Results 1-3of 3 Reviews
May 2, 2010
From journal More Kona Adventures
January 7, 2008
October 10, 2001
Imagine a restaurant that you might see 30 or 40 years ago on the Big Island of Hawaii. It would probably be in a little town near the water. Would it be an airy place, with bamboo walls and furniture? Would you see tropical drinks served in coconut-shaped cups? Would the waiters and waitresses be dressed in Hawaiian attire? What would the cuisine be like? In the middle of the Pacific you would expect lots of seafood, but with influences from Asia as well as America.
If you'd like to see the restaurant you imagined, it might be very similiar to Bamboo in the sleepy and quaint town of Hawi. It is about an 40 minutes from the resorts of Kohala. Lunch or dinner at the restaurant is a perfect compliment to an afternoon of sightseeing at the numerous galleries and stunning coastline.
Bamboo has the feel of old Hawaii. As you walk in there is a gallery on your right which has Koa wood furniture, local art, old prints and Hawaiian dress. To the left is an airy dining room. The furiniture and walls are largely bamboo, with some local wood thrown in. There are prints on the wall that alludes to the history of the Island, and the origins of its culture.
Once you sit down for dinner or lunch, start with the specialty of the house: a passion fruit margarita. The Mai-tais also looked good, and I can personally vouch for the locally brewed beer that is on tap.
They have a selection of local appetizers such as chicken potstickers, Margaritaville shrimp, and a pork & mango quesadilla. The chicken potstickers are a house specialty and have peanuts, ginger, garlic and lemongrass. They are served with a chile-mint sauce. If you can't decide, there is the Bamboozled Platter, which has all three. We could not decide, and everything was so delicious I still would not be able to make up my mind.
For entrees, you can't beat the fish. They only serve one kind at a time, to ensure you get the fish that is most fresh. When we showed up, there were four orders left of the Ahi, and Mahimahi was up next. You pick from one of four different prepations of fish, all creative and inviting. My wife chose a Thai preparation that resulted in the best fish I tasted on the Island. I had a pork tenderloin with a pineapple BBQ sauce, which was well prepared. There was also a fish special, a locally grown lamb and steak, as well as an Asian noodle dish.
We were too tired for dessert, but I believe they had a mango creme brulee and coconut cream pie.
There is entertainment on Friday and Saturday that sometimes results in the waitresses breaking out into Hula. They are closed Monday, and do not serve dinner on Sunday night.
From journal The Big Island of Hawaii