What I found was disappointing. The main disappointment was the service. Once seated, around 9pm, I sat for over a half hour before being even provided water or asked if I wanted a drink. And that was only after I got up walked inside the restaurant and flagged down a waiter for another section. Also, it was a Saturday and the place was LOUD. Very Loud, DJ -Techno Music Loud. RumFire is more of a trendy watering hole (albeit with pretty good food), than a great restaurant. There were other poor aspects of the service, which I wont go into, but trust me — there are still quite a few kinks to be worked out in the service and management.

The menu is rather small and uninspired, save a few dishes – like the Miso-Sake Butterfish. I ordered this dish and was suprised when it came (another very long half hour later) because it was rather small and had no accompaniments. I suppose it was a little larger than an appetizer-sized portion, but stingy for a $24 entree. And it was not described well on the menu, as the otherwise deliciously prepared fish was totally covered in raw onions – something I would definitely have had them omit, had I known from the menu that they would be there. The onions completely overpowered and ruined the taste of the fish.

I would have liked to see a better selection of grilled meats on the menu, and perhaps some rum-inspired recipes. A “Hot Diggety” Hot Dog is one on the other menu items, if that tells you anything. And being a hotel, they actually have a childrens’ menu, but it is definitely not a place for kids.
On the other hand, there was nothing stingy about the drinks. Only one of the rum drinks is enough to knock most people out for the night! Which is good, because they too are quite expensive. I had a Rumrunner and would highly recommend it to anyone. The bar apparently has a famous Rum Tower, as well. And the setting is superb – oceanfront on Waikiki and many tables with nice views, during the day. At night, the flames come out. It was a cold night when I was there, so I have to wonder what it will be like in the warmer months, when misters and ceiling fans may be more appropriate. If you do sit outside, just be sure not to sit downwind of the fire pits or torches, or you may get smoked out, like I did.

Yesterday, I had the privilege of a sneak preview of the renovations at the famed Pink Palace of the Pacific - the Royal Hawaiian Hotel on Waikiki Beach. For those of you who don’t know the Royal, it is one of the oldest and most prolific hotels in Hawaii. Built in 1927, in the Spanish & Art-deco styles, it is currently undergoing a much-needed facelift, coordinated by the esteemed West Coast design firm, Philpotts & Associates. The grand re-opening is scheduled for January 20, 2009 and appears to be on-track. Design changes include room renovations and reconfigurations of the check-in area, entry pathways/drives, and the main ballroom, The Monarch Room. A more updated color scheme and new lighting, paint, rugs and furniture are all prominent changes. Fortuntely, they has the good sense to keep the art deco stenciling on the ceiling in the main hall and most of the historic detail.

The Royal is the site of a fundraiser I am co-chairing at the end of January, helping to open the hotel, and closely following Hawaii’s Grand Inagural Ball in honor of President-Elect Obama on opening night. I was invited to the hotel for a preview of the site and tasting of the delectable meal our guests will savor that evening. The theme of our event involves musical entertainment in the Hapa Haole style by award-winning Paul Shimomoto (think 40′s crooner – Hawaiian music & hula) and ali’i (royalty) luau-themed food and decor. Of course, at $150 a plate, we didn’t want a traditional luau buffet, featuring kalua pork, white rice and mac salad, so requested something more upscale and plated.
Here is the menu Chef Alfred Cabacungan created for the guests of our Ali’i Style Luau:

First Course: Salad of Local Greens and Lomi-Lomi Salmon with Guava and Taro Rolls

FOOD NOTE: Lomi Salmon is named after the Hawaiian word for massage: “Lomi-lomi,” meaning “loving hands. It is the Hawaiian version of Pico de Gallo — diced tomatoes & onions and/or green onions, tossed with salt and sugar cured salmon, also diced. The salt and sugar are massaged into the fish, in the curing process. It is served cold and is a traditional accompaniment to luau food.

Entree: Macadmaia-crusted Mahi-Mahi topped with Hamakua Mushroom Sauce, teamed with Chicken and Pork Lau-Lau with Pineapple Lomi Salsa, Fresh Spring Vegetables & Roasted, Sliced Sweet Potato.

FOOD NOTE: Lau-lau is another traditional Hawaiian luau food. Lau-lau is usually made by combining butterfish with chicken and/or pork, and wrapping in taro leaves, sort of like a Mexican tamale. It can be steamed or wrapped in banana leaves and cooked in a undergound oven, called an emu.

Dessert: Royal Hawaiian Signature Chocolate Ganache Cake with Creme Anglaise, Vanilla-Bean Ice Cream on a Butter Cookie and Macadamia Brittle, Gold Leaf and Berry Garnish.

We asked for a few minor changes, but overall, were very happy with what the Royal Hawaiian prepared for us — Luau food elegantly presented and fit for a king!