Monkeypod Kitchen is the place my husband, daughter and I went to dine this evening. The name of restaurant is coined from the fact that much of the restaurant's wood structure is made from monkey pod wood. Our waiter summed it up best; that basically a few rich guys got together and decided to make a restaurant out of monkey pod wood. Go figure. Must be nice.
Anyways, sorry I do not have any photos as my phone was taken up by my husband and daughter. The food was fun. I started off with a fun cocktail called the South Shore Sangria. It was refreshing, well balanced in flavors and made me quite tipsy to be honest. Yes, I'm a light weight and one cocktail will get me to the giggly stage. Also, I've never been informed of what city the chicken at the restaurant came from until this place. Honestly, the whole experience of listening to the waiter go on and on and on about the freshness of the food reminded me of an episode from the show Portlandia, "Is the chicken local?" . Lol. I'm re-watching it now and it's making me laugh.
We started off with the pumpkin ravioli as a shared appetizer. In the midst of it, I think I might have seen a couple coworkers entering the restaurant. Anyways, I digress. So back to what we ate. Our main course: daughter had the keiki cheese burger sliders, husband had fish and chips and I had the "Bourgeois Pizza" which had local lobster, local wild mushrooms, provolone cheese, some other cheese and Monkeypod kitchen white sauce. The food was good, but nothing spectacular. The experience was enjoyable to say the least.
Speaking of good food, but it not being spectacular here on the island. We've yet to encounter a restaurant that has truly captured our attention and taste buds like the restaurants on "the mainland". I wish had started this blog while we were in Anchorage, AK. I'd say, that's where my husband and I's food journey began. The restaurants out there are literally diamonds in the rough. There's none here on island that has yet to compare the food experience we've had not only in Alaska, but also on the east coast. We're not being food snobs. No. We've just had better. The one unique thing we can claim is having the freshest sushimi and poke here. My uncle is a fisherman and we've had the delight in consuming fresh ahi tuna the day it was caught.
Anyways, I'm still a little tipsy. In addition to the refreshing cocktail, I also had Maui Brewing Co's Bikini Blonde Lager. One of my husband and I's favorite local island brews. Actually, I'm not tipsy. I'm at the end of feeling sleepy and lazy.
Have a good night everyone!
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