This chic downtown Honolulu eatery has a new executive chef and a revamped menu.
Located within AC Hotel by Marriott Honolulu, The Dotted Line, led by new executive chef Christopher Murakami, boasts a refreshed menu. The eatery features new dishes for breakfast, lunch, pau hana and dinner; the new menus started about two weeks ago.
The new menu is inspired by Hawaiʻi’s location and locally sourced products, according to Murakami.
“I love using local products,” says Murakami. “We’re surrounded by so much fresh fish — blue marlin, ‘ahi, Kona kampachi, Kaua‘i shrimp. We use a lot of local produce as well — Aliʻi mushrooms, Kamuela tomatoes, spring mix from Mari’s Garden.”
Previous to his position as executive chef at The Dotted Line, Murakami was chef and restaurant manager for Diamond Dining International and executive chef at SKY Waikīkī, and, most recently, the chef de cuisine at Hilton Hawaiian Village.
Customers can still take advantage of happy hour discounts during pau hana, which is daily from 3 to 6 p.m.
The pau hana menu includes truffle fries ($11), deviled eggs ($11) and a Taste of Aloha sampler platter ($22), consisting of huli huli filet tips, karaage chicken bites, mala mandoo, ʻahi dip and sweet potato chips.
The platter is a good option if you want a little of everything. The karaage chicken bites are delectably crispy on the outside and juicy on the inside. Meanwhile, the Hawaiian ‘ahi dip boasts a nice, smoky flavor. Its pairs perfectly with the crispy, housemade sweet potato chips.
The deviled eggs were one of the most popular dishes from the eatery’s previous menu, and I’m happy to report they are still available. They’re garnished with truffle oil, crispy onion, chives, salmon roe and togarashi. Each bite features an explosion of flavor, with the perfect umami flavor, due to the truffle oil.
Other pau hana discounts include $2 off wines by the glass, draft beers and well spirits, and a $12 featured bartender’s creation cocktail.
The beet and burrata salad ($16) is a refreshing choice if you want to start with something lighter. The bed of arugula is topped with gold and red beets, Ho Farm cherry tomatoes, honey mala vinaigrette and mac nut pesto. The salad features a generous amount of beets, but the creamy burrata drizzled with mac nut pesto is the highlight of the dish.
New dinner entrees range from pan-seared Kona kampanchi ($35) and golden Szechuan noodles ($26) to chicken pot pie ($26) and New York strip ($39).
The chicken pot pie ($26) is ideal if you’re craving a hearty dish with comforting flavors. It’s filled with English peas, carrots, Maui onions and celery, with a golden, flaky puff pastry on top. It’s served with house salad and mango vinaigrette.
Meanwhile, the New York strip is topped with Allʻi mushroom demi and served with Yukon gold potato pave and chef seasonal vegetables. The steak is tender with lots of beefy flavor, and we couldn’t get enough of the savory mushroom demi.
“Usually steak is served with potatoes, but we do it with potato pave, which is a layer of potatoes," Murakami says. "It’s more technique driven, something different than standard mashed potatoes, fried potatoes or French fries.”
Other entrée choices include the TDL wagyu burger ($26), beer-battered fish and chips ($26), North Shore garlic shrimp ($26) and deep-fried cauliflower steak ($24).
Save room for desserts like basque cheesecake ($14), tropical crème brulee ($12) and chocolate truffles ($14). The crème brulee is available in flavors like ube, mango and strawberry POG.
The basque cheesecake, served with salted whipped cream and fresh berries, tastes just as good as it looks. The cheesecake is on the lighter side, with the right amount of indulgence without being too heavy.
Customers can enjoy live entertainment at The Dotted Line from 3 to 6 p.m. on Mondays and Fridays.
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CONTACT
The Dotted Line
AC Hotel by Marriott Honolulu
1111 Bishop St., Honolulu
dottedlinehawaii.com
Instagram: @thedottedlinehnl
Open for breakfast from 6 to 10 a.m. Mondays-Fridays, 7 to 11 a.m. Saturdays-Sundays; lunch 11 a.m.-3 p.m. daily; pau hana 3 to 6 p.m. daily; dinner from 3 to 10 p.m. daily
Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
