Moku Kitchen Reopens in Salt at Our Kaka‘ako
(Sponsored) The neighborhood favorite has returned to the dining scene, with some changes to its operations. Here’s what you should know before you dine.
Photo: Courtesy of Moku Kitchen
Foodies, social butterflies and pau hana enthusiasts, rejoice! The local favorite by award-winning chef Peter Merriman reopened on Sept. 30, and it’s glad to be back. Like many other restaurants, Moku Kitchen has made some changes as it adjusts to quaran-times; here’s what you need to know before you go. (P.S. It just hit its fourth anniversary on Monday, Oct. 19—happy birthday, Moku!)
SEE ALSO: First Look: Moku Kitchen in Kaka‘ako
Open from 4 to 8 p.m.
Moku Kitchen is now open daily from 4 to 8 p.m.—the perfect time for pau hana with your roomies or dinner with your other half.
Seating is at a first-come, first-served basis, so we suggest arriving early to give yourself the most time to dine and wine down. For your health and safety, all diners will be seated outdoors on Moku’s breezy lānai, giving you the chance to chat, eat and people watch, all at the same time.
Limited menu for casual dining.
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We’re baking! Our house-made Strawberry Cream Pie features a homemade crust filled with Tahitian vanilla bean cream, topped with local @kulacountryfarms strawberries, glazed with guava jam and lightly dusted with powdered sugar. Order it to-go or enjoy it on our lanai – pairs well with a Monkeypod Mai Tai 😋 • We’re open everyday from 4 PM – 8 PM! See you soon!
Right now, Moku Kitchen is offering a limited menu that is slowly expanding. You’ll find some of your handcrafted favorites are now up for order, such as lobster deviled eggs, roasted squash ravioli and Bourgeois pizza—a fit-for-a-king pie made with Big Island lobster, Hamakua wild mushroom, organic local thyme and garlic white sauce—along with a handful of other plates and pizzas. In case you didn’t know, Moku has its pizza game down pat: Each one is made with fresh, quality ingredients (local, whenever possible) and dough that’s been aged for three days. Each pie is hand-tossed and fired in a 700-degree oven, resulting in a chewy bite that’s dangerously addictive. Save room for dessert: strawberry cream pie, made with fresh Kula strawberries, strawberry guava jam and a homemade pie crust.
Don’t feel like dining in? Order takeout.
Don’t feel like dining in? You don’t have to. Takeout orders placed by phone (online ordering to come soon) are still welcome, and curbside delivery is offered. Plus, no need to BYOB: You can order a selection of Moku’s wines, beers and ready-to-drink, on-the-rocks cocktails to take home with you.
Credit cards only.
At the moment, cash is not accepted. But credit cards are welcome, and contactless payment is in the works.