http://www.theknot.com/Vendors/Tikis-Grill-and-Bar/Profile/RDP/195/251421/profile#reviews

Simple. Elegant. Perfect for our wedding!    posted 6/10/2013

First, I have to give a much deserved THANK YOU to the staff of Tiki's. Working with them throughout the planning process was a breath of fresh air. I came to find out that not many people are in a rush to do much of anything in Hawaii, which was a huge adjustment coming from the mainland, and a city at that. It was frustrating planning a wedding, while researching vendors who didn't work at the same speed as i did. After finding and connecting with Tiki's they were always so prompt in responding to me, given the large time difference, and were so accommodating. Additionally, if communicating via email wasn't always the easiest, they never hesitated to pick up the phone to clarify that we were on the same page. Doing little things like that was always appreciated, and considered going the extra mile in my eyes.

More specifically, I have to thank Alyssa, who helped coordinate and really make our reception come to life and ensure it was everything I had hoped for and more. She was a big reason I chose to stay working with Tiki's. There was a staff change early in my planning process, but having her come in was the best thing for me and for Tiki's. So THANK YOU Alyssa.

Now for the remainder of of the review...

Food (Kona Buffet):
**Appitizers were not included in the buffet)**

**Ahi Poke- sinfully delicious! Myself and guests gobbled this right up, and even for guests who had never had raw fish--they were blown away by the flavor. BRAVO!

**Coconut Shrimp- can't really mess this up haha. Very good :)

Teriyaki Chicken- best I've ever had. Seriously...i want the recipe. Someone? Anyone? I'd fly back just for this chicken!

Macadamia nut crusted mahi mahi- So delicious, moist, and flaky! This was my favorite part of our dinner! I had dreams about this fish before arriving for the wedding, and it did not disappoint.

Guava glazed ribs- just OK in my opinion. I think I expected more sweetness than what I actually tasted, and they were a bit greasy.

Location:
Location was great! We reserved their private room on the 21st floor, which was one of the best decisions we made. It was private, intimate, and GORGEOUS. Amazing views of Waikiki Beach, and Diamonhead. We enjoyed an incredible sunset, and could not imagine having our reception anywhere else.

This place is for the low-key simple bride all the way to the high-maintenance luxury bride (c'mon ladies, we know we can admit this haha). I fell somewhere in the middle and they took wonderful care of me, my new husband, and all of our guests!

Do yourself a favor and go to Tiki's...be it a simple dinner while visiting, or planning your next event. :)

Service

Quality

Value

On May 28th 2013, the Oahu Wedding Association held their annual family day event at Bay View Mini Park in Kaneohe.  

Tiki's Grill & Bar was invited to cater the Hotel Opening for Joie de Vivre Hotels newest hotel, the Shoreline Hotel in Waikiki.  Karishma Chowfin Director of Sales, sent over a very nice thank you card.  

For the occasion we created a branded cocktails that fit with the look, feel and vibe of this new hotel:
'JDV Refresher Mai Tai'- light rum, fruit juices , an almond syrup (called orgeat), float of dark rum & a sprig of mint 

'Joy of Life Sip' - Pineapple juice, Ginger, Passion fruit juice - Non-Alcoholic Cocktail

The pupu menu was created to allow a flow of guest to the roof top pool and 14th floor to view the rooms.

• Thai Style Lemongrass Chicken Satays
• Crispy Thai Style Spring Rolls
• Crispy Calamari
• Island Ahi Spoons
• Cheese Platter
• Fresh Fruit Platter
• Truffled Three Mushroom Risotto
• Kalua Pork Slider
• Shrimp Scampi Pasta

Tiki's Grill & Bar was happy to participate in the 6th Annual Hawaii Restaurant Association Golf Tournament at the Hawaii Prince Golf Course in Ewa Beach.  Proceeds from the golf tournament will benefit culinary students through the HRA’s Scholarship Program. 

Nicholas Teeter, Edwin Fabro, Michael Miller, and  team fill in Tia Spence rounded out this group of dedicated charity golfers. 

Hawaii Prince Golf Club designed by Arnold Palmer and Ed Seay offers 27 dramatic holes, the only golf course of its kind in Hawaii. Three interchangeable nines create a variety of playing conditions for all skill levels. Situated on Oahu's sunny Ewa Plain, the course boasts 270 acres of sheer beauty and offers stunning views of the rain-carved Waianae Mountains. Long verdant fairways are lined with numerous white sand bunkers and 10 strategically placed lakes. Join us for challenging play on this unique course and experience unparalleled golf at its finest or invest in your game with lessons from our friendly and experienced golf professionals.

Take a hole-by-hole tour of Hawaii Prince Golf Club.

The Hawaii Restaurant Association is a non-profit trade association. HRA is dedicated to serving the needs of the restaurant, foodservice, hospitality and tourism industries in the state of Hawaii.

Together with the National Restaurant Association and the National Restaurant Association Educational Foundation, the HRA works to represent, educate and promote this industry that is a cornerstone of the Hawaii economy…an industry with over 3,500 locations directly employing over 82,000 dedicated people.

What You Need To Know About Online Reviews and Customer Service On Social Media

If you missed the conversation:

Here is the Blog post from http://smchawaii.org/

MARCH 23, 2013 BY GWEN 1 COMMENT

L’ulu, Leeward Culinary Arts Gala is an opportunity to invest in educational opportunities for Hawai‘i’s culinary students. This social event of the Leeward side brings together the leaders of Hawai‘i’s Regional Cuisine in support of Leeward Community College’s Culinary Arts Program. Guests indulge their senses with the delectable cuisines of Hawai‘i’s finest chefs alongside the Culinary Arts Program’s instructors and students. Exceptional entertainment and a silent auction, complimented by an array of wines, beers, spirits, and specialty coffees and teas complete the festive atmosphere and extraordinary ambiance of dining amid the Culinary Arts Program’s new dining and kitchen facilities.

The Restaurants                                        The Chefs 

Alan Wong’s Restaurant                    Alan Wong

Aulani, A Disney Resort & Spa          Patirck Callarec, Ron Villoria

Chef Chai                                        Chai Chaowasaree

JW Marriott Ihilani Resort & Spa       Scott Higa

Michel’s                                          Eberhard Kintscher

Nalo Farms                                      Dean Okimoto

REAL a gastropub                            Troy Terorotua

Roy’s Restaurant                              Roy Yamaguchi, Jackie Lau

Sansei and dk Steakhouse                  D.K. Kodama , Joseph “JJ” Reinhart

Side Street Inn on Da Strip                Colin Nishida

The Pearl at Leeward CC                  Ian Riseley

Tiki’s Grill & Bar                             Ronnie Nasuti

Tokkuri Tei                                     Hideaki “Santa” Miyoshi

MOTHER’S DAY BRUNCH AT TIKI’S GRILL & BAR

WHO: Mom, Tutu, Ohana  
WHAT: Mother’s Day Brunch and Free Valet Parking
WHEN: Sunday May 12^th 2013 from 9:30 PM - 2:00 PM
WHERE: Tiki’s Grill & Bar - 2570 Kalakaua Avenue in Waikiki, offering FREE validated valet parking
MENU& TICKETS: $32 Adults, $16 Keiki (Ages 5-12) & FREE (Keiki under 5) Mother's Day Brunch at Tiki's

A mother’s day brunch that is sure to be a treat for your mother or tutu, will be held at Tiki’s Grill & Bar on Sunday May 12^th 2013 from 9:30 AM until 2:00 PM.  What could be a better way to say mahalo nui loa mom, for all you’ve done for me than with a delicious breakfast, stunning ocean views and not to mention, the very-entertaining strolling musician duo: Sonny Kapu and his beautiful mother.

 Executive Chef Ronnie Nasuti has prepared a special menu for mothers with varying tastes to include: All You Can Eat Snow Crab Legs, Red Velvet Waffles, “Build Your Own” Omelet Station, Hand Carved Salt Crusted Prime Rib, Pancake, and French Toast Bar as well as a Poke Bar.  Additional hot items featured include: Crab Eggs Benedict and Macadamia Nut Mahi Mahi with Lemongrass Beurre Blanc, to name a few.  Other cold items to be featured include: Nalo Farms Mixed Greens, Season Fruits and House Made Kim Chee.  Executive Chef Ronnie Nasuti states, “I call my mom on Mother’s Day to let her know how many guests we serve and she always tells me how proud she is that my team and I were able to create a special experience for so many amazing mothers.  It’s a good feeling to know that all the hard work that goes into a great brunch is appreciated by many mothers and grandmothers alike.”

 
Tiki’s looks forward to making a memorable Mother’s Day brunch for you and your ohana.  Reservations are encouraged and can be made online at www.tikisgrill.com or bycalling (808) 923-8454.

On May 2, 2013 I was invited to the Hawaii Launch of Crispin American Hard Cider & Fox Barrel. These two booming brands are taking the "Hard Cider" category by storm.  Cider-Maker Bruce Nissen had a down to earth way of explaining the process and art form of getting the different products to market.  Getting to taste and get the explanation on how and what makes each one unique was treat.

Meeting and Bruce Nissen and his wife was pleasure as he came and sat down at our table for a while and was talking story and fielding questions about bees, honey, 40 types of apples, higher levels of alcohol and the fun he has had growing his brands. 

Photo of the welcome drink - Crispin Orignal  at the event

Pan Roasted Monchong - Fennel & Green Apple Salad, Chili Aioli, Soy Vinaigrette. Paired with Crispen Prepare to Die.

• Crispin "Prepare To Die" a dangerous, rapier of an apple cider aged in red wine barrels and finished with Killer Bee honey and organic blood orange.
• ABV: 6.5%
•  Poured Appearance:Very slightly cloudy.
• Color: Blood orange pink with hints of orange.Aroma:Oaky with citrus freshness and authentic crushed apple.Flavor:Slightly oaky tannins up front lead in to a balanced presentation of fresh citrus and cidery apples with lingering tartness and a balanced, strong, slightly sweet finish.

The Crispin Cider Company produces natural hard apple craft ciders using fermented American unpasteurized fresh-pressed apple-juice in Original, Light and Brut varietals, and additional unfiltered Artisanal Reserves – Honey Crisp, Lansdowne, The Saint and Cho-tokkyu.

The Fox Barrel Cider Company is dedicated to the production of superior pure pear ciders, using American fermented fresh-pressed pear-juice. Available in Pacific Pear, Blackberry Pear and Apricot Pear varietals and additional unfiltered Cidery Reserves  – Ginger & Blackcurrant and Rhubarb & Elderberry.