Merriman’s Honolulu is Bringing Culinary Creativity to the Table

(Sponsored) Enjoy unique daily dishes inspired by just-delivered local produce.


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Merrimans Honolulu Wagyu Umami Burger Fries

Wagyu Umami Burger. Photo: Courtesy of Merriman’s Honolulu



Plenty of restaurants tout a commitment to sustainable dining, but at Peter Merriman’s line of restaurants, it isn’t just a commitment—it’s part of the DNA. And it’s done in a way that’s delicious, chic and unpretentious, all at the same time.


Merrimans Honolulu Ulu Vichyssoise Soup Lobster Special

‘Ulu vichyssoise soup with lobster. Photo: Courtesy of Merriman’s Honolulu



At Merriman’s Honolulu, chefs Vince McCarthy and Neil Murphy have taken the farm-to-table movement to heart to highlight Hawai‘i’s farm-fresh produce in new ways each day. Daily specials, which are shared with diners at the table, are dishes created based on fresh ingredients delivered to the restaurant that very day that inspire Merriman’s chefs. It’s an opportunity for them to exercise their culinary creativity, and the result is unique, inventive and always delicious. To give you a taste, last week chefs Vince McCarthy and Neil Murphy prepped and paired lobster with local ‘ulu from Ma‘o Farms to create one-of-a-kind dishes, such as an ‘ulu and lobster vichyssoise soup, available that day only.


Merrimans Honolulu Drinks 2

Photo: Courtesy of Merriman’s Honolulu



Merriman’s Honolulu is also currently offering happy hour seven days a week from 3 to 4 p.m., which is the perfect time to try its signature Merriman’s Mai Tai with liliko‘i foam plus other drinks and bites available on the happy hour menu.


For more information, visit For updates, follow @merrimanshonolulu on Instagram.





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