Merriman’s Honolulu is Bringing Culinary Creativity to the Table

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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.

‘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.

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 merrimanshawaii.com/honolulu. For updates, follow @merrimanshonolulu on Instagram.

SEE ALSO:

• New Daily Happy Hour at Merriman’s Honolulu Offers Deep-Fried Shrimp, Poke, Taro Hummus and Signature Cocktails
• 35th Hale ‘Aina Winner: Peter Merriman is Hawai‘i’s Restaurateur of the Year