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Da Spot, a closer look
Aloha!
7/3/09 - Before we stop by Da Spot, and on a completely different note, it looks like Well Bento is not the only place to grab some great macrobiotic grinds anymore - Hale (Haa-lei) is a new Japanese restaurant located at the former Kai izakaya house on Makaloa, which used to be one of my favorite new-wave izakaya's. The new store is looks almost like the former, with its hip, trendy designs, and I hear the food is worth checking out.
And, I just added several places to the main guide pages in the last few days, including an entire new listing called the Other section, wherein lies Himalayan Kitchen and Great Khan's Mongolian BBQ. I got rid of the "other European" section, since, well, there are no "other" European restaurants around anymore, at least that I know of, aside from French and Italian. And if they do arise, I can still classify them as other! New restaurants listed also include Yagura, under the Japanese Family Section; and today's subject, Da Spot, under the Greek/Mediterranean section. There's sooo many restaurants out there, and I don't want to list every single place, but I think it's probably safe to expand into more smaller, lesser-known, neighborhood-type restaurants (on the main guide pages), especially the ones who are proven and have been around for a long time, like Yagura.
But how 'bout moving on to Da Spot, which was the real reason I went to the KCC Farmer's market the other day. I was looking for one dish in particular, their popular Egyptian baked chicken, because I had already been to their main location on a back-street in McCully/Moiliili called Pumehana St., sandwiched beween Algaroba and Waiola St's. If you want a really simple way to find it, just make your way to the the McCully Shopping Center on Kapiolani Blvd., then turn towards the mountain on Pumehana St., which borders the Center on the Ewa-side. Passing a few stop signs along the tiny road, just continue straight-up until you see it on the left-side, a couple of streets before reaching S. King St.
But you'll have to discard all these directions in just a short time, because they're moving to a new location on S. King St. real soon, right across the street from Star Supermarket and close to Down to Earth. I'm sure being on the main drag will mean much more business for them, and anyone who's ever been to their current location will be glad, too, as the place is about as clean as a Chinese restaurant kitchen in Chinatown. I really do hate to say such things, because owners Ako-san and Ahmad are super-cool Kat's, both down-to-earth and really friendly, the kind of people you just wanna see succeed, but hey, like I always say, I do feel a kind of responsibility to all of you out there, and to my own integrity's sake, as well.
Besides, I don't think it'll hurt them at all, because they are doing very well, thank you, as there's not too many places on the island where you can get Moroccan baked lamb, Thai green coconut chicken curry, Indian Garamasala yellow lamb curry, and other such exotic-sounding plates, all with brown rice and organic veggie salad, for plate lunch prices!
And by the way, that is Ako-san and her adorable son and daughter, both of whom you may see hanging-out on-premise, passing back and forth on their Big Wheel tricycles (watch your toe's!), only that's not husband Ahmad, but an employee.
Upon my first visit to Da Spot, I was wondering if I hadn't somehow gotten completely lost, deliberating if this was even a retail operation at all! Ako-san was buried deep in the back of the kitchen, and a couple of young, gangsta-looking employees (not the guy you see above, who may look gangsta, but was really cool - am I gonna get in trouble for saying "gansta?" Oh, well...) who both looked at me in a way strangely reminiscent of how I'd imagine things'd be had I ever walked into one of those redneck bars deep in the Esta Cada, Oregon hills, the one's my buddies told me to never walk into! The place itself, as stated, also threw me for a curve, and aside from the green menu board up-top, looked more like a commercial kitchen or warehouse than anything else.
In short time, however, Ako-san emerged and re-assured me that I was in the right place.
Though known for their Egyptian/Mediterranean plates, more than half the menu consists of fresh-fruit smoothie's, featuring names like Star Berry, with strawberry, banana, papaya, and pineapple juice; Da Kine, with strawberry, banana, mango, sorbet, and passion orange juice; and the Kalakauan, with kiwi, strawberry, banana, and apple juice.
Wifey had a Da Kine, while I had a Pinaco, with cococut, pineapple, haupia sorbet, and pineapple juice.
Here's a closer shot of the main menu board - daily-revolving choices of plates are listed on smaller boards elsewhere throughout the room:
With Egyptian chicken unavailable, I went with a Morroccan baked lamb. I was hoping for something like a rack, but this one was almost like a dry stew or curry. Portions, as well the large chunks of lamb, were very generous, indeed, and fresh potatoes, tomatoes, and exotic herbs filled the plate, while cranberries added a sweet, tangy zing to it all.
Wifey had an Egyptian chicken vegetable curry, which we both much rather preferred. Like the lamb chunks, these chicken pieces were generously-proportioned, with a healthy mix of zucchini, eggplant, onions, and other veggies. The curry itself was a spice-filled mix - earthy, robust, and very tasty.
And finally, here's the plate that took me three separate visits to finally partake of, and I gotta say, it was well worth it. The large, super-tender thighs were perfectly-cooked, its juices exploding with flavor, and it's no wonder, as the reason this dish is only available on select days is that the chicken itself doesn't come from Tyson, but from a local farmer, and you're not looking at frozen, but fresh, and the difference is measurable. Ako-san says they don't want to compromise one of their most popular dishes with grocery store quality.
Besides that, there is an outer crust that holds a spice and herb-filled, almost fruity taste and texture that gives it a truly unique, exotic taste and feel. Alladin himself would be proud, lemme tell ya!
Before parting, I'll leave you with one more item Da Spot is proud of, and with good reason. Ako-san says her customers normally tell her that they love her baklava because it's not so sweet, but I actually found it to be the opposite way around! I did find it sweet for a baklava, but perhaps I got the term sweet confused with rich, which, upon re-consideration, may be a more accurate term. The fillings of sweetened almonds and walnuts were more substantial than most versions I've had, which makes them heartier and more full-flavored, and less like the more delicate, airy versions I've come to know. Not that I'm grumbling - they were still delicious, although I could only eat about a half of a piece at a time before succumbing to the very rich, very sweet, very large pieces.
Well, well - the 4th is almost upon us! Would love to hit one of the fireworks shows around the island, but my brothers don't wanna deal with hauling all their kids down to a crowded beach or park, so we'll hang-out in the same 'ol garage again! From the vantage point of our house, however, we'll still get a clear shot of the fireworks, albeit from about a mile away. I'll try to get some shots, but they may not come out so well, considering the distance and all.
Have a safe, enjoyable, and pleasant 4th of July weekend! And make sure you try the baked Egyptian plate at Da Spot soon enough!
Take care and Aloha till next time!
Aku
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