Hawaiian restaurant bases menu on local lunar calendar

His latest culinary experiment is to employ the Hawaiian moon calendar system, traditionally used by locals to dictate their eating, farming and fishing habits. Lofaro will rotate his menu throughout the year based on the ingredients that can be harvested, fished or foraged according to the current lunar cycle. Guests can try Lofaro’s contemporary interpretation of traditional fish and poi, a staple of native Hawaiian cuisine.

Housed in a native hale thatched structure, the interior of the restaurant references Hawaiian culture. It features ohia hardwood posts and rafters, lauhala weave ceiling panels, and an inscribed ode to local traditions of ocean voyaging and wayfinding.