Venue Info

Eating House 1849 echoes the ethos of Hawaii’s earliest 19th-century restaurants, which exploited what was available from local farmers, ranchers, foragers, and fishermen. From old plantation house décor, plank wood floors, and open-air walls that look out over the Pacific, Eating House’s famed Chef Roy Yamaguchi gleans inspiration for a menu that blends flavors of a plantation town, in categories like “Pupu (Island Tapas),” “Garden Fresh,” “Noodles & Rice,” and “Land and Sea.” You’ll navigate the tremendous selection by starting with a couple of small plates like kiawe-smoked Sichuan baby back ribs with waimanolo cilantro and doughy pork and shrimp gyoza with spicy XO sauce. Continue with the Plantation Paella with prawns, clams, and chicken and finish off with Hawaiian Ranchers Beef Loco Moco with fried rice, kalei egg, and Hawaiian mushroom.

Eating House 1849 Honolulu
Honolulu

Eating House 1849 by Roy Yamaguchi

Eating House 1848/Facebook

Eating House 1849 echoes the ethos of Hawaii’s earliest 19th-century restaurants, which exploited what was available from local farmers, ranchers, foragers, and fishermen. From old plantation house décor, plank wood floors, and open-air walls that look out over the Pacific, Eating House’s famed Chef Roy Yamaguchi gleans inspiration for a menu that blends flavors of a plantation town, in categories like “Pupu (Island Tapas),” “Garden Fresh,” “Noodles & Rice,” and “Land and Sea.” You’ll navigate the tremendous selection by starting with a couple of small plates like kiawe-smoked Sichuan baby back ribs with waimanolo cilantro and doughy pork and shrimp gyoza with spicy XO sauce. Continue with the Plantation Paella with prawns, clams, and chicken and finish off with Hawaiian Ranchers Beef Loco Moco with fried rice, kalei egg, and Hawaiian mushroom.