THE MODERN HONOLULU OFFERS A GUEST-CENTRIC APPROACH TO DINING EXPERIENCES
NEW PACIFIC-INSPIRED, SOUL INFUSED CONCEPT RESTAURANT – RAVISH -- OPENS AT THE MODERN HONOLULU
Located at the gateway to Waikiki, THE MODERN HONOLULU has developed a reputation for featuring unique and innovative guest experiences that embody a new cosmopolitan Hawaiian vibe.
In order describe that experience in all facets, for both hotel guests and Kama`aina, THE MODERN HONOLULU team created a new “umbrella” concept for the hotel’s restaurant and bar offerings. This concept – Seasoned Waves: A Rhapsody of Flavors – was developed to celebrate “What’s Next” in the culinary scene. From the ingredients to the innovative minds creating the dishes and cocktails served with them, it’s about reveling in Hawaii’s culinary renaissance.
Today, guests of the property can experience several fresh concepts:
- RAVISH – A Pacific Inspired, Soul Infused Restaurant Concept, led by Executive Chef Fred DeAngelo has opened.
- Modern Players Club at Sunset Beach is a new outdoor bar at the hotel’s upper pool deck.
- The Grove Restaurant & Bar’s new menu, served under the canopy of trees, brings a variety of options for breakfast, lunch and dinner.
Ravish (verb) -- To fill with intense delight, enrapture
Believing food should be experienced, not just enjoyed, RAVISH’s culinary team created a menu that brings together a ring of cultures from around the Pacific Rim, delivering a multi-sensory experience to diners.
The menu is sectioned into eight categories - Sushi & Sashimi, Raw & Chilled, Charcoal Grill, Garden, Moana, Aina, Sides and Pastry. Highlights from the Raw & Chilled section include the Seasonal Ceviche, with red onion, coriander and lilikoi leche de tigre, and the King Crab, with citrus, hearts of palm, avocado, fennel, mache and black lava salt.
From the Charcoal Grill, the 3 Little Pigs will please almost any palate, offering Belly / Cheek / Rib - lavender honey glaze, shiitake and truffles, watermelon rind and pistachio. The standout item on the Moana menu is the Pohaku Kai, a Hawaiian bouillabaisse with local seafood and vegetables flash boiled with river stone.
Highlights on The Aina menu include Island pork chops, half chicken with black truffle airline, or the 48-hour short rib with red wine and green peppercorn. The chefs have had a creative take on the sides, too, which include salt roasted cauliflower and rosemary potatoes in duck fat.
The wine and beer menus boast a selection of the best local and international imports, matching perfectly with the food on offer. Cocktails are light, crisp and innovative.
MODERN Players Club
THE MODERN HONOLULU’s Seasoned Waves culture is about creating experiences that are not just unique, but also varied. Another step in this is the introduction of a new pool experience – The MODERN Players Club at Sunset Beach, the hotel’s upper-deck pool overlooking the Pacific Ocean, for adult guests only.
The MODERN Players Club outdoor bar blends a “Watch and Play” approach with televisions showing the day’s action and pool side games, such as giant Jenga, Connect Four and Cornhole, for guests to challenge themselves. The menu features fun dishes such as Hail Mary Wings, Point After Pork Tacos and Pile On Tots.
The Grove Restaurant & Bar
Complementing these new experiences, THE MODERN HONOLULU’s first level pool deck features The Grove Restaurant & Bar, which continues to challenge convention with new dishes and cocktails. Serving breakfast, lunch and dinner, The Grove Restaurant & Bar offers open-air seating, a bar and day-beds surrounding the pool that are available for half- and full-day rental.
This is just the start of THE MODERN HONOLULU’s Seasoned Waves experiences. From the hotel’s Study Hall and live music offerings, to its partnerships with the Hawaii Food & Wine Festival and the exclusive Kakele culinary experience, Seasoned Waves is about evolution and creation. It’s about new menus and programs that keep the guest at the forefront by creating memorable moments.