Cat Chat 15: Better than bar food

When the boutique-style Waikiki EDITION opened about five months ago, people buzzed about celebrity sightings, Morimoto Restaurant and the $10,000-a-night penthouse that’s completely over the top.

And the travel world was eager to see this new partnership between hotelier Ian Schrager and Marriott International as the uber-chic Waikiki hotel is the first in the boutique chain.

But did anyone tell you about the luxe Lobby Bar? More specifically, the food served there?

I hadn’t heard about it — well, except for the dramatic rotating bookcase that separates the lobby from the stylish bar area. So we sat down with the Lobby Bar’s executive chef Kaleo Adams — local boy from Waiehu, Maui — who shared with us a few of the more popular dishes here.

We’re talking about grilled pizza with pancetta and blue cheese, steamed buns filled with spicy Korean-style beef or juicy pork belly, a Kona coffee-chocolate ganache paired with vanilla bean ice cream and a pork shoulder that’s so good I couldn’t stop eating it — even after the camera stopped rolling.

What we loved about the place: the cool oversize sofas, the homey feel of the bar, the custom cocktails and the fact that Chef Adams goes to the farmer’s market at Kapi’olani Community College every Saturday to pick up fresh, local ingredients for his food.

Now that’s cool.

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