Popular brunch spot Westman Cafe — which opened in March in Kōʻula at Ward Village — recently launched its dinner service.
The eatery’s dinner menu is available from 4 to 9 p.m. Mondays to Fridays.
“The dinner menu feels like an extension of the cafe’s daytime identity, rather than a completely different restaurant,” says Ryan Ko, vice president/chief operating officer of Westman Group. “It transitions from bright, brunch-focused dishes into a more refined, yet approachable, evening experience.
“The menu is centered around Island ingredients interpreted through Japanese and European techniques,” he adds. “Instead of heavy entrees, the emphasis is on sharing, fresh produce, and comforting dishes with an elevated presentation.”
Appetizers comprise a variety and cold small plates, ranging from ‘ahi poke tartine ($18) and salmon gravlax and smoked trout roe caviar ($17) to local eggplant and chorizo gratin ($16) and prosciutto and shaved Grana Padano French toast ($9).
If you want something light and reminiscent of summer, go for the burrata and fresh strawberries ($18), which come with mixed greens and toast.
The prosciutto and shaved Grana Padano French toast features a balanced salty-sweet blend, thanks to the cheese’s nutty flavor.
The cafe’s entrees include seafood and meat-centric options, along with salads and pastas. Seafood fare include the Westman ‘ahi tataki ($35) — grilled local ‘ahi with asparagus and arugula, topped with a fresh tomato salsa — and the grilled mahi mahi loco moco ($24). The latter is one of the signature dishes from the cafe’s lunch menu; it includes white rice topped with mahi mahi, avocado, edamame, radish, carrot marinade, red cabbage slaw, an egg and garlic cream sauce.
If you want something more local-style, opt for the oxtail soup ($28). It features a steaming bowl of slow-braised oxtail, rich beef broth, green onions, grated ginger and cilantro, with steamed rice on the side.
The braised oxtail ragu ($28) has been another customer favorite. Rigatoni pasta is served in a red wine reduction with Grana Padano and brussels sprouts.
Other entrees include the roasted half jidori chicken ($43) — served with crispy potatoes and an Island honey mustard — washugyu loco moco ($22), grilled mahi mahi loco moco ($24), and Kauaʻi shrimp and broccolini with garlic cream ($25). The latter is ideal for those who prefer pastas with cream sauces, as this one features linguine with mushrooms.
“The local eggplant gratin, half Jidori chicken, oxtail ragu, Kauaʻi shrimp garlic cream pasta, and washugyu loco moco have been most popular so far,” Ko says.
Choose from desserts like Mānoa chocolate basque cheesecake ($12) — served with vanilla ice cream and berry compote — seasonal ice cream or gelato, and Westman pavlova and Island honey yogurt gelato ($12). The latter features a delicate house meringue with mango, pineapple and lilikoʻi compote.
CONTACT
Westman Cafe
1000 Auahi St., Honolulu
808-798-0372
westman-cafe.com
Instagram: @westmancafe
Dinner from 4 to 9 p.m., Mondays to Fridays (reservations only)
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Kelli Shiroma Braiotta can be reached at kelli@alohastatedaily.com.
