Kaimukī eatery Brick Fire Tavern — known for Neapolitan-style pizzas made with local ingredients — recently launched its new spring menu. For the month of April, the restaurant is also donating 100% of the proceeds from two specialty items to Chef Hui’s Kona Low flood relief fund. The organization’s mission is to build local food networks by creating connections between food, farmers and people.
Brick Fire Tavern’s garlic tide pizza ($26) is one of the featured specials. It features garlic crema and is topped with Pecorino, mozzarella, garlic shrimp, pancetta and a Calabrian onion garlic oil crunch for some heat and texture. It’s savory and cheese-forward, with a dashi of spice from the Calabrian garlic oil crunch.
The Care Package cocktail ($13) is the second specialty item. It features a combination of dark rum, coffee rum, Ramazotti Amaro, vanilla cacao and sea salt.
The eatery launched its spring menu around two weeks ago; customers can enjoy a variety of new cocktails with names inspired by jet-setting and traveling. Options range from Green River passport ($15) and Roman Hills ($15) to When Pigs Fly ($14).
The Gondola Ride ($14) — made with Fiorente, gin, house limoncello, lemon and absinthe — has been a customer favorite so far.
New dishes include several new appetizers, two new pizzas and two new pastas. New appetizers include calamari with hot honey and peperonata ($18), Calabrian fish dip ($16) and tomato fennel clams ($19). The latter features Littleneck Clams with pancetta, Pomodoro and white wine, with Breadshop bread on the side.
Meanwhile, the Calabrian fish dip features smoked au with Calabrian chili and pesto, served with Breadshop ciabatta crostini. The golden beets ($17) also features a slightly different presentation; this spring version uses golden beets instead of Big Island beets, and it’s paired with mozzarella mousse, pickled shallots, pistachio and a white balsamic glaze. The sweeter beets and creamy mozzarella result in a refreshing dish.
New pizzas include the Tokyo tomato pie ($22) and The Pestoni ($26). The Tokyo tomato pie is designed for those who prefer red sauce pizzas; it’s made with San Marzano fileto, Goodfellas garlic, pecorino, olive oil and tomato salt.
The Pestoni ($26) features a savory pie with a San Marzano tomato sauce base topped with mozzarella, pepperoni, red onions and pesto. Pesto aficionados will welcome this nutty addition to the menu.
The eatery’s two new pastas include spring onion gricia ($28) — Onda bucatini with roasted leek, onion puree, guanciale and pecorino — and squid ink risotto ($32). The latter features that signature black hue with Arborio rice, fennel, calamari rings and tentacles.
CONTACT
Brick Fire Tavern
3447 Waiʻalae Ave., Honolulu
brickfiretavern.com
Instagram: @brickfiretavern
Open 11 a.m. to 2 p.m., 4 to 9 p.m. Tuesdays to Thursdays; 11 a.m. to 2 p.m., 4 to 10 p.m. Fridays and Saturdays; 4 to 9 p.m. Sundays; closed Mondays
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
