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Polynesian-Asian fusion has come to Chicago and it brought Spam meatballs with it. Chef Ryan Wombacher gives Hawaiian classics a modern twist with new versions of pupu, poke, yakitory, loco moco and more. The Kalua pork platter is another highlight, featuring slow-roasted pork in a banana leaf with white rice, macaroni salad and Hawaiian BBQ sauce. There’s even a Hawaiian take on Cobb salad featuring grilled chicken, kahuku corn, pipikaula (salted and dried beef), avocado, egg, grape tomato, grilled pineapple, onion, blue cheese and charred Maui onion ranch. The interior is bright and inviting with palms and ferns hanging from the high ceilings above the 2500 sq. ft dining area. A rooftop patio offers tropical cocktails under twinkling lights in a surf-shack setting.