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Eating House Black Tea Old Fashioned featuring Roy Yamaguchi Maker's Mark,
Black Tea, and Orange Bitters. |
Eating House 1849 by Chef Roy Yamaguchi had their grand reopening two weeks ago. Located in the International Market Place, they have been celebrating the new year with new specials and new dishes featuring local ingredients created by Executive Chef Randy Bangloy. On Mondays, you can get the much buzzed about Eating House Lobster Truffle Ramen and on Tuesdays, the special is a hard to beat $20 Burger and local draft beer combo! On top of that, you can join Eating House 1849's daily happy hour with outside seating from 4-6pm and take advantage of $5 draft beers and $7 small plates with cocktail and wine specials.
I attended a media tasting of the new dishes last night and the meal was incredible! I especially loved their new menu concept where you can Build Your Own Local Catch Dish. You choose your fish, cooking preparations of sauteed, grilled, tempura or jun, and your sauce preparations. This customization is sure to please many. Here's a look at the new featured dishes.
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| Spicy Ahi Roll |
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| Kampachi Crudo - tri caviar, shiso, micro greens. |
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| Kauai Shrimp and U-10 Sea Scallops- Thai Chili Romesco, Blistered Root Vegetables. |
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| Ume Glaze Grilled Pork Bao Buns - pickled namasu, micro cilantro. |
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| Crispy Brussels Sprouts - lemon mint aioli, lup cheong, pepitas. |
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| Pan Seared Monchong - minted Nampla green papaya. |
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| Burrata - balsamic beets, lemon oil, grilled focaccia. |
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| Open Flame Grilled Mahi Mahi - red Thai curry. |
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16 oz. Ribeye- chimichurri, demi glace, truffled risotto, grilled vegetable medley.
Cookies and Cream Cheesecake - anglaise, matcha whipped cream. |
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| Thank you Chef Roy Yamaguchi and Robbyn Shim for a wonderful night! |
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