Fresh Off The Grill Brine Chicken Is Here!
Remember that time you grilled up some chicken and were ready to impress all your dinner guests? Maybe it was a little dry, maybe it was half-decent! Yea, this is way better than that. Brine Chicken, Founded by Otto’s Taco’s alum Joseph LoNigro, is the leading revolution against dry chicken much like Napoleon lead the French Revolution against dry duck.
From the juicy chicken, they spend countless hours painstakingly preparing, to the dining room floors, they are always working towards perfection. The Brine team is committed to their core values and committed to providing the best service, quality, and flavor you deserve.
Feeling particularly famished? Try their Signature half chicken, brined (DUH) and coated with their blackened chili and honey-garlic sauce, char-grilled to perfection served with brown sugar and lemon pan-roasted carrots and charred broccoli florets covered in parmesan… yea, you heard that right. Not ready for all that chicken In your life? Opt for one of their equally delicious salads. Go for the Gigi salad (no this isn’t the Palm) with buttermilk tzatziki beets, sliced red onion, roasted red pepper, cranberries, goat cheese, and white balsamic dressing.
Don’t worry there’s something for everyone, we haven’t forgotten about you, sandwich lovers. Brine’s classic chicken sandwich consists of blackened chili honey-garlic sauce pulled chicken stuffed between buttered grilled brioche, topped with coleslaw and black pepper aioli.
Brine your tastebuds and get ready to eat!
Surfs Up With Sweetcatch Poke!
Don’t huff. We know there’s a lot poke out there. But to us, that just means the market demand is big enough for it. This is STADIUM, after all, were plenty of fish come to hopefully hook and win your tastebuds’ approval. At Sweetcatch, fresh, traditionally prepared marinated poke is done to make the traditional Hawaiians proud. Tuna is slung in chef-y shoyu to make bowls called “Wasabi Shoyu.” These feature highest grade sushi tuna, marinated in sweet and green onions, cucumber, ogo seaweed, wasabi tobiko. Zesty, you bet. Delicious, absolutely.
Salmon gets a spicy yet refreshing makeover in a delicate Japanese yuzu sauce via the “Spicy Yuzu,” fresh salmon in yuzu chile sauce, sweet & green onions, cucumber, radish, mango, red chile, sea salt, cilantro, sesame seeds, arare. Arare? Yes, authentic ingredient alert – arare is a type of bite-sized Japanese cracker made from dried rice and flavored with soy sauce. Any Oriental Mix fans in da house?
Classic, purist varieties are available for tuna, salmon lovers of course. The iconoclasts will enjoy the creamy “Firecracker” shrimp bowl; creamy spicy firecracker sauce, Masago roe, sweet & green onions, daikon sprouts, with plump shrimp atop.
Tofu lovers get poke-fied with a Korean twang, as the signature vegetarian tofu bowl is served as organic firm tofu, Hawaiian tamari sauce, sweet & green onions, garlic, chives, Korean chili powder, sesame seeds, red chile, sea salt, fried shallots. Holy mother of texture!
Fresh fish aside, the deal is sweetened here because Sweetcatch Poke’ssignatures were curated by TopChef Lee Ann Wong, who today, has become a poke queen in her native Honolulu. The day to day is overseen by Chef Kohei Kishida.
From international to local waters, every fleshy, fishy bit is from the “catch of the day.”
Dough-Not miss this weeks specialty dessert!
Fresh from Doughnut Plant two of their classic flavors are gracing our menu this week. On Tuesday, check out the Carrot Cake doughnut, and on Thursday, look out for the classic raspberry doughnut! It’s officially the beginning of the cozy season so kick it off the right way with some celebratory doughnuts
Also, this week’s sample in residence.
Drink Xoca: a refreshing sparkling beverage that upcycles the precious cacao fruit.
Ahh, the drink of the Ecuadorian gods. Available in Original, Mint, and Ginger.