With the start of the new year (and New Year’s resolutions), everyone’s looking to save money and get the most bang for their buck. This series will show you where you can save while still savoring a good meal.
Seven is often considered a lucky number … and lucky you, it’s the price point of all the food items on the pau hana menu at The Dotted Line, located at AC Hotel Honolulu.
The Dotted Line’s pau hana menu is available from 3 to 6 p.m. Mondays to Fridays. It’s been popular ever since the eatery opened last February, according to Abraham Henry, food & beverage manager at AC Hotel Honolulu.
“Our culinary concept started as global contemporary, and we have evolved our menu based on guest favorites and seasonal availability,” he says. “It is important to us that each dish is flavor-forward, approachable, easy to eat, and affordable. Our pau hana is a combination of contemporary favorites, food trends and value-centric offers — guest favorites will always be a priority, but a great chef loves culinary curiosity, so expect some new bites in 2025.”
Enjoy beverage discounts like $2 off wines by the glass, draft beers and well spirits. There’s also a $12 bartender’s creation cocktail, which can change daily as inspired by the bartender, according to Henry.
“Some previous favorites have included the New York Sour and the lemongrass daiquiri,” he says.
Bar bites cost $7 each. If you’re dining with a group, you’ll probably want double orders of the truffle fries, served with bacon shallot aioli and ketchup. Even without the bacon shallot aioli, the fries are impossible to put down.
This elevated version of a deviled egg comes with truffle oil, crispy onions, chives, fried shallots salmon roe and togarashi. Order two because one of these umami bites is never enough.
The shrimp kinilaw ceviche comprises coconut vinegar, green mango, calamansi, cucumber, Thai chiles, Thai basil and shallots. It’s served with Okinawan sweet potato chips. The ceviche is citrus-forward, making this a light, refreshing option. We couldn’t get enough of the crispy Okinawan sweet potato chips it comes with.
The mini slider — grass-fed beef, shallot and bacon aioli, arugula, gruyere cheese, caramelized onions, tomato and cayenne house pickles in a brioche bun — is a happy hour staple. It’s one of the most popular pau hana dishes, along with the truffe fries, deviled egg and lemongrass chicken tacos, according to Henry.
This mini sammie is packed with flavor, thanks to the tonkatsu sauce, honey mala sauce and chili pepper. The twice-fried chicken and red cabbage slaw deliver a satisfying crunch with each bite. The heat from the honey mala sauce lingers, but the sandwich wouldn’t be the same without it.
Pro tip: If you’re there for pau hana on a Monday, Wednesday or Friday, you can enjoy live music while you dine.
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
