Something new: Square Barrels

Share Button

IMG_7778A burger and beer joint quietly opened in the former Che Pasta space in downtown’s Bishop Square last week. Square Barrels plans an April 11 grand opening with a small, approachable menu of burgers, salads, pasta dishes and appetizers.

Why Square Barrels? Owners Hideo and Grace Simon of Pint + Jigger and their business partner and mentor, Tom Mullooly, chose the name for the robust flavors of drink aged in barrels, of which the most efficient shape is square. Ergo, a sense of quality and bang for your buck, says Hideo Simon.

They’re working on getting a solid wine list together; those wines should be available Friday and spirits by next week. Eventually the menu will feature suggested pairings for food and drink — a gastropubby touch, just like Pint + Jigger.

The venison burger ($14) is made of Molokai venison, pork fat, blackberry and raspberry mustard and cheese on a whole wheat bun. The potato or ulu fries are cooked up in your choice of rice bran oil or pig fat.

The venison burger ($14) is made of Molokai venison, pork fat, blackberry and raspberry mustard and cheese on a whole wheat bun. The potato or ulu fries are cooked up in your choice of rice bran oil or pig fat.

We got to try the off-menu Reuben burger that chef Noah Blair is working on for St. Patrick's Day. The tangy sauerkraut, thousand island dressing and corned beef — all spot on. Although not on menus yes, they are hoping to get it on the menu asap.

We got to try the off-menu Reuben burger that chef Noah Blair is working on for St. Patrick’s Day. The tangy sauerkraut, thousand island dressing and corned beef — all spot on.

The Square Barrels team.

The Square Barrels team.

The fettuccini funghi ($16) is made with a duxelles of button and portobello mushrooms, butter, garlic, onions, port, sauteed crimini mushrooms and shaved parmesan.

The fettuccini funghi ($16) is made with a duxelles of button and portobello mushrooms, butter, garlic, onions, port, sauteed crimini mushrooms and shaved parmesan.

Square Barrels
1001 Bishop St. (Hotel Street side of Bishop Square)
808-524-2747