Responding to the islands’ lamentable lack of upscale-casual contemporary restaurants so commonplace on the mainland, veteran Honolulu caterer Kevin Hanney opened quaint 12th Ave Grill on a Kaimuki back street in 2004. Merging European tradition with American modernity — or is it European modernity with American tradition? — the tiny neighborhood brasserie offers cuisine such as skate and New Zealand-farmed organic salmon in the form of down-home comfort food. Making good use of the kitchen’s smoker, the small menu rarely misfires on such creations as apple chutney pork chops or the freshly prepared fish of the day. An in-house pastry chef turns out seasonal fruit crisps nightly.
Full bar. Serving dinner Mon–Sat. Closed Sun.
"This tiny (14 tables) upscale neighborhood diner is packed every night. If you've had your fill of Hawaii regional cuisine and long for some good ol' American food, not quite like mom used to make, Chef Kevin Hanney whips up a gourmet version of macaroni and cheese (with smoked Parmesan), and the restaurant's signature dish is kim-chee steak (beef marinated in a sweet-hot sauce and grilled)."
— Frommer's
Responding to the islands’ lamentable lack of upscale-casual contemporary restaurants so commonplace on the mainland, veteran Honolulu caterer Kevin Hanney opened quaint 12th Ave Grill on a Kaimuki back street in 2004. Merging European tradition with American modernity — or is it European modernity with American tradition? — the tiny neighborhood brasserie offers cuisine such as skate and New Zealand-farmed organic salmon in the form of down-home comfort food. Making good use of the kitchen’s smoker, the small menu rarely misfires on such creations as apple chutney pork chops or the freshly prepared fish of the day. An in-house pastry chef turns out seasonal fruit crisps nightly.
Full bar. Serving dinner Mon–Sat. Closed Sun.
"This tiny (14 tables) upscale neighborhood diner is packed every night. If you've had your fill of Hawaii regional cuisine and long for some good ol' American food, not quite like mom used to make, Chef Kevin Hanney whips up a gourmet version of macaroni and cheese (with smoked Parmesan), and the restaurant's signature dish is kim-chee steak (beef marinated in a sweet-hot sauce and grilled)."
— Frommer's