or visit its website for more information.
SWEET TREATS AND SATIATING SIDES
The Surfing Pig has all you desire from start to finish. Its extensive pickings of 15 different “Small Plates” can please any palate. Director of sales and marketing Anna Piergallini says the sauteed Mushroom Medley ($11) is especially favored, as it features three different types of mushrooms. Then, after engulfing the main course, give it a sweet ending with house-made Chocolate Bread Pudding ($9) accompanied by a heavenly drizzle of Creme Anglaise and topped with decadent bourbon caramel and whipped cream. Owner Stan Glander says this sweet treat is truly a winner when paired with the Smoking Pig cocktail.
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