Square Kady Pascual Headshot RGZ5762

Kady Pascual

Hawaiʻi Scene on Social

[{"type":"text","marks":[{"type":"textStyle"}],"text":"But we all secretly vibe to this song."}]

For the latest news of Hawai‘i, sign up 

Mitch And Brie car dj 16x9

<title>Hawai‘i Scene on Social: Embracing music from the car DJ</title>

Today’s social media find comes from @MitchandBrie, with a questionable playlist.

Hawai‘i Scene on Social: Embracing music from the car DJ

But we all secretly vibe to this song.  Make sure you follow @MitchandBrieon Instagram! For the latest news of Hawai‘i, sign up here for our free Daily Edition newsletter!

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Christian Shimabuku

Sports

In search of its next star, World Wrestling Entertainment (WWE) is setting up shop on O‘ahu this weekend. 

WWE, the world's most prominent professional wrestling promotion, will have a recruitment booth at the 

, which takes place the Neal S. Blaisdell Exhibition Hall on Saturday and Sunday. 

A member of the WWE's talent development team will be present to speak with individuals interested in learning about the process of joining the organization. 

"It's kind of like a job fair, just educating them about the business and making that first contact," Nick Alvarez of the WWE's communications team told Aloha State Daily. 

Alvarez confirmed that the WWE's presence at the Hi Fit Expo this weekend will be the organization's first time in the Islands openly recruiting in an organized capacity. 

When NCAA athletes became permitted to earn money off their name, image and likenesses (NIL) in 2021, the WWE followed suit by launching its own NIL program in 2021. The WWE's NIL program, short for Next In Line, is a developmental program in which the organization identifies current college athletes that are deemed as a potential fit once they are done playing their original sports. Athletes in the WWE's NIL program are then compensated financially and promoted. 

"We kind of express to an athlete that has that natural rhythm in their life of waking up, training, lifting, recovery, and then whether their careers end or when they start thinking about what's next, we've found that there's a lot of similarities between a training schedule for an Olympic athlete or a ball sport athlete and what we do in the ring and what our wrestlers do in the ring," Alvarez said. "What we've done over the last couple of years is reach out through our NIL program or just reach out to college kids directly."

Alvarez points to current WWE stars Tiffany Stratton, Bron Breakker and Oba Femi as just a few of the developmental success stories. Stratton (born 

Jessica Woynilko), 27, competed in gymnastics before crossing over to wrestling. Meanwhile, Breakker (born 

Bronson Rechsteiner), 28, played college football for Kennesaw State and briefly signed with the Baltimore Ravens as an undrafted free agent before switching sports. Femi (born 

signed with the WWE's NIL program in 2021, back when he was an SEC shot put champion at the University of Alabama. All three appeared in WWE NXT, the WWE's developmental program, before matriculating to the WWE as full-timers. 

"These are people who were found through their athletic career and then transitioned into wrestling, because a lot of that showmanship just carries over," Alvarez said. "What our great talent development team does is try to find those outlets where there's room for expression, and room for that kind of great fertile ground of athletes. That's why they're heading down to Hawai‘i, in addition to the beautiful weather — to kind of make contact there and kind of establish a presence in the region and start trying to attract some of those talents to potentially join our developmental program."

Despite its success with collegiate athletes in recent years, all comers are welcome this weekend. 

"I would say the net is as wide as you can imagine, just because there's really no one-size-fits-all for a wrestler," Alvarez said. 

If the WWE were to find its next prominent wrestler in Hawai‘i this weekend, the process of getting that wrestler to achieve stardom will take time given the nuances of the sport. 

"I'm not gonna say it's seamless, because it's hard work," Alvarez said. "From the physical aspect, taking a bump or hitting someone in the ring, you have to like that, and you're going to have to be good at it, and then we can work on a character, we can work on finding that next level for you to present yourself. But if you have that look that's natural, or there's an athlete who's naturally charismatic, that makes sense, too."

For the latest news of Hawai‘i, sign up 

WWE headquarters 062626

<title>WWE heads to Hawai‘i in search of next star</title>

The world's leading professional wrestling promotion will be in search of new talent from the Islands this weekend at the Hi Fit Expo.

WWE heads to Hawai‘i in search of next star

Kam Napier Headshot

A. Kam Napier

Columnists

Government & Politics

Hawai‘i has a big environmental problem. It’s real. It’s poisoning the land and the ocean every single day. We’ve passed a law to fix this problem by 2050, but we are way behind schedule while the poisoning continues.

[{"type":"text","text":"Climate change?"}]

Actual, literal human waste, leeching into our ‘āina and our groundwater from Hawai‘i’s 88,000 remaining cesspools.

For the gory details, see the state Department of Health’s 

. Short version: Of the 88,000 cesspools statewide, 43,000 “pose a risk to our water resources.” It adds:

The problem is so bad that Hawai‘i passed Act 125 in 2017 to eliminate all the cesspools by January 1, 2050.

But we’re only removing hundreds per year when we need to be removing thousands. Earlier this year, as reported in 

, the mayor of Hawai‘i County, Kimo Alameda, has asked for an extension to 2060. This is significant because most of the state’s cesspools — 50,000 of them — are on Hawai‘i Island. They are mainly attached to private homes and businesses and the cost of eliminating a cesspool can be ruinous for homeowners. Civil Beat notes that state created a $5 million grant program in 2022 that offered $20,000 each to low- and moderate-income property owners for cesspool removal.

[{"type":"text","text":"The money ran out “within a week of the grant’s launch.”"}]

There could be some relief from the state’s new “green fee,” but as of that February article, the amount discussed was $1 million.

Just one million. The “green fee” fund has $120 million in it, for this year alone. If it takes $20,000 to kill a cesspool, that’s 6,000 cesspools per year. The most dangerous 43,000 cesspools could be eliminated in little over seven years. If we started in 2027, we’d be done by 2034, a staggering 16 years ahead of schedule.

That’s 16 fewer years of human sewage, dumped into the land and seas by the tens of millions of gallons.

Here’s what’s happening instead. When Act 96 went into law last year, it levied a tourism “green fee” tax that generates the green fee fund. With seemingly little regard for actual environmental priorities, the Act predetermined that the funding would be split equally between the nebulous categories of “Sustainable Tourism, Natural Resource Stewardship, and Climate Resilience,” according to the 

Somehow, that coalition seems to be in charge of connecting Hawai‘i businesses and nonprofits with state government. This week, Care for ‘Aina Now held the first of its statewide virtual workshops to advise these entities on how to apply for green fee funding.

The funding decisions will be made by just 10 people on the 

They are Eric Co, CEO, Harold K.L. Castle Foundation; Lea Hong, Hawai

i State Director of The Trust for Public Land; Dennis Hwang, faculty, University of Hawai

i Sea Grant College Program, NOAA; Janice Ikeda, founding CEO of Vibrant Hawai

uhane, chief operating officer and executive vice president at Hawai

i Community Foundation; Jack Kittinger, conservation scientist and Research Professor at Arizona State University; Keoni Kuoha, long-time Hōkūle

a crew member and Maui community leader; Carmela Resuma, destination stewardship director at Kilohana by the Hawaiian Council; Jeff Wagoner, president and CEO of Outrigger Hospitality Group; and council chair Jeff Mikulina, executive director of Climate Hawai‘i.

What we’ve got is a clique of environmental careerists, connected government insiders and one tourism executive who are going to take the enormous power of $120 million per year and dilute it through some unknown number of disconnected projects.

Let’s aside the opportunities for graft this process represents — friends handing friends tax dollars. Let’s set aside the possibility that some of these projects will have some merit in and of themselves — some wildfire mitigation here, some shoreline hardening there. 

It just seems typical of why nothing ever seems to get better in Hawai‘i. No focus. No ability to just pick a single big problem and solve it, even when we obviously and easily could.

The purported threats to Hawai‘i stemming from climate change may never even come to pass, and the problem certainly wasn’t generated here. The poop, on the other hand, happens every single day and we made that mess for ourselves, 100%. We know exactly what it’s doing to the environment. We could end the cesspool problem once for all, ahead of schedule, with all this money.

So, of course, we aren’t. Come 2050, we’ll still be talking about the cesspools while, by then, some $2.8 billion in green fee funds will have been spent on who knows what else.

I’d bet money on that outcome, because the State of Hawai‘i certainly has.

A. Kam Napier is editor in chief of Aloha State Daily. His opinions in Pipikaula Corner are his own and not reflective of the ASD team.

Firefly sewage

<title>Pipikaula Corner: Hawai‘i’s crappy priorities</title>

The state just announced a process for Hawai‘i’s businesses and nonprofits to apply for funding out of the new $120-million “green fee” fund. ASD editor in chief A. Kam Napier opines that we could be aiming all of that money at a single very significant environmental problem we made for ourselves right here in the Islands. Instead, it will get diluted.

Pipikaula Corner: Hawai‘i’s crappy priorities

Katie Helland Headshot

Katie Helland

Arts & Entertainment

Actor Takehiro Hira, who stars in the Sci-Fi adventure television series “Monarch: Legacy of Monsters,” calls Kakaʻako home.

The Emmy-nominated actor appears opposite Brendan Fraser in the drama “Rental Family,” which had its 

Hawaiʻi premiere at the Hawaiʻi International Film Festival last year

. And he was nominated for an Emmy for Outstanding Supporting Actor in a Drama Series for his role in the war epic, “Shōgun.”

Hira returns for the second season of “Monarch: Legacy of Monsters,” which launched its first episode on Friday, Feb. 27. The actor spoke with Aloha State Daily ahead of the launch of episode five, which drops this Friday, March 27.

In the new season, Hira’s first scene shows him running from a monster, which was new, he said.

“Because season one, I was running away from my children, not from the monsters,” Hira said. “I was chasing the monsters but running away from children.”

, who plays Hira’s mother in the series and previously appeared alongside him in “Rental Family.”

“We’re really good friends,” he said. “We rehearsed and talked about the episode a lot actually.”

She found a Japanese song, “Furusato,” which she suggested could be worked into the storyline.

“It’s a nostalgic song about coming home pretty much, and she suggested that we sort of somehow incorporate the song into the story,” Hira said. “And the writers loved the idea, so we did that.”

Hira had not seen the episode — which is named after the song — yet, when he spoke with ASD earlier this month.

The Oʻahu-based actor often films outside of Hawaiʻi, including 

Canada, Australia and Japan for “Monarch: Legacy of Monsters.”

The first food he wants to eat when he gets back to the Islands is an acai bowl, he said. Usually, he goes to Nalu Health Bar & Café, he said.

What is his favorite part of living in Hawaiʻi?

“Well every time I fly back from a job, when I see the Island — and sort of be able to call that home — that's the greatest feeling,” he said.

Hira wants audiences to know that while monsters make appearances in this television series, there is more to the storyline.

“It's more than a monster show,” he said. “It's people who are affected greatly by monsters — and their lives are shattered by monsters — and we're trying to come together again. It's a human drama.”

Watch “Monarch: Legacy of Monsters” on 

. Hira also stars in “Anima,” which had its world premiere at the SXSW Film & TV Festival this month. Follow Hira on 

For the latest news of Hawai‘i, sign up 

Takehiro Hira

<title>Behind-the-scenes with Takehiro Hira on Apple TV’s 'Monarch: Legacy of Monsters'</title>

The Emmy-nominated actor, who calls Oʻahu home, shares how a poignant scene in "Monarch: Legacy of Monsters” came together, as well as his favorite food to eat after being away from home.

Behind-the-scenes with Takehiro Hira on Apple TV’s 'Monarch: Legacy of Monsters'

Arrasmith Portrait

Perry Arrasmith

Hawai‘i History

Kentucky has Bourbon and Tennessee has Whiskey.

[{"type":"text","marks":[{"type":"textStyle"}],"text":"Hawai‘i has ‘ōkolehao. "}]

The alcohol is distilled from the kī — known also as ti — root, resulting in a strong liquor comparable to rum or tequila. It was likely introduced and refined in the years and decades following 1778, when British sailors introduced the technology of distillation with iron implements to Native Hawaiians. Since then, the debate over ‘ōkolehao’s status in the Hawaiian Islands has aged for over two centuries.

Confusion surrounding the drink’s status in Hawai‘i are arriving at a new, fascinating chapter in the 2026 Legislative Session. It is inspired by a fear that the term ‘ōkolehao may be abused by out-of-state brands intent on capitalizing on the beverage. 

, have been making their way through the 2026 Legislative Session. Both measures aim to provide stricter labeling requirements for products made with ‘ōkolehao.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"An Underground Past"}]

Hawai‘i has either been embarrassed or proud of ‘ōkolehao. It is illegal and disgraceful or legal and venerated. It is a mark of sin or a source of pride. 

Century-old newspapers, for instance, advertise the sale of "ales, wines, and liquors" while reporting on the arrest of Native Hawaiians for the distribution of ‘ōkolehao. This was largely because ‘ōkolehao was typically made in the underground, where it was untaxed and unregulated. Only the poor (often Native Hawaiian) made the beverage. A law passed in 1892 effectively criminalized its production without a $250 liquor production license (or 

 by Queen Lili‘uokalani on January 13, 1893, less than four days before the Hawaiian Monarchy’s overthrow.

However, it was also a beverage of rising class–and taste. A formative moment arrived for the beverage in 1889, when a smuggled bottle reportedly won a 

 for the Kingdom of Hawai‘i at the 1889 Universal Exposition in Paris. 

Even though it was ironically all-but-illegal to produce, political officials at the time like Lorrin Thurston and Sanford Dole were reportedly keen on procuring bottles for themselves, according to the smuggler, Eben P. Low.

Low, a paniolo from Hawai‘i Island, had managed to win the medal on the Kingdom’s behalf. Nearly 50 years later, Low still had a bottle of his 1889 ‘ōkolehao. 

In the early years of statehood, Hawai‘i attempted to encourage the development of locally based alcoholic beverages, enacting a measure (

) that exempted ‘ōkolehao and pineapple wine from the state excise tax on wholesale liquor sales.

The measure’s constitutionality ultimately earned ‘ōkolehao some infamy at the 

. The U.S. Supreme Court ultimately determined that the State’s preferential treatment of ‘ōkolehao to the detriment of out-of-state products violated the U.S. Commerce Clause. During the whole debate, ‘ōkolehao was recognized as a local brandy. 

With ‘ōkolehao’s steady return, there is a push to rectify this mis-labeling of sorts. 

As of this writing, at least three distillers produce ‘ōkolehao across three different islands. 

 operates out of Kilauea, Kaua‘i. Meanwhile, I continue to spy bottles of ‘ōkolehao from 

 of Honolulu, O‘ahu distributed at Costco and Safeway. Perhaps the most dogged producer, however, is Ola Brew of Hawai‘i Island. Ola Brew operates from Hilo.

Iron Bottom Spirits of Kailua-Kona also aims to begin production shortly, according to founder Philip Fukushima. 

On February 13, House Bill 2475 had received a hearing before the House Committee on Economic Development & Technology. The measure was co-introduced by nearly every member of Hawai‘i Island’s delegation in the State House. 

It also ultimately earned the support of two members of the Hawai‘i County Council: Dr. Holeka Goro Inaba (the Council Chair) and Rebecca Villegas.

Among the proponents of the measure is Naehalani Breeland, a co-founder of Ola Brewing Company of Hilo, Hawai‘i Island. Breeland appeared in-person before the February 13 hearing. 

In a vein similar to Kona Coffee, Breeland believes it is important that the State of Hawai‘i formally protect ‘ōkolehao as a beverage uniquely tied to cultivated kī leaf production and distillation in the islands.

“Because ‘ōkolehao has never had a clear legal definition,” Breeland explained, “it has been diluted, mis-represented, [and] commercialized in ways that have erased agriculture–our agricultural and cultural foundation.” 

In April 2021, Ola Brew debuted their ‘ōkolehao at the San Francisco World Spirits Competition. “We didn’t have a bottle, so naturally we entered our ‘ōkolehao in a plastic jug with some blue construction tape on it saying, ‘FDA-approved. Please enjoy.’”

Like the Paris Exposition in 1889, Ola Brew’s ‘ōkolehao attracted international attention in San Francisco in 2021, 

 two medals at the competition. The traction has been enough for Ola Brew to pursue expanded operations and greater protections for ‘ōkolehao.

[{"type":"text","marks":[{"type":"textStyle"},{"type":"bold"}],"text":"Is ‘ōkolehao Hawaiian?"}]

Marshall Fawley, an attorney with Lehrman Beverage Law (a firm based out of Virginia), is presently representing Ola Brew as it confronts many of the hurdles associated with alcohol production and protections at the state and federal levels. 

At the February 13 hearing, Fawley shared that his firm continues to petition the U.S. federal government to recognize ‘ōkolehao as a unique class of alcohol. Currently, the U.S. Alcohol and Tobacco Tax Trade Bureau (TTB) regulates alcohol production in the United States. 

Recognizing ‘ōkolehao as a beverage uniquely produced in the State of Hawai‘i could result in added federal pressure. Currently Fawley tracks products that have applied for labeling before TTB as ‘okolehao. Standards run wild and are inconsistent. 

Since 2015, Fawley estimates that nine products have applied for labeling as ‘ōkolehao. “Several are described as rums. Some are just described as spirits. One is even a blend of bourbon, whiskey, rum, and spirits distilled from cane and ti roots.” 

Fawley argues that a clear, state-based definition of ‘ōkolehao can bring some stability to the market. “When you have a product that is unique, is authentic to a specific place, and has clear definitions so consumers know what they’re getting, they’re more likely to purchase that product than a product that they really don’t know.” 

At least one international producer of ‘ōkolehao, Alexander Molyneaux of the United Kingdom, cautions that ‘ōkolehao itself is an international beverage. “ʻŌkolehao’s heritage is rooted in a centuries-old Pacific cultural exchange between British and Polynesian communities, encompassing but not limited to Hawaiʻi,” Molyneaux contends. 

To his point, the British production of ‘okolehao was a common across Polynesia. However, that does not give a non-Hawai‘i company the free license to use the Hawaiian branding to create products that bear no relation to Hawai‘i’s products, farms, and businesses. 

It is a dilemna that has already played out with Macademia and Coffee production. Products with little to no relation to Hawai‘i still invoked Hawai‘i to sell their products without providing any economic benefit to Hawai‘i businesses. 

The logistics of regulating ‘ōkolehao’s production and labeling still face logistical hurdles. So far, the Department of Agriculture and Biosecurity has publicly supported this measure. However, it has requested that the legislation provide one full-time equivalent position for a Measurement Standards Inspector (whose pay shall be $65,000). As their testimony explains, this person shall oversee the development of inspection processes and product regulation. 

On Feburary 17, Senate Bill 3248 passed out of the Senate Committee on Hawaiian Affairs without any in-person testimony. Both measures, for now, are alive. 

‘Okolehao may get more hearings in the future.

Hawai‘i Island’s farmers, elected officials, and existing ‘ōkolehao producers are especially invested in these measures. 

"If we wait,” Breeland warns, “history shows us what happens." 

Ki bush Getty Images 150358245 Large

<title>‘Ōkolehao gets a hearing (or two)</title>

Modern-day local distillers of ‘ōkolehao, the Hawaiian spirit distilled from ki plant roots, are before the Legislature this session, looking for the sort of legal protections afforded to such local products as Kona coffee, in competition with outside brands trying to capitalize on the name. It's the latest chapter in Hawai‘i's 200-year on-again, off-again love affair with what has been called Hawai‘i's brandy or moonshine at different times. Here's a look at its colorful past — King David Kalakaua loved it, Queen Lili‘uokalani tried to curtail it — and the present-day quest to define and preserve ‘ōkolehao as a uniquely Hawai‘i product.

‘Ōkolehao gets a hearing (or two)

Kelli Shiroma Braiotta Headshot

Kelli Shiroma Braiotta

Food & Dining

 is celebrating May Day in a big way. The cocktail bar, formerly located in Chinatown, opens today in Romer House Waikīkī, Oʻahu’s first adults-only hotel that opened last June.

The Lei Stand was created in 2022 by co-founders Ryan Kalei Tsuji and Tara Kanani Shimooka. The whole idea to open The Lei Stand Waikīkī happened quickly, according to Tsuji.

“Daniel (the general manager at Romer House), Ramona and I were here (at Romer House Waikīkī) after an event, and we started chatting,” Tsuji says. “Three hours later, we came up with this whole plan and pitched it to the team at Highgate. We love Kelly (Sanders) and what he’s doing here with Highgate. It was a perfect fit; five months later, we’re here.”

“Our relationship with Ramona, who helped us open The Lei Stand in Chinatown, helped, too,” says Shimooka.

When Romer House Waikīkī initially opened, its bar, restaurant and whole lobby was called ‘855 Aloha,’ according to Kelly Sanders, president of Highgate Hawaiʻi.

“Our ability to separate the restaurant experience as 855 Aloha and now the bar as The Lei Stand seemed like the perfect opportunity to define the spaces within the hotel, and give people a reason to come and visit — not just to eat, but to drink and to play,” Sanders says. “We’re thrilled with the partnership, and it’s a perfect complement to our Romer House.”

You’ll see familiar elements from the cocktail bar’s Chinatown location, such as its neon signs and floral elements. Similar to the original location, this Waikīkī spot offers seated cocktail lounge service. But guests can look forward to even more fun details to come.

“We’re going to have a neon corner; we’ll have neon activations,” Tsuji says. “There’s a place in downtown L.A. that has a wall of neons; we’re drawing inspiration from that. There are little personal elements here, too — there’s a photo of my grandpa giving lei at the airport.”

The Lei Stand brought over its signature cocktails to its new space. Popular options include Clifton’s Curse ($21) — Kuleana Hui Hui, house orgeat, lime, pear cognac, angeleno, absinthe, bitters and sherry — and Soup Soup ($19), which is a coconut clarified mix of blanco tequila with falernum, absinthe and pineapple.

“I really like the Soup Soup; it really is our most popular drink,” Shimooka says. “It’s tequila based, but it’s so smooth with the clarified coconut wash and pineapple infusion.”

New beverage options include Uncle China ($18) — which pays homage to legendary waterman China Uemura, according to Tsuji — and two non-alcoholic options, the Lennay Kekua ($14) and Kalapana Rise ($14).

“He (China Uemura) used to have surf contests in Waikīkī; he taught a lot of young kids how to surf and did a lot of things with the community,” Tsuji says. “He passed away a few years ago; we wanted a drink that would pay homage to a local in this community. That’s actually his photo underneath The Lei Stand Waikīkī (sign).”

Other beverage options include beers and shots, beers on draft and by the can, and wines by the glass.

The food menu features a mix of pūpū and a few heartier dishes. The cocktail bar brought back a few customer favorites, according to Tsuji.

“Our taro chips were so popular back in Chinatown that we were actually packaging it and selling it,” he says. “We had to make sure that was on the menu; it’s served with what we call our Crack Sauce. Our chicken karaage ($15) was one of our bestsellers, too, so we brought that recipe over.”

The Lei Stand featured a Chex Mix pūpū when it first opened, and it’s now at the Waikīkī location because it was so popular. The savory (furikake) and sweet (smoked local honey) snack ($8) is absolutely addictive. The edamame hummus ($16), served with fresh-baked focaccia with honey and macadamia nut oil, is also a must-have. The hummus is so insanely flavorful that you’ll want to dip everything in it.  

Two sushi rolls are also on the menu. They’re similar — both include snow crab, shrimp tempura, spicy mayo, unagi sauce and tobiko — but the Godzilla roll ($23) features salmon, while the Geisha roll ($23) includes tuna. The bite-sized pieces are easy to share.

If you want something heartier, go for the smashburger ($25), which features a 6-ounce beef patty with American cheese, coleslaw and teriyaki on brioche.

You’ll also notice facts about lei and lei-giving on the menu, which is something intentional for the business’s owners.

“We’re only a few miles away (from Chinatown), but this (location) definitely skews more toward tourists,” Tsuji says. “On the menu, we incorporated little factoids about lei giving and the history of lei. The menu is going to expand with elements — we’re going to include more pictures, more history. There will be some stories behind the names of the drinks. Because there’s a lot of visitors, we’re helping to educate them about what our drinks are and what it means to give a lei in Hawaiʻi.”

Speaking of lei — individuals will be able to buy custom lei from a cooler located outside of the cocktail bar. The Lei Stand currently works with 

 lei makers, and will continue to work with various artisans.

“I’m super excited that we have our own lei fridge; it’s so hard to buy lei in Waikīkī,” says Sanders. “I want The Lei Stand and our lei to be a gift of love back to Waikiki and to all the people that come — locals or visitors — to stay here, to just come and enjoy the experience.”

The Lei Stand Waikīkī is open to walk-ins, but reservations are highly encouraged. Every evening, Romer House Waikīkī’s hotel guests will have priority access to the bar.

“We’re trying to bring a different vibe here into this area,” Tsuji says. “It’s been great — we’ve been talking with the team at the Green Lady Cocktail Room, The Laylow and Secret Spot Honolulu; I think we’re building a new kind of local corridor down here. Our course, we want people to come here, but you can support other local bars and establishments that have a similar vibe. We’re excited to be a part of the community.”

Open 5 p.m. to midnight Sundays to Thursdays, 5 p.m. to 2 a.m. Fridays and Saturdays

Hawai‘i Scene on Social: Embracing music from the car DJ

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Hawai‘i Scene on Social: Embracing music from the car DJ

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Social Media & Marketing Manager

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