Basements are used for all sorts of things, like trading cards, watching movies, and playing spin the bottle, or at least they would be, if the Mariners weren't always down there, blowing up your spot. Putting the basement to yet another use, Pau Hana.
Opened in the former Cellar Bistro by an all-Hawaiian crew, and chef'd by a Flying Fish/Pink Door vet, this sunnily painted underground spot's divided by brick-arched retaining walls into a small dark wood bar, and three eat-spaces (arted with vintage Island travel posters/photography) where they're serving up playful takes on traditional Hawaiian-style "Local Grindz", also the name of Eric Nies' 17-city dance tour of bingo halls. Said "Bigger Grindz" include Korean-style grilled/glazed Kalbi Beef Short Ribs w/ steamed rice; Kalua Pig (a suckling pork-beast simmered while wrapped in banana leaf); and the fried egg-topped hamburger patty Loco Moco with rice & brown gravy, but not Larry Brown gravy, as that's very much needed in Turkey. There's also Pupus (Spam Musubi w/ Ponzu dipping sauce, Crispy Tuna Belly w/ soba noodle nest), bar eats (Coconut Shrimp, Kalua pork nachos/sliders), and desserts like a honey tuile'd Bananas Foster, also what they started calling Jodie when she kept insisting people would actually watch The Brave One.
On weekends PH does brunch (sweet brioche French Toast w/ toasted coconut flakes, a sausage/ Spam/ cheddar Hawaiian Scramble), while behind the bar there're suds from Kona Brewing, as well as hard stuff they plan to use for a specialty 'tail menu named for the 808, which is Dustin Ackley's OBP in the Arizona fall league AND this year's only reason to hope the M's won't stop you from making out with Jenny Swanson.