Tuesday, March 8, 2016

J.J. DOLAN'S

J.J. DOLAN'S
1147 BETHEL STREET
HONOLULU, HI  96813
808-537-4992
HOURS:  Monday thru Saturday 11:00 AM - 2:00 AM
                 Closed Sunday

It has been a long time since I visited J.J. Dolan's in downtown Honolulu.  I remember the pizza being good and was eager to dive into a couple of pies with some business associates.  Started our lunch with JalapeƱo Poppers ($7.50).  These were pretty standard Poppers that I think were frozen and out of a bag.  Served with Honey Mustard Sauce that really did not seem to enhance the flavor of the JalapeƱos.  Same goes for the Chicken Wings ($8.75) which again were basic and frozen.  These are not "hot" wings.  Simply fried wings with not much seasoning.  The Calamari ($8.75) again seemed frozen and was pretty bland.  All of the appetizers were basic bar food and nothing that I would rave about.  Our first pizza was the Boardwalk Pie ($18.50) with Italian Sausage, Roasted Red Peppers, Onion and Garlic.  I liked the thin crust and flavor of this pizza.  Was a bit cold in the middle though.  To my surprise, the Spinach and Garlic Pizza ($18) was delicious.  Full of great garlic flavor and a nice Ricotta.  Don't think I tried the Pepperoni Pizza ($16.25) but it looked good too.  I would go back to J.J. Dolan's for pizza anytime I am downtown.  Would like to have enjoyed a few cold beers with my pie but this was a business lunch.  Like the pizza and the Irish themed vibe.  Our waitress was very nice too.

J.J. DOLAN'S
J.J. DOLAN'S IN DOWNTOWN HONOLULU
J.J. DOLAN'S FRONT WINDOW
DAILY SPECIALS POSTED ON BETHEL STREET
IRISH THEMED PIZZA BAR
SALADS AND APPETIZERS
J.J. DOLAN'S PIZZA MENU
ENJOYED A REFRESHING ROOT BEER WITH MY PIZZA
THE ONLY PIZZA PARLOR I HAVE BEEN TO THAT PROVIDES CHOP STICKS WITH PIZZA
JALAPENO POPPERS WITH HONEY MUSTARD SAUCE
CALAMARI WITH COCKTAIL SAUCE
CHICKEN WINGS WITH BLEU CHEESE DRESSING
BOARDWALK PIE WITH ITALIAN SAUSAGE, ROASTED RED PEPPERS, ONION AND GARLIC
SPINACH AND GARLIC PIZZA
CLASSIC PEPPERONI PIZZA

No comments:

Post a Comment

Please leave your comments and feedback