7 New Reasons to Visit Dukes Lane in Waikiki
Start dinner at Basalt with a golden beet salad garnished with local goat cheese.
First it was Yokocho. Then came The Street. Now it’s ABC Stores’ Dukes Lane Market & Eatery, which is the latest Waikīkī dining destination to offer fast-casual and upscale options under one roof. “It’s modeled after Eataly in New York City,” says ABC Stores’ corporate chef Kelly Degala. “It’s Dean & Deluca, Whole Foods and a restaurant all in one. We’ve got it all covered—from sunrise to sunset.” In other words, guests can grab a bacon sandwich on an artisanal bun for breakfast, a rotisserie chicken plate lunch or beefy burger for lunch and enjoy a full-service dinner in the evening.
This is Dukes’ crowning jewel, a 150-seat, full-service contemporary restaurant that also offers al fresco dining. The menu reflects Kelly Degala’s ethnic heritage, from the pork belly buns with homemade banana ketchup and adobo chicken wings to the salt-and-pepper Kualoa Farm prawns and a Filipino iteration of the Italian porchetta prepared with sweet longanisa (Filipino sausage). Other offerings include guava-wood-smoked ribeye, Ludovico Farm roasted chicken, lamb chops, Kona cold lobster and, a crowd favorite, house-made pasta mixed with savory uni (sea urchin).
Another menu highlight is Degala’s interpretation of a traditional raw bar, which lists an assortment of poke, seafood cocktails, a “Diamond Head Tower” and “Waikīkī Seafood Tray.” A must-try is the Peruvian-inspired tiradito, composed of butter-like slices of Big Island kampachi (yellowtail) drizzled with patis (fish sauce) and sriracha then surrounded with an aji-amarillo-and-pineapple sauce.
It’s no longer necessary to go to Chinatown if one is craving some Peking duck in half and whole orders. Or try one of the plate lunches, which offers a choice of duck, Kona-Coffee-rubbed chicken and the Filipino-style barbecue pork known as tocino. Choose two from this list of sides: local greens, mac salad, kim chee cucumbers, green papaya slaw, and white, brown or garlic rice. On the flatbread pizza side, options include the Hawaiian, garnished with smoked pork belly, candied pineapples and chicharones (crunchy pork rinds); Margherita, topped with fresh mozzarella, local oregano and basil; Sausage, prepared with Filipino sausage, malunggay leaves pesto, grilled onions, shiitake mushrooms, bacon and fried garlic; and Meatless, made with grilled eggplant, squash, wild mushrooms, charred tomatoes, onion relish and kale.
Every food hall almost demands a burger joint. This one here is called “Ono,” which translates to delicious. A riff on the In-N-Out burger, the signature I.N.O. consists of a 4-ounce patty topped with cheese, sweet onions, tomatoes and lettuce, all sandwiched between a sweet brioche bun. Add some pork belly and a sunny-side-up egg for the ultimate “loco moco-wich.” And be sure to order a side of fries seasoned with garlic and togarashi (chili pepper) or, better yet, the “buttah tots,” butter-loaded mashed potatoes enveloped in a crispy shell. Other types of available burgers include the Makaweli Ranch lamb, katsu beef, tonkatsu pork, mahi mahi, teriyaki prime rib and, for vegetarians, the black bean burger comes in a charcoal-grilled brioche bun.
This is the go-to place for a hot cup of Kona Coffee and a quick bacon sandwich, blueberry scone or breakfast bun before heading to the beach. You’ll also find the Filipino version of a Cubano, a fresh baguette layered with tocino and ham, then slathered with stone-ground mustard.
Come here early—before noon for sure—if you want to try one of the donuts. Executive pastry chef Mayumi Yamamoto and her team deep fry fresh batches of dough at 6, 7 and 8 in the morning, tempting passers-by with a malasada doughnut on Mondays and Thursdays; Old Fashioned donuts on Tuesdays, Fridays and Sundays; and buttery mochi on Wednesdasy and Saturdays.
This is the part of the concept that is perhaps most familiar among residents and tourists alike. In addition to the traditional sundries, guests can choose from a variety of locally grown produce, on-premise baked goods and Made-in-Hawai‘i goods. If youʻre hungry and in a hurry, check out Dash Fast & Fresh. A selection of gourmet sandwiches—made with the Bakery’s breads— and healthy salads will quiet those growling stomachs.
It’s safe to say that the Vault is the keeper of fine wines, Champagne and craft beers. Pleasantly surprising, however, are the prices, which aren’t considerably marked up because of the Waikīkī location. A bottle of Prosecco, for example, is about the same of what you would pay at a local grocery store. The same holds true for the various wines.
Hyatt Centric, 2255 Kuhio Ave., 808.923.5689, dukeslanehawaii.com