Archive April 2012

Kama'aina Night at Huggo's!

Huggo's long-time server Island Johnny with one of his many local fans, Kailua-Kona artist and gallery owner Cindy Coats.

Each Wednesday at Huggo’s, we say mahalo to our loyal local island residents by offering a 20% discount on  dinner (food only). This past Wednesday a number of our frequent island diners were sighted enjoying an evening out at Huggo’s as shown in these photos. We look forward to welcoming all of them and you back soon!

Cindy's dining companion for the evening, long-time friend and Kailua-Kona resident Karen.

Hawaii Island native Deeni, now living on Oahu, was celebrating with family and friends at Huggo's on Wednesday.











Kailua-Kona "city" lights view from Huggo's on the waterfront.






Fundraiser Brunch at Huggo's -- Great Food & Camraderie All for a Great Cause!

Chef Ken's eggs benedict brunch special.

For more than 10 years now, Huggo’s has hosted the annual charity brunch fundraiser for the Friends of the Children’s Justice Center. Last Sunday, more than 150 guests came out to support the Friends’ mission of helping in the healing process of children who have been victimized by child abuse, neglect and domestic violence in West Hawai’i. Guests enjoyed exquisite seaside dining, while contributing to this great cause.
Kudos to our managers and staff who volunteered their time to work the event, as well as all the volunteers from the Friends of the Children’s Justice Center. Special thanks to Chef Ken for creating the incredible brunch specials featured at the event.

Huggo's over-easy egg flatbread with sausage.

Ahi Nicoise Salad at Huggo's.

Hawaii Island spinach and mushroom omlette special at Huggo's.




You Ask,We Deliver: Chef Ken's Ahi Poke Tower Recipe!

Chef Ken's award-winning Ahi Poke Tower.

Let Chef Ken do the work and enjoy this tasty dish at Huggo’s! And now you can impress family and friends by creating it at home, as well, with the recipe provided by Chef Ken below. This dish took second place in Sam Choy’s Annual Poke Contest earlier this year — congrats Chef and thanks for sharing!

Locally Caught Ahi Tuna “Poke” Tower with Avocado, Seaweed & Frisee Salad

Poke Ingredients:

  • 8 Ounce tuna sashimi block, small dice
  • 1/8 teaspoon Hawaiian salt
  • ½ teaspoon brown sugar
  • Pinch Hawaiian chili’s chopped
  • 1 Teaspoon shoyu
  • 1 teaspoon oyster sauce
  • 1 teaspoon green onion, chopped
  • 1 teaspoon garlic, chopped
  • 1 tablespoon Furikake spice
  • 1 tablespoon sesame oil

Salad Ingredients:

  • 1 medium sized, ripe avocado, sliced
  • 1/4 cup seaweed salad
  • 1/4 cup frisse


Combine all poke ingredients in a stainless bowl and gently mix. Take a piece of PVC pipe and cut 3″ pieces. Layer the sliced avocado, seaweed salad and frisee with the Poke in the pipe. Gently remove the pipe when complete. Serve immediately, kau kau & enjoy! Serves 2.


We've got the Beef!

Chef Ken's New York steak and asparagus.

While our seafood usually gets top billing, we realize there are days when only a really great steak will satisty! In fact, Huggo’s classic Teriyaki Steak has been one of our best sellers for more than 40 years. Chef Ken frequently features his take on surf and turf (Keahole-Kona lobster with butter-tender filet mignon) as the nightly special and, overheard at dinner a few nights ago, a thirty-something couple exclaimed, “This is hands down the most delicious steak we’ve ever tasted!”, referring to the perfectly grilled New York steak which is a nightly menu staple. We couldn’t agree more!

We suggest enjoying this delicious cut of meat with one of the many fine red wines on our list offered by the glass and by the bottle. One of our current favorites? The Zolo Malbec Reserve from Argentina’s acclaimed Mendoza winegrowing region. Enjoy!

Cheers from all of us at Huggo's!

Tonight's Dinner Special...Simply Delish!

Grilled Munchong with Celery Puree, Leeks and Haricot Verts.

Tonight’s one night you really want to let Chef Ken do the cooking! His morning caught Monchong with celery puree, crispy fried leeks and haricot verts (French green beans) is an extra special treat. Marinated in fine herbs, this delicious meaty white fish is grilled to perfection.

Save room for dessert…we’ll let the pictures below do the convincing!

Kau kau & enjoy!

Huggo's newest sinfully delicious dessert...Hot Caramel Macadamia Nut Crisp.

Plenty of sweet and savory temptations to choose from at Huggo's!

The PIPs Party at Huggo's on the Rocks!

The PIPs from left to right:Dawn Steffler, Kaleo Clay, Theresa Edington, Kaye Harrel and Jenny Bradanini at Huggo's on the Rocks with Hawaii Island Lymphoma survivor David Kearns.

The PIPs (Power in Purple) were caught partying at Huggo’s on the Rocks after completing the Lavaman here on Hawaii Island April 1. The five women, all 40-something moms from Almaden, CA, established the group five years ago to train for fitness and fight cancer at the same time. Two of the five are cancer survivors and all are committed to raising money for the Leukemia & Lymphoma Society (LLS). “We do this to better ourselves, while raising money for LLS,” Jenny Bradanini, the group appointed “Queen Pip” said. “In five years we’ve raised $185,000 for the cause,” she said. We say, “Cheers to the PIPs, we look forward to welcoming you back again next year”!

Raves for Huggo's from Travel Writer Johnny Jet

Travel writer Johnny Jet at Huggo's on the Rocks.

Travel writer Johnny Jet visited Hawaii Island last month and Huggo’s was featured in his recent blog. He writes: “Huggo’s is an excellent seaside restaurant. Opened in 1969, it continues to be a local favorite. Their specialty is fresh fish but their teriyaki steak is darn good!”

Huggo's classic teriyaki steak with molokai potato mash and baby bok choy.

Thanks Johnny, we look forward to welcoming you back soon!

Huggo's famous mud pie...several forks and spoons on request, no additional charge!

All photos courtesy of Johnny