 Waikiki Beach, Oahu – Epicureans from Hawaii and all over the world can now enjoy a new era of elegant oceanfront dining andmodern classic cuisine in Waikiki. Beachhouse at the Moana opened its doors on November 28, 2007 at Waikiki’s most iconic address, the Moana Surfrider. The ambiance is tranquil and relaxing, evoking appreciation for life’s delights and impeccable culinary classics amidst the backdrop of the Moana’s lovely Victorian architecture. The finest quality steaks, fresh seafood and vibrant island-inspired cuisine utilize the freshest Hawaii ingredients. Beachhouse will serve artisan Pennsylvania Amish Raised Angus beef and American Wagyu (kobe style) beef. An international wine list will accompany the restaurant’s world-class menu categorized into distinctive groups such as Crisp Whites, Aromatic Whites, Earthy Reds, Rustic Reds and Powerful Red Wines. A selection of some incomparable wines offered at the Beachhouse will include Batard Montrachet Grand Cru and Pinot Noir Littorai.Step into one of the restaurant’s two semi-private dining rooms – you’ll feel as if you’re walking into someone’s elegant beachfront estate. The oceanfront tables seat parties of six to 10 guests. Other tables feature cozy banquettes or quiet corner niches. Beachhouse at the Moana will also offer seating on the veranda alongside the historic Banyan tree and Waikiki Beach. Recharge at Beachhouse at the Moana’s distinctive, outdoor lounge and bar which provides an idyllic setting to enjoy the sunset and nightly live contemporary Hawaiian music, while sipping a stylish cocktail. Some of the refreshing signature concoctions include the Flash infused Hibiscus Gimlet, Sweet Asian Cucumber Martini utilizing several organic ingredients or the witty 3 Nenes featuring three Grey Goose vodkas – citron, mandarin and le poire. Chef de Cuisine Rodney Uyehara was previously the executive chef at The Bistro at Century Center and is a graduate of the prestigious Culinary Institute of America in Hyde Park, New York. He has enjoyed an impressive culinary career path working with chefs Charlie Palmer at Aureole in New York, Roy Yamaguchi and Chai Chaowasaree. One of the signature classics from Chef Uyehara’s repertoire is his Maui onion soup, a double consommé with three cheese gratin. Sous Chef Norman Soderberg Jr. has over 13 years of experience in the culinary world. Sous Chef Soderberg previously worked as a sous chef for Chai’s Island Bistro and Cascada Restaurant. Sous Chef William Chen was previously a chef at the W Honolulu’s Diamond Head Grill. Chen received Le Grande Diplome of Cuisine and Pastry from Le Cordon Bleu in Paris, France. Chen also apprenticed at the French American restaurant Clio in Boston. Beachhouse serves dinner nightly from 5:30 p.m. to 10:00 p.m. Complimentary valet parking provided. For reservations, please call the Reservation Dining Center at (808) 921-4600. Visit www.beachhousewaikiki.com for more information.
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