Huggo’s was founded by Hugo and Shirley von Platen Luder who passed down the business to son Eric who instills his parent’s recipe for success in the restaurant today, providing "a memorable evening and dining experience rather than simply a meal."

The quality of the food and service share the stage with the open-air dinning environment, which seats patron out over the rocks of Kailua Bay, lighting the night with tiki torches which allows visibility to the evening’s night fisherman and bustling town activity. Bus boys at the restaurant take pride in hurling uneaten dinner rolls into the water, attracting a swarm of fish and eels. Serving both lunch and dinner, Huggo’s specializes in the quality of presentation. Cloth napkins, stylish silverware, elegant candleholders and delicate local flower arrangements greet the customer. Bread is served in lohala baskets with seasoned butter. Taking advantage of the daily catch Huggo’s features a wide selection of fish appetizers and entrees. Cajun Seared Ahi features Hawaii’s Ahi a popular Pacific fish and local style dish which comes served on a bed of cabbage and accompanied by wasabi, ginger and shoyu sauce. Soups and Salads highlight the islands’ year-round locally produced fruits and vegetables. The Sliced Kona Tomatoes and Maui Onions salad heaps baby tomatoes marinated in vinaigrette dressing on a bed of Butter lettuce, Maui onions and served with blue cheese crumbles and Greek olives.

Entrees are from both the From the Land and From the Sea. Shore-based meals include selections of meat, chicken and pasta. Perhaps the most well known item on the menu is the Huggo’s Teriyaki Steak, which has been a tradition since the beginning. It is a tender flank steak marinated in a "secret" recipe and served with local style white steamed rice and fresh garden vegetables.

Not to be outdone by the Land, the Sea options are all caught from local fishermen who bring the fish to Huggo’s daily. Fish can be served grilled, blackened, sautéed, seared or steamed in the restaurants open kitchen, which sits overlooking dinners and the surf. The Crab Crusted Ono is a baked white local fish topped with a mixture of Blue Swimmer Crabmeat, mozzarella and Parmesan cheeses, mango vinaigrette and served with white rice and fresh vegetables. Other fish dishes all have a touch of local flavor, be it Lilikoi, Guava or Macadamia nuts. If it happens to be your birthday, you’re in luck; Huggo’s offers birthday babies the "cake" for free, which includes the options of the Hualalai or Mauna Kea Ice Cream Pie, both a grand finale to a savory meal. The Mauna Kea takes after its volcanic namesake. Literally towering on the plate this slice of rich Macadamia nut ice cream comes in a chocolate cookie crust and topped with whipped cream, fudge and sprinkled with Macadamia nuts. While dinner may take the helm at Huggo’s, the lunch menu makes a solid stand. Hosting a number of similar appetizers, soups and salads, the Lunch menu brings a twist with brick oven pizzas, sandwiches, and burgers. Huggo’s other famous meal, the Barbecued Beef Ribs are served on Tuesdays and Thursdays, while they last. Equip with a full bar, which is located in the separate lounge. Huggo’s offers a combination of tropical cocktail drinks, 80 different bottles wines and 18 wines by the glass. Huggo’s next-door sister, Huggo’s on the Rocks, serves a similar but limited late lunch menu, with outdoor dinning in the sand, bar and nightly live Hawaiian music and hula.

Written By: Hadley Catalano

Features
Kid Friendly  |  Wheelchair Accessible  |  Beer and Wine  |  Catering  |  Dinner  |  Full Bar  |  Lunch  |  Outdoor seating  |  Smoke-free  |  Take-Out  |  Takes Reservations

Comments
I read your website alll the time and look forward to visiting Hawaii and your reataraunt.
- andre perry on Thu, October 11, 2007

I spent some two of my three days at Huggo's on the Rocks. A young waiter made a drink for me that I canno't remember the name, but we took his picture and I am sure he would remember who we are. I was on a weekday (Tues
- Deborah Ibarra on Tue, July 31, 2007

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