MEDIA RELEASE

Chef Allen Hess has teed off his new “Mai Grille” restaurant at Kings’ Golf Course.

Well-known for his deliciously skilled preparations of what he calls “chef-driven, house made, farm-to-table comfort food,” Hess brings a fresh new energy and style to the table.

“We’re striving for a modern clubhouse with hand-crafted locally-sourced foods,” said Hess. “I’m inspired by good food, food that’s fun, really flavorful, and visually appealing.”

Mai Grille, “Home of Bacon,” features the Hess family’s artisan style, thick-cut bacon, which was named for their daughter Mai, 7.

“She loves the bacon business,” said Hess. “She loves cooking, loves to help with everything except pulling it out of the hot smoker.”

House made Mai Bacon will team up with aged top sirloin for Mai Grille’s signature “20/80” burger, 20 percent ground bacon and 80 percent local grass-fed beef.

Other tasty-sounding twists on familiar favorites include bacon-wrapped Alii Mushrooms, Portuguese sausage corn dogs, smoked brisket tacos and fresh poke nachos.

On Sundays, a satisfying Brunch menu stars steamed crab legs and prime rib, served family style and priced per person.

Craft beers from Big Island Brewhaus and others will be featured, along with creative cocktails and a wallet-friendly wine list.

“Our wine menu is going to be a great deal,” said Hess. “It will be good quality and quite affordable.”

Stepping out of the norm, Mai Grille’s entire wine list will be available by the bottle or the glass. They will also offer a white wine Sangria made with star fruit, pineapple and other local fruits, plus creative “farm to table” cocktails are featured including a “John Daly,” with Puako honey, iced tea and Jack Daniels.

Hess’ dinner menu is still in development, and it promises to be a unique culinary experience for the Kohala Coast, using the magic of today’s molecular gastronomy with Hawaii’s deep-rooted foods from island farms, ranches and fishermen.

Mai Grille, “Home of Bacon,” will be open daily for breakfast 7:30-11 a.m., lunch, cocktails and afternoon menu 11 a.m.-6 p.m., with Sunday Brunch served 8 a.m. to 1 p.m.

For restaurant information, call 808-886-7600.

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WAIKOLOA BEACH RESORT RESTAURANTS EARN NATIONAL HONORS

Lava Lava Beach Club, the oceanfront restaurant at Anaehoomalu Bay, and Kamuela Provision Company (KPC) at the Hilton Waikoloa Village, won recognition on a national level from premier restaurant reservations provider, Open Table.

In selecting its “Top 100 Best Al Fresco Dining in America,” more than five million reviews were surveyed from over 20,000 restaurants nationwide, between May 1, 2014, and April 30, 2015.

To be included, restaurants were evaluated for excellence in outdoor dining experience, as well as overall service and food/beverage quality.

“The quality of restaurants within our destination resort is outstanding,” said the Resort’s Vice President Scott Head. “It’s great to know that reviews from visitors around the country are reflecting what  we’ve known from the beginning. The combination of our Island’s beautiful settings, its first‐class fresh foods from local sources and a warm, natural service style makes them winners. I am proud to congratulate Lava Lava Beach Club and Kamuela Provision Company.”

Statewide, 17 Hawaii restaurants made the list, eight from Hawaii Island. Earlier this year, CNN named Lava Lava Beach Club as one of Hawaii’s Top 10 Best Beach Bars.

Established in 20121, Lava Lava Beach Club is presented by the Von Platen Luder family of restaurateurs that includes the venerable Huggo’s in Kailua‐Kona. They also offer overnight accommodations in four beach front cottages.

For information and reservations, call 808‐769‐ 5282 or visit www.lavalavabeachclub.com.

Kamuela Provision Company’s signature Hawaii Regional Cuisine features prime steaks and fresh local produce and seafood is served in a matchless ocean sunset setting.

For reservations, call 808‐886‐1234 or visit www.hiltonwaikoloavillage.com.