Hale Pele Adds Weekend Brunch Menu Featuring Hawaiian-Inspired Plates and
Cocktails To Bring Island Flavors To Your Breakfast Options
The classic tastes of Hawaii are highlighted in a menu that recalls Hawaiian comfort food
Portland, Ore. — Hale Pele, Portland’s Tiki-inspired bar and restaurant, announces its new weekend brunch menu, with flavors that bring tropical Hawaii to the Pacific Northwest. Chef Dekin Hom, a native of Hawaii and former owner and chef of Lolikoi Café, has designed the menu to feature “grown-up” interpretations of Hawaiian comfort food. “From growing up in Hawaii, Dekin really understands the ingredients and how to put them together to make a great dish,” says Hale Pele owner Blair Reynolds. “His homestyle food is authentic, and he gives each dish a playful element that really brings out the flavors.”
From Spam, that classic Hawaiian comfort food, to plantains and housemade Hawaiian bread, these Island-inspired plates give your weekend some tropical flair. Menu choices include:
- Spam Sandwich — An omelet with green onions and Spam, served on two thick slices of housemade Hawaiian bread with a side of fried plantains.
- Loco Moco — A hamburger patty with green onions, an egg sunny-side up and savory Asian mushroom gravy. It’s served over a choice of rice or housemade Hawaiian bread with a side of fried plantains.
- Asian Omelet — Two farm-fresh eggs whipped up with red cabbage, green onions and topped with fruity katsu sauce and Furikake, served on rice with a side of fried plantains.
- French Toast — Made from housemade Hawaiian bread and topped with fruit ambrosia made with blackstrap run and B.G. Reynolds’ Passion Fruit Syrup and toasted coconut. It also comes with a side of grilled Linguiça.
- Fried Rice With Egg — Savory Spam fried rice with peas and carrots, green onions and topped with over-easy eggs and served with a side of fried plantain.
No brunch is complete without a good cocktail, and the Hale Pele brunch features original cocktails with tropical and Asian flavors that complement the food. Cocktails include:
- Luau Mimosa — A tropical twist on the mimosa that features fresh pineapple juice, sparkling wine, and a hint of the tropics.
- Kimchi Bloody Mary — Housemade Bloody Mary mix that features locally made Choi’s Kimchi and drinker’s choice of gin or vodka. It’s served with a Japanese hot pepper rim and pickled vegetables.
- Coffee Frappe — Inspired by the rich flavors of New Orleans, this rich and creamy concoction mixes cold-brew coffee, floral gin and B.G. Reynolds’ Original Orgeat.
- B.G. Fizz — Reynolds created this drink from memories of his favorite childhood fizz. In this adult version, tart lime, rich vanilla and fresh cream accent gin.
About Hale Pele:
Hale Pele serves island-inspired small plates featuring housemade ingredients and a full menu of tropical drinks made with fresh juices, premium spirits and hand-crafted syrups. Owner Blair Reynolds is also the founder of B.G. Reynolds, a line of handcrafted tropical syrups and mixers available for home and professional bartenders. Hale Pele is located at 2733 NE Broadway St. Portland, Ore. 97232 and is open Sunday–Thursday, 4 p.m. to midnight, Friday and Saturday, 4 p.m. to 1 a.m. and for weekend brunch Saturday and Sunday from 10 a.m. to 2 p.m. For food and cocktail menus, please visit www.halepele.com or call 503-662-8454. Follow us on Facebook and Twitter.