The “Delmonico” Mudd Pie is a 22-ounce slice of heaven for your taste buds, especially after a savory steak dinner. Indulge your senses with this creamy, perfect balance of Kona coffee and vanilla ice cream, topped with hot fudge and crushed macadamia nuts on a crisp and crumbly oreo cookie crust. You’ll want to save room for this.
It makes sense that d.k Steak House would stand tall in the Waikiki foodscape since it was founded by prolific restaurateur Dave “D.K’ Kodama of Sansei Seafood Restaurant and Sushi Bar. Embracing the farm-to-table movement that is sweeping the islands, the menu at d.k. Steak House even notes items that are “farm-to-table” certified with a special symbol so you know which items are freshest.
We weren’t expecting a pork chop from a steak house, but when Chef Albert said it was from Oahu’s Shinsato Farm, we were sold. This local pork chop is vacuum sealed in a plastic bag, then slowly cooked in water at a low temperature. The taste of the local produce is evident even in the Hamakua Springs tomatoes and the Waialua asparagus, with herbed cauliflower puree, local cremini mushroom jus and charred Kahuku corn relish from Oahu’s North Shore. For an executive chef that prefers not to have his picture taken, Executive Chef Albert Balbas sure makes a pork chop sous vide worthy of some special attention.