GREAT EATS HAWAII: GRYLT

Sunday, October 20, 2013

GRYLT

GRYLT

MANOA MARKETPLACE

HONOLULU, HAWAII

GRYLT

MANOA MARKETPLACE

2764 WOODLAWN DRIVE

HONOLULU, HI 96822

808-988-7832

www.grylt.com

Finally had a chance to visit Grylt in Manoa Marketplace. This small chain of "healthy" restaurants seems to be creating a following and expanding quite nicely. The concept is healthy food made with local ingredients. I get that and like the concept. Everyone knows that I could benefit by shedding a few pounds. Grylt is located in the Manoa Marketplace in the back across from Longs. There is plenty of parking which is good. You enter Grylt and there is a large menu over the counter. You order at the counter and then can sit inside or outside on the patio. When your food is ready, a server will bring it to your table so you do not have to wait at the checkout. If you want a "Plate Lunch" or platter as they call it you simply order a Protein, Starch and Veggie. Selections for Protein include meat, chicken, fish or tofu. I ordered the Grylt Signature Salad ($8.95). Romaine Lettuce, Zucchini, Mushrooms, Yellow Squash, Tomato, Onions, Parmesan Cheese with a Honey Mustard Dressing. The lettuce was served in large wedges and cooked until burnt on the ends. I found everything on the plate to be pretty bland and did not like the Honey Mustard Dressing. The veggies were fresh but the chicken was tasteless. I did see on the menu that you can order a sauce and I recommend that you do. Don't know if I would go back and pay $9 for this salad. The Grilled Ahi Tuna Wrap ($9.95) consists of Fresh Line-Caught Grilled Ahi, Baby Romaine, Tomato, Grilled Onion and Wasabi Honey Mustard Dressing. This wrap was good but again thought the dressing was weak. The Grilled Fresh Salmon Wrap ($9.95) was similar to the Ahi Wrap without the lettuce. Fresh Atlantic Salmon with Tomatoes, Grilled Onions and Wasabi Mayo. Fresh yes. Flavor and texture so so. Thought the Salmon Wrap could use some lettuce too. What surprised me was the Acai Bowl at ($6.95). This little cup of berries, bananas, berries and honey took our lunch for three to almost $40. My daughter loved it and said it was the best part of the meal. I would give Grylt another chance. I understand the concept and what they are doing but think they could kick up the flavors a bit without becoming too unhealthy. Liked the story of the owners and incredible history of the chef here so I am adding the info below from their website.

Mayu Farinas

While surfing in Waikiki, Allen met Mayu, an MBA student at HPU from Japan. They started dating and became married on Nov 10, 2006. After college Mayu became a realtor working at Century 21. After an eight year career with Toshiba, Allen was presented with the opportunity to get involved with a local restaurant chain where he and his wife owned and operated multiple restaurants serving a plate lunch style menu.

Wanting to develop a concept on their own that incorporated Healthy, Delicious, Fresh and Savory while being eco-Friendly, Mayu and Allen started looking for help in developing a menu. They found many talented Chefs but they knew they found the right one when they met Chef Raoul Orosa.

Chef Raoul

Chef Raoul's experience includes not only being an Executive Chef at few fine restaurants but also a chef at fine restaurants like Spago in Beverly Hills and The Four Seasons. One of his favorite is working side by side as a Sous Chef with Thomas Keller at the French Laundry in Napa Valley.

In Texas, Chef Raoul Started his own Restaurant Called Seventeen Seventeen, and he has been awarded “Dallas Star Chef” by food critics 3 years in a row and winning “Best Lunch” in Dallas.

Chef’s Night Out, a best-selling book, names Seventeen Seventeen as one of the top 100 restaurants in the nation. Raoul has been invited twice to showcase his culinary talents at the "Friends of James Beard" event in New York City. Southern Living Magazine describes Raoul's complex and heavily styled dishes as presentations to be gazed at before tasting.